Martha Stewart Chopped Vegetable Salad Recipes

27-VEGETABLE SALAD

Steps:

• Bring two large pots of salted water to a boil. Prepare an ice-water bath; set aside. If using red beets, blanch in one pot, and transfer to water bath to prevent any further cooking. Remove from ice bath, and drain. Set aside. Discard blanching water as it will discolor other vegetables. In the second pot, blanch the remaining vegetables separately, beginning with the lightest in color and proceeding to the darkest in color, until just tender. Transfer to ice bath. Remove, and drain. Set aside.
• In a blender, combine chives, grapeseed oil, and salt. Puree until smooth. Let rest until mixture has settled. Strain through a fine sieve, and set chive oil aside.
• In a small saucepan, bring 1/4 cup water and 4 tablespoons butter to a boil. Season with salt and cayenne. Divide remaining 2 tablespoons butter between two large skillets. Heat over medium heat until melted. Divide mushrooms between skillets, and saute until tender. Season with salt. Pour half the butter-and-water mixture into each skillet. Divide vegetables between skillets, and cook until just heated through. Season with salt and pepper. Add tomatoes, and toss to combine. Transfer vegetable mixture to a large platter. Top with herbs and flowers. Drizzle with chive oil. Serve immediately.

CHOPPED WINTER SALAD

Steps:

• Preheat oven to 400 degrees with racks in upper and lower thirds. Halve squash; remove stem and seeds. Cut into 1-inch pieces. Arrange on a rimmed baking sheet, drizzle with 2 tablespoons oil, and season with salt and pepper; toss to coat. Arrange mushrooms on another rimmed baking sheet, drizzle with 2 tablespoons oil, and season with salt and pepper; toss to coat. Roast, flipping each once, until squash is caramelized and tender, 25 to 30 minutes; and mushrooms are golden and crisp, 30 to 35 minutes. Let cool completely.
• Meanwhile, whisk together vinegar, mustard, and garlic. Slowly add remaining 1/2 cup oil, whisking until combined. Season with salt and pepper.
• Arrange escarole, radicchio, squash, mushrooms, parsley, pomegranate arils, and pepitas in a large bowl or platter. Season with salt and pepper. Sprinkle with feta. Drizzle with 1/2 cup dressing; toss to coat. Serve with remaining dressing.

POTLUCK CHOPPED SALAD

Steps:

• Heat broiler. Place bell peppers, cut-side down, in a single layer on a baking pan. Broil until the skins start to blister, 6 to 8 minutes. Transfer the peppers to a medium bowl, cover with plastic wrap, and let steam. When cool enough to handle, remove skin and seeds. Chop flesh into 1/2-inch dice; set aside.
• Place beet in a small saucepan; add cold water to cover, and bring to a boil. Reduce heat, and simmer until beet is tender when pierced with a knife, about 40 minutes. Drain. When cool, peel beet, and cut into 1/2-inch pieces; set aside.
• Meanwhile, bring another medium saucepan of water to a boil. Fill a large bowl with ice and water, and set aside. Add green beans to the boiling water, and cook until bright green and just tender, 4 to 5 minutes. Drain, and plunge beans into the ice bath to stop cooking. When cool, trim ends, and cut beans into 1-inch lengths; set aside.
• In a medium bowl, whisk together vinegar, lemon juice, sugar, salt, pepper, and mustard. Whisk in olive oil until mixture has emulsified. Whisk in 3 ounces blue cheese, and set aside. (You should have about 1/2 cup dressing.)
• To serve, combine the reserved roasted peppers, cooked beet and green beans, lettuces, onion, celery, and the remaining 4 ounces blue cheese in a large bowl; toss. Drizzle with dressing, and toss again.

ALEXIS'S CHOPPED VEGETABLE SALAD

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.

MARTHA'S DAUGHTER'S CHOPPED SALAD

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.

STEAMED VEGETABLE SALAD WITH MACADAMIA DRESSING

Steps:

• Whisk dressing ingredients in a bowl and season with salt.
• Working in batches, steam vegetables until crisp-tender, 2 to 4 minutes. Halve steamed asparagus spears and carrots lengthwise.
• Arrange vegetables on a platter before seasoning with salt, drizzling with dressing, and garnishing with herbs.

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