1 large bunch broccoli rabe, woody ends trimmed
2 heads broccoli
1 T golden raisins, chopped (or other dried fruit)
1/4 c coarsely chopped salted cashews
1 T toasted sesame oil
1 T vegetable oil
3T seasoned rice wine vinegar
2 lg cloves garlic, minced
lg pinch of cayenne pepper
2 t sesame seeds, lightly toasted

1 large bunch broccoli rabe, woody ends trimmed 2 heads broccoli 1 T golden raisins, chopped (or other dried fruit) 1/4 c coarsely chopped salted cashews 1 T toasted sesame oil 1 T vegetable oil 3 T seasoned rice wine vinegar 2 lg cloves garlic, minced 2 t sesame seeds, lightly toasted

Rinse broccoli rabe well, and steam just until tender and bright green, about 3-4 min. Rinse in colander, beneath cold water. Drain well and wrap in a clean tea towel to absorb excess water. Chop into small pieces.

Cut broccoli florets from stems, then cut in 1/2" pieces. Steam until tender and bright green, about 3-4 minutes. Rinse in colander, beneath cold water. Drain well and wrap in a clean tea towel to absorb excess water.

Place rabe and florets in a large bowl with raisins and cashews. Whisk together the oils, vinegar, garlic and cayenne. Drizzle over salad and mix well. Sprinkle with toasted sesame seeds. Serve at room temp or chilled.