The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [84]
2 pounds mixed beets, such as red and Chioggia
Orange Vinaigrette (recipe follows)
¼ cup fresh chervil leaves
3 ounces mâche or other tender lettuce
Coarse salt and freshly ground pepper
6 ounces Bûcheron or other aged goat cheese, room temperature, for serving
Crackers, for serving
1. Cover the beets with cold water by 2 inches in a large saucepan. Bring to a boil; reduce heat to medium. Simmer until tender, about 30 minutes. Let cool; peel, and halve (quarter if large). Toss with the vinaigrette. Let stand 30 minutes.
2. Toss together the chervil and mâche. Top with the beets and 2 tablespoons vinaigrette from the the bowl. Season with salt and pepper. Serve with goat cheese and crackers.
orange vinaigrette
MAKES 1 1/3 CUPS
1 tablespoon orange zest
¾ cup fresh orange juice
2 tablespoons sherry vinegar
½ teaspoon coarse salt
½ cup extra-virgin olive oil
Freshly ground pepper
Stir together the orange zest, orange juice, vinegar, and salt in a small bowl. Pour in the olive oil in a slow, steady stream, whisking until emulsified. Season with freshly ground pepper.
arugula and radicchio with parmesan shavings
SERVES 6
9 ounces fresh arugula (about 8 cups), stemmed
4 ounces radicchio, halved crosswise and cut into thin strips (about 1½ cups)
8 ounces Parmesan cheese, shaved with a vegetable peeler (½ cup)
1½ tablespoons balsamic vinegar
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1. Put the arugula, radicchio, and Parmesan in a serving bowl, and set aside.
2. Whisk the vinegar with salt and pepper to taste in a medium bowl. Whisking constantly, pour in the oil in a slow, steady stream, and whisk until emulsified. Toss the salad with just enough vinaigrette to coat.
shaved cucumber, fennel, and watermelon salad
SERVES 6
Ricotta salata is a firmer version of fresh ricotta; it is perfect for shaving over salads.
4 cucumbers
1 fennel bulb, trimmed, plus 1 tablespoon chopped fronds
3½ pounds watermelon, cut into 1-inch cubes
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Coarse salt and freshly ground pepper
4 ounces ricotta salata
Using a mandoline, slice the cucumbers lengthwise into paper-thin slices; slice the fennel bulb crosswise into paper-thin slices. Combine the cucumbers and fennel in a large serving bowl. Add the watermelon, fennel fronds, lemon juice, and oil. Season with salt and pepper; toss to combine. Using a vegetable peeler, shave the ricotta salata over the salad, and serve.
mixed green salad with date-walnut vinaigrette
SERVES 6 TO 8
1 cup walnut halves (about 4 ounces)
5 ounces dates, pitted
1 teaspoon Dijon mustard
½ cup cider vinegar
½ cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 head green-leaf lettuce
1 head red Bibb lettuce
3 heads Belgian endive (about 12 ounces)
4 ounces baby spinach
1. Preheat the oven to 350°F. Spread the walnuts in a single layer on a rimmed baking sheet, and toast in the oven until golden and fragrant, 10 to 12 minutes. Let cool.
2. In a food processor, pulse 5 dates and the mustard and vinegar until pureed. With the machine running, slowly pour the oil through the feed tube. Season with salt and pepper.
3. Quarter the remaining dates lengthwise. Into a large bowl, tear the lettuce and endive into bite-size pieces; add the spinach, dates, and walnuts. Drizzle with the vinaigrette, and toss to combine. Serve immediately.
red and green salad with cranberry vinaigrette
SERVES 8
1 head frisée (about 5 ounces)
1 head red-leaf lettuce (about 10 ounces)
4 ounces baby spinach
½ cup fresh or frozen (thawed) cranberries
1 tablespoon raspberry vinegar
2 teaspoons fresh lime juice
1 teaspoon sugar
½ teaspoon coarse salt
¼ cup extra-virgin olive oil
¾ cup dried cranberries
1½ ounces Manchego cheese
1. Tear the frisée and red-leaf lettuce into bite-size pieces; combine with the spinach in a large bowl. Set aside.
2. In a blender, combine the cranberries, vinegar, lime juice, sugar, salt, and oil; puree until the mixture is