Skip to main content

Salad

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.

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.

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.

Garden Tomato Salad

To prevent bruising, snip the basil with sharp kitchen scissors rather than cutting it with a knife. You may use any combination of tomatoes; cut cherry tomatoes in half.

Chestnut Mushroom Soup

For a velvety smooth texture, pass the soup through a fine strainer after the mixture has been processed and before adding the cream.

Lettuce Bundles with Spicy Peanut Noodles

This is a great dish to serve at an informal lunch or dinner party. Set out all the ingredients, and let your guests assemble their own bundles. Store-bought roasted duck or chicken can be used; skip step 2.

Tomatoes à La Grecque

This dish can be prepared several hours ahead and served chilled or at room temperature. Peel and slice the cucumbers just before serving.

Balsamic Beets and Walnuts

Garnet-colored beets topped with a reduction of balsamic vinegar and brown sugar, then sprinkled with cinnamon-sugar walnuts, are a great complement to dishes such as Tarragon Turkey Medallions (page 161) or a simple roasted pork tenderloin.

Green Beans and Corn

This pairing of two all-time favorite vegetables is simple but colorful.

Apricot-Yogurt Dressing

Spoon this dressing over fresh fruit, such as melon or pineapple, when you want a pretty side salad or a light dessert.

Ranch Dressing with Fresh Herbs

Fresh dillweed and parsley perk up this low-salt version of a classic.
64 of 272