Warm Broccoli di Rape and Yukon Gold Potato Salad

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Warm Broccoli di Rape and Yukon Gold Potato Salad cookbook: Lidia's Family Table
main ingredients: broccoli di rape
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serves: 6 servings

I am delighted to see broccoli di rape in the supermarket almost year round and of excellent quality: fresh, bright green stems and leaves, with tight heads of pale green florets (don't buy any with yellowed open flowers). I hope you are familiar with this versatile vegetable - related to both turnips and broccoli - and love its unique, bitter almond taste like I do. This warm salad is a particularly easy way to prepare broccoli di rape and its mild flavor and comforting texture will please even those family members who are wary of new vegetables!


2 pounds broccoli di rape
1 pound Yukon Gold potatoes, any size
¼ teaspoon salt, or more
4 tablespoons extra-virgin olive oil
1 pinch peperoncino, or more to taste


Rinse and trim the broccoli di rape; cut the peeled stems into 4- or 5-inch lengths. Peel the potatoes and cut into 1-inch cubes. Put the cubes in a pot with cold water to cover by several inches and heat to a boil. Cook uncovered for about 5 minutes then lay the greens on top of the potatoes, cover the pot and cook for 5 minutes more.

Lift out the greens and potatoes with a spider or other strainer, lay them in a colander. Sprinkle about half the salt over the hot vegetables, let them drain and cool for a minute or two, then turn them into a mixing bowl. Drizzle the olive oil all over the pieces and toss gently. Sprinkle with more salt and peperoncino to taste (I use a 1/4 teaspoon pepper flakes or even more, when I'm making this at home.) Toss, taste and adjust the seasoning. Serve on a big warm platter or put portions on warm salad plates.

Lidia's Family Table

This book contains more than 200 fabulous dishes that will appeal both to Lidia's loyal following, who have come to rely on her wonderfully detailed recipes, and to the more adventurous cook ready to experiment

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