Grilled Broccoli Raab and Red Onion Salad

Courtesy of Paul Duncan, chef de cuisine, Tabla. Serves 4-6

May 19, 2009 Published in the July 2006 issue of Portland Monthly

1 lb broccoli or kale raab

Olive oil to taste

2 red onions, peeled and sliced into

1/4-inch rounds

Balsamic vinegar to taste

1 tsp red chile flakes

Salt and pepper to taste

Toss broccoli or kale raab in a bowl with enough olive oil to coat and salt and pepper to taste. Repeat with red onions in a separate bowl.

Over medium-hot coals (you may wish to use a grilling basket), grill the red onion for about 10 minutes or until tender, sweet and slightly browned.

Remove from heat and place in a large serving bowl.

Grill the raab for 1-2 minutes at most, or until just wilted, then add the raab to the onions.

Toss the vegetables with the balsamic vinegar and olive oil to taste, and sprinkle with the red chile flakes. Season with salt and pepper to taste and let sit.

Filed under