The Martha Stewart Living Cookbook (33 page)

2.
Meanwhile, combine the lentils, garlic, and bay leaves in a 6-quart saucepan; add enough cold water to cover by about 3 inches. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, stirring occasionally, until the lentils are tender but not mushy, 10 to 20 minutes. Stir in the remaining 2 teaspoons salt, and cook about 5 minutes more. Drain in a colander; let cool.

3.
In a small bowl, combine the shallot, mustard, and vinegar; let stand 15 minutes. Slowly whisk in the remaining ¼ cup oil in a steady stream.

4.
Transfer the lentils to a large serving bowl. Add the vinaigrette and the tarragon; toss well to combine. Toss in the beets. Season with salt and pepper. Serve, or cover and refrigerate up to 4 hours; bring to room temperature before serving.

french potato salad with white wine and celery leaves

SERVES 6

2½ pounds Yukon Gold potatoes

Coarse salt

3 tablespoons roughly chopped shallots

2 tablespoons white wine

2 tablespoons white-wine vinegar

Freshly ground pepper

3 tablespoons extra-virgin olive oil

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cup loosely packed celery leaves from inner stalks, torn in half

1.
Place the potatoes in a stockpot, and add enough cold water to cover by 4 inches. Bring to a boil over high heat, and add salt; reduce heat, and cook until the potatoes are easily pierced with a fork, about 20 minutes. Drain; let cool slightly. Peel the potatoes, and cut into quarters or eighths.

2.
Meanwhile, in a large serving bowl, combine the shallots with the wine and vinegar. While still warm, add the potatoes to the bowl; season with salt and pepper. Drizzle in the oil; toss to coat. Sprinkle with the celery leaves, and serve immediately.

multicolored pepper and bean salad with ricotta salata and herbs

SERVES 10 TO 12

You can prepare the vegetables up to 2 hours before serving and keep them covered in the refrigerator. If desired, include some poblano or other chiles along with the peppers. You can substitute feta cheese for the ricotta salata.

Coarse salt

½ pound green beans, ends trimmed

½ pound yellow wax beans, ends trimmed

3 shallots, peeled and thinly sliced into half-moons (about ¾ cup)

¼ cup capers, rinsed and drained (optional)

3 tablespoons sherry vinegar

5 tablespoons extra-virgin olive oil

3 pounds assorted bell peppers, quartered, seeds and ribs removed

Freshly ground black pepper

½ cup loosely packed fresh basil leaves

½ cup loosely packed fresh mint leaves

6 to 7 ounces fresh ricotta salata cheese

1.
Prepare a large ice-water bath; set aside. Fill a stockpot with water; bring to a boil, and add a generous amount of salt. Add the green beans and wax beans to the boiling water, and cook just until they are crisp-tender and their color brightens, 3 to 4 minutes. Transfer the beans to the ice bath to stop the cooking and to preserve the color. Drain, and pat dry with paper towels. Slice the larger beans in half lengthwise. Set aside in a large bowl.

2.
Make the vinaigrette: In a small bowl, combine the shallots, capers (if using), vinegar, and a pinch of salt; let stand 15 minutes. Whisking constantly, slowly add the olive oil.

3.
Meanwhile, slice the peppers as thinly as possible using a sharp knife or mandoline. Add to the bowl with the beans. Drizzle with the vinaigrette, and toss to combine; season with salt and black pepper. Just before serving, tear the basil and mint leaves into small pieces, and crumble the ricotta salata. Stir the herbs and cheese into the salad.

orzo salad with roasted carrots and dill

SERVES 8 TO 10

3 pounds carrots (about 4 bunches)

4 garlic cloves, unpeeled

¼ cup extra-virgin olive oil

Coarse salt

1 pound orzo

Grated zest and juice of 2 lemons

4 scallions, white and light-green parts, roughly chopped

½ cup loosely packed fresh dill, roughly chopped

Freshly ground pepper

1.
Preheat the oven to 450°F with a rack in the lower shelf. Cut the carrots diagonally into 2-inch pieces. On a rimmed baking sheet, toss the carrots and garlic with 2 tablespoons oil and a pinch of salt. Roast until the carrots are tender and browned, about 15 minutes. Transfer the sheet to a wire rack to cool. Squeeze the garlic cloves from their skins; mince to form a coarse paste. Set aside.

2.
Bring a large saucepan of water to a boil; add salt. Stir in the orzo; cook until al dente, according to package instructions, about 7 minutes. Drain; while still hot, transfer the orzo to a large bowl, and toss with the remaining 2 tablespoons oil. Let cool slightly, and add the roasted carrots.

3.
Meanwhile, in a small bowl, mix together the lemon zest, lemon juice, scallions, and roasted garlic. Add the dill, and pour the mixture over the orzo mixture. Stir to combine; season with salt and pepper. Serve, or store, covered with plastic wrap, in the refrigerator up to 1 day; bring to room temperature before serving.

spicy asian slaw

SERVES 6 TO 8

for the dressing

1 cup mayonnaise

2 tablespoons toasted sesame oil

2 tablespoons mirin or rice wine vinegar

¼ cup chili sauce

3 tablespoons fresh lime juice

1 tablespoon grated ginger

1 teaspoon coarse salt

¼ teaspoon freshly ground pepper

2 teaspoons sesame seeds

for the slaw

½ small head red cabbage (about 1 pound)

½ head napa cabbage (about 1 pound)

1 turnip, peeled (about 9 ounces)

1 small daikon, peeled (about 8 ounces)

1 large carrot, peeled

4 scallions, thinly sliced on the diagonal

1 red bell pepper, seeded and thinly sliced

¼ cup finely chopped fresh mint leaves

¼ cup finely chopped fresh cilantro

1.
Make the dressing: In a medium bowl, whisk together the mayonnaise, sesame oil, vinegar, chili sauce, lime juice, ginger, salt, pepper, and sesame seeds; set the dressing aside.

