The Martha Stewart Living Cookbook (35 page)

Lime-Chile Dressing (recipe follows)

¼ cup chopped fresh Thai basil, plus more for garnish

¼ cup chopped fresh cilantro, plus more for garnish

Freshly ground pepper

1 head Boston lettuce, leaves separated

1 carrot, peeled and cut into matchsticks

½ daikon radish, peeled and cut into matchsticks

3 tablespoons salted, roasted peanuts, chopped

1.
Toast the rice in a dry nonstick skillet over medium-high heat until deep golden, 1 to 2 minutes. Coarsely grind with a mortar and pestle or in a food processor.

2.
Bring a medium pot of water to a boil; add 1 tablespoon salt. Boil the chicken, separating it into pieces with a spoon, until cooked through, 3 to 4 minutes.

3.
Transfer the chicken to a medium bowl with a slotted spoon; reserve ¼ cup cooking liquid. Add the dressing, rice, herbs, and cooking liquid; toss. Season with salt and pepper.

4.
For each serving, put about ¼ cup chicken in a lettuce leaf. Garnish with carrot, daikon, basil, cilantro, and nuts.

lime-chile dressing

MAKES ABOUT ½ CUP

5 tablespoons fresh lime juice

3 tablespoons Asian fish sauce

2 tablespoons rice-wine vinegar

1 tablespoon sugar

2 fresh red hot chiles, finely chopped

2 garlic cloves, minced

2 shallots, thinly sliced

2 tablespoons finely chopped fresh cilantro

Stir together all ingredients except the cilantro, and let stand at least 15 minutes (and up to a day in the refrigerator). When ready to serve, stir in the cilantro.

rice salad with rock shrimp and asparagus

SERVES 4

Rock shrimp are small and a bit sweet. You can also use small regular shrimp.

Coarse salt

1 bunch asparagus (about 1 pound), trimmed

1 cup jasmine rice

1½ teaspoons toasted sesame chile oil

2 teaspoons olive oil

1 pound rock shrimp, peeled

2 tablespoons plus 1 teaspoon fresh lemon juice

Freshly ground pepper

½ cup sliced almonds, toasted

1 tablespoon freshly grated lemon zest

1.
Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add a large pinch of salt. Blanch the asparagus until bright green and tender, about 3 minutes. Immediately transfer with tongs to the ice-water bath to stop the cooking. Drain well; pat dry. Cut the spears on the diagonal into thin pieces; set aside.

2.
Bring the rice and 1½ cups water to a boil in a medium saucepan. Cover, and reduce heat to medium-low. Simmer until the liquid is absorbed and the rice is tender, about 10 minutes; set aside.

3.
Heat the sesame and olive oils in a large skillet over medium-high heat until hot but not smoking. Add the shrimp; stir to coat. Stir in the lemon juice, and season with salt and pepper; cook until the shrimp are pink and cooked through, about 3 minutes. Stir the shrimp, rice, asparagus, and almonds in a large bowl. Garnish with lemon zest.

smoked mackerel, cucumber, and potato salad with mustard dressing

SERVES 4

Although fresh mackerel can be hard to find, smoked mackerel is often sold in the refrigerated section of supermarkets; it is also available from mail-order sources. We used the peppered variety, but any type will do.

¾ pound small waxy potatoes, such as fingerling or new potatoes

1 small shallot, very thinly sliced

4 teaspoons white-wine vinegar

2 teaspoons Dijon mustard

4 teaspoons olive oil

2 tablespoons roughly chopped fresh dill

½ cucumber, peeled, halved lengthwise, and sliced into ½-inch half-moons

Freshly ground pepper

12 ounces smoked mackerel, broken into bite-size pieces

Handful of tender salad greens, such as arugula, watercress, or tatsoi

1.
Place the potatoes in a small saucepan, and cover with cold water. Bring to a boil; reduce heat, and simmer until tender when pierced with a fork, about 12 minutes. Drain in a colander; let cool slightly. Slip off the skins; discard. Cut the potatoes into halves or quarters, if desired.

2.
Meanwhile, make the dressing: In a medium bowl, combine the shallot, vinegar, and mustard. Whisk in the oil until emulsified. Sprinkle the dill into the bowl.

