- 1 hearty bunch broccoli raab (1 pound plus)
- About 1 pound fairly thin medium carrots (weighed without tops)
- 1 tablespoon sweet sherry or sweet vermouth
- 1 tablespoon cider vinegar or balsamic vinegar
- 1 1/2 tablespoons honey
- 1/2 teaspoon kosher salt
- 1/8 to 1/4 teaspoon ground hot pepper
- 2 tablespoons peanut or corn oil
- 1 tablespoon Asian (dark) sesame oil
- Cut a slice from broccoli raab base and taste to determine toughness. If fairly tender, trim only 1/2 inch or so from stalks; if tough, trim more. Wash vegetable in several changes of water, lifting out so debris settles. Without drying, spread in microwavable serving dish. Cover with plastic wrap and cook for 2 minutes. Toss, then continue cooking until not quite done, 1 to 2 minutes more. Pierce plastic and allow to cool.
- Peel carrots. Place in microwavable dish. Cover with plastic wrap. Cook just until carrots lose their raw crunch but are not cooked through — 1 1/2 to 2 minutes. Pierce plastic and cool slightly.
- In a small dish, mix sherry, vinegar, honey, salt and hot pepper to taste, stirring to blend. Add peanut and sesame oils.
- Line up broccoli raab stems on cutting board. Cut apart from tops (the florets and leaves). Squeeze tops dry, then blot with towel. Cut into very thin shreds; return to dish. Slice stems on a sharp angle to form long oblongs 1/8 inch thick; add to dish. Cut carrots the same way and add to dish. Toss with dressing. Season. Chill.