The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [88]
3. Drizzle the vinegar and olive oil over the beets; toss to coat (beets can be made ahead). When ready to serve, add the feta, parsley, pecans, and salt and pepper to taste; toss to combine. Garnish with the parsley sprigs.
avocado filled with mixed herb and shallot vinaigrette
SERVES 6
3 tablespoons champagne vinegar
1 tablespoon fresh lemon juice
1½ teaspoons Dijon mustard
6 tablespoons canola oil
½ teaspoon salt
1/8 teaspoon freshly ground pepper
1 small shallot, finely chopped
¼ cup loosely packed fresh herbs, such as dill, chervil, parsley, and tarragon, coarsely chopped
3 ripe avocados, such as Hass or bacon
1. Combine the vinegar, lemon juice, and mustard in the jar of a blender. Slowly add the oil in a steady stream, blending until incorporated. Add the salt and pepper. Stir in the chopped shallot and herbs.
2. Slice the avocados lengthwise, rotating the knife around the pit. Twist the two halves of the avocado in opposite directions to separate. Embed the knife in the pit, and twist to separate the pit from the avocado. Fill each avocado half with a spoonful of the vinaigrette, and serve immediately.
RIPENING AVOCADOS
When they are perfectly ripe, avocados will yield slightly when pressed. To speed ripening, place avocados in a paper bag with an apple or a banana, and store at room temperature for a few days. To keep them from becoming too soft, store ripened avocados in the refrigerator for up to 2 days.
warm leeks vinaigrette
SERVES 6
4 teaspoons sherry vinegar
4 teaspoons Dijon mustard
1 tablespoon honey
1 teaspoon coarse salt
¼ teaspoon freshly ground pepper
4 teaspoons extra-virgin olive oil
3 bunches leeks (about 15 leeks)
1. Whisk together the vinegar, mustard, honey, salt, and pepper in a large bowl. Slowly drizzle in the olive oil, whisking constantly, until well combined; set aside.
2. Trim the leeks to about 6 inches, leaving only the white and light green parts. Trim the roots, and cut the leeks in half lengthwise. Wash well under cold running water to remove any dirt; set aside.
3. Place a metal steamer basket in a large saucepan. Fill with water to the bottom of the basket, and bring to a simmer. Add the leeks, cover, and steam until tender, about 10 minutes. Remove the leeks, and drain on paper towels to remove any water. Place the leeks in the bowl with the vinaigrette, and toss to combine. Serve hot or at room temperature.
FIT TO EAT RECIPE PER SERVING: 121 CALORIES, 4 G FAT, 0 MG CHOLESTEROL, 22 G CARBOHYDRATE, 255 MG SODIUM, 2 G PROTEIN, 3 G FIBER
summer-squash salad with herbs and pecorino fresco
SERVES 6
If you can find it, use Zephyr squash, which is yellow with a pale-green tip. You can also use a mix of young green and yellow squashes.
1 pound small, young summer squashes (about 8), cut into ¼-inch-thick rounds (halved if large)
2 tablespoons fresh oregano or thyme leaves
1 tablespoon extra-virgin olive oil
Freshly ground pepper
6 ounces pecorino fresco, crumbled (about 1½ cups)
Toss together squashes, herbs, and oil in a large bowl; season with pepper. Add cheese; toss. Let stand at room temperature 15 minutes before serving.
shaved beet and dandelion salad
SERVES 8
2 teaspoons finely chopped shallot
1 teaspoon Dijon mustard
2 anchovy fillets, finely chopped
2 tablespoons sherry vinegar
Coarse salt and freshly ground pepper
¼ cup plus 2 tablespoons extra-virgin olive oil
1 small red or yellow beet, peeled and shaved into very thin pieces
2 bunches dandelion or arugula, or a combination (about 20 ounces total), trimmed to bottom of leaf, torn if large
In a large bowl, whisk together shallot, mustard, anchovies, and vinegar; season with salt and pepper. Whisk in oil in a slow, steady stream. Add beet and dandelion. Toss to coat.
cucumber, string