Rapini (broccoli rabe) has a nice light bitter flavor and makes a good combination with the hot kick of karashi (Japanese mustard). I also add some sesame paste and it tastes really wonderful. This can be served either cold or cool and makes a nice appetizer or a side dish. The sauce is quite versatile, so you can enjoy it with different kinds of vegetables such as broccoli, cauliflower, green beans, etc.
Vegan optionThis is a vegan dish
Servings2 - 3
(For the sauce)
- 1 tablespoon sesame paste
- 1 teaspoon karashi (Japanese mustard) paste
- 1/2 teaspoon honey
- 1 teaspoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon roasted sesame seeds
- 1 1/2 tablespoons ground roasted sesame seeds
- 2 tablespoons extra virgin olive oil
- 10 oz (300 g) rapini (broccoli rabe)
- 1/2 medium carrot, cut into thin sticks
- To make the sauce, whisk together the karashi, sesame paste, honey, vinegar, soy sauce, and sesame seeds. Gradually add the extra virgin olive oil as you continue to whisk.
- Bring water to a boil in a medium sauce pan. Blanch the carrot for 45 – 60 seconds and transfer to a colander to cool down.
- In the same boiling water, blanch the rapini for 45 – 60 seconds and transfer to a bowl of ice water. Drain and gently squeeze out excess moisture. Wrap with paper towel to absorb more moisture. Cut into 1 1/4” (3 cm) long.
- Add the carrot and rapini to the sauce in a bowl and toss well.