Elizabeth Schneider

Broccoli Raab Vinaigrette

Preparation info

  • 2 or 3

    servings
    • Difficulty

      Easy

Appears in
Uncommon Fruits & Vegetables
Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

  • About

Deep umber, aged balsamic vinegar from Italy adds just the right touch of sweetness to the earthy-bitter broccoli raab; the carrot supplies crunch and color. Watch the steaming carefully; the vegetable takes just a few minutes to cook, then quickly becomes soggy.

Ingredients

  • 1 pound small-stemmed, tender broccoli raab, trimmed
  • 1 tablespoon balsamic vinegar
  • About

Method

  1. Cut broccoli raab stalks and flowers into bite-sized bunches or branchlets. Set on steaming rack over boiling water; cover and cook until not quite tender, 2-3 minutes. Transfer to a serving dish.
  2. Blend vinegar and salt; add oil and mix well. Sprinkle the carrot over the broccoli raab, toss with the dressing; taste for seasoning. Serve hot, warm, or at room tem