The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [107]
fennel crab salad on beefsteak tomatoes
SERVES 6 TO 8
1½ pounds beefsteak tomatoes (about 2), preferably orange or yellow
10 ounces baby fennel bulbs (about 3 or 4)
1 tablespoon freshly squeezed lemon juice
½ pound jumbo lump crabmeat
5 ounces purslane or watercress
2 tablespoons olive oil
Coarse salt and freshly ground pepper
Cut the tomatoes into ½-inch slices; set aside. Remove the outer peel from the fennel if necessary. Using a mandoline, thinly shave the fennel, and toss with the lemon juice; set aside. Remove any shells from the crabmeat, and set aside. Arrange the purslane on a serving dish, and top with the tomatoes, shaved fennel, and crabmeat. Lightly drizzle each tomato with olive oil, and sprinkle with salt and pepper; serve immediately.
lobster salad with grapefruit, avocado, and hearts of palm
SERVES 8 AS AN APPETIZER
4 1¼-pound lobsters
2 ruby red or pink grapefruits
1 tablespoon finely minced shallots
1¼ teaspoons Dijon mustard
2 tablespoons white-wine vinegar
1 tablespoon freshly chopped lemon basil or regular basil, plus leaves for garnish
Coarse salt and freshly ground pepper
¼ cup extra-virgin olive oil
2 avocados, peeled and pitted
4 hearts of palm, cut into ½-inch-thick rounds
1 large head Boston lettuce (8 ounces)
1. Fill a large bowl with ice and water; set aside. Bring a stockpot of water to a boil. Boil the lobsters for 10 minutes; transfer to the ice bath until cool. Break off the claws and tails; use the bodies to make a stock, or discard. Split the tail lengthwise with a sharp knife; remove the meat. Slice the tail into bite-size pieces. Remove the claws from the shells, keeping them whole if possible. Chill the lobster meat.
2. Cut the ends off the grapefruit; remove the peel, pith, and outer membranes. Lift the sections away from the membranes, and reserve. Squeeze ½ cup juice from the membranes into a bowl for dressing.
3. Place the shallots, mustard, vinegar, grapefruit juice, and lemon basil in a bowl; season with salt and pepper. Whisk to combine. Gradually whisk in the olive oil; adjust seasoning.
4. Cut the avocados into ½-inch-thick wedges; coat with a little grapefruit juice to prevent discoloration. Add the lobster, grapefruit, and hearts of palm. Line 8 dishes with 1 lettuce leaf each. Tear the remaining lettuce into bite-size pieces; add to the lobster mixture. Drizzle with dressing; toss. Fill the lettuce leaves with salad; garnish with lemon basil.
chopped lemongrass chicken salad
SERVES 8
4 whole boneless, skinless chicken breasts (4 pounds)
Lemongrass Marinade (recipe follows)
2 teaspoons coarse salt, plus more for seasoning and cooking water
½ teaspoon freshly ground pepper, plus more for seasoning
1 pound sugar snap peas, strings removed
2 shallots, roughly chopped
1 1-inch-piece peeled fresh ginger, roughly chopped
½ cup freshly squeezed lime juice
¾ cup fresh mint leaves
¾ cup fresh cilantro leaves
6 tablespoons canola oil
1 head romaine lettuce, chopped into pieces
2 mangoes, peeled, pitted, and cut into ½-inch dice
3 red bell peppers, cored, seeded, and cut into 1-inch-long matchsticks
1 fennel bulb, trimmed, cored, and cut into ¼-inch dice
6 scallions, white and pale-green parts only, thinly sliced
1. Place the chicken between sheets of plastic wrap; pound to ½-inch thickness. Place in a plastic or glass dish; coat with marinade. Cover; chill 4 hours or overnight.
2. Heat the grill or broiler. Season the chicken with salt and pepper; grill until golden brown and cooked through, 4 to 5 minutes per side. Set aside to cool.
3. Fill a large bowl with ice and water; set aside. Bring a large saucepot of water to a boil; add salt. Add the snap peas; cook until bright green and still crisp, about 2 minutes. Transfer to the ice bath to cool. Drain; cut into ¾-inch pieces.
4. Place the shallots and ginger in a food processor; process until very finely chopped. Add the lime juice, ½ cup mint, ½ cup cilantro, the salt, and pepper; process until herbs are finely chopped. Slowly add oil through