Best Estrellita Salad Recipes

Easter Salad image

Provided by Martha Stewart

Number Of Ingredients 8

4 ounces mache roots, trimmed
8 ounces assorted baby lettuces, such as oak, Lolla Rossa, and bibb
1 bunch watercress, stems removed
1 large pink grapefruit
1 small avocado, peeled, pitted, and cut into 1/2-inch cubes
1 red small papaya, peeled and cut in half
Papaya Citrus Vinaigrette
1 small red onion, skin removed and sliced into 1/8-inch-thick rounds

Steps:

Place mache, all the baby lettuces, and watercress in a large bowl, and toss to combine. Transfer to a serving platter.
Cut both ends from the grapefruit. Starting at one cut end, slide a paring knife between the peel and the pulp, removing the entire skin and the outer membrane. Use the knife to lift out the sections. Arrange the sections down the middle of the greens in a row. Place the avocado cubes to one side of the grapefruit sections.
Remove the seeds from the papaya, and reserve for vinaigrette. Cut papaya into 1/2-inch-thick slices, and arrange slices on other side of the grapefruit sections. Top with onion rounds. Drizzle the vinaigrette over the entire salad, and serve immediately.

Roasted Eggplant Salad image

Provided by Martha Stewart

Yield Makes 2 1/2 cups

Number Of Ingredients 12

4 medium eggplants (about 4 pounds)
1 tablespoon white-wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons vegetable oil
4 tablespoons minced red onion
2 medium garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon minced fresh mint, for garnish
1 teaspoon minced fresh flat-leaf parsley, for garnish

Steps:

Heat broiler. Prick eggplants several times with the tip of a knife. Broil 3 to 4 inches from heat, turning occasionally, until soft and charred all over, about 30 minutes. When cool enough to handle, remove skin. Place eggplants in a colander set over a bowl; let drain for at least 30 minutes.
Halve eggplants lengthwise; discard seeds. Chop flesh finely, and place in a bowl.
Combine vinegar, lemon juice, olive and vegetable oils, onion, garlic, sugar, salt, and pepper. Add to eggplant; mix to combine. Serve at room temperature sprinkled with chopped mint and parsley.