Broccoli Rabe Salad With Chili-Soy Vinaigrette

• 4 bunches broccoli rabe (about 1 pound each)
• 1/4 cup soy sauce
• 2 teaspoons rice vinegar
• 1 clove garlic, peeled and minced
• 2 small jalapeno peppers, seeded and minced
• 1 teaspoon minced fresh ginger
• 4 teaspoons toasted sesame seeds

1. Cut the leaves off the broccoli rabe stalks and reserve for another use.
2. Trim the heavy ends and any rough spots from the stalks and cut them in half lengthwise.
3. Bring a large pot of lightly salted water to a boil.
4. Add the broccoli rabe stalks and blanch until crisp-tender, about 2 minutes.
5. Drain and refresh under cold running water.
6. Drain.
7. Whisk together the soy, vinegar, garlic, jalapenos and ginger.
8. Toss the broccoli rabe with the dressing and divide among 4 plates.
9. Sprinkle the sesame seeds over the top and serve immediately.

broccoli rabe, soy sauce, rice vinegar, clove garlic, peppers, fresh ginger, sesame seeds

Taken from cooking.nytimes.com/recipes/7497 (may not work)