Ingredients
2lbbroccoli rabe
¼cupsunflower seeds
½cupchopped celery
⅓cupparmesan cheesegrated
¼cupdried cranberries
3tbspolive oil
1tbsplemon juice
½tspDijon mustard
¼cupgarlic clovepressed or minced
¼tspsalt
Preparation
Pull the broccoli rabe leaves from the stems and discard the stems. Wash and spin dry the leaves. Tear any large leaves into small, bite-sized pieces, then transfer the leaves to a large serving bowl.
In a medium skillet over medium heat, toast the sunflower seeds until they are fragrant and starting to turn lightly golden on the edges, about 5 minutes. Remove from heat and set aside.
In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, and salt until emulsified.
Pour the dressing over the leaves and gently massage the dressing into the leaves until they are lightly coated and the salad has almost halved in size.
Add the chopped celery, grated Parmesan, toasted sunflower seeds, and dried cranberries to the serving bowl. Toss again and serve immediately.
