If you've never blanched and shocked a fruit or vegetable before, fear not! It's an easy technique that once you learn, you'll use again and again. Just bring a large pot of water to a boil, salt it and add in your fruit or veg. Once they've cooked to your liking, pull them out and submerge them into an ice water bath. There are so many benefits to this technique. Not only does the ice bath prevent overcooking, but blanching also loosens tough-to-remove skins on things like tomatoes or almonds and retains the verdant color of all kinds of greens.
I made a delicious dish using blanched broccoli rabe, and topped it with a crunchy, spiced oil simply made with sliced garlic, Aleppo pepper and olive oil. Finish it off with some crumbled feta cheese and you're in business. It's spicy, savory, crunchy, soft and perfectly salty. This side dish combines so many of my favorite things together, it's truly a must-make dish! Check out our tutorial HERE. You can use this same method no matter the produce you're working with.
--Rachel Dolfi, Assistant Food Editor
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