The Martha Stewart Living Cookbook (27 page)

½ teaspoon coarse salt

Freshly ground pepper

3 slices bacon

1 bulb fennel, very thinly sliced

16 cremini mushrooms, very thinly sliced

1 red onion, very thinly sliced

6 ounces baby spinach

1.
Make the vinaigrette: Using a sharp paring knife, peel 2 oranges, following the curve of the fruit; cut between the membranes to remove whole segments. Place in a small bowl; set aside. Juice the remaining orange into a separate small bowl or large glass measuring cup; whisk in the lemon juice, vinegar, and salt. Season with pepper; set aside.

2.
In a small skillet, cook the bacon over medium heat until crisp and browned on both sides, about 4 minutes per side. Transfer to drain on paper towels; let cool, and finely crumble.

3.
In a large serving bowl, combine the fennel, mushrooms, onion, and spinach. Add the reserved orange segments and vinaigrette, and toss to combine. Divide among serving plates, and sprinkle each with crumbled bacon.

FIT TO EAT RECIPE
PER SERVING: 142 CALORIES, 3 G FAT, 4 MG CHOLESTEROL, 26 G CARBOHYDRATE, 468 MG SODIUM, 7 G PROTEIN, 7 G FIBER

green salad with toasted walnuts, walnut oil, and green beans

SERVES 4

Walnut oil can be found at most gourmet markets. Because it is more delicate than other oils, walnut oil should be refrigerated after it has been opened to keep it from going rancid.

6 ounces green beans, ends trimmed, halved crosswise

¼ teaspoon coarse salt

½ teaspoon plus 1 tablespoon walnut oil

2 ounces walnut halves (about ½ cup), toasted and roughly chopped

½ shallot, minced (about 1 tablespoon)

2 teaspoons white-wine vinegar

4 ounces mixed salad greens

Freshly ground pepper

1.
Bring a medium saucepan of water to a boil. Add the beans, and cook until bright green and crisp-tender, about 2 minutes. Using a slotted spoon or tongs, transfer to a medium serving bowl. Immediately toss with the salt and ½ teaspoon walnut oil. Add the walnuts, and transfer to a plate to cool, reserving the bowl.

2.
Make the vinaigrette: In a small bowl, combine the shallot with the vinegar. Whisk in the remaining tablespoon walnut oil.

3.
Place the salad greens in the reserved bowl, and add the dressing. Toss well to combine, and season with pepper. Divide among 4 plates, and pile the green beans and walnuts on top. Serve immediately.

FIT TO EAT RECIPE
PER SERVING: 141 CALORIES, 6 G FAT, 0 MG CHOLESTEROL, 6 G CARBOHYDRATE, 123 MG SODIUM, 5 G PROTEIN, 3 G FIBER

roasted parsnip, celery heart, and apple salad

SERVES 6

Celery hearts are the tender, pale-green inner stalks in a celery bunch.

1½ pounds parsnips (12 to 16), peeled, trimmed, and halved lengthwise (quartered, if large)

2 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

1 bunch celery hearts, cut diagonally into
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-inch-thick slices

½ cup celery leaves

1 green apple, such as Granny Smith, cored, halved, and cut into
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-inch-thick wedges

Hazelnut Vinaigrette (recipe follows)

1.
Preheat the oven to 375°F. Toss the parsnips with the oil; season with salt and pepper. Spread the parsnips in a single layer on a rimmed baking sheet. Roast until golden brown and tender, about 30 minutes. Let cool slightly on the sheet on a wire rack.

2.
Divide the parsnips among 6 serving plates. Put the celery hearts and leaves, apple, and ¼ cup vinaigrette in a nonreactive bowl; season with salt and pepper. Toss well, and arrange on top of the parsnips.

hazelnut vinaigrette

MAKES ABOUT ¾ CUP

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cup hazelnuts (about 1 ounce)

¼ cup extra-virgin olive oil

1 shallot, finely chopped

1 tablespoon plus 1 teaspoon sherry vinegar

2 teaspoons fresh lemon juice

Coarse salt

¼ cup hazelnut oil or light vegetable oil, such as canola

Freshly ground pepper

1.
Preheat the oven to 375°F. Spread the hazelnuts in a single layer on a rimmed baking sheet. Toast in the oven until the skins split and the flesh turns deep golden brown, 10 to 12 minutes. While they are still hot, rub the hazelnuts in a clean kitchen towel to remove skins (some will remain). Coarsely chop.

