Recipe: Asian Hot-Sweet Broccoli Raab Salad

Asian Hot-Sweet Broccoli Raab Salad
Servings: 4

Cook's notes: This salad is just as good without the garlic, ginger and peanuts. Red bell pepper and green onions would also be nice additions. Other greens such as mustard, kale and collards may be substituted for the broccoli raab.

Salad:
1 bunch of Broccoli Raab, tough bottom 2 inches of stems discarded, very coarsely chopped and washed
1 bunch of radishes, washed, trimmed and sliced
2 carrots, sliced
2 tablespoons olive oil, corn oil or peanut oil
1/4 teaspoon red pepper flakes
1 clove garlic, minced (optional)
1 teaspoon minced fresh ginger (optional)
1/4 cup chopped unsalted peanuts (optional)

Wash and slice all vegetables.

Place large fry pan on medium heat. Add 2 Tbsp. olive oil or other mild vegetable oil and heat until hot but not smoking.

Add red pepper flakes, ginger and garlic and stir briefly until barely golden.

Add Carrots and Radishes and cook about 3 to 5 minutes until still crisp/tender.

Add Broccoli Rabe, season with salt and pepper and cook briefly until green color intensifies and broccoli rabe just begins to wilt.

Add vegetables to bowl with dressing and toss to coat. Enjoy immediately or allow to cool, refrigerate to develop flavors. Salad keeps refrigerated for 3 days.

Dressing:
1 tablespoon sweet sherry, sweet vermouth or Japanese Mirin
1 tablespoon cider vinegar or balsamic vinegar
1 1/2 tablespoons honey
2 tablespoons Asian sesame oil, preferably toasted or dark
1 tablespoon soy sauce
salt and pepper to taste

Mix all dressing ingredients in a medium bowl until well combined.

Source: Clemson University Cooperative Extension Service
From Amy Nichols, Main Events Catering, Clemson, SC