Salads

SALAD OF POMEGRANATES, PERSIMMONS AND KIWIS
Serves 4

1 large pomegranate, seeded, or 1 cup seeds
1 cup yogurt
1 tablespoon honey
1 tablespoon lemon juice
4 small, ripe persimmons (preferably Fuyu)
4 kiwis, peeled, halved lengthwise, then sliced crosswise

Lightly crush 2/3 cup pomegranate seeds in a bowl to
extract some juice. Stir in yogurt, honey and lemon juice.
Refrigerate a half hour or longer. Cut the leaf base
from the persimmons, then halve the fruits lengthwise.
With a sharp paring knife, skin the fruit. Gently cut
into slices. Arrange the persimmon and kiwi slices on 4
salad plates. Drizzle the dressing over each, then sprinkle
reserved pomegranate seeds over all.

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MIXED GREEN SALAD WITH ORANGES, DRIED CRANBERRIES AND PECANS
6 Servings

1 cup plus 3 tablespoons orange juice
6 tablespoons dried cranberries
3 1/2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon grated orange peel
6 cups mixed baby greens
3 oranges, peel and pith removed, segmented
3/4 cup pecans, toasted

Bring 1 cup orange juice to simmer in, heavy small
saucepan. Remove from heat. Mix in dried cranberries.
Let stand until softened, about 30 minutes. Drain well;
discard soaking juice. Remove from heavy small saucepan.
Whisk oil, vinegar, orange peel and remaining three
tablespoons orange juice in small bowl to blend. Mix
in cranberries. Season to taste with salt and pepper.
(Can be prepared 1 day ahead. Bring to room temperature
before serving. Place greens in large bowl. Toss with 2/3
of the dressing. Divide greens among 6 plates. Add orange
segments to bowl; toss with remaining dressing. Top salads
with the orange segments and pecans.

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VEGETABLE SALAD WITH GOAT CHEESE
4 Servings

12 small red-skinned potatoes, cut into 1/4-inch-thick
rounds (about 14 ounces)
1/2 cup pitted Kalamata olives or other brine-cured
black olives 6 anchovy fillets
1 tablespoon drained capers
1 garlic clove
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
4 green onions (white and pale green parts only),
thinly sliced
5 teaspoons chopped fennel fronds (optional)
4 medium-size ripe tomatoes, cut into 1/2-inch
thick wedges
1/2 English hothouse cucumber, halved lengthwise,
seeded, sliced crosswise
4 ounces soft fresh goat cheese (such as Montrachet),
coarsely crumbled
Fresh basil sprigs

Steam potatoes until tender, about 10 minutes. Cool
Completely. Blend olives, anchovies, capers and garlic
in processor until coarsely pureed. Gradually blend in
oil, then lemon juice. Transfer mixture to large bowl.
Add green onions and fennel fronds, if desired; stir to
blend. Season olive mixture with salt and pepper· Add
tomatoes, cucumber and potatoes to olive mixture. Toss
to coat. Season salad to taste with salt and pepper.
Sprinkle goat cheese over salad. Garnish with basil
sprigs and serve.

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GREEN SALAD WITH APPLES AND WARM HAZELNUT-CRUSTED GOAT CHEESE
8 Servings

You can embellish this hearty salad with other winter
fruits, such as grapefruit (which we used) and persimmon.

1 pomegranate, halved crosswise
1 tablespoon red wine vinegar
3 tablespoons canola oil
Salt and freshly ground pepper
3 cups water
1 cup sugar
2 quinces--peeled, cored and cut into 8 wedges each
4 ounces thickly sliced Pancetta, cut into 1-inch
pieces
3 large endives, cored and cut into l 1/2 inch pieces
2 firm ripe Bartlett pears--peeled, cored and cut into
thin wedges
1 teaspoon chopped tarragon

Using a large citrus reamer, squeeze 1/2 cup of juice
from the pomegranate halves. Transfer to a small
saucepan and boil until it is reduced to 3 tablespoons,
about 10 minutes. Transfer the pomegranate syrup to a
small bowl and whisk in the vinegar and then the oil. Season
the dressing with salt and pepper. In a medium saucepan,
combine the water and sugar and bring to a boil,
stirring until the sugar dissolves. Add the quinces
and set a small lid or heatproof saucer directly on
top to keep the wedges submerged. Cook over moderate
heat until just tender, about 10 minutes. Using a
slotted spoon, transfer the quinces to a plate to cool.
Cut the quinces into thin wedges. In a large skillet,
cook the Pancetta over moderate heat until crisp. Drain
the Pancetta; reserve 1 tablespoon of the fat in the
skillet. Return the skillet to high heat, add the
endives and cook, tossing, until just warmed through.
Add the quinces, pears and the Pancetta. Season with
salt and pepper and toss gently. Transfer the salad to
a platter. Drizzle with some of the dressing, sprinkle
with the tarragon and serve. Pass the remaining
dressing separately.

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LOBSTER SALAD WITH CORN, SUGAR SNAP PEAS AND BASIL-MINT OIL
4 Servings
We've called for live lobsters in this recipe, but, to
save time, you could use 1 pound (about 3 cups) of cooked
lobster meat

2 bay leaves
6 tablespoons coarse salt (preferably sea salt)
two 2 1/2-pound live lobsters
4 ears corn
1/4 pound sugar snap peas
2 bell peppers (preferably yellow)
3 large shallots
2 tablespoons olive oil
2 tablespoons fresh lemon juice, or to taste

Accompaniments:

Basil-mint oil (1 cup extra virgin olive oil and
1/2 cup each basil leaves and mint leaves)
lemon wedges

In a 10 to 12-quart kettle bring 8 quarts water to
a boil with bay leaves and coarse salt. Plunge 1
lobster into water headfirst and simmer, covered,
12 minutes. With tongs immediately transfer lobster
to a bowl to cool. Return water to a boil and cook
remaining lobster in same manner. When lobsters are
cool enough to handle, break off claws at body of each
lobster. Crack claws and remove meat. Reserve some
claw meat, covered and chilled, for garnish if desired
and cut remainder into bite-size pieces. Twist tails
off lobster bodies and discard bodies. With kitchen
shears remove thin hard membrane from underside of
each tail by cutting just inside outer edge of shell.
Remove meat from each tail and cut into bite-size pieces.
Transfer claw and tail meat to a large bowl and chill,
covered. Shuck corn and cut kernels from cobs. Trim
sugar snap peas and diagonally cut into 1/4-inch-thick
slices. Cut bell peppers into 1 by 1/4-inch-thick strips.
Finely chop enough shallots to measure 1/3 cup. In a
large non-stick skillet heat 1 tablespoon oil over
moderately high heat until hot but not smoking and
sauté peas and bell peppers with salt and pepper to
taste, stirring, until crisp-tender, about 2 minutes.
Transfer sautéed vegetables to a plate and cool
completely. Add remaining tablespoon oil to skillet
and sauté corn and shallots with salt and pepper to
taste, stirring, until just tender, about 2 minutes.
Transfer corn mixture to another plate and cool
completely. Add all vegetables with salt and pepper
to taste to lobster, tossing to combine. Chill salad,
covered, until cold and up to I day. Toss salad with
lemon juice and serve with basil-mint oil and lemon
wedges.
Make Basil-Mint Oil
Pour 1 cup extra virgin olive oil into a blender. Add
1/2 cup basil leaves and 1/2 cup mint leaves. Blend
and add salt and pepper to taste. Chill in refrigerator.
This will last about 1 week in the refrigerator. Bring
to room temperature before using.

