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Broccoli Rabe, Carrot and Radicchio Salad
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| Broccoli Rabe, Carrot and Radicchio Salad By Dana Treat WebMD Recipe from Foodily.com Adapted from Martha Stewart Living Cookbook – The Original Classics 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 | |
| Kosher salt | |
| 1 1/2 pounds | broccoli rabe, tough stems removed, cut into 2 inch lengths |
| 1 tbsp. | fresh lemon juice |
| 1 tbsp. | sherry vinegar |
| 1 tsp. | honey |
| 1 tbsp. | soy sauce |
| 2 tbsp. | olive oil |
| Freshly ground black pepper | |
| 4 small | carrots, sliced into thin strips, using a vegetable peeler |
| 1/2 head | radicchio, quartered and thinly sliced crosswise |
| 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. Total Servings: 4 Nutritional Information Per Serving Calories: 113.5 Carbohydrates: 9.7 g Cholesterol: 0.0 mg | |
| Fat, 7.5 g | |
Saturated Fat: 1.0 g
Fiber: 5.1 g
Sodium: 333.3 mg
Protein: 5.1 g
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