Broccoli Rabe Salad With Chili Soy Vinaigrette Food

BROCCOLI RABE WITH GARLIC

Steps:

• Cut off and discard the tough ends of the broccoli rabe and cut the rest of into 2-inch pieces. Place the broccoli in a colander and rinse. Drain well. Heat the olive oil in a large pot. Add the garlic and cook over low heat, stirring occasionally, for 4 to 6 minutes, until golden brown. Remove the garlic with a slotted spoon, and set aside. Add the broccoli to the hot oil. Add the red pepper flakes, salt, and pepper and cook, covered, over medium to low heat for 5 to 10 minutes, turning occasionally with tongs, until the stalks are tender but still al dente. Add the reserved garlic, check the seasonings, and serve hot.

SICILIAN-STYLE BROCCOLI RABE

Steps:

• Cut thick, lower stems off broccoli rabe and peel. Reserve florets and leaves.
• Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, garlic, and red pepper flakes; saute until fragrant, about 45 seconds. Add stems; saute until coated with oil, about 45 seconds. Pour in water; continue cooking until stems are mostly tender, 3 to 4 minutes. Stir in florets, leaves, and salt. Cover skillet and cook until tender, about 5 minutes.
• Transfer broccoli rabe and its juices to a serving bowl. Top with remaining 1 tablespoon olive oil.

BROCCOLI RABE, CARROT, AND RADICCHIO SALAD

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.

BROCCOLI RABE SALAD WITH CHILI-SOY VINAIGRETTE

Steps:

• 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.

WARM BROCCOLI AND TOFU SALAD WITH GRILLED CHINESE SAUSAGE AND CHILI MISO VINAIGRETTE

Steps:

• Heat a wok or large saute pan on high flame, add sesame oil, sausage and garlic and cook for 2 to 3 minutes. Add broccoli, cook additional 2 to 3 minutes and remove to a bowl.
• In same pan or wok add tofu, ginger and toss quickly for 30 seconds. Remove to bowl with sausage and broccoli.
• Reduce heat and add chili oil, garlic and soy sauce and whisk in mirin, miso, rice vinegar and season to taste. If heat is too high you may need more oil for consistency.
• Plate broccoli, tofu and sausage mixture on plate and drizzle warm vinaigrette on top. Garnish with scallion or chives.

BROCCOLI RABE SALAD WITH ROASTED-GARLIC VINAIGRETTE

Steps:

• Bring a large pot of water to a boil. Salt the water, add the broccoli rabe and blanch until just tender, about 8 minutes. Drain and refresh under cold running water. Drain well.
• In a large bowl, whisk together garlic and lemon juice. Slowly whisk in olive oil. Whisk in salt, pepper and cayenne. Add broccoli rabe and toss to coat with dressing. Taste and adjust seasoning. Serve at room temperature.

VEGETABLE SALAD WITH CURRY-SOY VINAIGRETTE

Steps:

• Make vinaigrette:
• Whisk together vinaigrette ingredients.
• Make salad:
• Blanch and peel tomatoes . Seed and cut into 1-inch pieces.
• Wrap shallots in a kitchen towel, then twist and squeeze to remove as much liquid as possible.
• Cook broccoli, cauliflower, celery root, turnips, and haricots verts in a large pot of boiling salted water until crisp-tender, about 5 minutes, then drain well.
• Toss warm vegetables with tomatoes, shallots, chives, cilantro, and vinaigrette.

BROCCOLI SALAD WITH FRESH HERB VINAIGRETTE

Steps:

• Place prepared broccoli in bowl or pan and pour enough boiling water over it to almost cover. When broccoli turns bright green, drain and rinse in cold water. Set aside to drain.
• Prepare all other vegetables and place in medium bowl. Add broccoli. Reserve cheese for serving.
• In blender, put the vinegar, garlic, herbs and seasonings. Blend until smooth.
• Add oil and blend quickly.
• Pour over vegetables and stir. Cover and refrigerate. Stir again in about an hour.
• Store overnight to serve the next day. Take out of refrigerator about 1/2 hour before serving, adding the shaved cheese. Stir and serve.

SOY VINAIGRETTE

Steps:

• Combine all ingredient in a jar or cruet.
• (it's important to shake it well before each pour).