The Martha Stewart Living Cookbook (28 page)

¼ medium red onion, very thinly sliced into half-moons

Pinch of coarse salt

1 tablespoon capers, rinsed and drained

¼ cup brine-cured black olives such as kalamata or Gaeta, pitted and halved

3 cups loosely packed fresh flat-leaf parsley leaves (about 2 medium bunches)

Freshly ground pepper

1 tablespoon extra-virgin olive oil

1.
Preheat the oven to 375°F. Spread the pine nuts on a rimmed baking sheet; toast in the oven, shaking once, until golden and fragrant, 10 minutes. Transfer to a plate to cool.

2.
With a vegetable peeler, peel 8 long pieces of zest from the orange; cut lengthwise into very thin strips. Halve the orange; squeeze 2 tablespoons juice into a medium bowl (reserve unused portion for another use). Add the vinegar, onion, and salt; let stand 10 minutes. Add the capers, olives, parsley, pine nuts, and zest to bowl. Season with pepper; toss thoroughly with oil. Divide among 6 plates.

FIT TO EAT RECIPE
PER SERVING: 82 CALORIES, 6 G FAT, 0 MG CHOLESTEROL, 6 G CARBOHYDRATE, 128 MG SODIUM, 3 G PROTEIN, 2 G FIBER

watercress and green bean salad

SERVES 4

To keep watercress fresh, wrap it in damp paper towels and place it in a resealable plastic bag. Stored this way, it can be refrigerated for up to 4 days. Just before making the salad, “crisp” the watercress by soaking it in a bowl of ice water for a few minutes, then gently pat dry.

½ teaspoon coarse salt, plus more for seasoning

8 ounces green beans, trimmed and cut into 1-inch pieces

2 tablespoons finely chopped shallot

2 tablespoons fresh lemon juice

Freshly ground pepper

2 tablespoons extra-virgin olive oil

1 Kirby cucumber, peeled, halved lengthwise, and thinly sliced

1 bunch watercress, thick stems discarded

¼ cup packed mint leaves, large leaves torn in half

1.
Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add salt. Blanch the green beans until crisp-tender, 4 to 5 minutes. Immediately transfer with a slotted spoon to the ice-water bath to stop the cooking. Drain, and set aside.

2.
Whisk together the shallot, lemon juice, and ½ teaspoon salt in a large serving bowl; season with pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified.

3.
Add the cucumber and reserved green beans to the bowl; toss to coat. Add the watercress and mint; gently toss. Season with salt and pepper.

beet and mâche salad with aged goat cheese

SERVES 4 TO 6

2 pounds mixed beets, such as red and Chioggia

Orange Vinaigrette (recipe follows)

¼ cup fresh chervil leaves

3 ounces mâche or other tender lettuce

Coarse salt and freshly ground pepper

6 ounces Bûcheron or other aged goat cheese, room temperature, for serving

Crackers, for serving

1.
Cover the beets with cold water by 2 inches in a large saucepan. Bring to a boil; reduce heat to medium. Simmer until tender, about 30 minutes. Let cool; peel, and halve (quarter if large). Toss with the vinaigrette. Let stand 30 minutes.

2.
Toss together the chervil and mâche. Top with the beets and 2 tablespoons vinaigrette from the the bowl. Season with salt and pepper. Serve with goat cheese and crackers.

orange vinaigrette

MAKES 1
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CUPS

1 tablespoon orange zest

¾ cup fresh orange juice

2 tablespoons sherry vinegar

½ teaspoon coarse salt

½ cup extra-virgin olive oil

Freshly ground pepper

Stir together the orange zest, orange juice, vinegar, and salt in a small bowl. Pour in the olive oil in a slow, steady stream, whisking until emulsified. Season with freshly ground pepper.

arugula and radicchio with parmesan shavings

SERVES 6

9 ounces fresh arugula (about 8 cups), stemmed

4 ounces radicchio, halved crosswise and cut into thin strips (about 1½ cups)

8 ounces Parmesan cheese, shaved with a vegetable peeler (½ cup)

1½ tablespoons balsamic vinegar

Coarse salt and freshly ground pepper

3 tablespoons extra-virgin olive oil

1.
Put the arugula, radicchio, and Parmesan in a serving bowl, and set aside.

2.
Whisk the vinegar with salt and pepper to taste in a medium bowl. Whisking constantly, pour in the oil in a slow, steady stream, and whisk until emulsified. Toss the salad with just enough vinaigrette to coat.

shaved cucumber, fennel, and watermelon salad

SERVES 6

Ricotta salata is a firmer version of fresh ricotta; it is perfect for shaving over salads.

