BROCCOLI RABE, CARROT, AND RADICCHIO SALAD

Broccoli Rabe, Carrot, and Radicchio Salad image

Provided by Martha Stewart

Number Of Ingredients 10

1 tablespoon plus 1/2 teaspoon salt
1 1/2 pounds broccoli rabe, tough stems removed and cut into 4-inch lengths
1 teaspoon lemon juice
1 teaspoon sherry vinegar
1/2 teaspoon honey
1 teaspoon low-sodium soy sauce
1 tablespoon olive oil
1/8 teaspoon freshly ground black pepper
4 small carrots, sliced into thin strips using a vegetable peeler
1/4 head of radicchio, thinly sliced crosswise (1 1/4 cups)

Steps:

Bring 3 1/2 quarts cold water to a boil in a large pot and add 1 tablespoon salt. Add broccoli rabe and cook until just tender, about 1 1/2 minutes. Drain and place in a bowl of ice water. Drain again and place on paper towels to absorb remaining water.
In a small bowl whisk together lemon juice, vinegar, honey, soy sauce, and olive oil. Season with pepper and 1/2 teaspoon salt.
Combine broccoli rabe, carrots, and radicchio in a medium bowl. Add vinaigrette, toss well, and serve.