Broccoli Rabe, Carrot and Radicchio Salad
This Recipe Is:
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.
Ingredients
-
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
honey
-
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
Instructions
- 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.
- In a small bowl, whisk together the lemon juice, vinegar, honey, soy sauce, and olive oil. Season to taste with salt and pepper.
- Combine the broccoli rabe, carrots, and radicchio in a medium bowl. Add the vinaigrette, toss well, and serve.
Reviewed July 16, 2012
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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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
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