For the Lemon Anchovy Dressing
2 cloves garlic, grated
2-3 anchovies (optional)
1 small lemon, juiced
2-3 tablespoons olive oil
In a medium bowl, combine anchovies (if using), garlic, and a pinch of salt. Mash everything together to form a smooth paste with the back of a spoon. Whisk in the lemon juice, olive oil (start with 2 tablespoons and add the additional tablespoon if you’d like a less acidic dressing), and a few grinds of black pepper. Season to taste with salt, and set aside until ready to use.
For the Rapini
1 small bunch rapini or raab, washed and ends trimmed
2 tablespoons olive oil
Heat a large skillet over medium high heat, and once hot, add your oil. Add rapini and a pinch of salt, and turn a few times to coat in the oil. Let cook for about 3 minutes per side, or until the stalks are al dente and the leaves and edges are getting nice and golden brown. Remove from heat and arrange on a serving plate.
Lemon Anchovy Dressing (recipe above)
Rapini (recipe above)
Drizzle the dressing over the rapini, and shave some parmesan over the top. Garnish with a pinch of flaky salt and a few grinds of pepper if desired. Enjoy warm.