Escarole

When dressing a salad in the classic Italian style, each vinaigrette ingredient is tossed individually with the greens in a specific order, rather than being whisked together. Active time: 20 min Start to finish: 20 min

If desired, grate a little extra Parmesan cheese for passing; a sprinkling over the soup will echo the flavor in the meatballs.

Can be prepared in 45 minutes or less.

With bacon and lots of fresh herbs, this salad has a delicious balance of flavors. A warm baguette and a good Cabernet round out the menu.

Minestra You just know the Soprano family is eating the kind of Italian food that's getting harder and harder to find in our increasingly upscale Italian restaurants. This dish has that real-thing feeling; surely this is someone's grandmother's famous soup recipe. The soup is delicate but filling at the same time, with its pasta and baby meatballs. Unless you have Soprano-size appetites, this is a main-dish soup. We've cut the recipe in half so it will fit in your soup pot.

(Amanida amb Epàrrec i Pernil) A Catalan composed salad, or amanida, may be made of almost anything, though ham, sausage, or anchovies are often included. Traditionally, the ingredients are added to the final presentation individually rather than mixed together. Active time: 15 min Start to finish: 15 min

Serve with: A green salad and crusty bread.

This low-fat rendition of the classic dish comes from Gil Martínez Soto of Restaurante Virrey de Palafox in El Burgo de Osma, Spain.

Here's a hearty main-course soup perfect for a simple winter dinner. The chopped escarole fills a large bowl but wilts considerably when cooked.

This recipe can be prepared in 45 minutes or less.

Easy to make and satisfying.

Active time: 45 min Start to finish: 1 1/2 hr

Active time: 45 min Start to finish: 45 min We created this recipe using Louis P. De Gouy's article on green salad and agree with the quote he includes from Fred Allen: "A salad should be dressed like Dorothy Lamour — adequate but lightly."

This lovely side dish is delicious with roast pork or chicken, or grilled sausages or fish. Market tip: Escarole has a pleasantly mild bitterness and sturdy leaves that hold up well to cooking. Young escarole (available at farmers' markets) is mellower and makes a wonderful salad green.