Alexis Chopped Vegetable Salad Recipes

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ALEXIS'S CHOPPED VEGETABLE SALAD

This recipe, courtesy of Martha's daughter Alexis, takes full advantage of summer's availability of fresh vegetables. The trick is to cut all of the vegetables into similar-size pieces so that each forkful offers a mix of flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 15



Alexis's Chopped Vegetable Salad image

Steps:

  • Prepare an ice-water bath. Set aside. Bring a medium saucepan of salted water to a boil. Add corn and sugar. Blanch until tender about 6 minutes. Remove from water and plunge immediately into ice bath. When the corn is thoroughly cool, remove from ice bath. Using a large knife, remove kernels from cobs. Transfer to a large bowl. Add beans to boiling water. Blanch until tender about 1 minute. With a slotted spoon, remove from water and plunge immediately into ice bath. When beans are thoroughly cooled, transfer to a colander to drain.
  • Add wax and green beans, tomatoes, red and yellow pepper, onion, cucumber, cilantro, and jalapeno to corn. Stir to combine. Add olive oil, vinegar, 2 teaspoons salt, and pepper. Stir to combine. Taste and adjust for seasoning. Serve immediately.

Coarse salt
2 ears corn
Pinch of sugar
1/2 pound green beans, trimmed and cut into 1/4-inch pieces
1/2 pound wax beans, trimmed and cut into 1/4-inch pieces
4 plum tomatoes, seeded and cut into 1/4-inch pieces
1 small red bell pepper, seeded, deveined, and cut into 1/4-inch pieces
1 small yellow bell pepper, seeded, deveined, and cut into 1/4-inch pieces
1 small red onion, cut into 1/4-inch pieces
1 English cucumber, peeled, seeded, and cut into 1/4-inch pieces
3/4 cup cilantro leaves
1 medium jalapeno pepper, seeded, deveined, and finely chopped
2 tablespoons extra-virgin olive oil
2 tablespoons rice wine vinegar
1 teaspoon freshly ground pepper

ALEXIS CHOPPED VEGETABLE SALAD

Categories     Salad     Bean     Tomato     Vegetable     Brunch     Side     No-Cook     Lunch     Corn     Summer     Raw

Number Of Ingredients 14



ALEXIS CHOPPED VEGETABLE SALAD image

Steps:

  • . Prepare and ice bath; set aside. Bring a medium saucepan of salted water to a boil. Add corn and blanch until tender, about 6 minutes. Remove the corn from the water and plunge into ice bath. When the corn is thoroughly cooled, remove from the ice bath. 2 Using a large knife, remove the kernels from the cobs. Transfer the kernels to a large bowl. 3 Add the green and wax beans to the boiling water. Blanch until tender, about 1 minute. Remove the beans with a slotted spoon and plunge into the ice bath. When the beans are cooled, drain in a colander. 4 Add the wax and green beans, tomatoes, red and yellow peppers, onion, cucumber, cilantro, and jalepeño to the corn. Stir to combine. Add the olive oil, vinegar, salt, and pepper. Stir to combine. Adjust the seasonings. Serve immediately

2 teaspoons salt, plus more for water
2 ears fresh corn
1/2 pound green beans, trimmed and cut into 1/4" pieces
1/2 pound wax beans, trimmed and cut into 1/4" pieces
4 plum tomatoes, seeded and cut into 1/4" pieces
1 small red pepper, seeded and cut into 1/4" pieces
1 small yellow pepper, seeded and cut into 1/4" pieces
1 small red onion, cut into 1/4" pieces
1 English cucumber, peeled, seeded and cut into 1/4" pieces
3/4 cup cilantro leaves
1 medium jalepeño pepper, seeded and minced
2 tablespoons extra-virgin olive oil
2 tablespoons rice wine vinegar
1 teaspoon black pepper

GRILLED CHOPPED VEGETABLE SALAD

Provided by Valerie Bertinelli

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12



Grilled Chopped Vegetable Salad image

Steps:

