The Martha Stewart Living Cookbook (34 page)

asian steak salad with spicy vinaigrette

SERVES 4

In this nutritious salad, papaya, red bell pepper, and cabbage provide vitamins A and C, while carrots contribute large amounts of beta carotene. Cilantro and mint supply flavonoids, and peanuts add vitamin E and selenium, all potent antioxidants.

for the marinade

Juice and grated zest of 1 lime

1 tablespoon grated fresh ginger

1 garlic clove, minced

1 scallion, white and light-green parts only, sliced into ¼-inch rounds

for the salad

12 ounces flank steak

Freshly ground black pepper

1 red bell pepper, stem and seeds removed, julienned

2 carrots, peeled and julienned

1 head napa cabbage, tough outer leaves removed, julienned

1 papaya, peeled, seeds removed, cut into 2-inch pieces

¼ cup fresh cilantro leaves, packed

¼ cup fresh mint leaves, packed

1 cup bean sprouts (optional)

Spicy Vinaigrette (recipe follows)

2 tablespoons chopped toasted peanuts, for garnish

1.
Prepare the marinade: Place the lime juice, zest, ginger, garlic, and scallion in a small bowl, and whisk to combine. Place the steak in a shallow dish; cover with the marinade, turning to completely coat. Transfer to the refrigerator, and marinate 1 hour.

2.
Remove the steak from the refrigerator 30 minutes before cooking; let sit at room temperature. Heat a grill or grill pan over medium-high heat. Remove the steak from the marinade, and season with black pepper. Sear the steak until browned on the outside and cooked to desired doneness inside, 5 to 6 minutes on each side for medium-rare. Transfer to a cutting board; let cool slightly, and thinly slice on the bias.

3.
In a large bowl, combine the red bell pepper, carrots, cabbage, papaya, cilantro, mint, and bean sprouts, if using. Drizzle with the vinaigrette, and toss well to combine. Arrange the vegetables and steak on 4 serving plates. Garnish each serving with 1½ teaspoons chopped peanuts.

FIT TO EAT RECIPE
PER SERVING: 323 CALORIES, 19 G FAT, 44 MG CHOLESTEROL, 20 G CARBOHYDRATE, 245 MG SODIUM, 21 G PROTEIN, 5 G FIBER

spicy vinaigrette

MAKES ½ CUP

Sesame oil is a good source of vitamin E.

Juice and grated zest of 2 limes

2 tablespoons sesame oil

2 tablespoons water

2 tablespoons rice-wine vinegar

1½ tablespoons grated fresh ginger

1 garlic clove, minced

1 teaspoon crumbled dried chile pepper or red pepper flakes

¼ teaspoon coarse salt

Combine all the ingredients in a small bowl, and whisk to combine.

FIT TO EAT RECIPE
PER SERVING: 68 CALORIES, 7 G FAT, 0 MG CHOLESTEROL, 2 G CARBOHYDRATE, 121 MG SODIUM, 0 G PROTEIN, 0 G FIBER

chicken salad with mango and mint on flatbread

SERVES 6

¼ cup fresh lime juice (2 to 3 limes)

¼ cup fresh lemon juice (about 2 lemons)

3 tablespoons canola oil

2 tablespoons soy sauce

1 tablespoon honey

12 mint leaves, roughly chopped

1 piece (1 inch) peeled fresh ginger, finely grated

2 whole boneless, skinless chicken breasts

Coarse salt

6 ounces sugar snap peas, trimmed

4 cups arugula, trimmed (about 4½ ounces)

4 ounces pea shoots

Freshly ground pepper

1 small mango, peeled, pitted, and cut into matchsticks

1 small jícama, peeled and cut into matchsticks

6 soft lavash (or other soft flatbread)

1.
Make the dressing: Blend the lime juice, lemon juice, oil, soy sauce, honey, mint, and ginger in a blender until smooth. Set aside.

2.
Put the chicken in a medium stockpot, and cover with water by 1 inch. Bring to a boil. Reduce heat. Simmer the chicken until cooked through, 10 to 12 minutes.

3.
Transfer the chicken to a bowl. Let cool slightly. Shred the chicken with your fingers; transfer to a bowl. Reserve 2 tablespoons dressing; add the remaining dressing to the chicken. Toss well.

