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.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
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.
