The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [87]
new classic panzanella
SERVES 6
You can intensify the garlic flavor by rubbing an additional clove on one side of the toasted bread before tearing it into chunks.
1 garlic clove, peeled
2 pounds ripe beefsteak tomatoes, cored and cut into large chunks
1 medium red onion, peeled and thinly sliced
5 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
5 1-inch-thick slices day-old Tuscan-style bread
4 Kirby cucumbers (about 12 ounces), peeled and sliced
1 cup packed fresh basil leaves
1. Place the garlic on a cutting board; hit it with the side of a large knife to break it open a bit. Place the tomatoes, onion, and garlic in a large nonreactive bowl. Drizzle the oil and vinegar over the vegetable mixture; season with salt and pepper. Toss; let stand, covered, in a cool place, about 1 hour.
2. Place the bread on a hot grill or under a heated broiler; toast until both sides are slightly charred, 2 to 3 minutes. Remove from heat, rub lightly with garlic, if desired; tear the bread into bite-size chunks. When ready to serve, add the cucumbers, basil, and bread to the tomatoes.
3. Toss to coat the bread thoroughly with the marinating liquid. Adjust the seasoning with salt and pepper, and remove the garlic clove.
VARIATION[S]: To either version of this salad, try adding cubed fresh mozzarella or bocconcini, roasted bell peppers, sliced fresh fennel, or capers. Experiment using other in-season vegetables.
endive and treviso radicchio salad with anchovy dressing
SERVES 4
Soaking the anchovies in red-wine vinegar gives them a wonderful pickled flavor.
6 anchovy fillets
¼ cup plus 1 tablespoon red-wine vinegar
1 garlic clove, smashed and peeled
½ teaspoon coarse salt
3 tablespoons extra-virgin olive oil
¼ teaspoon freshly ground pepper
4 endives, sliced ¼ inch lengthwise
1 head Treviso radicchio, leaves separated
1. In a small bowl, submerge the anchovies in ¼ cup red-wine vinegar. Let soak for 30 minutes; drain, and discard the liquid.
2. Place the anchovies and garlic on a cutting board. Sprinkle with salt, and mince into a paste; place in a medium bowl. Whisk in the remaining tablespoon vinegar, the olive oil, and the pepper. Set aside.
3. Arrange the sliced endives and Treviso radicchio leaves on 4 salad plates. Drizzle the anchovy mixture over each. Serve immediately.
hearty bacon and lemon chicory salad
SERVES 4
8 slices bacon
1 medium red onion, sliced thinly lengthwise
1 small head chicory, roughly chopped
1 small head frisée, roughly chopped
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
1 teaspoon coarse salt
½ teaspoon freshly ground pepper
1. Place the bacon in a large skillet over medium heat. Cook until it is golden and crisp. Drain on paper towels. Break into 1- to 1½-inch pieces; set aside. Drain all but 1½ tablespoons bacon fat from the pan. Add the onion. Cook over medium heat until soft and golden, about 5 minutes. Remove from heat.
2. Place the chicory, frisée, bacon, and onion in a large bowl. In another bowl, whisk the lemon juice, olive oil, salt, and pepper. Drizzle over the salad, and toss. Serve the salad immediately.
chopped beet salad with feta and pecans
SERVES 12 TO 14
We used several varieties of beets, including Golden Globe and Chioggia, for a colorful salad, but you may use any variety you like.
½ cup pecans
4 bunches small beets (16 to 20 beets)
3 tablespoons cider vinegar
3 tablespoons olive oil
4 ounces feta cheese, crumbled
2 tablespoons freshly chopped flat-leaf parsley, plus sprigs for garnish
Coarse salt and freshly ground pepper
1. Preheat the oven to 350°F. Place the pecans on a baking sheet, and toast until fragrant, about 10 minutes. Transfer to a bowl to cool. Coarsely chop, and set aside. Raise oven temperature to 450°F.
2. Trim the greens and long roots from the beets. Wrap in 2 to 3 aluminum foil packets,