4.
Prepare an ice-water bath. Bring a medium saucepan of water to a boil; add salt. Cook the sugar snap peas until crisp-tender, about 30 seconds. Transfer to the ice-water bath to stop the cooking. Drain.

5.
Put the sugar snap peas, arugula, and pea shoots into a medium bowl. Add remaining 2 tablespoons dressing; toss. Season with salt and pepper.

6.
Add the mango and jícama to the chicken; toss well. Season with salt and pepper.

7.
Arrange the arugula mixture over each lavash, dividing evenly. Top with the chicken salad. Roll up the lavash to enclose the filling. Cut in half diagonally, and serve.

shrimp salad with peas and chervil vinaigrette

SERVES 4 TO 6

You can use tarragon in place of chervil.

3 tablespoons fresh chervil leaves, coarsely chopped, plus more for garnish

1 garlic clove, finely grated

Finely grated zest of 1 lemon, plus 3 tablespoons fresh lemon juice (1 lemon total)

3 tablespoons extra-virgin olive oil

¼ teaspoon coarse salt

Freshly ground pepper

18 medium shrimp, peeled and deveined, tails left intact

1 cup frozen petit peas, thawed

8 ounces snow peas, trimmed and cut lengthwise diagonally into thin strips

1.
Preheat the broiler. Make the vinaigrette: Whisk together the chervil, garlic, lemon zest, lemon juice, oil, and salt in a small bowl; season with pepper.

2.
Toss the shrimp with 1 tablespoon vinaigrette. Place the shrimp on a rimmed baking sheet lined with foil; broil until cooked through, 3 to 4 minutes. Let cool completely. Refrigerate in an airtight container until ready to use, up to 2 hours.

3.
Combine the peas, snow peas, shrimp, and remaining vinaigrette; toss. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 3 hours. Toss before serving.

minestrone salad

SERVES 4

1 teaspoon coarse salt, plus more for seasoning

8 ounces gemelli or other pasta, such as penne or rotini

4 tablespoons extra-virgin olive oil

1 small onion, cut into ¼-inch dice

2 garlic cloves, minced

1 carrot, peeled and cut into ½-inch dice

1 zucchini (about 6 ounces), cut into ½-inch dice

4 ounces green beans, cut into 1-inch pieces

1¼ cups corn kernels, cut from 1 ear, or frozen

Freshly ground pepper

2 tablespoons balsamic vinegar

1 15-ounce can cannellini beans, rinsed and drained

1 pound assorted tomatoes, roughly chopped

1.
Bring a medium saucepan of water to a boil. Add 1 teaspoon salt to the boiling water. Add the gemelli, and cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water; set aside.

2.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until they begin to soften, about 2 minutes. Add the carrot, and cook until it softens, about 4 minutes. Add the zucchini, green beans, and corn. Cook until the vegetables are tender, stirring occasionally, 10 to 15 minutes more. Season with salt and pepper. Transfer to a medium bowl to cool. Stir in the remaining 2 tablespoons olive oil, vinegar, beans, tomatoes, and reserved pasta. Season to taste with more salt and pepper, if desired. Serve chilled or at room temperature.

thai beef salad

SERVES 6

6 tablespoons fresh lime juice (about 3 limes)

2½ tablespoons Thai fish sauce (nam pla)

1 fresh Thai or serrano chile, seeded and finely chopped (about 1 tablespoon)

1 teaspoon sugar

2 teaspoons finely chopped fresh cilantro

2 teaspoons finely chopped fresh mint

4 scallions, white and pale-green parts only, thinly sliced on the diagonal

3 shallots, thinly sliced into rings

3 Kirby cucumbers, peeled, halved lengthwise, and cut into ¼-inch-thick half-moons

12 ounces baby arugula (about 5 cups)

2 tablespoons olive oil

1 boneless sirloin steak (1½ pounds)

½ teaspoon coarse salt

Freshly ground pepper

½ cup unsalted peanuts, coarsely chopped (about 2½ ounces)

1.
Preheat the oven to 400°F. Make the dressing: Whisk together the lime juice, fish sauce, chile, and sugar in a small bowl until the sugar is dissolved. Stir in the cilantro and mint. Set aside. Toss together the scallions, shallots, cucumbers, and arugula in a large bowl; set aside.

