Recipe courtesy of Martha Stewart
1 hr 30 min
45 min
6 to 8 servings


Citrus Vinaigrette:


Trim the roots and tough tops off the leeks, leaving about 6 inches of white and pale green; rinse them very well to remove any grit between the leaves. Scrape the baby carrots. Cut the bottoms off the asparagus to leave the tips about 4-inches long. Trim the tops off the beets, leaving about 1-inch of stem. Prepare an ice bath set aside. In a large pot of boiling salted water over high heat, cook the peas for about 2 minutes, until they are bright green and tender. Immediately remove with a skimmer or large slotted spoon and transfer to a bowl of ice water. Lift out and drain well; set aside. Repeat with the remaining vegetables. Cook asparagus until crisp-tender, 3 to 5 minutes; the leeks until just tender, about 3 minutes; the baby carrots until barely tender, 3 to 4 minutes; and the baby beets until tender, 20 to 30 minutes. Peel the beets (the skins will slide off) and quarter them. Rinse the mache well in a generous amount of cold water. Dry in a salad spinner; set aside. Peel the kohlrabi, and cut into thin julienne strips on a Japanese mandoline or by hand. Remove stalks and outer leaves from fennel and shave finely using mandoline or a sharp knife. Assemble the salad: Toss the mache with 1/4 of the vinaigrette dressing and mound it on a large platter. Toss the peas, beans, carrots, asparagus, kohlrabi and 2/3 of the sorrel with 2/3 of the remaining dressing. Arrange the mixed vegetables over the mache. Toss the beets with the remaining dressing and scatter them on top. Garnish with the remaining sorrel.

Citrus Vinaigrette:

In a small bowl, combine the grapefruit, lime, and lemon juices. Sprinkle in the sugar and whisk until it dissolves. Gradually add the olive oil, whisking vigorously to create an emulsion. Season with salt and pepper. Yield: about 1 cup


Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Creamy Potato Salad

Recipe courtesy of Nancy Fuller

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Greek Salad

Recipe courtesy of Ina Garten

Salmon Salad

Recipe courtesy of Ina Garten

Crunchy Avocado Salad

Recipe courtesy of Bobby Flay

Orzo Salad

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking