- 1 tsp salt
- 1 bunch rapini, ends trimmed
- 3 Tbsp lemon juice
- 3 Tbsp olive oil
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- 1 minced garlic clove
- 1 pint grape tomatoes, halved
- 1/4 red onion, thinly sliced
Boil a large pot of water.
Add 1/2 tsp salt to boiling water along with rapini.
Cook 2 minutes.
Drain and rinse with cold running water.
Spin dry in a salad spinner.
In a large bowl, whisk lemon juice with oil, Dijon mustard, honey, garlic and 1/2 tsp salt.
Add rapini, tomatoes and onion and toss until coated.
