New This Month

Please-a-Crowd Salad

Juicy roasted tomatoes make this spinach-endive salad from Glamour magazine's "100 Recipes Every Woman Should Know" cookbook perfect dinner-party fare.

  • Servings: 6

Source: The Martha Stewart Show, April 2011


For the Roasted Tomatoes

  • 4 cups red or yellow cherry tomatoes
  • Olive oil, for drizzling
  • 6 sprigs fresh thyme, picked
  • Coarse salt and freshly ground pepper

For the Dressing

  • 1/2 shallot, finely chopped
  • 1 tablespoon Dijon mustard
  • Juice of 1 lemon
  • Coarse salt and freshly ground pepper
  • 1/3 cup olive oil

For the Salad

  • 1 (10-ounce) bag baby spinach or arugula, torn into bite-size pieces
  • 3 Belgian endives, thickly sliced crosswise
  • 6 ounces blue cheese, preferably Gorgonzola


  1. Roast the tomatoes: Preheat oven to 450 degrees.

  2. Spread tomatoes on a rimmed baking sheet; drizzle with olive oil and sprinkle with thyme leaves. Season with salt and pepper and toss to combine. Transfer to oven and roast until tomatoes are almost bursting, about 15 minutes. If tomatoes burst while cooking, remove from baking sheet with a slotted spoon. Remove tomatoes from oven and let cool.

  3. Make the dressing: Meanwhile, in a small bowl, whisk together shallot, mustard, and lemon juice; season with salt and pepper. Slowly whisk in olive oil until emulsified. Set aside.

  4. Make the salad: Place spinach, endive, and roasted tomatoes in a large serving bowl and toss to combine. Crumble cheese over salad and drizzle with reserved dressing. Gently toss and serve.

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