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Explore 26 recipes, 1 article, 1 gallery, 16 videos, and more

Green and White Salad


Apple and Prosciutto Salad with Goat Cheese

  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 3 tablespoons finely chopped fresh herbs, such as parsley, basil, and thyme
  • 4 ounces goat cheese
  • 2 ounces thinly sliced prosciutto, torn into thin ribbons
  • 1 head frisee (about 4 ounces), torn into bite-size pieces
  • 1 endive, halved and slice into 1/4-inch pieces
  • 1 sweet, crisp apple (such as Honeycrisp, Red Delicious, or Macoun), very thinly sliced

Tricolor Salad


Peter's Sea Vegetable Salad

  • 1/2 cup packed dulse
  • 1 three-inch piece wakame
  • 1 red bell pepper, halved and seeded
  • 1 yellow bell pepper, halved and seeded
  • 1 cucumber, peeled, seeded, and thinly sliced
  • 1 small head radicchio, cored and finely sliced
  • 1 head Belgian endive, cored and thinly sliced crosswise
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons freshly squeezed lemon or orange juice
  • 1 tablespoon finely chopped jalapeno pepper, or 1/2 teaspoon hot red-pepper flakes
  • 1 clove garlic, peeled and finely chopped
  • 1 teaspoon finely grated lemon or orange zest
  • Coarse salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup coarsely chopped fresh cilantro

Green Salad with Basic Vinaigrette


Sweet Pear and Apple Salad with Endive

  • 4 heads endive, a mixture of red and white, washed and dried
  • 2 apples, cored and julienned
  • 2 pears, cored and each cut into eight wedges
  • Handful soft herbs, such as chervil, tarragon, or parsley, roughly chopped, plus more for serving
  • 2 ounces strong blue cheese
  • 1/4 cup creme fraiche
  • 5 tablespoons extra-virgin olive oil, plus more for drizzling
  • 4 tablespoons cider vinegar

Radicchio and Endive Side Dish


Frisee Salad with Hard-Cooked Eggs

Time:20 mins
  • 1 shallot, minced
  • 2 heads frisee, trimmed (about 8 cups)
  • 2 tablespoons red-wine vinegar
  • 1 head red endive or radicchio di Treviso, sliced lengthwise 1/2 inch thick
  • 2 teaspoons Dijon mustard
  • 3 tablespoons tarragon leaves
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 3 large eggs, hard-cooked, peeled, and quartered
  • Coarse salt and freshly ground pepper

Endive with Shrimp Salad


Pork Chops with Endive Salad and Caraway Mustard

Time:25 mins