Instructions: Cut the broccoli florests from their stems and separate into small clusters. Peel the stems, removing strings; skin. Cut into julienne strips.

Bring 2 quarts of lightly salted water to a boil. Add broccoli florets and stems and cook just until tender crisp, about 2 minutes. Drain and plunge into ice water. When chilled, drain thoroughly and put in a bowl. Add scallions, bell pepper and shrimp.

To make the dressing, combine all ingredients, whisking in oil until well blended. Toss with broccoli mixture and marinate for 1 to 2 hours. Just before serving, sprinkle with sesame seeds.

Yield: 4 to 6 servings.

Ogden writes: "Beautiful colors and crunchy textures highlight this great marriage of flavors."

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