With this rapini salad by executive chef Ralph Dahlhaus you bring spring into your kitchen, because rapini is the ultimate spring vegetable!
Rapini, turnip tops, turnip greens….. these are all the same. Rapini is a real spring vegetable. Delicious, cheap and very healthy! The only drawback is their perishability, although in my house they never get a chance to go bad.
Most people use rapini in a mash, like chicory and potato mash, but they are great in risottos and stir-fries as well, and in salads, like here… In case you cannot get hold of rapini, chicory will make an acceptable substitute.
"Rapini is a real spring vegetable. Delicious, cheap and very healthy!"
Ingredients
- 1 big bunch, or 2 small bunches of rapini
- 100 g soft goat cheese
- 1 red bell pepper
- 1 bunch of radishes
- 1 pot of cress
- 50 g smoked almonds
- 1 dl olive oil
- 1 tsp apple cider vinegar
- 1 tsp mustard
- 1 tsp honey
"In case you cannot get hold of rapini, chicory will make an acceptable substitute."
Method
- For the vinaigrette, mix the olive oil, mustard, honey and vinegar well.
- Rinse the rapini, and cut them in bite-size pieces.
- Cut the bell pepper, radishes and goat cheese.
- Chop the smoked almonds.
- Combine the rapini, bell pepper, goat cheese and radishes in a bowl with the vinaigrette.
- Cut the cress and together with the almonds, scatter it over the salad.
Ralph Dahlhaus is executive chef at the National Maritime Museum. These recipes allow you to follow the “Dutch Cuisine” principles: tasty, sustainable, varied, honest and seasonal.
