This update on a classic terrine is made with an aromatic broth and olive oil instead of cream. If you're short on time, don't bother with the leek lining—though it is pretty, the terrine works fine without it.
· Broth can be made 1 day ahead and cooled completely, uncovered, then chilled, covered, or frozen in an airtight container 1 month.
· Leeks for lining terrine can be cooked 1 day ahead and chilled, layers rolled up in paper towels, in a sealed plastic bag
· Terrine can be assembled, but not cooked, 3 hours ahead and chilled, covered
· Terrine can be cooked 1 day ahead if serving at room temperature. Cool in pan, uncovered, then unmold and chill, covered with plastic wrap. Bring to room temperature before serving (this will take about 1 hour)
· Vinaigrette can be made 6 hours ahead and chilled, covered. Salad greens can be prepared 6 hours ahead and chilled separately in sealed plastic bags.