2.
Heat the hazelnuts, olive oil, and shallot in a small skillet over medium heat, stirring, until the shallot softens, about 2 minutes. Let cool slightly.

3.
Stir together the vinegar, lemon juice, and ¾ teaspoon salt in a medium bowl. Whisking constantly, pour in the hazelnut oil and then the hazelnut mixture in a slow, steady stream; whisk until emulsified. Season with salt and pepper.

crisp romaine salad

SERVES 8

2 heads romaine lettuce, leaves separated

3 carrots, thinly peeled

8 ounces radishes, thinly sliced

1 small red onion, thinly sliced

2 tablespoons extra-virgin olive oil

2 tablespoons red-wine vinegar

1 teaspoon coarse salt

¼ teaspoon freshly ground pepper

Put the lettuce, carrots, radishes, and onion in a salad bowl. Just before serving, lightly drizzle with the oil. Add the vinegar, salt, and pepper, and toss to combine.

organic lettuces with fig vinaigrette

SERVES 10

Reserved poaching liquid from Oven-Poached Figs (recipe follows)

1½ tablespoons red wine vinegar

1 teaspoon balsamic vinegar

2 teaspoons finely chopped shallot

Coarse salt and freshly ground pepper

½ cup extra-virgin olive oil

12 cups salad greens

Oven-Poached Figs (recipe follows), for serving

Soft ripened cheeses (such as Camembert or goat cheese), for serving

1.
Cook the reserved poaching liquid in a small saucepan over medium heat until reduced to the consistency of syrup (about 2 tablespoons). Let cool completely.

2.
Whisk the reduced liquid, vinegars, and shallot in a small bowl. Season with ½ teaspoon salt and ¼ teaspoon pepper. Slowly whisk in the oil until emulsified. Season with more salt and pepper, if desired. Toss the greens with vinaigrette to taste. Serve immediately with figs and wedges of cheese.

oven-poached figs

MAKES 12

12 fresh figs

¼ cup tawny port

¼ cup full-bodied red wine, such as Pinot Noir

3 tablespoons honey

1 strip orange zest (3 inches), plus ¼ cup fresh orange juice

1 cinnamon stick (3 inches)

1 vanilla bean, seeds scraped

2 whole green cardamom pods, split open

2 whole cloves

½ teaspoon whole black peppercorns

1.
Preheat the oven to 325°F. Put the figs in an 8-inch-square ceramic or glass baking dish. Pour the port, wine, honey, and orange juice over the figs. Submerge the remaining ingredients in the liquid around the figs. Cover the dish with foil, and bake 1 hour.

2.
Remove the foil; continue to bake 45 minutes more, basting 2 or 3 times with the accumulated juices. Let cool completely, turning the figs occasionally to keep them moist.

3.
Transfer the figs to a plate. Pour the liquid through a fine sieve into a bowl; reserve for the fig vinaigrette (recipe above). Discard the solids. The figs can be refrigerated in an airtight container up to 3 days.

white wine–poached scallop and herb salad

SERVES 4 TO 6

The scallops and vegetables can be poached and refrigerated up to 1 day ahead. Avoid using an oaky Chardonnay, which may add bitterness.

2½ cups dry white wine

Coarse salt

1 bay leaf

1 to 2 celery stalks, cut into ¼-inch half-moons (about 1½ cups), plus ¼ cup pale green leaves, very coarsely chopped

1 small fennel bulb, halved lengthwise, core removed, cut crosswise into ¼-inch half-moons (about 1½ cups), plus ¼ cup fronds, very coarsely chopped

20 large sea scallops (about 1 pound), tough muscles removed

2 tablespoons fresh lemon juice, plus wedges for garnish

2 tablespoons extra-virgin olive oil, plus more for drizzling

Freshly ground pepper

½ cup fresh flat-leaf parsley, very coarsely chopped

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cup fresh chives, cut into ¾-inch pieces

1.
Bring the wine, a pinch of salt, and the bay leaf, celery, and fennel to a boil in a medium saucepan. Reduce to a simmer; cook until the vegetables are just tender, about 8 minutes. Transfer the vegetables to a medium bowl; discard the bay leaf. Set aside. Add the scallops to the pan; simmer until just cooked through, about 3 minutes. Transfer the scallops to the bowl of vegetables; refrigerate until cold, about 30 minutes. Reserve ¼ cup poaching liquid. Refrigerate until cold, about 20 minutes.