3.
Add the cucumber and cooked potatoes to the dressing in the bowl; season with pepper. Toss to coat evenly. Divide the salad among 4 plates; arrange the mackerel on each. Serve, garnished with greens.

FIT TO EAT RECIPE
PER SERVING: 234 CALORIES, 15 G FAT, 15 MG CHOLESTEROL, 7 G CARBOHYDRATE, 800 MG SODIUM, 20 G PROTEIN, 3 G FIBER

frisée with lardons and poached eggs

SERVES 4 AS AN APPETIZER

2 tablespoons distilled white vinegar

4 large eggs

1 large head frisée (about 5 ounces), washed and spun dry

6 ounces (about 4 slices) thick-cut bacon, cut into ¼-inch-thick strips

3 tablespoons finely chopped shallot

¼ cup red-wine vinegar

Coarse salt and freshly ground pepper

1.
Bring a large, deep skillet of water to a boil. Reduce to a simmer; add the white vinegar. Fill a saucepan with warm water; set aside. Break an egg into a small bowl; holding the bowl just over the vinegar water, gently slide the egg into the water. Repeat with the remaining eggs. Poach about 2 minutes (longer for firm yolks). Use a slotted spoon to transfer the eggs to the pan of warm water.

2.
Place the frisée in a large bowl; set aside. Cook the bacon, stirring occasionally, in a medium sauté pan over medium-high heat until golden brown, about 3 minutes. Add the shallot; cook 1 minute. Add the red-wine vinegar; bring to a boil, swirling to combine. Pour over the frisée. Season with salt and pepper; toss to coat evenly.

3.
Divide among 4 plates. Drain the eggs, and top each salad with one. Sprinkle the eggs with salt and pepper. Serve immediately.

roasted chicken salad

SERVES 6

Use a store-bought roasted chicken to save time. To take this salad on a picnic, pack it in an airtight container and keep it fresh in a cooler.

1 cup pecan halves (about 3 ounces), broken in half lengthwise

1 whole roasted chicken (about 3 pounds), skin removed

8 scallions, white and light-green parts only, trimmed and thinly sliced

2 stalks celery, strings removed and thinly sliced

8 ounces lady apples (about 4), or Fuji apples (about 2 medium), cored and sliced into bite-size pieces

5 tablespoons golden or dark raisins

1 tablespoon coarsely chopped fresh oregano leaves

Coarse salt and freshly ground pepper

Sour Cream Dressing (recipe follows)

1.
Preheat the oven to 350°F. Spread the pecans in a single layer on a rimmed baking sheet. Toast in the oven until fragrant, stirring occasionally, about 10 minutes. Remove pecans from the pan, and let cool completely.

2.
Pull the chicken from the bone; discard the bones, and cut the meat into ¾-inch pieces. Transfer to a medium bowl; add the scallions, celery, apples, raisins, and oregano. Season with salt and pepper. Add the dressing; toss to combine. Chill, covered, until ready to serve.

sour cream dressing

MAKES ABOUT 1 CUP

½ cup mayonnaise

2 tablespoons sour cream

¼ cup cider vinegar

Coarse salt and freshly ground pepper

In a small bowl, whisk together the mayonnaise, sour cream, and vinegar; season with salt and pepper. Refrigerate, covered, until ready to use, up to 4 days.

salmon and golden beet salad with crisp bacon

SERVES 4

8 small golden beets (about 10 ounces)

3 tablespoons extra-virgin olive oil

¼ teaspoon coarse salt

4 slices turkey bacon (about 2¼ ounces), sliced crosswise into thin strips

½ lemon, sliced into 4 rounds

4 salmon fillets (6 ounces each)

1 shallot, finely chopped

1½ tablespoons white-wine vinegar

1 pound baby spinach

Freshly ground pepper

1.
Preheat the oven to 350°F. On a piece of aluminum foil, toss the beets with 1 tablespoon oil and the salt; wrap the beets in foil to make a packet. Cook until the beets are easily pierced with a fork, about 35 minutes. Let cool; peel the beets, and slice them into ¼-inch-thick rounds.

2.
Cook the bacon on another baking sheet until crisp, about 10 minutes. Transfer to a paper-towel–lined plate; let drain.

3.
Place the lemon slices and 6 cups water in a large saucepan; bring to a boil. Reduce heat; add the salmon, and cook at a bare simmer until flaky, about 12 minutes. Transfer the fish to a plate; let cool.