2.
Heat the oil in a large ovenproof skillet over high heat until hot but not smoking. Sprinkle the steak all over with salt; season with pepper. Brown the steak, turning once, about 2 minutes per side. Transfer the skillet to the oven; cook the steak to desired doneness, about 6 minutes for medium-rare.

3.
Transfer the steak to a cutting board, and let stand at least 5 minutes. Cut the steak across the grain into ¼-inch-thick slices.

4.
Add the steak to the salad. Drizzle with dressing, and toss. Sprinkle with peanuts.

FIT TO EAT RECIPE
PER SERVING: 382 CALORIES, 26 G FAT, 63 MG CHOLESTEROL, 12 G CARBOHYDRATE, 712 MG SODIUM, 26 G PROTEIN, 3 G FIBER

niçoise salad

SERVES 6

1 pound red fingerling or other small potatoes

Coarse salt

Garlic Vinaigrette (recipe follows)

Freshly ground pepper

4 large eggs

½ pound green beans, halved crosswise

1 head Boston lettuce

1 red or green bell pepper, cut into ¼-inch-thick rings

½ pound cherry tomatoes, halved

½ English cucumber, peeled and sliced

½ fennel bulb, trimmed, halved lengthwise, and very thinly sliced

2 cans (6 ounces each) tuna, preferably Italian oil-packed, flaked

¾ cup Niçoise or oil-cured black olives

1 scallion, chopped

2 tablespoons coarsely chopped fresh flat-leaf parsley

1 tablespoon drained capers (optional)

1.
Bring the potatoes to a boil in a large saucepan of water. Add salt; reduce heat, and simmer until tender, 10 to 15 minutes. Drain; let cool slightly.

2.
Cut the potatoes into bite-size pieces; peel any loose skins. Dress with enough vinaigrette to coat lightly (reserve remainder). Season with salt and pepper. Set aside.

3.
Prepare an ice-water bath; set aside. Cover the eggs with water in a small saucepan; bring to a full boil. After 1 minute, cover and turn off heat. Let stand 6 minutes. Rinse; transfer to the ice-water bath.

4.
Prepare another ice-water bath; set aside. Bring a medium saucepan of water to a boil; add salt. Blanch the green beans until crisp-tender, 1 to 2 minutes. Drain; rinse with cold water. Let stand in the ice-water bath until cool. Drain; pat dry.

5.
Peel the eggs, and halve lengthwise. Arrange the lettuce and then the potatoes, green beans, bell pepper, tomatoes, cucumber, fennel, tuna, eggs, and olives on a platter.

6.
Sprinkle with scallion and parsley, and with capers if desired. Drizzle with vinaigrette, and serve with the remainder.

garlic vinaigrette

MAKES ABOUT 1 CUP

1 garlic clove, lightly crushed with the flat side of a knife

1 tablespoon Dijon mustard

2 tablespoons red-wine vinegar

2 tablespoons fresh lemon juice

Coarse salt and freshly ground pepper

¾ cup olive oil

Put the garlic, mustard, vinegar, and lemon juice in a small bowl; season with salt and pepper; whisk until blended. Whisking constantly, pour in the oil in a slow, steady stream until emulsified. Let stand at least 30 minutes; discard the garlic.

red romaine salad with walnuts and eggs

SERVES 4 TO 6

6 large eggs

1 head red-leaf romaine, torn into pieces

1 cup walnut halves, toasted

Basic Vinaigrette (Salsas, Sauces, Dips, and More)

Coarse salt and freshly ground pepper

1.
Put the eggs in a medium saucepan of water; bring to a boil. After 2 minutes, cover; turn off heat. Let stand 6 minutes. Let cool in an ice-water bath.

2.
Drizzle the lettuce and walnuts in a bowl with 5 tablespoons vinaigrette (or to taste); toss. Peel the eggs; halve. Serve on top of the salad. Season with salt and pepper.

spicy chicken salad in lettuce cups

SERVES 4 TO 6

Ground, toasted rice adds crunch and a slight nuttiness to this salad. Thai basil, available at gourmet and farmers’ markets, has a licorice flavor, but you can use regular basil instead.

1 tablespoon jasmine rice or another long-grain rice

Coarse salt

1 pound ground chicken