Broccoli Rabe, White Bean and Finocchiona Salad
1. If using canned beans, drain and steep them in hot boiling water. If hydrating and cooking the beans, keep them warm in their cooking water. Drain just before using. Drain the cooked broccoli rabe and cut it into bite-sized pieces.
2. On a platter, arrange the beans, the broccoli rabe, and the dried tomato pieces. Dress to taste with the oil. Scatter the salami slices on top, season with salt and pepper. Taste and correct for seasoning. Best served when freshly made, and still warm, or at room temperature.
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