The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [97]
multicolored pepper and bean salad with ricotta salata and herbs
SERVES 10 TO 12
You can prepare the vegetables up to 2 hours before serving and keep them covered in the refrigerator. If desired, include some poblano or other chiles along with the peppers. You can substitute feta cheese for the ricotta salata.
Coarse salt
½ pound green beans, ends trimmed
½ pound yellow wax beans, ends trimmed
3 shallots, peeled and thinly sliced into half-moons (about ¾ cup)
¼ cup capers, rinsed and drained (optional)
3 tablespoons sherry vinegar
5 tablespoons extra-virgin olive oil
3 pounds assorted bell peppers, quartered, seeds and ribs removed
Freshly ground black pepper
½ cup loosely packed fresh basil leaves
½ cup loosely packed fresh mint leaves
6 to 7 ounces fresh ricotta salata cheese
1. Prepare a large ice-water bath; set aside. Fill a stockpot with water; bring to a boil, and add a generous amount of salt. Add the green beans and wax beans to the boiling water, and cook just until they are crisp-tender and their color brightens, 3 to 4 minutes. Transfer the beans to the ice bath to stop the cooking and to preserve the color. Drain, and pat dry with paper towels. Slice the larger beans in half lengthwise. Set aside in a large bowl.
2. Make the vinaigrette: In a small bowl, combine the shallots, capers (if using), vinegar, and a pinch of salt; let stand 15 minutes. Whisking constantly, slowly add the olive oil.
3. Meanwhile, slice the peppers as thinly as possible using a sharp knife or mandoline. Add to the bowl with the beans. Drizzle with the vinaigrette, and toss to combine; season with salt and black pepper. Just before serving, tear the basil and mint leaves into small pieces, and crumble the ricotta salata. Stir the herbs and cheese into the salad.
orzo salad with roasted carrots and dill
SERVES 8 TO 10
3 pounds carrots (about 4 bunches)
4 garlic cloves, unpeeled
¼ cup extra-virgin olive oil
Coarse salt
1 pound orzo
Grated zest and juice of 2 lemons
4 scallions, white and light-green parts, roughly chopped
½ cup loosely packed fresh dill, roughly chopped
Freshly ground pepper
1. Preheat the oven to 450°F with a rack in the lower shelf. Cut the carrots diagonally into 2-inch pieces. On a rimmed baking sheet, toss the carrots and garlic with 2 tablespoons oil and a pinch of salt. Roast until the carrots are tender and browned, about 15 minutes. Transfer the sheet to a wire rack to cool. Squeeze the garlic cloves from their skins; mince to form a coarse paste. Set aside.
2. Bring a large saucepan of water to a boil; add salt. Stir in the orzo; cook until al dente, according to package instructions, about 7 minutes. Drain; while still hot, transfer the orzo to a large bowl, and toss with the remaining 2 tablespoons oil. Let cool slightly, and add the roasted carrots.
3. Meanwhile, in a small bowl, mix together the lemon zest, lemon juice, scallions, and roasted garlic. Add the dill, and pour the mixture over the orzo mixture. Stir to combine; season with salt and pepper. Serve, or store, covered with plastic wrap, in the refrigerator up to 1 day; bring to room temperature before serving.
spicy asian slaw
SERVES 6 TO 8
for the dressing
1 cup mayonnaise
2 tablespoons toasted sesame oil
2 tablespoons mirin or rice wine vinegar
¼ cup chili sauce
3 tablespoons fresh lime juice
1 tablespoon grated ginger
1 teaspoon coarse salt
¼ teaspoon freshly ground pepper
2 teaspoons sesame seeds
for the slaw
½ small head red cabbage (about 1 pound)
½ head napa cabbage (about 1 pound)
1 turnip, peeled (about 9 ounces)
1 small daikon, peeled (about 8 ounces)
1 large carrot, peeled
4 scallions, thinly sliced on the diagonal
1 red bell pepper, seeded and thinly sliced
¼ cup finely chopped fresh mint leaves
¼ cup finely chopped fresh cilantro
1. Make the dressing: In a medium bowl, whisk together the mayonnaise,