Everyday Food - Martha Stewart Living Magazine [14]
3 heads endive, sliced crosswise ½ inch thick (about 4 cups)
8 ounces mesclun or mixed salad greens (about 10 cups)
1 small red onion, halved and thinly sliced
4 ounces blue cheese, crumbled
1 Preheat oven to 450°F. In a small bowl, whisk together vinegar, mustard, ¼ teaspoon salt, and ¼ teaspoon pepper. Slowly add olive oil, whisking to emulsify. Reserve ½ cup dressing to toss with the greens.
2 Place mushrooms on a baking sheet. Coat both sides with some of the remaining dressing (see note). Roast mushrooms, stem sides up, brushing with more dressing every 5 minutes, until they are tender, about 15 minutes.
3 Toss the endive, mesclun, onion, and blue cheese with reserved dressing, and divide among four salad bowls. Slice mushrooms ½ inch thick, and arrange pieces over each serving. Serve immediately.
PER SERVING: 556 calories; 45.6 grams fat; 18.2 grams protein; 27.1 grams carbohydrates; 17 grams fiber
ORANGE, ROASTED BEET, AND ARUGULA SALAD
The beet can be roasted up to a day in advance of serving the salad. Although the red beet contrasts nicely with the orange wedges, a golden or chioggia beet can be used instead.
SERVES 4 AS A STARTER PREP TIME: 15 MINUTES TOTAL TIME: 1 HOUR 15 MINUTES
1 large beet
2 navel oranges
1 tablespoon olive oil
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
Coarse salt and freshly ground pepper
2 bunches arugula, washed well and dried
5 ounces fresh goat cheese, crumbled
1 Preheat oven to 450°F. Wrap beet tightly in aluminum foil; place on a rimmed baking sheet. Cook until tender when pierced with the tip of a sharp knife, 45 to 50 minutes. When cool enough to handle, peel (see note) and cut into wedges.
2 Meanwhile, prepare oranges: Slice off both ends of each with a paring knife. Cut away the peel and white pith, following the curve of the fruit. Holding the fruit over a bowl, cut along membranes to release whole segments. Squeeze juice from the membranes into another bowl, and add any accumulated juice from the segments.
3 Add oil, vinegar, and mustard to orange juice; season with salt and pepper, and whisk to combine. Add arugula, and toss to coat with dressing. Divide the arugula among four plates. Top with beet wedges, orange segments, and goat cheese. Serve immediately.
PER SERVING: 183 calories; 11.3 grams fat; 8.8 grams protein; 13.3 grams carbohydrates; 2.9 grams fiber
BLT SALAD WITH BUTTERMILK DRESSING
A favorite sandwich is updated as a main-course salad, with a tangy buttermilk dressing standing in for the mayonnaise spread.
SERVES 4 AS A MAIN COURSE PREP TIME: 20 MINUTES TOTAL TIME: 55 MINUTES
8 slices bacon (8 ounces)
½ baguette (8 ounces), sliced into ¾-inch cubes (about 4 cups)
2 tablespoons olive oil
Coarse salt and freshly ground pepper
⅓ cup buttermilk
3 tablespoons mayonnaise
2 tablespoons apple-cider vinegar
1 scallion, trimmed and thinly sliced
1 pound romaine hearts, coarsely chopped
1 pint cherry tomatoes, halved
1 Preheat oven to 375°F. Arrange bacon in a single layer on a rimmed baking sheet lined with parchment or waxed paper. Bake until browned and crisp, about 15 minutes. Transfer to a paper towel–lined plate to drain. Cool, then crumble into large pieces.
2 Meanwhile, make croutons: Toss baguette cubes with oil, and season with salt and pepper. Spread in a single layer on a large rimmed baking sheet (or divide among two smaller ones). Bake until golden brown, rotating sheets and tossing croutons halfway through, 15 to 20 minutes.
3 Meanwhile, in a large bowl, whisk together buttermilk, mayonnaise, vinegar, and scallions; season with salt and pepper. Add romaine, tomatoes, and croutons; toss to coat with dressing. Sprinkle with bacon. Serve immediately.
PER SERVING: 365 calories; 17.9 grams fat; 12 grams protein; 40 grams carbohydrates; 3.4 grams fiber
Adding buttermilk is a good way to thicken dressings without a lot of oil. If you don’t have buttermilk on hand, make your own: Mix one-third cup milk with one teaspoon freshly squeezed lemon juice or white