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WARM SALAD OF WINTER FRUITS, ENDIVES AND PANCETTA
8 servings

You can embellish this hearty salad with other
winter fruits, such as grapefruit and persimmon

1 pomegranate, halved crosswise
1 tablespoon red wine vinegar
3 tablespoons canola oil
Salt and freshly ground pepper
3 cups water
1 cup sugar
2 quinces--peeled, cored and cut into 8 wedges each
4 ounces thickly sliced Pancetta, cut into 1-inch pieces
3 large endives, cored and cut into l 1/2-inch pieces
2 firm ripe Bartlett pears-peeled, cored and cut
into thin wedges
1 teaspoon chopped tarragon

Using a large citrus reamer, squeeze 1/2 cup of juice
from the pomegranate halves. Transfer to a small
saucepan and boil until it is reduced to 3 tablespoons,
about 10 minutes. Transfer the pomegranate syrup
to a small bowl and whisk in the vinegar and then
the oil. Season the dressing with salt and pepper.
In a medium saucepan, combine the water and sugar
and bring to a boil, stirring until the sugar
dissolves. Add the 2 quinces and set a small lid
or heatproof saucer directly on top to keep the
wedges submerged. Cook over moderate heat until
just tender, about 10 minutes. Using a slotted
spoon, transfer the 3 quinces to a plate to cool.
Cut the quinces into thin wedges. In a large
skillet, cook the Pancetta over moderate heat
until crisp. Drain the Pancetta; reserve 1
tablespoon of the fat in the skillet. Return the
skillet to high heat, add the endives and cook,
tossing, until just warmed through. Add the
quinces, pears and Pancetta. Season with salt
and pepper and toss gently. Transfer the salad
to a platter. Drizzle with some of the dressing,
sprinkle with the tarragon and serve. Pass the
remaining dressing separately.

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ORANGE. SPICED WALNUT AND DRIED CRANBERRY SALAD
Makes 8 servings

6 tablespoons honey
1 1/2 tablespoons water
3/4 teaspoon ground allspice
1/2teaspoon salt
1/4 teaspoon (generous) ground ginger
1 cup walnut halves and pieces
2 teaspoons sugar
3/4 cup water
3/4 cup cranberry juice cocktail
1/2 cup dried cranberries
8 oranges, peel and white pith removed, sliced into
1/2-inch thick rounds, chilled
Fresh mint sprigs (optional)

Preheat oven to 325F. Line baking sheet with parchment
paper. Mix 1st 5 ingredients in large bowl to blend.
Add nuts; toss to coat well. Strain nuts, reserving
liquid. Transfer nuts to baking sheet. Sprinkle
nuts with sugar. Bake until golden brown, about
17 minutes. Cool completely. Whisk 3/4 cup water,
cranberry juice and reserved liquid from nuts in
medium saucepan to blend. Stir in dried cranberries.
Bring to boil. Reduce heat to medium-low and simmer
until cranberries soften and liquid is reduced to
thin syrup, about 20 minutes. (Can be made 3 days
ahead. Store nuts airtight at room temperature.
Cover and chill cranberry mixture.) Arrange orange
slices on platter. Spoon cranberry mixture over.
Sprinkle nuts over. Garnish with mint, if desired.

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SCALLOP SALAD WITH ORANGE-GINGER VINAIGRETTE
Makes 4 Servings

1 cup fresh orange juice
1 teaspoon Dijon mustard
6 tablespoons olive oil (preferably extra-virgin)
2 1/2 teaspoons minced peeled fresh ginger
4 frozen baby artichoke hearts, thawed
8 ounces fresh spinach leaves, torn into bite-size pieces
1 tablespoon vegetable oil
12 large sea scallops, each sliced horizontally in half
2 oranges, peeled, cut into segments

Cook orange juice in-heavy small saucepan over
medium-high heat until reduced to 1/3 cup, about
8 minutes. Reduce heat to low. Whisk in mustard,
then oil then ginger. Season with salt and pepper.
Remove from heat. (Can be made 1 day ahead. Cover
and chill.) Steam artichoke hearts until tender,
about 6 minutes. Cool. Remove any chokes. Slice
artichoke hearts. Divide spinach among 4 serving
plates. Top with sliced artichoke hearts. Heat oil
in heavy large skillet over medium-high heat. Add
scallops and sauté until light brown and cooked
through, about I 1/2 minutes per side. Place scallops
atop spinach. Rewarm dressing in same skillet. Spoon
dressing over salad. Season with pepper. Garnish
with orange segments. Serve warm.

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FENNEL, GRAPEFRUIT AND PROSCIUTTO SALAD
Serves 2

2 tablespoons pine nuts
1 tablespoon extra-virgin olive oil
1 tablespoon white-wine vinegar
1/2 teaspoon Dijon mustard
1 small grapefruit (preferably pink or ruby red)
1/2 fennel bulb (sometimes called anise)
1 small head radicchio
1/4 pound thinly sliced Prosciutto

Finely chop pine nuts and in a small heavy skillet
cook in oil over moderate heat, stirring occasionally,
until golden. Remove skillet from heat and whisk
in vinegar and mustard. With a sharp knife cut
peel and pith from grapefruit and cut grapefruit
sections free from membranes. Coarsely chop fruit.
Trim fennel stalks flush with bulb and cut bulb
lengthwise into very thin slices. Trim and discard
core from slices. Thinly slice radicchio. In a bowl,
toss grapefruit, fennel, and radicchio with
vinaigrette. Divide Prosciutto between 2 plates and
top with salad.

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SUGAR SNAP PEA AND CUCUMBER SALAD
Serves 8

l pound sugar snap peas, trimmed
2 tablespoons chopped walnuts, toasted
1 tablespoon fat-free chicken broth or water
1 tablespoon walnut oil
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon cayenne
1 tablespoon chopped; fresh dill
1 English cucumber, halved lengthwise and cut
crosswise into 1/4-inch thick slices

Have ready a bowl of ice and cold water. Cook peas
in a large saucepan of boiling salted water until
bright green and crisp-tender, about 2 minutes.
Drain and immediately transfer to ice water.
When cold, drain well and pat dry. Mash walnuts
to a paste with a mortar ad pestle and whisk in
broth, oil, lemon juice, cayenne, and dill until
blended. Season with salt and pepper. Toss walnut
mixture with peas and cucumber until vegetables
are coated.

