Grilled Broccoli Rabe with Cider Vinaigrette

This Thanksgiving, take your side dish game to the next level with Grilled Broccoli Rabe with Cider Vinaigrette. This unique dish is perfect for outdoor cooking and adds elegance to your holiday spread.

Broccoli rabe is a hearty vegetable that grills well over an open flame and develops a delicious charred flavor. So, this Thanksgiving, ditch the traditional side dishes and try something new – your guests will be glad you did! The cider vinaigrette adds a tart and tangy contrast to the earthy broccoli rabe, making for a truly unforgettable dish.

Broccoli rabe is suited very well for grilling over open flame because of its natural heartiness, and the charred overtones complement its earthy flavors. The vinaigrette combines apple cider, vinegar, shallots, olive oil, salt, and pepper, bringing the thematic sweetness and zest of the season.

With its short grilling time, the broccoli rabe is quickly cooked alongside other dishes, allowing several dishes to be prepared outside on the grill. So, fire up the grill, grab a sweater and hot drink and shuffle up your traditional Thanksgiving Day menu.

Serves 6-8

Grilled Broccoli Rabe with Cider Vinaigrette Ingredients

• 3/4 cup fresh apple cider
• 2 1/2 tablespoons apple cider vinegar
• 1 to 2 tablespoons finely chopped shallot
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• About 2 pounds of broccoli rabe

Grilled Broccoli Rabe with Cider Vinaigrette Directions

1. Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when they are ready, distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.
2. Cook the apple cider in a small saucepan over medium heat until it has reduced to about two tablespoons; this should take 5 to 8 minutes, so adjust the heat as needed. Cool to room temperature.
3. Whisk together reduced cider syrup, vinegar, shallot (to taste), salt, and pepper in a medium bowl, then add two tablespoons of the oil in a slow, steady stream, whisking to form an emulsified vinaigrette.
4. Rinse the broccoli rabe, dry it thoroughly and place it in a large mixing bowl. Toss it with the remaining two tablespoons of oil until evenly coated. Place on the grill grate and cook uncovered for 2 to 3 minutes, until lightly charred, then use tongs to turn it over and cook on the second side for 2 to 3 minutes.
5. Transfer to a platter. Drizzle the cider vinaigrette on the broccoli rabe. Toss gently to coat. Serve warm or at room temperature.