The Martha Stewart Living Cookbook (30 page)

SERVES 6

If you can find it, use Zephyr squash, which is yellow with a pale-green tip. You can also use a mix of young green and yellow squashes.

1 pound small, young summer squashes (about 8), cut into ¼-inch-thick rounds (halved if large)

2 tablespoons fresh oregano or thyme leaves

1 tablespoon extra-virgin olive oil

Freshly ground pepper

6 ounces pecorino fresco, crumbled (about 1½ cups)

Toss together squashes, herbs, and oil in a large bowl; season with pepper. Add cheese; toss. Let stand at room temperature 15 minutes before serving.

shaved beet and dandelion salad

SERVES 8

2 teaspoons finely chopped shallot

1 teaspoon Dijon mustard

2 anchovy fillets, finely chopped

2 tablespoons sherry vinegar

Coarse salt and freshly ground pepper

¼ cup plus 2 tablespoons extra-virgin olive oil

1 small red or yellow beet, peeled and shaved into very thin pieces

2 bunches dandelion or arugula, or a combination (about 20 ounces total), trimmed to bottom of leaf, torn if large

In a large bowl, whisk together shallot, mustard, anchovies, and vinegar; season with salt and pepper. Whisk in oil in a slow, steady stream. Add beet and dandelion. Toss to coat.

cucumber, string bean, and olive salad

SERVES 4

To pit the olives, place them on a cutting board, and press firmly with your thumb. The olives will split, and the pits can be easily removed.

Coarse salt

½ pound string beans

2 cucumbers (1¼ pounds)

¼ pound oil-cured black olives, pitted, torn in half

¼ cup fresh flat-leaf parsley leaves

1 teaspoon Dijon mustard

1 tablespoon red-wine vinegar

Freshly ground pepper

2 tablespoons extra-virgin olive oil

1.
Fill a large bowl with ice and water; set aside. Bring a pot of water to a boil. Salt the water; add the string beans, and cook until bright green and just tender, 3 to 4 minutes. Drain, and transfer to the ice-water bath until cool. Drain, and cut in half lengthwise.

2.
Peel the cucumbers, and split them lengthwise. Remove the seeds using a melon baller or a spoon. Cut into ½-inch-thick slices on the diagonal. Combine with string beans, olives, and parsley leaves in a medium serving bowl.

3.
Whisk together the mustard, red-wine vinegar, and salt and pepper to taste in a small bowl. Slowly add the olive oil, whisking constantly. Toss with the salad just before serving.

chilled shrimp and chopped tomato salad with crisp garlic croutons

SERVES 8 TO 10

We recommend serving this juicy salad as a first course, either alone or accompanied by mixed greens. We used beefsteak tomatoes, but any fresh, ripe tomatoes would be equally delicious.

3 quarts water

2 tablespoons coarse salt, plus more for seasoning

¼ teaspoon whole peppercorns

1 teaspoon paprika

2 dried bay leaves

2 tablespoons fresh lemon juice

2 pounds large shrimp, peeled and deveined

5 garlic cloves

2 red bell peppers, seeds and ribs removed

4 ripe beefsteak tomatoes (about 1¾ pounds)

1 medium cucumber, peeled, seeded, and cut into ¼-inch dice

1 green bell pepper, seeds and ribs removed, cut into ¼-inch dice

½ small red onion, finely diced (about ¾ cup)

2 tablespoons roughly chopped fresh marjoram or oregano

2 tablespoons plus 1 teaspoon red-wine vinegar

½ cup extra-virgin olive oil, plus more for drizzling, if desired

6 slices rustic bread, crusts removed, cut into ½-inch cubes (about 2½ cups)

Freshly ground black pepper

1.
Prepare an ice-water bath; set aside. In a 5-quart stockpot, combine the water with 2 tablespoons salt, the peppercorns, paprika, bay leaves, and lemon juice; bring to a boil. Reduce heat to medium; simmer 5 minutes. Add the shrimp; stir once. Cook until the shrimp are pink and opaque, about 1½ minutes. With a large sieve, transfer the shrimp to the ice bath. Chill thoroughly, at least 2 minutes, and drain in the sieve. Cut each shrimp in half crosswise. Place in a bowl, cover with plastic wrap, and refrigerate until ready to use.

2.
In a food processor fitted with the metal blade, chop the garlic. Remove 2 teaspoons; set aside. Quarter 1 red pepper and 1 tomato; add to the remaining garlic in the processor. Pulse until a coarse puree forms. Pour into a large mixing bowl.

3.
Cut the remaining red pepper and 3 tomatoes into ¼-inch dice, and add to the bowl along with the cucumber, green pepper, red onion, marjoram, vinegar, and ¼ cup olive oil; stir to combine.

4.
Meanwhile, in a large sauté pan, heat 2 tablespoons olive oil over medium heat, and fry half the bread cubes until they just begin to turn crisp and golden brown, about 3 minutes. Add half the reserved chopped garlic and a pinch of salt; cook, stirring frequently, until the garlic is fragrant and the bread cubes are golden brown, about 1 minute more. Transfer to a large plate, and repeat the process with the remaining garlic and bread cubes. Just before serving, toss the shrimp and half the croutons into the salad mixture, season with salt and pepper, and drizzle with more olive oil, if desired. Serve the remaining croutons on the side or on top of each portion.

warm eggplant salad

SERVES 4

12 ounces small round white eggplants, sliced ¼ inch thick

Salt

½ cup extra-virgin olive oil

Freshly ground pepper

1 small red onion, peeled, thinly sliced

2 ounces French feta cheese, crumbled

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cup oil-cured black olives, pitted, quartered lengthwise

2 teaspoons fresh oregano leaves

1.
Sprinkle the eggplant slices with salt on both sides. Place in a colander over a bowl, and let stand 1 hour to drain. Discard the liquid, and rinse under cold running water. Place the eggplant slices on several layers of paper towel; press out the water.