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ENDIVE SALAD WITH APPLES, WALNUTS AND GORGONZOLA (OR GOAT CHEESE)
Makes 6 servings

1/2 cup olive oil
1/4 cup walnut oil
1/4 cup Sherry wine vinegar
1 large shallot, minced
5 heads Belgian endive, halved lengthwise, cut into
matchstick-size
4 cups lightly packed arugula (about 6 large bunches)
2 medium-size crisp Red Delicious apples, cored,
quartered, thinly sliced
1 cup coarsely chopped walnuts
1 cup crumbled Gorganzola cheese (could use goat cheese)

Whisk both oils, vinegar and shallot in small bowl to
blend. Season to taste with salt and pepper. Combine
endive, arugula, apples, walnuts and cheese in large
bowl. Add dressing and toss to coat. Divide among 6
plates and serve.

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ARUGULA, PEAR AND ASIAGO CHEESE SALAD
Makes 12 Servings

12 cups loosely packed arugula (about 8 ounces total)
3 tablespoons extra-virgin olive oil
4 pears. peeled, cored and sliced
6 ounces Asiago cheese, grated
3 tablespoons coarsely chopped toasted walnuts

Place arugula on platter drizzle with oil. Season with
salt and pepper to taste. Toss to coat. Top with pears,
then cheese and nuts.

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CELERY ROOT, GRUYERE, AND APPLE SLAW WITH HORSERADISH
Serves 6

1/2 pound Gruyere cheese
1 medium celery root
1 1/2 Granny Smith apples
2 tablespoons fresh lemon juice
3/4 cup mayonnaise
2 tablespoons spicy brown mustard
1 tablespoon honey
1 teaspoon salt

About 3 tablespoons bottled horseradish, drained, or grated fresh horseradish to taste. Cut cheese into matchsticks and put in a large bowl. Peel celery root and apples and cut into matchsticks. Add celery root, apples, and lemon juice to cheese, tossing gently. In a small bowl stir together remaining ingredients and add to slaw, tossing gently. Slaw may be made 1 day ahead and chilled, covered. Add additional horseradish to taste before serving if necessary. Season slaw with salt and pepper.

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FRUIT SALAD WITH POPPY SEED DRESSING
Serves 4
Also an easy side dish for ham or chicken.

1/3 cup mayonnaise
1/3 cup sour cream
3 tablespoons chopped crystallized ginger
2 tablespoons honey
2 teaspoons distilled white vinegar
1 1/4 teaspoons poppy seeds
2 cups diced cantaloupe
1 1/2 cups diced fresh pineapple
1 1/2 cups sliced hulled strawberries
1 cup seedless grapes, halved
1 banana, peeled, sliced

Combine mayonnaise, sour cream, ginger, honey, vinegar and poppy seeds in small bowl; whisk to blend. Season dressing to taste with salt and pepper. (Dressing can be made 2 day ahead. Cover and refrigerate.) Combine all fruit in large bowl. Add dressing and toss to coat. Refrigerate until cold, about 1 hour. Serve chilled.

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BEET SALAD WITH PLUMS AND GOAT CHEESE
10 Servings

12 2-inch-diameter beets, tops trimmed
1/2 cup white wine vinegar
1 teaspoon sugar
1/2 cup vegetable oil
1/4 cup walnut oil or olive oil
1 1/2 pounds firm but ripe plums, pitted, cut into 1/2-inch pieces
1 medium-size red onion, sliced into rings
1 1/2 6-ounce bags fresh baby spinach leaves
8 ounces soft fresh goat cheese (such as Montrachet), crumbled

Preheat oven to 375F. Wrap beets tightly in foil packages (3 beets in each). Place on baking sheet. Roast beets until tender, turning packages occasionally, about 1 hour 45 minutes. Unwrap beets; cool completely. Peel beets and cut into 1/4-inch-thick rounds. Place in large bowl. Combine vinegar and sugar in blender. Gradually blend in vegetable oil, then walnut oil. Season vinaigrette to taste with salt and pepper. (Beets and vinaigrette can be prepared 2 days ahead. Cover separately; refrigerate. Let beets stand 2 hours at room temperature before continuing. Rewhisk vinaigrette before using.) Toss beets with 1/4 cup vinaigrette. Toss plums and onion with 1/2 cup vinaigrette in another large bowl. Season with salt and pepper. Overlap beets around edge of platter. Mound spinach in center of platter; drizzle with some vinaigrette. Spoon plums and onion over salad. Sprinkle with goat cheese and serve.

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AUTUMN SALAD WITH RADICCHIO, APPLES AND GRAPES
12 Servings

1 1/2 cups coarsely chopped walnuts (about 6 ounces)
1/4 cup plus 2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
2 tablespoons fresh grape juice
1/2 cup olive oil
1/4 cup plus 2 tablespoons walnut oil
Salt and freshly ground pepper
1 tablespoon finely chopped mint
4 medium heads of radicchio (about 2 pounds), torn into large pieces
4 Belgian endives, cored and torn into large pieces
2 Granny Smith apples-halved, cored and thinly sliced
2 cups seedless red or purple grapes (about 1/2 pound)

Preheat the oven to 350F. Toast the chopped walnuts on a small baking sheet for about 7 minutes, or until fragrant. Let cool completely. To make the juice, squeeze several of the seedless grapes over a bowl. In a small bowl, combine the lemon juice, vinegar and grape juice. Stir in the oils. Season with salt and pepper and stir in the chopped mint. Toss with the remaining ingredients and divide among 12 plates.

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SPICY ORANGE AND JICAMA SALAD
Makes 6 servings

6 small navel oranges
1 small red onion, thinly sliced
1 cup jicama sticks (3 by 1/2 inches)
1/2 cup coarsely chopped cilantro
Salt
Cayenne pepper

Cut off the peel and white pith of the oranges, cut in between the membranes to release the orange sections into the bowl; pour off and reserve the orange juice for another use. Toss the orange slices with the onion slices and the jicama, sprinkle with the cilantro and season with salt and cayenne. Cover and refrigerate the salad until chilled, about 2 hours. Serve cold or slightly chilled. The salad can be refrigerated overnight.

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CITRUS SALAD WITH MINT SUGAR
Makes 6 servings
Also good for breakfast

2 white grapefruits
2 pink grapefruits
6 large navel oranges
1/2 cup fresh mint leaves
1/4 cup sugar
Seeds from 1 pomegranate or 1/4 cup dried cranberries

Cut peel and white pith from grapefruits and oranges. Cut between membranes to release segments. Combine fruit in large shallow bowl. (Fruit can be segmented 1 day ahead. Cover and refrigerate.) Place mint and sugar in a food processor. Using on/off turns, blend until mint is finely chopped, occasionally scraping down the sides of the bowl. Sprinkle mint sugar and pomegranate seeds over fruit, serve.

