2 pounds broccoli rabe, stems trimmed
3 oz fresh mozzarella, preferably with some of its brine
1/4 cup evoo
Bring a large pot of water to a boil over high heat. Add 2 tablespoons salt and return to a boil. Add broccoli rabe and cook until crisp-tender, about 4-5 minutes (our broccoli rabe was from the farmers' market asn was really tender already so we just cooked for 4 minutes). Drain in a colander and rinse under cold running water to stop cooking; drain well.
Coarsely chop broccoli rabe; transfer to a serving bowl.
Place mozzarella in a small bowl. Using a whisk, coarsely mash the mozzarella. Whisk in 2 tablespoons reserved brine or warm water. Slowly add olive oil, whisking until emulsified. Spoon over broccoli rabe; serve.