Grilled Broccoli Rabe and Amba Aioli with Cataluña Walnuts
Helen Park
4
Side Dish
Tender stems and charry leaves of grilled broccoli rabe get a delicious finish with Amba Aioli and smokey sweet Cataluña walnuts.
Ingredients
1 8’x18” piece of heavy duty foil
2 bunches broccoli rabe, washed and trimmed
Olive oil for grilling
Salt to taste
Pepper to taste
½ cup Amba Aioli
2 Tbsp water
½ cup Cataluña Walnuts
Directions
Preheat the grill to high heat.
Season the broccoli rabe with olive oil, salt, and pepper making sure to massage the pieces to coat thoroughly.
Stir the water into the Amba Aioli to combine well and make the aioli into a sauce.
Fold the piece of foil in half to make a 4”x18” piece and lay on the top of the grill where the blossom end of the broccoli rabe will cook.
Lay the seasoned broccoli rabe in a single layer, flipping as needed, to grill the stems halfway.
Remove the foil and finish grilled the broccoli rabe, turning as needed.
Remove to a clean platter and garnish with Amba Aioli sauce and Cataluña Walnuts.
