The Martha Stewart Living Cookbook (29 page)

SERVES 4

The small inner leaves of romaine lettuce are tender and crisp, perfect for this salad. Use a vegetable peeler to shave the Pecorino Romano.

2 tablespoons extra-virgin olive oil, plus more for the pan

4 slices prosciutto (about 2 ounces)

1 tablespoon balsamic vinegar

1 teaspoon fresh thyme leaves, roughly chopped

Coarse salt and freshly ground pepper

6 ounces hearts of romaine, leaves torn in half

1 ounce Pecorino Romano shavings

1.
Preheat the oven to 400°F. Lightly brush a baking sheet with olive oil, and arrange the prosciutto in a single layer. Place in the oven, and bake until crisp, 5 to 10 minutes. Remove from the oven, and let cool on a wire rack.

2.
Combine the olive oil, balsamic vinegar, and thyme; season with salt and pepper, and whisk to combine. Add the romaine and shaved Pecorino Romano, and toss to combine. Serve topped with prosciutto crisps.

green gazpacho salad

SERVES 6

½ cup slivered almonds

4 ounces baguette or other French bread, cut into ½-inch cubes (1½ cups)

1 yellow tomato, seeded, cut into ½-inch dice

1 green bell pepper, seeded, cut into ½-inch dice

1 cucumber, peeled, seeded, and cut into ½-inch dice

2 stalks celery, cut into ½-inch dice

1 small red onion, cut into ½-inch dice

2 scallions, thinly sliced

1 cup (about 6 ounces) green seedless grapes, cut in half

¼ cup finely chopped flat-leaf parsley

2 tablespoons finely chopped tarragon

¼ cup extra-virgin olive oil

2 tablespoons sherry or white-wine vinegar

1 teaspoon coarse salt

¼ teaspoon freshly ground pepper

1 head Boston or butter lettuce, torn into bite-size pieces

1.
Preheat the oven to 350°F. Place the nuts on a rimmed baking sheet and the bread cubes on a baking sheet; toast until the nuts are aromatic and the bread is dried and barely golden, about 8 to 10 minutes; set aside.

2.
In a large bowl, combine the tomato, pepper, cucumber, celery, red onion, scallions, grapes, parsley, tarragon, half the almonds, and the bread cubes. Drizzle with the olive oil and vinegar. Add the salt and pepper. Toss well to combine. Let sit for 30 minutes for flavors to blend. Serve over the lettuce, garnished with the remaining almonds.

wilted brussels sprouts salad with warm apple cider dressing

SERVES 6

1 pound Brussels sprouts, trimmed

4 ounces spinach (about 3 cups lightly packed leaves), washed, stems removed

1 small head radicchio

1 garlic clove, finely chopped

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cup apple cider vinegar

2 tablespoons honey mustard

1½ tablespoons sugar

1 teaspoon coarse salt

¼ teaspoon freshly ground pepper

½ cup extra-virgin olive oil

Goat cheese, for garnish

Toasted caraway seeds, for garnish

1.
Thinly slice the Brussels sprouts crosswise into strips. Repeat with the spinach leaves and radicchio. Place the Brussels sprouts, spinach, and radicchio in a large bowl, and toss to combine; set aside.

2.
In a small saucepan, whisk together the garlic, apple cider vinegar, honey mustard, sugar, salt, and pepper over medium heat. Slowly drizzle in the olive oil while whisking constantly. Bring to a simmer, and cook until the mixture thickens slightly, about 3 minutes. Pour over the Brussels sprouts mixture, and toss to combine. Serve the salad warm, garnished with goat cheese and caraway seeds, or store in refrigerator up to 2 days, and serve cold.

new classic panzanella

SERVES 6

You can intensify the garlic flavor by rubbing an additional clove on one side of the toasted bread before tearing it into chunks.

1 garlic clove, peeled

2 pounds ripe beefsteak tomatoes, cored and cut into large chunks

1 medium red onion, peeled and thinly sliced

5 tablespoons extra-virgin olive oil

3 tablespoons red-wine vinegar

Coarse salt and freshly ground pepper

5 1-inch-thick slices day-old Tuscan-style bread

4 Kirby cucumbers (about 12 ounces), peeled and sliced

1 cup packed fresh basil leaves

1.
Place the garlic on a cutting board; hit it with the side of a large knife to break it open a bit. Place the tomatoes, onion, and garlic in a large nonreactive bowl. Drizzle the oil and vinegar over the vegetable mixture; season with salt and pepper. Toss; let stand, covered, in a cool place, about 1 hour.

2.
Place the bread on a hot grill or under a heated broiler; toast until both sides are slightly charred, 2 to 3 minutes. Remove from heat, rub lightly with garlic, if desired; tear the bread into bite-size chunks. When ready to serve, add the cucumbers, basil, and bread to the tomatoes.

3.
Toss to coat the bread thoroughly with the marinating liquid. Adjust the seasoning with salt and pepper, and remove the garlic clove.

VARIATION[S]:
To either version of this salad, try adding cubed fresh mozzarella or bocconcini, roasted bell peppers, sliced fresh fennel, or capers. Experiment using other in-season vegetables.

endive and treviso radicchio salad with anchovy dressing

SERVES 4

Soaking the anchovies in red-wine vinegar gives them a wonderful pickled flavor.