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HOLIDAY SPINACH SALAD
Makes 6 servings

8 cups ready-to-use baby spinach (about 1 1/2 six-ounce bags)
2 pink grapefruits
2 Fuyu persimmons, peeled, cut into 1/3-inch-thick wedges (These need to be very very soft to the touch when purchased--available in the fall/winter time frame)
1/4 cup fresh pomegranate seeds
2 tablespoons walnut oil or olive oil
1 tablespoon fresh lemon juice
1 tablespoon minced onion
1 teaspoon honey

Place spinach in large bowl. Cut peel and white pith from grapefruits. Cut between membranes to release segments. Add grapefruit to spinach. Add persimmons and pomegranate seeds. Whisk oil, lemon juice, onion and honey in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing over salad and toss to coat.

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SWEET PEPPER SALAD WITH MANCHEGO CHEESE AND ALMONDS
Makes 4 servings

2 teaspoons vegetable oil
1/2 cup whole blanched almonds
2 cups roasted bell peppers, cut into 2-inch strips
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1 large garlic clove, minced
1 1/2 teaspoons chopped drained capers
1/2 teaspoon finely chopped thyme
1/2 teaspoon minced marjoram
Salt and freshly ground pepper
20 small pitted green olives
1/4 pound Manchego cheese, sliced 1/4 inch thick
1 tablespoon minced flat-leaf parsley

In a medium skillet, heat the vegetable oil. Add the almonds and cook over moderate heat, stirring, until golden, about 5 minutes; transfer to paper towels and let cool. Then coarsely chop. Arrange the peppers on plates. In a bowl, combine the olive oil, vinegar, garlic, capers, thyme and marjoram. Season with salt and pepper and drizzle over the peppers. Top with the green olives, almonds and cheese. Sprinkle with the parsley and serve with crusty bread.

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ROASTED PEPPER SALAD WITH BACON DRESSING AND PINE NUTS
Makes 8 Servings

4 medium-size red bell peppers
4 medium-size yellow bell peppers
8 bacon slices (about 8 ounces
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
2 teaspoons chopped fresh thyme
1 tablespoon Sherry wine vinegar
1/4 teaspoon salt
1/4 cup pine nuts, toasted

Char peppers over open flame or in broiler until blackened on all sides. Transfer peppers to large bowl; cover tightly with plastic wrap. Let stand 15 minutes. Peel and seed peppers. Cut peppers into 1/3-inch-wide strips; place in medium bowl. (Can be prepared 6 hours ahead. Cover and let stand at room temperature.) Cook bacon in heavy large skillet over medium heat until crisp. Transfer bacon to paper towels to drain. Add garlic and crushed red pepper to drippings in skillet and stir until garlic begins to brown, about 1 minute. Add thyme and stir 10 seconds. Stir in vinegar and 1/4 teaspoon salt. Pour warm dressing over peppers in bowl. Crumble bacon and add to peppers along with pine nuts; toss to coat. Season to taste with additional salt and pepper and serve.

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MELON AND KIWI SALAD WITH LIME YOGURT DRESSING
Serves 4

2 teaspoons freshly grated lime zest
8 ounces plain yogurt
3 tablespoons sugar
1/4 cup fresh lime juice
I cup cubed watermelon
1 cup cubed honeydew melon
I cup cubed cantaloupe
1 cup cubed Crenshaw melon
4 kiwis, peeled and sliced thin

Put lime zest in a fine sieve and pour 2 cups boiling water over it. In a small bowl, whisk together yogurt, sugar, zest, and lime juice until sugar is dissolved. Chill dressing, covered, 1 hour. Arrange fruit on a platter, drizzle with dressing.

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GINGER, GREEN APPLE, SWEET ONION AND COCONUT SALAD
Makes 4 Servings

For Salad:
2 Granny Smith apples (about 1 pound)-quartered lengthwise, cored and thinly sliced crosswise
1 small sweet onion, such as Vidalia, quartered lengthwise and thinly sliced crosswise
One 3-inch piece of ginger, peeled and cut into 1/8-by-2-inch matchsticks
1/2 cup finely grated peeled fresh coconut
3 tablespoons fresh lemon juice
2 tablespoons finely shredded basil
Salt and freshly ground pepper to taste
For Lemon Verbena Oil:
1 cup lemon verbena leaves (about 3 ounces) or 2 stalks fresh lemongrass, tender inner white bulbs only, crushed
1/2 cup grapeseed oil
Pinch of salt

Make Lemon Verbena Oil:
Makes About 2 Cups
In a blender, combine the lemon verbena with the oil and blend for 2 minutes. Pour the oil into a jar and let stand for 1 hour, then strain, pressing on the solids to extract as much oil as possible. Season with the salt. (Refrigerate any left-over oil. Can be kept for about 1 week. Be careful, infused oils can get rancid and cause botulism!)
Make the Salad:
Toss the apples with the onion, ginger, coconut, lemon juice and basil. Season with salt and pepper. Add 3 tablespoons of Lemon Verbena Oil and toss; serve.

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BELGIAN ENDIVE, WATERCRESS AND BEET SALAD WITH WALNUT DRESSING
Makes 10 Servings

8 medium beets
1/4 cup Champagne vinegar or white wine vinegar
3/4 cup walnut oil or olive oil
7 heads Belgian endive, sliced crosswise
3 bunches watercress, stems trimmed
1 cup chopped toasted walnuts

Preheat oven to 375F. Wrap beets in foil and bake until tender, about 1 hour 15 minutes. Cool. Peel beets and cut into 1/2-inch pieces. (Can be prepared 2 day ahead. Cover and refrigerate. Place vinegar in small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Toss endive, watercress and walnuts in large bowl with enough dressing to coat. Toss beets in medium bowl with enough dressing to coat; season to taste with salt and pepper. Place beets in ring around edges of salad.

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GREEN BEAN, CHERRY TOMATO AND GRILLED CORN SALAD
Makes 8 Servings

1 1/2 pounds green beans, trimmed
3 ears of corn, husked
1 tablespoon plus 1/2 cup olive oil
1 1/2 cups cherry tomatoes (about 9 ounces), each halved
l/2 cup (packed) thinly sliced fresh basil
1 large shallot, chopped
3 tablespoons white wine vinegar

Cook green beans in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Pat dry. (Can be prepared 1 day ahead. Wrap and chill.) Prepare barbecue (medium heat). Brush corn with 1 tablespoon oil. Sprinkle with salt and pepper. Grill until browned in spots, turning occasionally, about 10 minutes. Cool corn. Cut kernels off cobs (generous 2 cups). Place kernels in large bowl. Add beans and tomatoes. Mix basil, shallot, and vinegar in medium bowl. Gradually whisk in 1/2 cup oil. Season with salt and pepper. Add dressing to salad and toss.

