Food & Cooking Recipes Salad Recipes Broccoli Rabe, Carrot, and Radicchio Salad 2.7 (3) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 The sweetness of the carrots and honey is a good contrast to the bitterness of the broccoli rabe and radicchio. Ingredients 1 tablespoon plus ½ teaspoon salt 1 ½ pounds broccoli rabe, tough stems removed and cut into 4-inch lengths 1 teaspoon lemon juice 1 teaspoon sherry vinegar ½ teaspoon honey 1 teaspoon low-sodium soy sauce 1 tablespoon olive oil ⅛ teaspoon freshly ground black pepper 4 small carrots, sliced into thin strips using a vegetable peeler ¼ head radicchio, thinly sliced crosswise (1 ¼ cups) Directions 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. Rate it Print