The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [105]
cucumber vinaigrette
MAKES ABOUT 1 CUP
½ cucumber, peeled and seeded
2 tablespoons sherry vinegar
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
½ cup grapeseed oil
Coarse salt and freshly ground pepper
Place the cucumber, vinegar, mustard, and tarragon in a food processor, and process until smooth. With the machine running, drizzle in the grapeseed oil; process until emulsified. Season with salt and pepper. Refrigerate, covered, up to 2 days.
arugula salad with french lentils, smoked chicken, and roasted peppers
SERVES 6
The lentils can be made up to a day in advance and the salad assembled at the last minute. Poached or grilled chicken breast would produce equally appetizing results.
½ pound French green lentils, picked over and rinsed
1 14½-ounce can low-sodium chicken broth, or homemade, skimmed of fat
1 cup water
4 sprigs thyme, plus ½ tablespoon fresh thyme leaves
2 red bell peppers
2½ tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
1 tablespoon balsamic vinegar
½ teaspoon coarse salt, plus more for seasoning
6 ounces baby arugula (about 6 cups)
6 ounces smoked skinless, boneless chicken breast, cut into matchsticks
Freshly ground pepper
1. In a medium saucepan, combine the lentils, broth, water, and thyme sprigs. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, until the lentils are tender, about 20 minutes. Drain and set aside in a bowl to cool.
2. While the lentils are cooking, roast the red peppers over a gas flame or under the broiler, turning occasionally, until blackened. Place in a heatproof bowl, cover with plastic wrap, and let stand until cool. Peel and seed the peppers, and cut into ½-inch slices. Place the strips in a small saucepan with 1 ½ tablespoon oil; cover, and cook gently over low heat, stirring occasionally, until meltingly tender, about 10 minutes. Set aside, and let cool.
3. In a large bowl, whisk together the vinegars, salt, thyme leaves, and remaining 2 tablespoons oil until blended. Add half of the dressing to the lentils, and toss to coat. Add the arugula, chicken, and cooled pepper strips to the remaining dressing, and toss. Season both salads with salt and pepper. Arrange the lentils into mounds on each of 6 salad plates, form a well in the center of each, and fill with the arugula mixture.
FIT TO EAT RECIPE PER SERVING: 250 CALORIES, 9 G FAT, 15 MG CHOLESTEROL, 26 G CARBOHYDRATE, 560 MG SODIUM, 17 G PROTEIN, 3 G FIBER
taco salad
SERVES 6
To reduce the fat, we eliminated the cheese and toasted the corn tortillas in the oven rather than frying them in oil.
2 ears corn, husks and silk removed
3 corn tortillas, cut into 16 wedges each
¾ cup nonfat plain yogurt
2 limes
1/3 cup fresh cilantro leaves
1½ tablespoons finely chopped and seeded jalapeño pepper
½ teaspoon coarse salt
1 pound ground turkey
1 teaspoon chili powder
1 teaspoon ground cumin
½ pound iceberg lettuce, torn into 2-inch pieces (about 3 cups)
1 cup canned black beans, drained and rinsed
2 plum tomatoes, cut into ½-inch-thick wedges (about 1 cup)
½ red onion, peeled and cut into ¼-inch-thick wedges (about 1 cup)
1 small mango, peeled, seeded, and cut into ¼-inch-thick wedges (1½ cups)
1. Bring a large saucepan of water to a boil over high heat. Add the corn, and reduce heat to medium; simmer until the kernels are tender, 5 to 10 minutes. Transfer the corn to a plate; let cool. Slice the kernels off the cobs; place in a small bowl, and set aside (you should have about 1¼ cups).
2. Preheat the oven to 350°F. Spread the tortilla wedges in a single layer on a rimmed baking sheet; bake until crisp, turning once, about 10 minutes. Remove from the oven; let cool, and set aside.
3. Make the dressing: In a medium bowl, whisk together the yogurt, juice from 1 lime, cilantro, jalapeño, and salt. Set