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Broccoli Rabe, Carrot and Radicchio Salad

Broccoli Rabe, Carrot and Radicchio Salad
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Adapted from Martha Stewart Living Cookbook: The Original Classic

I increased the amount of dressing, but try adding half and tasting to see if there is enough for your taste. I also increased the amount of radicchio since the heads tend to be small. Stewart suggests plunging the broccoli rabe into an ice water bath but I just drained and ran very cold water over it to shock it. I also made the broccoli rabe a day ahead, wrapped in a clean kitchen towel, and refrigerated it.

  • 1 1/2 pounds
    broccoli rabe, tough stems removed, cut into 2 inch lengths
  • 1 tablespoon
    fresh lemon juice
  • 1 tablespoon
    sherry vinegar
  • 1 teaspoon
  • 1 tablespoon
    soy sauce
  • 2 tablespoons
    olive oil
  • 4 small
    carrots, sliced into thin strips, using a vegetable peeler
  • 1/2 head
    radicchio, quartered and thinly sliced crosswise
    kosher salt
    freshly ground black pepper
  1. Bring a large pot of salted water to boil. Add the broccoli rabe and cook, just until tender, about 2 minutes. Drain and rinse with very cold water until cool. Place on paper towels or in a kitchen towel to absorb excess moisture.
  2. In a small bowl, whisk together the lemon juice, vinegar, honey, soy sauce, and olive oil. Season to taste with salt and pepper.
  3. Combine the broccoli rabe, carrots, and radicchio in a medium bowl. Add the vinaigrette, toss well, and serve.
Nutritional Information

Makes: 4 servings
  • Calories113.5
  • Carbohydrates9.7 g
    • Dietary fiber5.1 g
  • Cholesterol0.0 mg
  • Fat7.5 g
    • Saturated fat1.0 g
  • Sodium333.3 mg
  • Protein5.1 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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