Salad

A refreshing starter from Arrows in Ogunquit, Maine.

Adding moisture and flavor without fat is achieved in the beet and Asian pear salad: Its oil-free dressing is made with mustard, lemon juice, and apple jelly (substituting apricot preserves for the jelly works well in other salads, especially those using bitter greens).

Substituting cooked chicken for the lobster also yields excellent results.

Also good made with melon or oranges.

Tarragon brings its distinctive flavor to this salad. Serve it alongside the strata.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Toasted coriander seeds and radishes give this salad — a twist on the classic frisée aux lardons — an appealing spiciness. In typical French fashion, the salad is served after the main course and before dessert. Accompany this with fougasse, a large Provençal flatbread, or other French bread.

Can be prepared in 45 minutes or less.

This salad yields generous portions. Combined with a loaf of crusty bread, it’s easily a meal in itself.

Serve this Thai-style dressing over chilled pasta or mixed raw vegetables.

Chef Shelton uses a 4- by 2-inch round cake ring to mold the salad on the plate.

This recipe can be prepared in 45 minutes or less. Tossed with your best-quality olive oil, this simple salad needs no vinegar or lemon juice to taste unbelievably good. For extra crunch, mix in tender shoots from the farmers market.

Most people are familiar with confit duck legs, but the French confit the gizzards, too. Active time: 30 min Start to finish: 30 min