2.
Stir the lemon juice into the poaching liquid. Add the oil in a slow, steady stream, whisking until emulsified. Slice the scallops in half horizontally; toss with the dressing and vegetables. Season with salt and pepper. Toss the herbs, celery leaves, and fennel fronds in a small bowl, then divide among 4 serving plates. Top each with scallops and vegetables, dividing evenly. Drizzle with oil and dressing from the bowl. Garnish each salad with a lemon wedge.

asparagus and string bean salad with basil

SERVES 4 TO 6

Coarse salt

8 ounces green beans, trimmed

8 ounces yellow wax beans, trimmed

1 pound asparagus, trimmed

1 small shallot, thinly sliced

¼ cup small fresh basil leaves, plus more for garnish

1 tablespoon plus 1 teaspoon sherry vinegar

¼ cup finely grated Pecorino Romano cheese (¾ ounce)

¼ teaspoon sugar

3 tablespoons extra-virgin olive oil

Freshly ground pepper

1.
Prepare an ice-water bath. Bring a large pot of water to a boil; add salt. Cook the green beans and wax beans until crisp-tender, about 1 minute. Using a slotted spoon, transfer the beans to the ice-water bath. Drain; transfer to a large bowl.

2.
Cook the asparagus in boiling water until crisp-tender, about 1 minute. Transfer the asparagus to the ice-water bath. Drain; cut into 3-inch pieces. Add to the beans. Add the shallot and basil.

3.
Make the vinaigrette: Whisk together the vinegar, cheese, sugar, ¼ teaspoon salt, and the oil in a medium bowl until sugar has dissolved. Season with pepper.

4.
Add the vinaigrette to the vegetable mixture; toss. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 2 hours. Garnish with basil.

fig, feta, and mint salad

SERVES 4

French feta is creamier, milder, and less salty than the Greek version. Arrange this salad on a platter, and let your guests serve themselves.

1 block (8 ounces) French feta cheese

8 ounces fresh figs, halved lengthwise, if desired

2 to 3 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

½ cup fresh mint leaves

Put the feta on a serving platter. Arrange the figs over and around the feta. Drizzle the figs and cheese with the oil; season with salt and pepper. Sprinkle with the mint.

mushroom and celery salad with parmesan cheese

SERVES 12

12 ounces fresh white or cremini mushrooms, thinly sliced

6 ounces fresh chanterelle, porcini, oyster, or yellow oyster mushrooms, thinly sliced

6 celery stalks

7 tablespoons fresh lemon juice (2 to 3 lemons)

3 tablespoons finely chopped shallot

6 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

8 ounces mixed baby lettuces, such as mâche and mesclun

6 ounces Parmigiano-Reggiano cheese

1.
Lay the mushrooms on sheets of paper towel; cover with clean, damp kitchen towels. Thinly slice the celery, and transfer it to a bowl; cover with plastic. Refrigerate.

2.
Stir together the lemon juice and shallot. Let stand at least 15 minutes or up to 2 hours. Whisk in the oil until emulsified, and season with salt and pepper. Toss the mushrooms and celery with the dressing; let stand 10 minutes. Divide the lettuce among plates, and top with the mushroom mixture. Shave the cheese with a vegetable peeler over tops.

parsley-leaf salad with pine nuts, olives, and orange dressing

SERVES 6

The raw onions in this recipe become milder the longer they stay in the orange juice and vinegar mixture. For a strong onion flavor, let them soak for about 10 minutes; to make them more mellow, marinate for up to 4 hours.

¼ cup pine nuts

1 navel orange

½ teaspoon sherry vinegar or red wine vinegar