4.
Make the dressing: In a small bowl, whisk together the shallot, vinegar, and remaining 2 tablespoons oil until emulsified.

5.
Place the spinach and beets in a bowl. Add the dressing and some bacon; season with pepper. Toss to combine. Divide among plates; top each with a salmon fillet. Garnish with the remaining bacon.

FIT TO EAT RECIPE
PER SERVING: 465 CALORIES, 26 G FAT, 122 MG CHOLESTEROL, 12 G CARBOHYDRATE, 537 MG SODIUM, 46 G PROTEIN, 5 G FIBER

chicken and shredded cabbage salad with noodles and peanut sauce

SERVES 12

The broth left over from poaching chicken breasts makes a delicious soup base. Refrigerate it in an airtight container up to 3 days or freeze up to 2 weeks; bring to a boil before using.

3 quarts water

2 stalks celery, cut in half lengthwise

1 2-inch piece fresh ginger, thinly sliced

2 garlic cloves

8 sprigs cilantro, including stems, roughly chopped (about ¾ cup), plus ½ cup loosely packed leaves for garnish

2 tablespoons toasted sesame oil

Coarse salt

3 boneless, skinless chicken breasts (about 3 pounds)

1 pound somen or vermicelli noodles

½ head green cabbage

1 bunch carrots, peeled (about 6 carrots)

2 serrano or jalapeño peppers, seeds and ribs removed

½ cup loosely packed fresh mint leaves, chopped

1 cup Peanut Sauce (recipe follows)

½ cup roasted unsalted peanuts

1.
In a large saucepan, combine the water with the celery, ginger, garlic, chopped cilantro, 1 tablespoon sesame oil, and a pinch of salt; bring to a boil over high heat. Add the chicken breasts, and reduce heat to medium. Simmer until the chicken is cooked through, about 12 minutes. Remove from heat, and let stand until the chicken is cool enough to handle, about 10 minutes. Transfer the chicken to a cutting board, and cut it into ¼-inch strips, or shred as finely as possible with your fingers. Place in a medium bowl, and set aside.

2.
Bring a large pot of water to a boil; add salt. Cook the noodles until they are al dente, according to package instructions, about 3 minutes. Transfer to a colander, let drain, and rinse under cold water until they are cool. Place in a medium bowl, and toss with the remaining tablespoon sesame oil; set aside.

3.
Cut the cabbage in half, and remove the core. Slice the cabbage and carrots as thinly as possible with a mandoline or sharp knife. Place in a large bowl. Cut the serrano chiles into very thin strips, and add to the bowl along with the shredded chicken and mint. Just before serving, pour the peanut sauce over the mixture, and toss to coat. Place the noodles on a large serving platter, and pile the chicken mixture on top. Sprinkle with peanuts and cilantro leaves.

peanut sauce

MAKES 2 ½ CUPS

This recipe makes more than you will need for the salad; serve extra sauce on the side so guests can help themselves. Unused sauce can be stored, covered, in the refrigerator up to 4 days.

1 5-inch piece fresh ginger, minced or grated (about 3 tablespoons)

2 shallots, minced (about
¹
/
₃
cup)

¼ cup Asian fish sauce

½ cup low-sodium soy sauce

¾ cup fresh lime juice

1 cup smooth peanut butter

¼ cup toasted sesame oil

In a large bowl, combine the ginger, shallots, fish sauce, soy sauce, and lime juice. Whisk in the peanut butter; whisk in the sesame oil.

cucumber, corn, and crab salad

SERVES 4 TO 6

We serve this salad on whole-grain toast as an open-face sandwich, but it is also delicious mounded on a bed of crisp salad greens.

1½ cucumbers, peeled, seeded, and cut into ¼-inch dice

Coarse salt

1 pound jumbo lump crabmeat, picked over and rinsed

2 ears corn, kernels cut from cobs

½ small red onion, finely diced

1 avocado, peeled, pitted, and cut into ¼-inch dice

Cucumber Vinaigrette (recipe follows)

Freshly ground pepper

1.
Sprinkle the cucumber lightly with salt, and place in a fine sieve set over a medium bowl. Cover with plastic wrap, and place in the refrigerator 30 minutes. Rinse and drain well; discard the liquid.