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