Micro-Quick Hot-Sweet Salad of Broccoli Raab and Carrots

Name: Micro-Quick Hot-Sweet Salad of Broccoli Raab and Carrots
Yield: Serves 4
Ingredients: 1½ tablespoons honey; 1 tablespoon cider vinegar or balsamic vinegar; ⅛ to ¼ teaspoon ground hot pepper; ½ teaspoon kosher salt; 2 tablespoons peanut or corn oil; 2 tablespoons peanut or corn oil; 1 tablespoon Asian (dark) sesame oil; 1 hearty bunch broccoli raab (1 pound plus); 1 tablespoon sweet sherry or sweet vermouth; About 1 pound fairly thin medium carrots (weighed without tops); 1 tablespoon cider vinegar or balsamic vinegar; 1 tablespoon sweet sherry or sweet vermouth

Preparation info

Serves
4

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

I’m not a big fan of microwaving, but in this case, it preserves both vegetables’ deep color and nutrients as it speeds cooking. The honey and sweet sherry accents temper the bitter broccoli raab for a side dish that’s fast, fresh, pretty.

Ingredients

1 hearty bunch broccoli raab (1 pound plus)
About 1 pound

Side dish
Vegetarian
Gluten-free

Method

Cut a slice from broccoli raab base and taste to determine toughness. If fairly tender, trim only ½ inch or so from stalks; if tough, trim more. Wash vegetable in several changes of water, lifting out so debris settles. 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