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SPRING GREENS WITH ROASTED RHUBARB AND PEPPERED PECANS
Makes 4 Servings

For Salad:
2 cups sliced rhubarb (1 inch)
1 cup pecan halves
1 tablespoon extra-virgin olive oil
1 tablespoon orange juice
5 tablespoons sugar, divided
3/4 teaspoon freshly ground mixed or black pepper, divided
1/2 teaspoon salt, divided
8 cups mixed salad greens
For Vinaigrette:
1 tablespoon orange juice
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
3 tablespoons extra-virgin olive oil
For Garnish:
1/4 cup orange peel strips*

Bake rhubarb and pecans:
Heat oven to 450F. Place rhubarb in shallow 9-inch glass pie plate. Place pecans in jelly-roll pan or shallow pan. In small bowl, stir together 1 tablespoon oil and 1 tablespoon orange juice; drizzle half of the mixture over rhubarb and half over pecans. Stir each to coat. Arrange rhubarb in single layer. In another small bowl, stir together 3 tablespoons of the sugar, 1/4 teaspoon of the pepper and 14 teaspoon of the salt. Sprinkle over rhubarb. In another small bowl, stir together remaining 2 tablespoons sugar, 1/2 teaspoon pepper and 1/4 teaspoon salt. Sprinkle over pecans; stir to combine. Bake pecans and rhubarb 5 minutes. Remove pecans; stir. Return to oven; bake an additional 1 to 2 minutes until pecans are golden brown and bubbly and rhubarb is barely tender when pierced with knife. Turn pecans out onto waxed paper, separating with fork. Cool rhubarb in baking dish on wire rack about 30 minutes. Reserve 2 tablespoons of the rhubarb juices.
Make vinaigrette:
To make vinaigrette, in another small bowl, whisk together reserved 2 tablespoons rhubarb juices, 1 tablespoon orange juice, Dijon mustard and 1/4 teaspoon salt. Whisk in 3 tablespoons oil.
Make salad:
Before serving, toss greens with enough vinaigrette to lightly coat. Arrange on 4 salad plates. Top with roasted rhubarb; sprinkle with pecans and orange peel.

*TIP: To make orange peel strips, use zester or vegetable peeler to remove orange peel in thin strips, avoiding bitter white pith beneath peel.

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ROASTED RED AND YELLOW BEETS WITH GOAT CHEESE AND LEMON TARRAGON VINAIGRETTE
Serves 4

2 large red beets, trimmed of all but 1-inch of greens
2 large yellow beets, trimmed of all but 1-inch of greens
6 tablespoons olive oil, divided
1/4 cup fresh lemon juice
1 tablespoon finely chopped tarragon
Salt and freshly ground pepper
1 pound arugula, washed and dried
8 ounces soft goat cheese, crumbled
1/4 cup toasted pine nuts

Preheat grill. Rub beets with 2 tablespoons of the olive oil and wrap separately in aluminum foil. Place on the grill over medium heat and let cook for 1 hour or until tender. Remove from foil and let cool slightly. Peel and cut into 1-inch pieces. Whisk together the olive oil, lemon juice and tarragon and season with salt and pepper. Arrange the arugula on a platter, top with beets, goat cheese and drizzle with lemon vinaigrette. Sprinkle with pine nuts.

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GOAT CHEESE SALAD WITH DRIED CHERRIES AND PORT DRESSING
Makes 4 Servings

Dried cranberries would make a good alternative or addition to the dried cherries.

1 1/4 cups dried tart cherries
1/2 cup tawny Port
5 ounces pancetta or bacon, chopped
2 shallots, minced
1 garlic clove, minced
1/3 cup olive oil
1/4 cup red wine vinegar
2 teaspoons sugar
1 5.5-ounce log soft fresh goat cheese (such as Montrachet), cut into 1/2-inch-thick slices
1 5-ounce bag mixed salad greens
1/2 cup pine nuts, toasted

Combine cherries and Port in heavy small saucepan. Bring to simmer over medium heat. Remove from heat; let stand until cherries swell, about 15 minutes. Sauté pancetta in heavy large skillet over medium-low heat until crisp, about 8 minutes. Add shallots and garlic; cook 2 minutes. Add oil, then vinegar and sugar; stir until sugar dissolves. Stir in cherry mixture. Season with salt and pepper. (Make Ahead: Dressing can be made 2 hours ahead. Set aside in skillet at room temperature.) Preheat oven to 350F. Place goat cheese slices on rimmed baking sheet. Bake until warm, about 10 minutes. Meanwhile, combine salad greens and pine nuts in bowl. Rewarm dressing and pour over salad; toss to blend. Top with warm goat cheese and serve.

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MANGO, BLUEBERRY, AND GINGER FRUIT SALAD
Makes 6 breakfast, brunch side-dish, or dessert servings

2 limes
1/3 cup water
1/3 cup sugar
2 large mangoes (2 1/2 lb total), peeled and cut into 1-inch pieces
3 cups blueberries (3/4 oz)
1/4 cup finely chopped crystallized ginger (1 1/2 ounce/a couple of tablespoons of grated fresh ginger also works)
Optional: Add a couple of sliced and quartered kiwis to the salad

Remove zest from 1 lime in strips with a vegetable peeler and cut any white pith from strips with a sharp knife. Squeeze 3 tablespoons juice from limes. Bring zest, water, and sugar ( and grated fresh ginger if you are using that) to a boil in a 1-quart saucepan, stirring until sugar is dissolved, then boil, uncovered, about 3 minutes. Remove from heat and stir in lime juice. Let syrup stand 20 minutes, then strain the syrup in a fine sieve.

Toss together mangoes, blueberries, and syrup in a large bowl. If you are using the crystallized ginger, sprinkle sprinkle it over the salad now.

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Melon and Mango Salad with Toasted Coconut and Pistachios
Makes 4 Servings

1/4 cup unsweetened shredded coconut
1/3 cup roasted salted pistachios, coarsely chopped
1/4 cup fresh lime juice
1 tablespoon minced candied ginger
1 tablespoon packed mint leaves
1/2 teaspoon crushed red pepper
Kosher salt and freshly ground white pepper
1/2 medium honeydew melon, cut into 1/2-inch chunks or cut out with a medium melon baller
1/2 large cantaloupe, cut into 1/2-inch chunks or cut out with a medium melon baller
1 mango, cut into 1/2-inch chunks
Optional: Kiwis are also nice in this salad

In a small skillet, toast the coconut over moderately high heat, stirring, until golden, about 2 minutes. Transfer to a bowl and let cool. Mix in the pistachios. In a blender, puree the lime juice, ginger, mint and crushed red pepper until smooth; season with salt and white pepper. Transfer to a bowl and toss with the fruit. Just before serving, sprinkle the fruit with the coconut and pistachios. (MAKE AHEAD: The salad can be kept at room temperature for up to 2 hours.)

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Beet, Green Bean and Shallot Salad
Makes 8 Servings

If you buy beets with the leaves still on, you'll be assured of their freshness and you can cook the leaves as you would spinach.

2 pounds small beets, leaves removed
2 pounds tender green beans or Haricot Verts
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup red wine vinegar
Salt and freshly ground pepper
4 shallots, thinly sliced
1/4 cup chopped basil
1 tablespoon chopped mint

Cover beets with foil. Preheat the oven to 400F. Roast in beets for about 1 hour or until tender. Let cool and thinly slice the beets crosswise. In a large saucepan, steam the green beans until just tender, about 5 minutes. Rinse in cold water and drain well. In a large serving bowl, whisk the oil with the vinegar and season with salt and pepper. Add the beets, beans, shallots, basil and mint to the bowl and toss to coat, then serve. (Make Ahead: The roasted beets can be refrigerated overnight. Bring to room temperature before proceeding.)

