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
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.
GRILLED CHOPPED VEGETABLE SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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
ALEXIS CHOPPED VEGETABLE SALAD
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
ALEXIS'S EGG-SALAD SANDWICH
If you'd like, use a large, round whole-wheat loaf and cut into wedges for Alexis's Egg-Salad Sandwich. It's a delicious recipe for any time of day.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Stir together eggs, mayonnaise, celery, dry mustard, and curry, if desired, in a medium bowl. Season with salt and pepper.
- Spread one side of each slice of bread with mayonnaise. Top half of slices with radicchio, and arugula, if desired; spread with egg salad. Top with remaining bread.
AFRICAN CHOPPED SALAD WITH YOGURT AND BROWN BUTTER
Make and share this African Chopped Salad With Yogurt and Brown Butter recipe from Food.com.
Provided by Debi9400
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a medium serving bowl, whisk the lemon juice and mashed garlic with the olive oil.
- Add the tomatoes, cucumber, onion, bell peppers, cilantro and parsley.
- Season the chopped salad with salt and pepper and toss.
- Stir the yogurt and drizzle over the top.
- In a small skillet, cook the butter over moderately high heat, swirling the pan until the butter is fragrant and just starts to turn brown; about 5 minutes. Immediately spoon the brown butter over the yogurt and sprinkle the crushed red peppers on top.
- Serve immediately.
Nutrition Facts : Calories 237.6, Fat 22.9, SaturatedFat 7.7, Cholesterol 24.9, Sodium 15.1, Carbohydrate 8.2, Fiber 1.9, Sugar 4.8, Protein 2
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
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
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