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

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   1.

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   Cut a slice from broccoli raab base and taste to determine toughness.

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   If fairly tender, trim only 1/2 inch or so from stalks; if tough, trim more.

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   Wash vegetable in several changes of water, lifting out so debris settles.

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   Without drying, spread in microwavable serving dish.

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   Cover with plastic wrap and cook for 2 minutes.

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   Toss, then continue cooking until not quite done, 1 to 2 minutes more.

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   Pierce plastic and allow to cool.

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   2.

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    Peel carrots.

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    Place in microwavable dish.

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    Cover with plastic wrap.

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    Cook just until carrots lose their raw crunch but are not cooked through 1 1/2 to 2 minutes.

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    Pierce plastic and cool slightly.

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    3.

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    In a small dish, mix sherry, vinegar, honey, salt and hot pepper to taste, stirring to blend.

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    Add peanut and sesame oils.

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    4.

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    Line up broccoli raab stems on cutting board.

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    Cut apart from tops (the florets and leaves).

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    Squeeze tops dry, then blot with towel.

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    Cut into very thin shreds; return to dish.

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    Slice stems on a sharp angle to form long oblongs 1/8 inch thick; add to dish.

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    Cut carrots the same way and add to dish.

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    Toss with dressing.

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    Season.

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    Chill.

* Per serving · 4 servings · Values may vary.

No additional tips available.