The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [100]
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