The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [83]
Coarse salt and freshly ground pepper
½ cup fresh mint leaves
Put the feta on a serving platter. Arrange the figs over and around the feta. Drizzle the figs and cheese with the oil; season with salt and pepper. Sprinkle with the mint.
mushroom and celery salad with parmesan cheese
SERVES 12
12 ounces fresh white or cremini mushrooms, thinly sliced
6 ounces fresh chanterelle, porcini, oyster, or yellow oyster mushrooms, thinly sliced
6 celery stalks
7 tablespoons fresh lemon juice (2 to 3 lemons)
3 tablespoons finely chopped shallot
6 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
8 ounces mixed baby lettuces, such as mâche and mesclun
6 ounces Parmigiano-Reggiano cheese
1. Lay the mushrooms on sheets of paper towel; cover with clean, damp kitchen towels. Thinly slice the celery, and transfer it to a bowl; cover with plastic. Refrigerate.
2. Stir together the lemon juice and shallot. Let stand at least 15 minutes or up to 2 hours. Whisk in the oil until emulsified, and season with salt and pepper. Toss the mushrooms and celery with the dressing; let stand 10 minutes. Divide the lettuce among plates, and top with the mushroom mixture. Shave the cheese with a vegetable peeler over tops.
parsley-leaf salad with pine nuts, olives, and orange dressing
SERVES 6
The raw onions in this recipe become milder the longer they stay in the orange juice and vinegar mixture. For a strong onion flavor, let them soak for about 10 minutes; to make them more mellow, marinate for up to 4 hours.
¼ cup pine nuts
1 navel orange
½ teaspoon sherry vinegar or red wine vinegar
¼ medium red onion, very thinly sliced into half-moons
Pinch of coarse salt
1 tablespoon capers, rinsed and drained
¼ cup brine-cured black olives such as kalamata or Gaeta, pitted and halved
3 cups loosely packed fresh flat-leaf parsley leaves (about 2 medium bunches)
Freshly ground pepper
1 tablespoon extra-virgin olive oil
1. Preheat the oven to 375°F. Spread the pine nuts on a rimmed baking sheet; toast in the oven, shaking once, until golden and fragrant, 10 minutes. Transfer to a plate to cool.
2. With a vegetable peeler, peel 8 long pieces of zest from the orange; cut lengthwise into very thin strips. Halve the orange; squeeze 2 tablespoons juice into a medium bowl (reserve unused portion for another use). Add the vinegar, onion, and salt; let stand 10 minutes. Add the capers, olives, parsley, pine nuts, and zest to bowl. Season with pepper; toss thoroughly with oil. Divide among 6 plates.
FIT TO EAT RECIPE PER SERVING: 82 CALORIES, 6 G FAT, 0 MG CHOLESTEROL, 6 G CARBOHYDRATE, 128 MG SODIUM, 3 G PROTEIN, 2 G FIBER
watercress and green bean salad
SERVES 4
To keep watercress fresh, wrap it in damp paper towels and place it in a resealable plastic bag. Stored this way, it can be refrigerated for up to 4 days. Just before making the salad, “crisp” the watercress by soaking it in a bowl of ice water for a few minutes, then gently pat dry.
½ teaspoon coarse salt, plus more for seasoning
8 ounces green beans, trimmed and cut into 1-inch pieces
2 tablespoons finely chopped shallot
2 tablespoons fresh lemon juice
Freshly ground pepper
2 tablespoons extra-virgin olive oil
1 Kirby cucumber, peeled, halved lengthwise, and thinly sliced
1 bunch watercress, thick stems discarded
¼ cup packed mint leaves, large leaves torn in half
1. Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add salt. Blanch the green beans until crisp-tender, 4 to 5 minutes. Immediately transfer with a slotted spoon to the ice-water bath to stop the cooking. Drain, and set aside.
2. Whisk together the shallot, lemon juice, and ½ teaspoon salt in a large serving bowl; season with pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified.
3. Add the cucumber and reserved green beans to the bowl; toss to coat. Add the watercress and mint; gently toss. Season with salt and pepper.
beet and mâche salad with aged goat cheese
SERVES 4 TO