Grilled Broccoli Rabe and Arugula Salad
  • 4 tomatillos, husked, rinsed, and diced
  • 1 tablespoon Louisiana Style Hot Sauce
  • 5 cloves of garlic, peeled
  • ½ cup packed fresh flat-leaf parsley leaves
  • ½ cup packed fresh basil leaves
  • 2 teaspoons ground cumin
  • 1 bunch broccoli rabe, ends trimmed
  • 1 celery stalk, peeled of long fibers and thinly sliced
  • 1 lemon, juiced
  • ¼ teaspoon kosher salt
  • 2 cups packed arugula
  • ½ cup packed fresh flat-leaf parsley leaves
  • ½ cup packed fresh basil leaves
  • ½ cup pecans, toasted and chopped
  • ½ cup shaved Parmesan-Reggiano cheese
  1. Prepare a grill for direct-heat-cooking.
  2. To make the tomatillo pecan pesto, place the tomatillos, Louisiana-Style Hot Sauce, garlic, parsley, cilantro, basil, cumin, salt, lime juice, and ¼ cup cold water in a blender or food processor and pulse the mixture until incorporated.
  3. Add the cheese and pulse a few more times, then add the pecans pieces and pulse just to incorporate.
  4. The pesto can be made ahead and refrigerated in a covered container for up to three days.
  5. To make the salad, toss the broccoli rabe with ½ cup of the pesto and grill it over medium heat for 2 to 4 minutes, until it chars. (If you have a mesh-bottom grill, here is your chance to use it.)
  6. Once charred, cut the broccoli rabe crosswise into thirds and place in a bowl.
  7. Meanwhile, place the celery, lemon juice, and salt in a small bowl, toss, and set aside for 5 to 10 minutes. (This is a quick-pickled celery.)
  8. Add the arugula, parsley, cilantro, and basil to the bowl with the broccoli rabe, and toss with the remaining pest. Divide among 8 plates. Top each salad with a sprinkling of the pickled celery, toasted pecans, and shaved Parmigiano-Reggiano.
Recipe by The Taste Edit at