Fashion stylist Liz McClean takes on Martha, The Cookbook: 100 Favorite Recipes, with Lessons and Stories from My Kitchen — one dish at a time by Martha Stewart. Along the way she visits local businesses to source fresh, delicious and unique ingredients. Subscribe and join the journey from recipe #1 to #100!
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Today on 100 days of Martha, I’m making mis salad. Whisk together 23 cups olive oil, juice of two lemons, 2 tbsps dijon mustard, 1 tbsp finely chopped capers, one finely chopped shallot, 2 tsp anchovi paste, and season with salt and pepper. Add baby potatoes to cold salted water and bring to a boil. Steam four eggs for about 6 minutes. While that is cooking, I’m going to clean one head red leaf and one head Boston lettuce. Remove the eggs and let cool completely. Cook half a pound aricov in boiling water for 2 to 3 minutes and immediately transfer to an ice bath. Pat dry. Drizzle with 2 tsp rice vinegar and season with salt and pepper. Drain the olive oil from a jar of imported tuna. After about 12 minutes of simmering, transfer the potatoes to an ice bath. Slice lengthwise and immediately drizzle with vermouth and season with salt and pepper. Toss the lettucees with some of the anchovi caper dressing and place on a large serving platter. Toss the potatoes, arco and cherry tomatoes separately with the dressing and arrange over the lettucees. Add the tuna and olives. Arrange the eggs on the salad. Season with salt and pepper. And voila. This salad is so beautiful and absolutely delicious.
Dining and Cooking