Ingredients

• Kosher salt
• 2 bunches broccoli rabe
• 6 cloves garlic, sliced
• 3/4 cup plus 1 tablespoon best-quality extra virgin olive oil
• Finely grated zest and juice of 2 lemons
• 1 1/2 tablespoons olive oil–packed anchovy fillets, finely chopped
  
• 1 1/2 teaspoons ground Aleppo pepper
• 2 tablespoons julienned preserved lemon rind
• 2 teaspoons sel gris

Directions

Step 1

In a large pot, combine 4 quarts of water and 1/2 cup kosher salt and bring to a boil over high heat. Fill a large bowl half full with water and ice.

Step 2

Trim off the tough ends of the broccoli rabe stems, keeping each bunch intact. Using a pair of tongs, hold a broccoli rabe bunch by its leafy tops and submerge the stems in the boiling water for 1 minute. Then submerge the entire bunch in the boiling water and cook for 90 seconds longer. Lift the bunch out of the water and plunge it into the ice bath until cold. Repeat with the second bunch. Drain the broccoli rabe well, separate the bunches, and place on paper towels to absorb excess moisture.

Step 3

In a small pot, combine the garlic and the 3/4 cup oil over low heat and heat for about 6 minutes, until the garlic is soft but not golden. Remove from the heat and let cool to room temperature. Add the lemon zest and juice and the anchovy, and stir to combine.

Step 4

In a large bowl, toss the dry broccoli rabe with the oil mixture to coat evenly. Transfer to a large, shallow airtight container and refrigerate overnight.

Step 5

Using tongs, toss the broccoli rabe in the oil mixture, then transfer the broccoli rabe and oil mixture to a serving platter. Drizzle with the remaining 1 tablespoon olive oil, then garnish with the Aleppo pepper, preserved lemon, and sel gris.