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Tom's Award Winning Shrimp and Chorizo Salad
Makes 4 Servings

COLD MUSSEL SALAD MEXICAN STYLE
Makes 6 servings

3 cups dry white wine or fish stock, plus 2 tablespoons each chopped shallots,
thyme and garlic
6 pounds cultivated mussels, rinsed and "beards" removed
2 garlic cloves, large, minced
2 Poblano chilies, roasted on an open flame or under a broiler, peeled and minced
1 small red onion, small, finely minced
Juice of 4 limes,
1/4 cup fresh cilantro, chopped
1 small jalapeno chilies, seeded, deveined and minced
1 small chipotle pepper, in Adobo sauce seeded and finely minced or 1 dried
Chipotle pepper, ground
2 large tomatoes, seeded and finely diced
2 tablespoons olive oil
Salt, to taste
Pepper, to taste
Cilantro sprigs, for garnish

In a large stock pot add the wine to the pot and bring to a boil over high heat. Add the mussels and steam them until they just open, 5 to 10 minutes. Strain the mussels, discarding the shells and any mussels that haven't opened. Reserve the cooking liquid for another use. Transfer the mussels to a bowl, cover and refrigerate. In a large bowl, combine the garlic, poblanos, onion, lime juice cilantro, jalapeno, chipotle, tomatoes and oil. Season with the salt and pepper and refrigerate for at least 2 hours. Just before serving, transfer the mussels to a salad bowl. Toss the mussels with the dressing, garnish the bowl with the leaves and serve.

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GRILLED CHANTERELLES AND PROSCIUTTO-WRAPPED FIGS OVER ARUGULA
Makes 4 Servings
Black Mission figs are available from late June through October, depending on the
weather. You can also use Calimyma figs (their growing season is slightly shorter).

4 ounces thinly sliced Prosciutto de Parma

l/2 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
10 ripe but firm fresh black Mission figs, trimmed and halved lengthwise
4 ounces chanterelle or hedgehog mushrooms, wiped or brushed clean
8 loosely packed cups young arugula leaves
Optional: 1/4 cup mixed edible flowers

Using a small sharp knife, cut twenty 3-by-1-inch strips from the prosciutto. Cut the remaining prosciutto into 1-by-1/4-inch strips. In a small bowl, whisk together the olive oil, balsamic vinegar, fine sea salt and pepper. Reserve 1/4 cup of the dressing and set aside. Pour the remaining vinaigrette into a medium nonreactive bowl. Add the fig halves and mushrooms and toss gently. Let marinate for 30 minutes. Soak 4 10-inch wooden skewers in water for 30 minutes. Light a grill or preheat the broiler. Remove the fig halves from the marinade one at a time and wrap individually in the large strips of prosciutto. Alternating with the mushrooms, thread 5 of the wrapped fig halves onto each of four I0-inch-long wooden skewers. Grill or broil for about 1 minute on each side, until lightly browned. Transfer to a plate. In a large salad bowl, toss the arugula with the reserved dressing. Divide among 4 large salad plates. Arrange the grilled figs and mushrooms from one skewer on each salad. Garnish with the edible flowers and the remaining slivers of prosciutto. Serve the salads at once.

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APPLE AND POPPY SEED SLAW
Makes 8 to 10 Servings

8 cups shredded green cabbage (about 1 small head)
3 medium carrots, peeled, coarsely grated (about 2 1/2 cups)
3 medium Granny Smith apples, peeled, cored, coarsely grated
4 green onions, thinly sliced
2 tablespoons apple cider vinegar
2/3 cup sour cream
1/2 cup mayonnaise
1/4 cup frozen apple juice concentrate, thawed
2 tablespoons poppy seeds

Mix cabbage, carrots, apples, and green onions in large bowl. Add vinegar and toss to coat. Whisk sour cream, mayonnaise, apple juice concentrate and poppy seeds in medium bowl to blend. Add to cabbage mixture and toss to blend. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Toss to blend before serving.)

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WATERMELON, GREEN ONION AND MINT SALAD
Makes 6 Servings

6 cups 3/4- to 1-inch cubes seeded watermelon
1 cup chopped green onions
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh Italian parsley
1 1/2 tablespoons finely chopped seeded deveined jalapeño chiles
1/4 cup olive oil
2 tablespoons Champagne vinegar

Combine watermelon, green onions, mint, parsley, and chiles in large bowl. Whisk oil and vinegar in small bowl to blend. Pour dressing over watermelon mixture; toss to coat. Season salad generously with salt and pepper.

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CITRUS SALAD WITH GINGER YOGURT
Makes 6 Servings

1 pink grapefruit, peeled
2 large tangerines or Minneolas, peeled
3 navel oranges
1/2 cup dried cranberries
2 tablespoons honey
1/4 teaspoon ground cinnamon
1 16- or 17.6-ounce container Greek yogurt**
2/3 cup minced crystallized ginger
1/4 cup golden brown sugar
Additional dried cranberries

**Greek yogurt, which is actually drained yogurt, has a luxurious texture similar to that of sour cream. Look for it at Greek markets, Trader Joe's, and Whole Foods. Or simply spoon 1 quart plain yogurt into a colander lined with cheesecloth. Place the colander in a large bowl and let the yogurt drain in the refrigerator overnight.

Break grapefruit and tangerines into sections. Cut grapefruit sections into thirds; cut tangerine sections in half. Transfer grapefruit, tangerines, and all juices to deep serving bowl. Using small sharp knife, cut all peel and white pith from oranges. Slice oranges into 1/4-inch-thick rounds, then cut slices into quarters. Add oranges and all juices to same bowl. Mix in 1/2 cup dried cranberries, honey, and cinnamon. Cover and refrigerate at least 1 hour. Mix yogurt and ginger in bowl. (Fruit and yogurt can be prepared 1 day ahead. Cover separately; chill.) Spoon yogurt atop fruit. Sprinkle with brown sugar and dried cranberries.
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PINEAPPLE, CUCUMBER AND GREEN ONION SALAD
Makes 8 Servings

1/4 cup unseasoned rice vinegar
I/4 cup dark brown sugar
2 tablespoons minced peeled fresh ginger
2 red Thai chiles or red jalapeno chiles, halved, seeded, thinly sliced
1 teaspoon Asian sesame oil
4 cups 1/2-inch cubes peeled cored fresh Pineapple (from 1 large)
2 cups 1/2-inch cubes peeled seeded European cucumber (from 1 pound)
2 large green onions, chopped
2 tablespoons salted roasted peanuts

Whisk first 5 ingredients in large bowl to blend. Add Pineapple, cucumber and green onions; toss. Season with salt and pepper. (Can be made 3 hours ahead. Cover; chill.) Sprinkle with peanuts.

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LOBSTER, AVOCADO AND GRAPEFRUIT SALAD
Makes 2 Servings
If you don't want to cook a live lobster for this recipe, buy 2/3 pound cooked lobster meat from your seafood shop. Of have them steam the lobsters and give you the meat.

