Martha Stewarts Celery Endive Slaw Food

ENDIVE SLAW

Steps:

• In a small bowl, whisk together the vinegar and olive oil until smooth. Add salt and pepper to taste. Set aside.
• Cut endive lengthwise into 1/8- to 1/4-inch-wide pieces. Transfer to a medium bowl. Cut pepper lengthwise into 1/8-inch-wide pieces. Transfer to bowl with endive. Just before serving, toss endive mixture with reserved vinaigrette. Top with tarragon and pomegranate seeds.

CELERY ROOT SLAW

Steps:

• Coarsely grate 1 pound peeled celery root. Toss with 1 tablespoon salt and 2 tablespoons warm water in a colander; let sit 20 minutes. Rinse and drain. Whisk the juice of 1 lemon and 1/4 cup each dijon mustard and sour cream in a bowl, then whisk in 1/4 cup olive oil. Add the celery root, 1 teaspoon salt, and pepper to taste. Chill. Add 1/4 cup chopped parsley before serving.

CELERY-ENDIVE SLAW

Steps:

• Cut celery into 3-inch pieces, then slice each piece lengthwise into 1/8-inch-thick strips. Halve each endive lengthwise, cut out core, and slice each half lengthwise into 1/8-inch-thick strips.
• Whisk together blue cheese, vinegar, 1/8 teaspoon salt, and pepper in a large bowl. Add oil in a slow, steady stream, whisking until emulsified.
• Toss celery and endive with dressing; season with salt and pepper. Refrigerate until ready to serve. Garnish with celery leaves and blue cheese.

CLASSIC COLESLAW WITH CREAMY DRESSING

Steps:

• Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
• Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.

CELERY ROOT AND APPLE SLAW

Steps:

• Combine all ingredients in a bowl, and toss. Let stand for 30 minutes before serving.

FALL SALAD WITH MAPLE VINAIGRETTE

Steps:

• Whisk together olive oil, cider vinegar, maple syrup, and Dijon mustard. Season dressing with salt and pepper.
• In a large bowl, combine Belgian endive, watercress, celery, and apple. Toss with dressing. Serve salad sprinkled with blue cheese.

CELERY AND ENDIVE SALAD

Steps:

• In a medium bowl, whisk together vinegar and oil. Add celery, endive, and onion; season with salt and pepper, and toss.

MARTHA STEWART'S CELERY-ENDIVE SLAW

Steps:

• 1. Cut celery into 3-inch pieces, and then slice each piece lenghtwise into 1/8-inch thick strips. Halve each endive lengthwise, cut out core, and then slice each half lenghtwise into 1/8-inch strips. 2. Whisk together bleu cheese, vinegar, 1/8 teaspoon sald, and the pepper in a large bowl. Add oil in a slow, stead stream, whisking until emulsified. 3. Toss celery and endives with dressing, and season with salt and pepper. Refrigerate until ready to serve. Garnish with celery leaves and bleu cheese.

TRADITIONAL COLESLAW

Steps:

• Shred cabbage with a sharp knife. Grate carrots; combine with cabbage in a large bowl.
• In a small bowl, whisk together mayonnaise, sour cream, vinegar, sugar, celery seed, salt, and pepper. Add dressing to cabbage mixture, and toss to combine. Serve immediately, or store in the refrigerator for up to 2 days.

COLESLAW

Steps:

• In a large bowl, toss together purple and green cabbage. Add sugar, salt, and pepper. Allow mixture to stand for 10 to 15 minutes. Add olive oil and rice vinegar. Toss to combine; check seasoning and serve.

BEEF STEW

Steps:

• Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
• Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.