Micro-Quick Hot Sweet Salad of Andy Boy Broccoli Rabe and Carrots
Micro-waved broccoli rabe is the background for this super easy dish sparked with hot sweet mustard and tender carrots.
1 bunch Andy Boy Broccoli Rabe
1 pound fairly thin medium carrots
1 T sweet sherry or sweet vermouth
1 T cider vinegar or balsamic vinegar
1 1/2 T honey
1/2 t kosher salt
1/8 to 1/4 t ground hot pepper
2 T peanut or corn oil
1 T Asian sesame oil
- Trim 1/2 inch or so from Andy Boy Broccoli Rabe stems. Wash well. Without drying, spread in microwavable serving dish. Cover with plastic wrap and cook for 2 minutes. Toss, then continue cooking until not quite done, 1 to 2 minutes more. Pierce plastic and allow to cool.
- Peel carrots. Place in microwavable dish. Cover with plastic wrap and cook just until carrots loose their raw crunch but are not cooked through, 1 1/2 to 2 minutes. Pierce plastic and cool slightly.
- In a small dish, mix sherry, vinegar, honey, salt and hot pepper to taste, stirring to blend. Add peanut and sesame oils.
- Line up Andy Boy Broccoli Rabe stems on cutting board. Cut apart from tops. Squeeze tops dry then blot with towel. Cut into very thin shreds; return to dish. Slice stems on a sharp angle to form long oblongs 1/8 inch thick. Add to dish. Cut carrots the same way and add to dish. Toss with dressing, season and chill.