Cut a slice from the broccoli raab base and taste for toughness.

Trim the broccoli raab stalks based on toughness; trim more if tough.

Wash the broccoli raab in several changes of water.

Place wet broccoli raab in a microwavable serving dish.

Cover with plastic wrap and microwave for 2 minutes.

Toss the broccoli raab and continue cooking for 1-2 minutes until almost done.

Pierce the plastic wrap and let the broccoli raab cool.

Peel the carrots.

Place the carrots in a microwavable dish.

Cover with plastic wrap and microwave for 1.5-2 minutes until slightly tender.

Pierce the plastic wrap and let the carrots cool slightly.

In a small dish, mix sweet sherry or sweet vermouth, cider vinegar or balsamic vinegar, honey, kosher salt, and ground hot pepper.

Stir in peanut or corn oil and Asian (dark) sesame oil.

Line up the broccoli raab stems on a cutting board.

Separate the stems from the tops (florets and leaves).

Squeeze the tops dry and blot with a towel.

Cut the tops into very thin shreds and return to the dish.

Slice the stems on a sharp angle into long oblongs (1/8 inch thick) and add to the dish.

Cut the carrots the same way and add to the dish.

Toss the vegetables with the dressing.

Season to taste.

Chill before serving.