Broccoli Raab Vinaigrette - cooking recipe

Ingredients

2 lb. broccoli raab
2 Tbsp. red wine vinegar
salt and pepper
6 Tbsp. olive oil
2 Tbsp. chopped red onions

Preparation

Trim the tough stems from the broccoli and discard.
Cook the broccoli raab in a large pot of boiling salted water until tender, 10 to 13 minutes.
Drain well.
In a small jar, combine the vinegar, 3/4 teaspoon salt and 1/4 teaspoon pepper and shake until the salt dissolves.
Add the oil and shake again to combine.
Toss the broccoli, chopped red onion and red-wine vinaigrette together. Serve at room temperature.
Makes 4 servings.