Servings
6
Show Test & Perfected Badge
Issue
Directions
Add to Directions
Preheat oven to 450°F. Combine broccoli rabe, 1 tablespoon oil, 1 teaspoon salt, and black pepper in a large bowl; toss to coat. Spread in a single layer on 2 rimmed baking sheets, and roast in preheated oven until stalks are just tender but still firm and the florets and leaves are lightly charred, 9 to 10 minutes, rotating pans halfway through roasting time. Let cool while you make the dressing.
Add to Directions
Fill a bowl with ice water, and set near the stove. Bring a medium pot of water to a boil over high. Reduce heat to maintain a gentle simmer, and slowly lower eggs into water using a slotted spoon. Cook 5 minutes. Remove eggs, and plunge into the ice bath briefly to stop the cooking process. Working with 1 egg at a time, cradle an egg in your hand, and gently tap the shell with the back of a spoon to make tiny cracks all over like a mosaic. Peel eggs under running water beginning at the thickest end. Let eggs stand at room temperature.
Add to Directions
Combine egg yolk, lemon zest and juice, vinegar, honey, mustard, and remaining 1 1/2 teaspoons salt in a blender, and process until smooth. With blender running, slowly drizzle in remaining 1/2 cup oil through hole in lid, and process until smooth and silky.
Add to Directions
When broccoli rabe is slightly cooled but still just a little warm, transfer it to a large bowl, and add avocado, pistachios, and chives. Toss with enough of the dressing to coat well; reserve any extra dressing for another use. Divide salad among 4 plates. Place parsley on a small plate, and roll eggs in it to coat thoroughly. Place an egg on top of each salad. For a dramatic presentation, cut a small slit in the side of each egg to let the yolk begin to flow out just before serving.
Producer QA
Active Time
Min
Total Time
Min
Photo Added
Photo QA
Parsing
Parsing QA
Edit Check 1
Edit Check 2
Rights Check
Final Check
Chefs
Sponsored?
Exclude Related Video Module From This Page
Recipe Rating
Category
Rating Info
Do Not Syndicate
Is this article opinion?
NoBlacklist this article from the Facebook news feed?
Nofrom Food & Wine https://ift.tt/2WKgMbh
