Piquant Oriental-Style Broccoli Raab Salad

Name: Piquant Oriental-Style Broccoli Raab Salad
Yield: 3 servings
Cuisine: Italian
Ingredients: 1 large bunch broccoli raab (¾ pound), trimmed; 1 tablespoon peanut oil; 1 medium red onion, in ½-inch dice; ½-¾ teaspoon Szechuan peppercorns; 1 tiny dried hot chili-pepper (or ⅛-¼ teaspoon crushed hot pepper flakes); 1 tiny dried hot chili-pepper (or ⅛-¼ teaspoon crushed hot pepper flakes); 1 tablespoon Oriental sesame oil; 2 tablespoons rice vinegar (or cider vinegar); 2 tablespoons rice vinegar (or cider vinegar); 1 tablespoon honey; 1 tablespoon soy sauce

Preparation info

3
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

An assertive spice (Szechuan peppercorns—available in all Oriental stores), hot pepper, sweet honey, salty soy sauce, and acid vinegar seem to both overrule and blend with broccoli raab’s usually fierce bitterness.

Ingredients

1 large bunch broccoli raab (¾ pound), trimmed
1 tablespoon peanut oil

Europe
Italy
Vegetarian
Mediterranean

Method

Cut broccoli raab in 2-inch pieces. Drop into a large pot of salted boiling water. Return to a boil over highest heat; boil 1 minute, stirring down center stalks. Drain; refresh in cold water. Spread on towel to dry.
Heat peanut oil in skillet. Add onion and toss over moderate heat for about 3 minutes, or until it just loses its raw bite, but not its crunch. Sc