2.
Make the slaw: Core the red and napa cabbages, quarter, and slice very thinly. Transfer to a large bowl. Fill the bowl with cold water to cover the cabbage. Swish the cabbage around with your hands so any dirt settles to the bottom of the bowl. Lift the cabbage, and transfer to a colander to drain. Place in a large bowl; set aside.

3.
Using the large holes of a box grater, grate the turnip, daikon, and carrot. Add to the bowl of cabbage along with the scallions, red bell pepper, mint, and cilantro. Add the reserved dressing, and toss to combine. Cover with plastic wrap, and let sit at least 2 hours in the refrigerator, but preferably overnight. Serve chilled. The slaw will keep in refrigerator for up to 4 days.

tomato and corn tabbouleh salad

SERVES 8

1 cup bulghur wheat

3 cups boiling water

6 ears corn

½ cup extra-virgin olive oil

2 teaspoons coarse salt, or to taste

¼ teaspoon freshly ground pepper, or to taste

2 garlic cloves, or to taste, minced

Juice of 4 limes

4 large ripe tomatoes, diced

½ cup loosely packed fresh mint, finely chopped

½ cup loosely packed fresh flat-leaf parsley, finely chopped

¼ cup fresh chives, cut into small pieces

1.
In a bowl, cover the bulghur with the boiling water. Let stand 45 minutes. Drain well; return to a bowl. Set aside.

2.
Place the corn on a cutting board, and, using a sharp knife, carefully cut the kernels from the cob, taking care the corn does not roll as you work. Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add one-third of the corn, season with salt and pepper, and cook, stirring, until the corn is caramelized and golden, about 7 minutes. One minute before the corn is done, add one-third of the minced garlic, and mix with the corn. Transfer the corn to a baking pan to cool. When the corn is finished, deglaze the pan with a little lime juice; stir, using a wooden spoon, to loosen any browned bits on the bottom of the pan. Add to the corn. Repeat with the remaining corn 2 more times. Set aside for the corn to cool.

3.
Combine the bulghur with the remaining 2 tablespoons oil, tomatoes, remaining lime juice, mint, parsley, and chives. Add the corn; mix well. Chill 30 minutes before serving. Adjust the seasoning with salt and pepper.

celery root rémoulade (celeri rémoulade)

SERVES 6

Traditional rémoulade is made with mayonnaise. We have lightened this traditional side dish with a lemony yogurt dressing.

1 medium celery root, about 12 ounces

1 Granny Smith apple

Juice of 1 lemon, about 2 tablespoons

½ cup nonfat plain yogurt

2 tablespoons heavy cream

4 teaspoons Dijon mustard

1 teaspoon coarse salt

¼ teaspoon freshly ground pepper

1.
Peel the celery root; core the apple. Grate both on the large holes of a box grater. Place in a medium bowl, and toss with the lemon juice.

2.
In another bowl, whisk together the yogurt, cream, Dijon, salt, and pepper. Add to the grated celery root and apple, and toss to combine. Refrigerate until ready to serve.

FIT TO EAT RECIPE
PER SERVING: 61 CALORIES, 2 G FAT, 7 MG CHOLESTEROL, 9 G CARBOHYDRATE, 454 MG SODIUM, 2 G PROTEIN, 3 G FIBER

green papaya salad

SERVES 8

If you can’t find Vietnamese coriander, you can use fresh cilantro.

for the dressing

1 fresh red Thai chile, finely chopped

2 tablespoons Asian fish sauce

2 tablespoons sugar

Juice of 1 lime

for the salad

2 pounds green (unripe) papaya, peeled and seeded

12 sprigs fresh Vietnamese coriander, leaves and stems separated and stems coarsely chopped, plus 1 sprig for garnish

1.
Make the dressing: Stir together chile, fish sauce, sugar, lime juice, and 3 tablespoons water in a medium bowl.

2.
Make the salad: Thickly shred papaya with a mandoline or box grater. Transfer to a large bowl. Stir in coriander leaves and chopped stems. To serve, drizzle salad with dressing, and toss to combine. Garnish with a sprig of coriander.

radicchio-cabbage slaw with honey

SERVES 4

3 tablespoons honey

3 tablespoons sherry vinegar

1 teaspoon coarse salt

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cup extra-virgin olive oil

Freshly ground pepper

1 medium head napa cabbage (about 1 pound), halved lengthwise, then cut crosswise into ¼-inch-thick strips

2 small heads radicchio (about 8 ounces), halved lengthwise, then cut crosswise into ¼-inch-thick strips

1.
Whisk together honey, vinegar, and salt in a small bowl. Add oil in a slow, steady stream, whisking until well blended. Season with pepper.

2.
Toss together cabbage and radicchio in a large bowl. Add dressing; toss to combine. Cover, and refrigerate at least 5 minutes. Just before serving, toss again. The slaw can be refrigerated in an airtight container up to 1 day.

MAIN COURSE SALADS