6 anchovy fillets

¼ cup plus 1 tablespoon red-wine vinegar

1 garlic clove, smashed and peeled

½ teaspoon coarse salt

3 tablespoons extra-virgin olive oil

¼ teaspoon freshly ground pepper

4 endives, sliced ¼ inch lengthwise

1 head Treviso radicchio, leaves separated

1.
In a small bowl, submerge the anchovies in ¼ cup red-wine vinegar. Let soak for 30 minutes; drain, and discard the liquid.

2.
Place the anchovies and garlic on a cutting board. Sprinkle with salt, and mince into a paste; place in a medium bowl. Whisk in the remaining tablespoon vinegar, the olive oil, and the pepper. Set aside.

3.
Arrange the sliced endives and Treviso radicchio leaves on 4 salad plates. Drizzle the anchovy mixture over each. Serve immediately.

hearty bacon and lemon chicory salad

SERVES 4

8 slices bacon

1 medium red onion, sliced thinly lengthwise

1 small head chicory, roughly chopped

1 small head frisée, roughly chopped

Juice of 1 lemon

3 tablespoons extra-virgin olive oil

1 teaspoon coarse salt

½ teaspoon freshly ground pepper

1.
Place the bacon in a large skillet over medium heat. Cook until it is golden and crisp. Drain on paper towels. Break into 1- to 1½-inch pieces; set aside. Drain all but 1½ tablespoons bacon fat from the pan. Add the onion. Cook over medium heat until soft and golden, about 5 minutes. Remove from heat.

2.
Place the chicory, frisée, bacon, and onion in a large bowl. In another bowl, whisk the lemon juice, olive oil, salt, and pepper. Drizzle over the salad, and toss. Serve the salad immediately.

chopped beet salad with feta and pecans

SERVES 12 TO 14

We used several varieties of beets, including Golden Globe and Chioggia, for a colorful salad, but you may use any variety you like.

½ cup pecans

4 bunches small beets (16 to 20 beets)

3 tablespoons cider vinegar

3 tablespoons olive oil

4 ounces feta cheese, crumbled

2 tablespoons freshly chopped flat-leaf parsley, plus sprigs for garnish

Coarse salt and freshly ground pepper

1.
Preheat the oven to 350°F. Place the pecans on a baking sheet, and toast until fragrant, about 10 minutes. Transfer to a bowl to cool. Coarsely chop, and set aside. Raise oven temperature to 450°F.

2.
Trim the greens and long roots from the beets. Wrap in 2 to 3 aluminum foil packets, dividing the beets according to size. Place in the oven, and roast until tender, 45 to 60 minutes, depending on the size of the beets. Using paper towels to protect your hands, wipe the skins from the beets. Cut them into wedges, and transfer to a serving bowl.

3.
Drizzle the vinegar and olive oil over the beets; toss to coat (beets can be made ahead). When ready to serve, add the feta, parsley, pecans, and salt and pepper to taste; toss to combine. Garnish with the parsley sprigs.

avocado filled with mixed herb and shallot vinaigrette

SERVES 6

3 tablespoons champagne vinegar

1 tablespoon fresh lemon juice

1½ teaspoons Dijon mustard

6 tablespoons canola oil

½ teaspoon salt

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teaspoon freshly ground pepper

1 small shallot, finely chopped

¼ cup loosely packed fresh herbs, such as dill, chervil, parsley, and tarragon, coarsely chopped

3 ripe avocados, such as Hass or bacon

1.
Combine the vinegar, lemon juice, and mustard in the jar of a blender. Slowly add the oil in a steady stream, blending until incorporated. Add the salt and pepper. Stir in the chopped shallot and herbs.

2.
Slice the avocados lengthwise, rotating the knife around the pit. Twist the two halves of the avocado in opposite directions to separate. Embed the knife in the pit, and twist to separate the pit from the avocado. Fill each avocado half with a spoonful of the vinaigrette, and serve immediately.

RIPENING AVOCADOS

When they are perfectly ripe, avocados will yield slightly when pressed. To speed ripening, place avocados in a paper bag with an apple or a banana, and store at room temperature for a few days. To keep them from becoming too soft, store ripened avocados in the refrigerator for up to 2 days.

warm leeks vinaigrette

SERVES 6

4 teaspoons sherry vinegar

4 teaspoons Dijon mustard

1 tablespoon honey

1 teaspoon coarse salt

¼ teaspoon freshly ground pepper

4 teaspoons extra-virgin olive oil

3 bunches leeks (about 15 leeks)

1.
Whisk together the vinegar, mustard, honey, salt, and pepper in a large bowl. Slowly drizzle in the olive oil, whisking constantly, until well combined; set aside.

2.
Trim the leeks to about 6 inches, leaving only the white and light green parts. Trim the roots, and cut the leeks in half lengthwise. Wash well under cold running water to remove any dirt; set aside.

3.
Place a metal steamer basket in a large saucepan. Fill with water to the bottom of the basket, and bring to a simmer. Add the leeks, cover, and steam until tender, about 10 minutes. Remove the leeks, and drain on paper towels to remove any water. Place the leeks in the bowl with the vinaigrette, and toss to combine. Serve hot or at room temperature.

FIT TO EAT RECIPE
PER SERVING: 121 CALORIES, 4 G FAT, 0 MG CHOLESTEROL, 22 G CARBOHYDRATE, 255 MG SODIUM, 2 G PROTEIN, 3 G FIBER

summer-squash salad with herbs and pecorino fresco