TENDER BEAN SALAD WITH PROSCUITTO, ROASTED TOMATOES, AND PARMESAN
This great bean salad recipe is courtesy of Govind Armstrong and can be found in his new cookbook, "Small Bites Big Nights."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 13
Steps:
- Preheat oven to 250 degrees.
- Bring a large saucepan of water to a boil. Prepare an ice-water bath. Add haricots verts and cook until tender-crisp. Drain and immediately transfer to ice-water bath until cool. Drain and place in a refrigerator until chilled.
- Place 4 slices proscuitto on a parchment-lined baking sheet; bake until just crisp, 10 to 15 minutes. Set aside.
- In the bowl of a food processor or in a mortar and pestle mash together roasted garlic and mustard. Transfer to a small bowl and whisk in sherry and red-wine vinegars until smooth. Slowly whisk in olive oil; season with salt and pepper and set vinaigrette aside.
- In a medium bowl, toss together frisee, parsley, basil, and haricot verts. Drizzle with enough vinaigrette to coat.
- Lay 8 of the remaining slices of proscuitto on a flat surface. Cut remaining 4 slices in half lengthwise, and slightly overlap each slice over the 8 whole slices to increase their width. Divide the salad into 8 equal portions and place each portion in the center of one end of each piece of proscuitto, allowing at least 1 inch of the salad mixture to protrude from each of the short ends. Gently and tightly roll the proscuitto so that it fully encloses the salad.
- Slice each proscuitto roll into thirds and serve with crisped proscuitto, roasted tomatoes, and Parmesan.
GOVIND ARMSTRONG'S ROASTED TOMATOES
This recipe for roasted tomatoes can be found in Govind Armstrong's cookbook, "Small Bites Big Nights."
Provided by Martha Stewart
Categories Lunch Recipes
Yield Makes 24 tomato “petalsâ€
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees.
- Bring a medium saucepan of water to a boil. Prepare an ice-water bath. Add tomatoes to boiling water and cook 30 seconds. Drain and immediately transfer to ice-water bath until cool; drain.
- Cut a 1/4-inch piece from the bottom of a tomato so that it will stand upright. Starting at the top of the tomato, cut 4 petal-shaped fillets using a downward motion with a paring knife to remove the flesh from the seeded core; discard core. Repeat process with remaining tomatoes.
- In a large bowl, toss the tomato petals together with the oil, thyme, and basil; season with salt and pepper. Transfer to a nonstick baking sheet; roast until caramelized, about 45 minutes. Serve hot or cold. Store in a covered container, refrigerated, up to 1 week, if desired.
GOVIND AMSTRONG'S ROASTED GARLIC
This great roasted garlic recipe can be found in Govind Armstrong's cookbook, "Small Bites Big Nights."
Provided by Martha Stewart
Categories Vegetables
Yield Makes 3 cloves
Number Of Ingredients 2
Steps:
- Place garlic in a small skillet and add enough oil to cover. Place over medium heat and bring to a boil. Reduce heat to a simmer, and continue cooking until golden and soft, about 15 minutes total.
ROASTED PLUM TOMATOES
Roasted plum tomatoes are excellent alone or in salads and pastas.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 20 halves
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper, and set aside. Cut tomatoes in half; remove seeds and stems, and discard. Place on baking sheet, cut side up. Drizzle with olive oil and garnish with herbs. Sprinkle with salt and pepper. Roast 5 minutes; reduce heat to 325 degrees, and continue roasting 1 hour 45 minutes. Remove from oven, and let cool. If not using immediately, store the tomatoes, tightly covered, in refrigerator up to 1 week.
GOVIND ARMSTRONG'S PICKLED RED ONIONS
This recipe for Govind Armstrong's pickled red onions is used in his recipe for Grilled Cheese with Pulled Short Ribs. The recipe comes from his cookbook, "Small Bites, Big Nights."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes 5 cups
Number Of Ingredients 10
Steps:
- Toast the coriander seeds in a small, dry skillet over medium heat until fragrant, about 2 minutes. Add mustard seeds, and toast 1 minute more; set aside.
- Soak onions in a large bowl of ice water, about 10 minutes. Drain, pat dry, and transfer to a medium heatproof bowl.
- Place vinegars, sugar, bay leaves, and thyme in a small saucepan and slowly bring to a boil over medium heat; add reserved coriander and mustard seeds. If mixture seems too acidic, add a little water. Pour mixture over onions and let stand 5 minutes. Drain, discarding liquid, and season onions with salt and pepper.
- Toss onions with olive oil and store, refrigerated, in an airtight container until ready to use, 2 to 3 weeks.
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