Roasted broccoli rabe, chickpea & crispy salami salad from Food52

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Notes about this recipe

  • Rutabaga on April 27, 2020

    The romesco sauce here is, of course, delicious, and works well to dress up any roasted veggie-based dish. I used broccolini instead of broccoli rabe, and left the spears whole. Next time, I would chop them prior to serving, as I think that makes it much easier to eat. Also, the broccolini could have used an additional five minutes in the oven. While it was cooked through after ten minutes, I would have preferred the stems to be a little softer.

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