2.
Transfer the eggplant to a nonreactive surface. Generously brush both sides with oil; sprinkle with pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add slices of eggplant (without crowding); cook until golden brown on both sides, about 6 minutes. Drain on paper towels. Repeat the process with the remaining slices.

3.
Place the eggplant, onion, feta, olives, and oregano in a large bowl. Drizzle with the remaining olive oil, and season with salt and pepper, if necessary. Gently toss the mixture to combine, and serve warm or at room temperature.

watercress, pink grapefruit, and walnut salad

SERVES 4

for the dressing

2¼ tablespoons minced ginger

¼ teaspoon minced garlic

1 tablespoon fresh lime juice

1½ teaspoons rice-wine vinegar

¼ teaspoon Asian sesame oil

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teaspoon sugar

3 tablespoons extra-virgin olive oil

for the salad

1 pink grapefruit

8 ounces watercress (about 2 bunches), thick stems removed

½ cup walnuts, coarsely chopped

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teaspoon coarse salt

Freshly ground pepper

1.
Make the dressing: Whisk together ginger, garlic, lime juice, vinegar, sesame oil, and sugar in a small bowl. Gradually add olive oil, whisking constantly until fully combined. Set aside.

2.
Remove peel and pith from grapefruit. Holding over a medium bowl, carve out flesh between the membranes, letting segments drop into the bowl (you should have about ¾ cup segments). Add watercress. Pour dressing over watercress and grapefruit; toss to coat. Sprinkle with walnuts. Season with salt and pepper.

FIT TO EAT RECIPE
PER SERVING: 216 CALORIES, 20 G FAT, 0 MG CHOLESTEROL, 8 G CARBOHYDRATE, 59 MG SODIUM, 4 G PROTEIN, 2 G FIBER

mâche with fennel, carrot, and orange

SERVES 4

Mâche, or lamb’s lettuce, is a tender, nutty green. If it’s unavailable, try watercress as a delicious substitute.

2 tablespoons plus 1 teaspoon fresh lemon juice

1 tablespoon champagne vinegar

½ teaspoon coarse salt

Pinch of sugar

Freshly ground pepper

¼ cup extra-virgin olive oil

¼ pound baby or halved regular carrots, peeled into ribbons (about 2½ cups)

½ medium fennel bulb (about 10 ounces), trimmed, halved lengthwise, and thinly sliced crosswise

1 medium shallot, halved lengthwise and thinly sliced

3 small oranges, peel and pith removed, carved into segments using a sharp knife (about 1¼ cups)

4 cups mâche

1.
Make the dressing: Whisk together lemon juice, vinegar, salt, and sugar in a medium bowl; season with pepper. Add oil in a slow, steady stream, whisking constantly until emulsified.

2.
Make the salad: Toss carrots and fennel in a bowl with dressing to coat. Let stand until softened, about 15 minutes. Using a slotted spoon, transfer carrot-fennel mixture to a large bowl; discard excess dressing. Add shallot, orange segments, and mâche; toss to combine. Divide salad among 4 serving plates.

SIDE SALADS

white bean salad with carrots and tomatoes

SERVES 4 TO 6

1 cup dried white beans, such as navy

2 medium carrots, peeled and cut into ¼-inch dice

1 small red onion, finely chopped

1 cup grape tomatoes, halved lengthwise

1 tablespoon finely chopped fresh flat-leaf parsley

¼ cup red-wine vinegar

1 tablespoon fresh thyme, chopped

½ teaspoon sugar

3 tablespoons olive oil

Coarse salt and freshly ground pepper

1.
Put the beans into a large bowl; cover with water by 2 inches. Cover with plastic wrap. Let soak at room temperature 6 hours (or overnight). Drain; rinse.

2.
Transfer the beans to a medium saucepan; cover with cold water by 1½ inches. Bring to a simmer. Cook, covered, until tender, about 25 minutes. Drain. Rinse with cold water, and let cool completely. Transfer to a bowl; cover with plastic wrap. Refrigerate 15 minutes.

3.
Add the carrots, onion, tomatoes, and parsley to beans; toss well. Whisk together the vinegar, thyme, sugar, oil, and ½ teaspoon salt in a bowl until sugar has dissolved; season with pepper. Toss the vinaigrette with the bean mixture. Season with salt and pepper. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 4 hours.

roasted carrot and beet salad

SERVES 4

For a complete meal, serve this salad with pita bread, feta cheese, and hummus. If you are on a low-sodium diet, substitute a less salty cheese for the feta.

4 medium red beets (about 1 pound without greens), ½ inch of stems left intact

2 tablespoons plus 2 teaspoons extra-virgin olive oil

1 pound carrots (about 8 medium), cut on the diagonal into 1-inch pieces

½ teaspoon coarse salt