Friday, November 21, 2008

A Different Kind of Salad

I make a lot of salads for my clients. At least once a week and sometimes twice. Because of that, I am always looking for new and interesting ones to serve. I have been cooking for them for 2 1/2 years (with one six month maternity leave) and I think I have only repeated a handful of salads - and only those because they were so good.

This one might just into that "so good" category. I like a lot of "stuff" in my salad, the lettuce is there so it can be called salad, but it had better have more interesting friends in the mix. This one has an incredible balance of flavors and not a lot of lettuce, and the lettuce that is there is radicchio which is kind of the rock star of the lettuce/chicory world. The bitterness of the broccoli rabe and radicchio is balanced by the sweetness of the carrots and the honey in the dressing. As a bonus, it can be dressed in advance and looks beautiful on the plate.

Broccoli Rabe, Carrot and Radicchio Salad

Adapted from Martha Stewart Living Cookbook - The Original Classics

Serves 4

I increased the amount of dressing, but try adding half and tasting to see if there is enough for your taste. I also increased the amount of radicchio since the heads tend to be small. Stewart suggests plunging the broccoli rabe into an ice water bath but I just drained and ran very cold water over it to shock it. I also made the broccoli rabe a day ahead, wrapped in a clean kitchen towel, and refrigerated it.

Kosher salt

1 1/2 pounds broccoli rabe, tough stems removed, cut into 2 inch lengths

1 tbsp. fresh lemon juice

1 tbsp. sherry vinegar

1 tsp. honey

1 tbsp. soy sauce

2 tbsp. olive oil

Freshly ground black pepper

4 small carrots, sliced into thin strips, using a vegetable peeler

head radicchio, quartered and thinly sliced crosswise

1. Bring a large pot of salted water to boil. Add the broccoli rabe and cook, just until tender, about 2 minutes. Drain and rinse with very cold water until cool. Place on paper towels or in a kitchen towel to absorb excess moisture.

2. In a small bowl, whisk together the lemon juice, vinegar, honey, soy sauce, and olive oil. Season to taste with salt and pepper.

3. Combine the broccoli rabe, carrots, and radicchio in a medium bowl. Add the vinaigrette, toss well, and serve.


veggie belly said...

Wow! This is such a colorful, pretty salad. The flavors in the dressing sound so good! I love the way the carrots are shaved.

Andrea said...

What a beautiful salad! I agree, the more involved the better. And I love broccoli rabe.

Anonymous said...

This salad looks wonderful and I enjoyed browsing through your blog which I found on Tastespotting. Here's a good tip for radicchio: soak it in icewater for up to two hours to get rid of bitterness. I think two hours is too much, but it makes it nice and crisp.

Emily Rose said...

this sounds wonderful! I love salad with tons of stuff in it too! I pretty much lived off the salad bar at the cafeteria at my college- but the salads were always epic- not a couple of iceberg leaves and a drizzle of oil and vinegar! The colors are so pretty together!

Anonymous said...

Looks and sounds great and radicchio is so good for you. When examined solely for its antioxidant capabilities, radiccio is an antioxidant powerhouse compared to other fruits and vegetables.