4 cucumbers

1 fennel bulb, trimmed, plus 1 tablespoon chopped fronds

3½ pounds watermelon, cut into 1-inch cubes

2 tablespoons fresh lemon juice

2 tablespoons olive oil

Coarse salt and freshly ground pepper

4 ounces ricotta salata

Using a mandoline, slice the cucumbers lengthwise into paper-thin slices; slice the fennel bulb crosswise into paper-thin slices. Combine the cucumbers and fennel in a large serving bowl. Add the watermelon, fennel fronds, lemon juice, and oil. Season with salt and pepper; toss to combine. Using a vegetable peeler, shave the ricotta salata over the salad, and serve.

mixed green salad with date-walnut vinaigrette

SERVES 6 TO 8

1 cup walnut halves (about 4 ounces)

5 ounces dates, pitted

1 teaspoon Dijon mustard

½ cup cider vinegar

½ cup extra-virgin olive oil

Coarse salt and freshly ground pepper

1 head green-leaf lettuce

1 head red Bibb lettuce

3 heads Belgian endive (about 12 ounces)

4 ounces baby spinach

1.
Preheat the oven to 350°F. Spread the walnuts in a single layer on a rimmed baking sheet, and toast in the oven until golden and fragrant, 10 to 12 minutes. Let cool.

2.
In a food processor, pulse 5 dates and the mustard and vinegar until pureed. With the machine running, slowly pour the oil through the feed tube. Season with salt and pepper.

3.
Quarter the remaining dates lengthwise. Into a large bowl, tear the lettuce and endive into bite-size pieces; add the spinach, dates, and walnuts. Drizzle with the vinaigrette, and toss to combine. Serve immediately.

red and green salad with cranberry vinaigrette

SERVES 8

1 head frisée (about 5 ounces)

1 head red-leaf lettuce (about 10 ounces)

4 ounces baby spinach

½ cup fresh or frozen (thawed) cranberries

1 tablespoon raspberry vinegar

2 teaspoons fresh lime juice

1 teaspoon sugar

½ teaspoon coarse salt

¼ cup extra-virgin olive oil

¾ cup dried cranberries

1½ ounces Manchego cheese

1.
Tear the frisée and red-leaf lettuce into bite-size pieces; combine with the spinach in a large bowl. Set aside.

2.
In a blender, combine the cranberries, vinegar, lime juice, sugar, salt, and oil; puree until the mixture is smooth.

3.
Sprinkle the dried cranberries over the salad greens in a bowl; toss to combine. Divide the salad among serving plates. Using a vegetable peeler to shave thin slices, divide the cheese among individual salads. Serve with cranberry vinaigrette on the side.

FIT TO EAT RECIPE
PER SERVING: 140 CALORIES, 9 G FAT, 5 MG CHOLESTEROL, 15 G CARBOHYDRATE, 192 MG SODIUM, 3 G PROTEIN, 2 G FIBER

mixed baby lettuces with anchovy vinaigrette

SERVES 6

1 teaspoon Dijon mustard

6 anchovy fillets, rinsed and mashed

2 tablespoons fresh lemon juice

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cup extra-virgin olive oil

1 tablespoon finely chopped fresh flat-leaf parsley

Freshly ground pepper

Mixed baby lettuces, for serving

In a food processor, combine the mustard, anchovies, and lemon juice. Process until smooth. With the machine running, add the oil in a steady stream until smooth and emulsified. Stir in the parsley; season with pepper. Serve in small bowls, with lettuces on the side for dipping.

iceberg lettuce with blue cheese dressing and toasted almonds

SERVES 4

2 ounces whole shelled almonds

4½ ounces blue cheese, crumbled

1½ tablespoons fresh lemon juice

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cup buttermilk

1½ tablespoons olive oil

Freshly ground pepper

1 head iceberg lettuce, cut into 4 wedges

1 Granny Smith apple, cored and cut into ½-inch cubes

1.
Preheat the oven to 350°F. Spread the almonds on a rimmed baking sheet, and bake until lightly toasted, 7 to 8 minutes. Let cool, then coarsely chop.