1 (1 1/4- to l l/2-pound) live lobster
2 teaspoons finely chopped shallot
1 tablespoon fresh lemon juice
l/4 teaspoon table salt
2 tablespoons extra-virgin olive oil
1 pink or ruby-red grapefruit (To save time, you can also use well-drained canned grapefruit segments as long as they are not stored in sugar sweetened syrup)
1 firm-ripe California avocado
1 oz baby arugula (2 cups)
Coarse sea salt to taste (optional)

Plunge lobster headfirst into an 8-quart pot of boiling salted water. Cook, covered, over high heat 6 minutes (for l l/4-pound lobster) or 7 minutes (for 1 1/2-pound lobster) from time it enters water. Transfer with tongs to sink to drain. When lobster is cool enough to handle, remove meat from tail and claws, keeping meat intact. Discard tomalley, any roe, and shells. Chill lobster, covered, until cold, at least 1 hour. While lobster chills, stir together shallot, lemon juice, and table salt in a small bowl and let stand at room temperature 30 minutes. Add oil in a stream, whisking. Cut peel, including all white pith, from grapefruit with a sharp knife. Cut segments free from membranes and transfer segments to paper towels to drain. Halve avocado lengthwise, discarding pit. (Save 1 half, wrapped tightly in plastic wrap, for another use.) Halve remaining avocado half lengthwise and peel, then cut crosswise into 1/3-inch-thick slices. Cut lobster tail meat crosswise into 1/2-inch-thick slices. Divide avocado and all of lobster meat between 2 salad plates and arrange grapefruit around them. Top with arugula and drizzle with dressing. Sprinkle lightly with sea salt (if using) and serve immediately. (Make Ahead: Lobster can be cooked 1 day ahead and chilled, covered. Slice tail meat just before assembling salad. Dressing can be made 1 day ahead and chilled, covered. Whisk well just before drizzling. Grapefruit segments can be cut 2 hours ahead and chilled in 1 layer on a paper-towel-lined plate, covered with plastic wrap. Avocado can be cut 1 hour ahead and chilled, its surface covered with plastic wrap, on a plate. If your sea salt is very coarse, crush it lightly using a mortar and pestle or the bottom of a heavy skillet.)

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BEET SALAD WITH AVOCADO, FENNEL RED ONION AND MINT
Makes 4 TO 6 Servings

3 pounds medium beets, trimmed
2/3 cup olive oil
1/4 cup fresh lime juice
1 firm but ripe avocado, peeled, pitted, cubed
1 cup very thinly sliced fresh fennel bulb
1/2 cup very thinly sliced red onion
2 tablespoons very thinly sliced fresh mint leaves

You can also add some blanched haricot verts cut into bit size pieces if you want more color and crunch

Preheat oven to 400F. Wrap each beet in foil, enclosing completely. Place on rack in oven and bake until beets are tender when pierced with fork, about 1 hour 15 minutes. Rinse under cold water to cool, then peel. Cut beets into 1-inch cubes. Whisk olive oil and lime juice in medium bowl to blend. Season to taste with salt and pepper. Transfer 2 tablespoons dressing to small bowl. Add avocado and toss to coat. Toss beets, fennel, onion, and mint in large bowl with enough remaining dressing to coat. Season salad to taste with salt and pepper. Spoon avocado mixture atop beet salad and serve.

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ROASTED BEET SALAD WITH LEMON CRÈME FRAICHE
Makes 8 Servings

1 large red onion, sliced crosswise 1/2-inch thick and separated into rings
1 1/2 cups balsamic vinegar
1 tablespoon yellow mustard seeds
1 tablespoon honey
5 bay leaves
2 pounds baby beets (without tops)
2 tablespoons extra-virgin olive oil
1/4 cup water
Salt and freshly ground pepper
1 cup dry red wine, such as Syrah
1 tablespoon sugar
1/2 cup crème fraiche
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
1 bunch watercress, thick stems discarded

Place the onion rings in a large heatproof jar or bowl. In a medium saucepan, combine the balsamic vinegar with the mustard seeds, honey and bay leaves. Bring to a boil, reduce the heat to low and simmer for 15 minutes. Pour the hot liquid over the onion rings, pressing to submerge them. Cover and refrigerate overnight. Preheat the oven to 375F. In a medium roasting pan, toss the beets with the olive oil and water. Cover tightly with foil and braise until tender, about 45 minutes. Let the beets cool in their braising liquid. Peel the beets, return them to the liquid and season with salt and pepper. Meanwhile, in a small saucepan, boil the red wine with the sugar over high heat until reduced to a syrup, about 10 minutes. Let the wine reduction cool. In a bowl, whisk the crème fraiche with the lemon juice and zest and season with salt. Spread the crème fraiche on a platter. Mound the beets on the crème fraiche and drizzle with their cooking liquid. Garnish with the pickled onion rings and watercress; drizzle with the wine reduction and serve. MAKE AHEAD The roasted beets can be refrigerated in their braising liquid for up to 3 days. The onions can be refrigerated in their pickling brine for up to 3 days.

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MANGO AND PAPAYA SALAD

Makes 8 Servings

1/4 cup sugar
Juice of 1/2 lime
1 tablespoon orange-flower water
2 large ripe mangoes (about 10 ounces each), peeled and cut into 1-inch chunks (about 3 cups)
1 ripe papaya (about 2 pounds), peeled, halved, seeded, and cut into 1-inch chunks (about 3 1/2 cups)

Cook sugar and 1 cup water, stirring, in a small saucepan over medium heat until sugar has dissolved. Bring to a boil. Cook until reduced to 3/4 cup, 5 to 8 minutes. Remove syrup from heat; stir in lime juice and orange-flower water. Let cool slightly. Place fruit in a large bowl. Add syrup; toss gently to coat. Cover; refrigerate at least 1 hour (or up to 4 hours).

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AVOCADO, SHRIMP AND ENDIVE SALAD
Makes 4 Servings

1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
20 large shrimp, peeled and deveined
1/2 teaspoon coarse salt
Freshly ground pepper, to taste
2 medium Belgian endives, leaves separated, larger ones cut into 1 1/2-inch pieces (about 3 cups)
1 1/2 ripe Hass avocados, halved, pitted, peeled, and cut lengthwise into 1/2-inch-thick slices
1 tablespoon coarsely chopped fresh tarragon

Whisk 2 tablespoons oil with 1 tablespoon lemon juice until combined. Combine shrimp with remaining 2 tablespoons lemon juice, the salt, and pepper, and let stand for 10 minutes. Heat remaining 2 tablespoons oil in a skillet over high heat. Add shrimp and juices, and cook, stirring, until shrimp are pink and cooked through, 1 to 2 minutes. Transfer shrimp and juices to a bowl. Add endives, avocados, tarragon, and dressing to shrimp, and gently toss. Serve immediately.

