Micro-Quick Hot-Sweet Salad Of Broccoli Raab And Carrots
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Sherry (sweet)1 tbsp
Cider Vinegar1.5 tbsps
Honey1 tsp
Kosher Salt1 tsp
Hot Pepper (ground)2 tbsps
PeanutDirections:
1
Cut a slice from broccoli raab base and taste to determine toughness
2
If fairly tender, trim only 1/2 inch or so from stalks; if tough, trim more
3
Wash vegetable in several changes of water, lifting out so debris settles
4
Without drying, spread in microwavable serving dish
5
Cover with plastic wrap and cook for 2 minutes
6
Toss, then continue cooking until not quite done, 1 to 2 minutes more
7
Pierce plastic and allow to cool
8
Peel carrots
9
Place in microwavable dish
10
Cover with plastic wrap
11
Cook just until carrots lose their raw crunch but are not cooked through — 1 1/2 to 2 minutes
12
Pierce plastic and cool slightly
13
In a small dish, mix sherry, vinegar, honey, salt and hot pepper to taste, stirring to blend
14
Add peanut and sesame oils
15
Line up broccoli raab stems on cutting board
16
Cut apart from tops (the florets and leaves)
17
Squeeze tops dry, then blot with towel
18
Cut into very thin shreds; return to dish
19
Slice stems on a sharp angle to form long oblongs 1/8 inch thick; add to dish
20
Cut carrots the same way and add to dish
21
Toss with dressing
22
Season
23
Chill
24
Cut a slice from broccoli raab base and taste to determine toughness
25
If fairly tender, trim only 1/2 inch or so from stalks; if tough, trim more
26
Wash vegetable in several changes of water, lifting out so debris settles
27
Without drying, spread in microwavable serving dish
28
Cover with plastic wrap and cook for 2 minutes
29
Toss, then continue cooking until not quite done, 1 to 2 minutes more
30
Pierce plastic and allow to cool
31
Peel carrots
32
Place in microwavable dish
33
Cover with plastic wrap
34
Cook just until carrots lose their raw crunch but are not cooked through — 1 1/2 to 2 minutes
35
Pierce plastic and cool slightly
36
In a small dish, mix sherry, vinegar, honey, salt and hot pepper to taste, stirring to blend
37
Add peanut and sesame oils
38
Line up broccoli raab stems on cutting board
39
Cut apart from tops (the florets and leaves)
40
Squeeze tops dry, then blot with towel
41
Cut into very thin shreds; return to dish
42
Slice stems on a sharp angle to form long oblongs 1/8 inch thick; add to dish
43
Cut carrots the same way and add to dish
44
Toss with dressing
45
Season
46
Chill