  • Bring a large pot of water to a boil over medium-high heat; prepare a bowl of ice water. Season the boiling water with salt. Add the carrots and cook for 1 minute. Add the green beans to the pot with the carrots and continue cooking both for 3 minutes. Drain the vegetables in a colander, then immediately transfer to the bowl of ice water to stop the cooking. Remove from the water and pat dry.
  • Preheat a large (2-burner) grill pan over medium-high heat.
  • Put the carrots and green beans on a baking sheet with the mushrooms, zucchini, squash and radicchio. Drizzle 3 tablespoons of the olive oil on the vegetables and toss to coat. Season lightly with salt and pepper.
  • Grill the vegetables, in batches if necessary, until tender and well-marked, turning them over halfway (about 3 minutes for the green beans and carrots and 8 minutes for the mushrooms, radicchio, zucchini and squash). Transfer the vegetables to a cutting board and chop into bite-size pieces. Slice the radicchio crosswise into shredded pieces.
  • Add the smaller, whole leaves of Bibb lettuce to a large serving bowl. Top with the chopped vegetables.
  • Whisk together the shallot, lemon zest and juice and some salt and pepper in a small bowl. Add the remaining 3 tablespoons olive oil and whisk until emulsified. Drizzle the vinaigrette over the salad. Top with grated cheese. Serve warm or at room temperature.

Nutrition Facts : Calories 248, Fat 22 grams, SaturatedFat 3 grams, Sodium 112 milligrams, Carbohydrate 15 grams, Fiber 4 grams, Protein 4 grams, Sugar 7 grams

Kosher salt and freshly ground black pepper
2 large carrots, peeled, trimmed and cut into 2-inch pieces
8 ounces green beans, trimmed
2 large or 6 small portobello mushrooms, cleaned, stemmed and gills removed
1 zucchini, cut lengthwise into thirds
1 yellow squash, cut lengthwise into thirds
1 head radicchio, quartered
6 tablespoons extra-virgin olive oil
1 head Bibb lettuce, outer leaves removed
1 small shallot, finely chopped
1 lemon, zested and juiced
Freshly grated Parmesan, for garnish

MARTHA'S DAUGHTER'S CHOPPED SALAD

This is an Alexis Stewart recipe from Martha's website. I really love the freshness of this salad. It is a bit labor intensive but feeds a crowd! Hope you enjoy as much as I do!

Provided by Kiwiwife

Categories     Vegetable

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 15



Martha's Daughter's Chopped Salad image

Steps:

  • Fill a pot with salted water and bring to a boil.
  • Make an ice bath and set aside.
  • Blanch corn in salted water for 6 minutes then plunge into ice bath.
  • Blanch green and wax beans for about a minute and plunge into ice bath.
  • Drain well, cut corn off cobs and put into a large bowl.
  • Add all remaining ingredients and chill until ready to serve.
  • Toss with oil, pepper, salt & vineger when ready to eat!
  • Enjoy.

Nutrition Facts : Calories 72.5, Fat 3.1, SaturatedFat 0.5, Sodium 473.7, Carbohydrate 11.1, Fiber 3, Sugar 2.7, Protein 2.2

2 teaspoons salt, plus more for water
2 ears fresh corn
1/2 lb green beans, trimmed and cut into 1/4-inch pieces
1/2 lb wax bean, trimmed and cut into 1/4-inch pieces
4 plum tomatoes, seeded and cut into 1/4-inch pieces
1 small red bell pepper, seeded and deveined, cut into 1/4-inch pieces
1 small yellow bell pepper, seeded and deveined, cut into 1/4-inch pieces
1 small red onion, cut into 1/4-inch pieces
1 English cucumber, peeled, seeded, and cut into 1/4-inch pieces
3/4 cup fresh cilantro leaves
1 medium jalapeno pepper, seeded and deveined, minced
2 tablespoons extra virgin olive oil
2 tablespoons rice wine vinegar
1 teaspoon fresh ground black pepper
salt

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