Vegetable Market Salad Recipes

VEGETABLE MARKET SALAD

Vegetable Market Salad image

Fresh, bright, and green, this market salad allows the wholesomeness of in-season veggies to shine.

Provided by Martha Stewart

Time 45m

Number Of Ingredients 12

Ingredients

Zest and juice of 1 lemon
3 anchovy fillets, finely chopped (optional)
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper
6 ounces red new potatoes, well-scrubbed and cut into 1/2-inch chunks
2 garlic cloves, thinly sliced
1 small zucchini (about 6 ounces), thinly sliced lengthwise, then cut lengthwise into very thin strips, and then halved crosswise
1 small head of fennel (about 8 ounces), tops removed, thinly sliced crosswise
2 ounces radishes (about 4), ends trimmed, thinly sliced
2 scallions, thinly sliced
1/2 cup flat-leaf parsley leaves
2 tablespoons capers, rinsed and dried

Steps:

For the vinaigrette, combine the lemon zest and juice in a large bowl. Add anchovy, if using, and mix well. Slowly add oil in a steady stream until incorporated; season generously with salt and pepper.
Place potatoes and garlic in a small pot of cold salted water. Bring to a boil over high heat, reduce to low, and simmer until potatoes are cooked through, but not falling apart, about 7 minutes. Drain well and add to the bowl with the vinaigrette. Toss well; cool to room temperature.
Add zucchini, fennel, radishes, scallions, parsley, and capers to bowl; toss well and serve immediately.

Nutrition Facts : Calories 187 g, Fat 14 g, Fiber 4 g, Protein 3 g

AUTUMN FARMERS' MARKET SALAD

Autumn Farmers' Market Salad image

Roasting the squash gives it a sweet, caramelized flavor, which balances the peppery arugula and tangy pomegranate seeds.

Provided by Amelia Saltsman

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

4 1/2 to 5 cups 1/2-inch cubes peeled seeded butternut squash (from about one 2-pound squash)
2 tablespoons extra-virgin olive oil
Pinch of dried crushed red pepper
Coarse kosher salt
2 tablespoons orange juice
1 1/2 tablespoons walnut oil or other nut oil
1 1/2 teaspoons fresh lemon juice
4 ounces arugula (about 8 cups lightly packed)
1/2 cup walnuts, toasted, coarsely chopped
1/2 cup pomegranate seeds
2 teaspoons pomegranate molasses*

Steps:

Preheat oven to 450°F. Toss squash, olive oil, and crushed red pepper on large rimmed baking sheet. Sprinkle with coarse salt. Roast 15 minutes. Using spatula, turn squash over. Roast until edges are browned and squash is tender, about 15 minutes longer. Sprinkle with coarse salt. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Whisk orange juice, walnut oil, and lemon juice in large shallow bowl. Season to taste with salt and pepper. Add arugula, walnuts, and pomegranate seeds; toss to coat. Season to taste with coarse salt and pepper. Spoon warm or roomtemperature squash over salad. Drizzle with pomegranate molasses and serve.
A thick pomegranate syrup; available at some supermarkets and at Middle Eastern markets, and from adrianascaravan.com.

MARKET SALAD

Market Salad image

For a more rustic feel, tear the lettuce with your hands instead of chopping with a knife.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 5

Ingredients

2 small heads crisp lettuce, washed and well dried
Good quality extra-virgin olive oil
Red-wine vinegar
Salt (preferably sea salt flakes)
Freshly ground black pepper

Steps:

Tear the salad greens into a large salad bowl. Drizzle a bit of olive oil and vinegar over top and season with salt and pepper. Toss gently to coat. Taste and add more oil, vinegar, salt, or pepper if needed.

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