Skip to main content

Cookbooks

Watercress and Green Bean Salad

To keep watercress fresh, wrap it in damp paper towels and place it in a resealable plastic bag. Stored this way, it can be refrigerated for up to 4 days. Just before making the salad, “crisp” the watercress by soaking it in a bowl of ice water for a few minutes, then gently pat dry.

Shaved Cucumber, Fennel, and Watermelon Salad

Ricotta salata is a firmer version of fresh ricotta; it is perfect for shaving over salads.

White Wine–Poached Scallop and Herb Salad

The scallops and vegetables can be poached and refrigerated up to 1 day ahead. Avoid using an oaky Chardonnay, which may add bitterness.

Fig, Feta, and Mint Salad

French feta is creamier, milder, and less salty than the Greek version. Arrange this salad on a platter, and let your guests serve themselves.

Parsley-Leaf Salad with Pine Nuts, Olives, and Orange Dressing

The raw onions in this recipe become milder the longer they stay in the orange juice and vinegar mixture. For a strong onion flavor, let them soak for about 10 minutes; to make them more mellow, marinate for up to 4 hours.

Roasted Parsnip, Celery Heart, and Apple Salad

Celery hearts are the tender, pale-green inner stalks in a celery bunch.

Spinach Salad with Fennel and Blood Oranges

If fresh is unavailable, look for packages of prewashed baby spinach. Blood oranges are named for their vivid red-streaked flesh.

Green Salad with Toasted Walnuts, Walnut Oil, and Green Beans

Walnut oil can be found at most gourmet markets. Because it is more delicate than other oils, walnut oil should be refrigerated after it has been opened to keep it from going rancid.

Cheddar Frico

Frico, or “little trifles” in Italian, are very thin and crisp. When sprinkling the cheese mixture in the skillet, don’t worry if there are spaces; the cheese will melt into a lacy whole. In Italy, frico are traditionally made with Montasio cheese, but other cheeses, such as Cheddar, Asiago, and Parmesan, produce excellent results.

Arugula and Cannellini Salad with Olive Vinaigrette

This colorful salad can also be served family style in a large bowl; toss the arugula in the vinaigrette along with the beans and tomatoes, and let everyone help himself. Niçoise olives have an appealing nuttiness that complements the peppery arugula.

Autumn Greens with Apples, Radishes, and Cheddar Frico

Look for pumpkinseed oil in gourmet shops or health-food stores.

Warm Goat Cheese with Wasabi Pea Crust, Peas, and Greens

Wasabi peas are a popular cocktail snack. In this recipe, they are ground and used to encrust goat cheese buttons, providing an innovative alternative to bread crumbs. For best results, slice the goat cheese with a piece of thread.

Jícama and Orange Salad with Citrus-Cumin Vinaigrette

Oranges are an excellent source of vitamin C. For maximum health benefits, cut or juice them just before serving. Vitamins A and C and iron are also provided by baby spinach.
280 of 500