Don’t confuse ricotta salata cheese with ricotta cheese. Made from lightly salted sheep’s milk curd that’s pressed and dried, firm ricotta salata is a notable cheese that originated in Sicily. It has a pleasant salty flavor that’s a little milder than pecorino Romano. Broccoli rabe, sometimes called Italian broccoli, is slightly bitter and earthy and makes an excellent base for a salad. This salad can be made a few hours in advance of serving, and it’s easy to double or triple the recipe for a large group.

　　

Ingredients

serves 6 to 8

　　2 bunches broccoli rabe, trimmed

　　1 cup chopped green or black olives, preferably Sicilian or kalamata

　　1 garlic clove, chopped

　　1 small ripe tomato, cut into 1/4-inch dice

　　1/2 cup olive oil

　　Juice of 1 lemon

　　1 teaspoon balsamic vinegar

　　Kosher salt and cayenne pepper to taste

　　4 ounces ricotta salata, shaved with a vegetable peeler or coarsely grated

　　

Step 1

Bring a large pot of salted water to a boil over high heat. Cook the broccoli rabe over medium-high heat for 3 minutes, or just until soft.

　　

Step 2

Drain the broccoli rabe and run it briefly under cold water to cool. Shake out the excess water. Place the broccoli rabe in paper towels and, using your hands, squeeze it dry. Chop into 2-inch pieces.

　　

Step 3

Place the broccoli rabe in a large bowl. Stir in the olives, garlic, tomato, olive oil, lemon juice, and vinegar until well combined. Season with salt and cayenne pepper.

　　

Step 4

Arrange the salad on a serving platter and sprinkle it with the ricotta salata.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.