1celery stalk, peeled of long fibers and thinly sliced
1lemon, juiced
¼teaspoonkosher salt
2cupspacked arugula
½cuppacked fresh flat-leaf parsley leaves
½cuppacked fresh basil leaves
½cuppecans, toasted and chopped
½cupshaved Parmesan-Reggiano cheese
Instructions
Prepare a grill for direct-heat-cooking.
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.
Add the cheese and pulse a few more times, then add the pecans pieces and pulse just to incorporate.
The pesto can be made ahead and refrigerated in a covered container for up to three days.
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.)
Once charred, cut the broccoli rabe crosswise into thirds and place in a bowl.
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.)
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.