2.
In a medium bowl, whisk together the cheese, lemon juice, buttermilk, and oil until smooth, and season with pepper.

3.
Break each lettuce wedge in half. Divide among 4 plates; top with apple cubes. Spoon dressing over each serving. Garnish with almonds, and serve.

FIT TO EAT RECIPE
PER SERVING: 290 CALORIES, 22 G FAT, 25 MG CHOLESTEROL, 14 G CARBOHYDRATE, 478 MG SODIUM, 12 G PROTEIN, 5 G FIBER

asian pear salad

SERVES 4

4 cups mixed frisée, baby arugula, and other small greens (about 11 ounces)

8 dates, pitted and quartered lengthwise

8 slices prosciutto (about 4 ounces), sliced into ¼-inch-wide strips

8 sprigs mint, leaves picked from stems (about 1 cup)

1 Asian pear, cored and sliced into ½-inch wedges

2 tablespoons fresh lemon juice (about 1 lemon)

2 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

In a large bowl, toss together the greens, dates, prosciutto, mint, and pear. In a small bowl, whisk together the lemon juice and oil; season with salt and pepper. Pour the mixture over the salad. Toss to combine well, and serve immediately.

hearts of lettuce with russian dressing

SERVES 8 TO 10

3 small heads lettuce

1½ cups mayonnaise

½ cup ketchup or chili sauce

½ cup sour cream

½ cup finely chopped cornichon or sweet pickle relish

2 tablespoons chopped fresh dill

4 teaspoons chopped drained capers

2 shallots, finely chopped

Cut the lettuce in wedges; arrange in a bowl. Whisk together the remaining ingredients. Pour over the lettuce; serve. The dressing can be stored, refrigerated, up to 1 week.

farmstand raw vegetable salad

SERVES 6

Chioggia beets are pink on the outside and striped on the inside. Because they are not cooked in this recipe, choose tender baby beets. You can use red or golden beets if Chioggia beets are unavailable. After your grill becomes hot, grill the lemon halves, cut side down, until lightly charred. Remove, let cool slightly, and squeeze their warm juice over the vegetables.

6 ounces sugar snap peas, sliced diagonally into 1-inch lengths

2 Kirby cucumbers, sliced

2 ears fresh corn, kernels cut off cobs

12 baby Chioggia beets, scrubbed and halved lengthwise

1 lemon, halved

2 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

In a large bowl, combine the peas, cucumbers, corn, and beets. Squeeze the lemon juice over the vegetables, and drizzle with the oil. Season with salt and pepper. Toss to combine, and serve at room temperature.

haricots verts and goat cheese salad with almonds

SERVES 6

2 ounces whole almonds (about ½ cup)

Coarse salt

1½ pounds haricots verts, ends trimmed

1½ teaspoons sherry vinegar

1 tablespoon extra-virgin olive oil

Freshly ground pepper

2½ ounces fresh goat cheese, crumbled

1.
Preheat the oven to 350°F. Spread the almonds on a rimmed baking sheet, and place in the oven. Toast until they are fragrant and golden, about 10 minutes. Remove from the oven; let cool. Roughly chop; set aside.

2.
Meanwhile, bring a stockpot of water to a boil, and add salt and the haricots verts; cook until their color brightens and the beans are crisp-tender, about 4 minutes. Drain, and transfer to a baking sheet; let cool, about 5 minutes.

3.
While still warm, toss the beans in a serving bowl with the vinegar and olive oil; season with salt and pepper. Add the goat cheese, and stir to melt slightly and coat the beans. Sprinkle with the almonds, and serve.

romaine salad with prosciutto crisps