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BELL PEPPER SALAD WITH CUCUMBER, RED ONION AND GREEN APPLES
Makes 8 Servings

1/4 CUP Sherry wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons thinly sliced fresh mint leaves
1 tablespoon thinly sliced fresh oregano leaves
Fine sea salt
1 small red bell pepper, halved, seeded, cut into thin strips
1 small yellow bell pepper, halved, seeded, cut into thin strips
1 small green bell pepper, halved, seeded, cut into thin strips
1 small red onion, halved lengthwise, thinly sliced crosswise
1 cup matchstick-size strips English hot-house cucumber
4 plum tomatoes, halved, seeded, cut lengthwise into thin strips
1 8-ounce Granny Smith apple, cored, cut into matchstick-size strips
8 ounces feta cheese (about 2 cups), crumbled

Whisk vinegar and oil in small bowl to blend. Stir in herbs. Season dressing with sea salt and pepper. Toss red bell pepper and all remaining ingredients except cheese in large bowl. Add dressing; toss to coat. Season with sea salt and pepper. Sprinkle feta over.

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POTATO AND GREEN BEAN SALAD WITH CREAMY CUCUMBER DRESSING

Makes about 4 cups

1 pound red-skinned potatoes, quartered
2 eggs (optional)
4 ounces fresh green beans, trimmed
3/4 cup cucumber, seeded, coarsely grated
Generous pinch of salt
2 tablespoons mayonnaise
2 tablespoons plain yogurt
1 tablespoon minced fresh tarragon
1 Tablespoon minced fresh parsley
2 scallions, minced
1/2 teaspoon Dijon mustard
Juice of 1/2 lemon
Salt and pepper to taste

Boil potatoes and eggs (if using eggs) in salted water over high heat for 12 minutes. Add the beans, cook another 3 minutes, then drain. Run the eggs under cold water until cool enough to handle, then peel and slice into 1/2-thick rounds. Toss cucumber with the salt in a small strainer. Drain 15 minutes, then squeeze well to remove excess moisture. Whisk mayonnaise, yogurt, herbs, scallions, mustard, lemon juice, salt, and pepper together in a large bowl; add the drained cucumber. Gently toss potatoes, beans, and eggs with the dressing. Serve warm, room temperature, or cold.

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CELERY SALAD WITH WALNUTS, DATES AND PECORINO CHEESE
Makes 12 Servings

This cool weather salad is a delightful mix of sweet, crunchy and salty ingredients.

1 1/4 cups walnuts
1 small shallot, minced
2 tablespoons sherry vinegar
2 tablespoons walnut oil
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 bunches celery (2 pounds), thinly sliced on the bias
3/4 cup dried pitted Medjool dates, quartered lengthwise
3 ounces dry pecorino cheese, shaved with a vegetable peeler

Preheat the oven to 350F. Spread the walnuts in a pie plate and toast for about 8 minutes, until lightly golden and fragrant. Let cool completely, then coarsely chop. In a small bowl, combine the shallot with the sherry vinegar. Whisk in both oils and season with salt and pepper. In a large bowl, toss the toasted walnuts, celery, dates and pecorino. Add the dressing and toss. Serve at once. Make Ahead: The salad and dressing can be refrigerated separately for up to 1 day. Store the walnuts in an airtight container and add to the salad just before serving.

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CHOPPED VEGETABLE SALAD WITH WATERMELON AND FETA CHEESE

Makes 4 Servings

1 pound Campari** plum tomatoes, diced, drained
1 1/2 cups diced seeded watermelon
1 large green bell pepper, seeded, cut into 1/3-inch cubes
1/2 large English hothouse cucumber, seeded, cut into 1/3-inch cubes
1/2 cup very thinly sliced radishes
3 tablespoons olive oil, divided
10 ounces feta cheese, broken into small cubes (about 2 1/2 cups), divided
2 green onions, chopped, divided
1/4 cup thinly sliced fresh mint leaves, divided
1/2 cup plain Greek-style yogurt*
1 teaspoon dried oregano

*A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods Markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
**Campari tomatoes are about the size and shape of golf balls. They're sold on the vine, and they're available at many supermarkets

Toss first 5 ingredients and 2 tablespoons oil in large bowl. Add half each of cheese, green onions, and mint. Mix remaining cheese, green onions, mint, and oil in processor; add yogurt and oregano. Process just to blend (do not over-mix or dressing will get thin). Season dressing with salt and pepper; mix into salad.

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FENNEL AND WATERCRESS SALAD WITH CRANBERRIES AND PECANS

Makes 10 Servings

1 cup pecan halves
1/2 cup dried cranberries, chopped
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1 tablespoon minced garlic
1 1/4 teaspoons salt
1 cup extra-virgin olive oil
6 bunches watercress, large stems removed
3 fennel bulbs--trimmed, cored and thinly sliced lengthwise
3 small heads radicchio, cored and torn into bite-size pieces

Preheat the oven to 400F. Spread the pecans on a baking sheet and toast in the oven for about 7 minutes, or until fragrant and lightly browned. Set aside to cool. In a bowl, combine the cranberries, vinegars, garlic, and salt. Whisk in the olive oil. Set the vinaigrette aside for at least 20 minutes. In a very large salad bowl, toss the watercress with the fennel, radicchio and toasted pecans. Stir the vinaigrette, pour it over the salad and toss well. Serve at once.

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MELONS WITH GINGER SYRUP
Makes 4 to 6 Servings

For this salad, a combination of melons is nice, e.g., cantaloupe, honeydew, Santa Claus, Persian, casaba, or seedless watermelon. This is also nice when the melons are not as sweet as they should be.

1/4 cup granulated sugar
3 1/2-inch-long piece fresh ginger (1 inch wide), peeled and very thinly sliced
8 cups mixed 3/4-inch melon cubes (or balls if you prefer) (from 5 to 8 pounds of melon)
Leaves from 5 sprigs mint (small leaves left whole; larger leaves sliced into thin strips)

Combine the sugar with 1/4 cup water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Add the ginger and reduce the heat to low. Cook for 7 minutes to let the ginger infuse. Strain through a fine sieve, let cool, and refrigerate until completely chilled. Just before serving, mix the melon cubes in a large serving bowl and pour on just enough of the ginger syrup to lightly coat the melons, about 1/4 cup. Toss with the mint leaves.

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WINTER FRUIT SALAD

Makes 8 Servings

2 cups 1/2-inch cubes peeled cored pineapple
2 cups seedless grapes (preferably a mix of black, red, and green)
2 cups 1/2-inch cubes peeled kiwis (about 5 large)
2 cups cubed peeled seeded tangerines (about 5)
1 large Fuji apple, quartered, cored, cut into 1/2-inch cubes
1/4 cup sugar
1/4 cup fresh tangerine juice
1/4 cup slivered fresh mint
2 tablespoons Grand Marnier or other orange liqueur

Combine all fruit in large bowl. Add sugar, tangerine juice, mint, and liqueur; toss gently to blend. Let stand at least 30 minutes, tossing occasionally. Make ahead: Can be made 3 hours ahead. Cover and refrigerate.

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Updated March 1, 2009