Broccoli Rabe, Carrot and Radicchio Salad
Adapted from Martha Stewart Living Cookbook – The Original Classics
Serves 4

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.

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

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.