Salads

Fresh corn, edamame, roasted bell peppers, green beans, avocado and cashews are paired with a slightly tangy dressing.

Total time: 1 hour Servings: 4 to 6 Note: Gorgonzola dolce is a sweeter type of Gorgonzola; it is available at cheese stores as well as select gourmet stores and well-stocked markets.

Total time: 35 minutes Servings: Four as a starter; two as a main course Anchovy dressing 5 anchovy fillets (preferably salt-packed), rinsed (backbones removed if salt-packed) 1 1/2 tablespoons red wine vinegar 1 tablespoon fresh-squeezed lemon juice, plus more to taste 1 large garlic clove, finely chopped 1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper, plus more to taste 1/2 cup extra-virgin olive oil In the bowl of a food processor or a blender, purée the anchovies, vinegar, lemon juice, garlic, salt and pepper.

Total time: 40 minutes Servings: 4 to 6 Note: Gorgonzola dolce is a sweeter type of Gorgonzola; it is available at cheese stores as well as select gourmet stores and well-stocked markets.

Dear SOS: My wife and I had Chi Dynasty in Studio City recommended to us.

Farro salad with mushrooms, dill and feta Total time: 1 hour, 40 minutes Servings: 4 to 6 1 cup farro 3 cups water Salt 8 ounces mushrooms 1 tablespoon oil 1 clove garlic, minced 3 tablespoons chopped dill, divided 1/2 cup chopped toasted walnuts 1/3 cup chopped green onions 1 teaspoon red wine vinegar 1/3 cup slivered bottled red bell peppers 1/4 cup crumbled feta 1.

Bulgur salad with arugula, zucchini and pine nuts Total time: 1 hour, plus soaking time for the bulgur Servings: 6 to 8 1 cup fine bulgur wheat 1 1/2 cups water 3/4 pound zucchini Salt 1/4 cup minced red onion 2 tablespoons lemon juice 1 tablespoon extra-virgin olive oil Freshly ground black pepper 1 1/2 cups torn arugula leaves 1/4 cup toasted pine nuts 1.

Quinoa salad with grilled corn, tomatoes and cilantro Total time: 1 hour Servings: 6 to 8 1 cup quinoa 1 3/4 cups water Salt 2 cups grilled corn (from about 2 ears, cut from the cobs) 2 cups chopped tomatoes, or cherry tomatoes cut in half 1 serrano chile, seeded and minced 3/4 cup chopped green onion 3 tablespoons lime juice 2 tablespoons oil 1 clove garlic, minced 1 3/4 teaspoons ground cumin 1 1/2 cups chopped cilantro 1.

Panzanella with sherry vinaigrette Total time: 30 minutes Servings: 12 skewers Note: Adapted from “On a Stick!�

Vol-au-vents with pea shoots and herbed goat cheese Our recipes, your kitchen: If you try any of the L.A.

Dear SOS: I love the chicken salad from Lunch in Culver City.

Potato and shrimp salad with green goddess dressing Total time: About 1 hour and 20 minutes Servings: 6 Note: Reserve the trimmings from the green onions, parsley and tarragon from the dressing for use in the second part of the recipe.

Recipe: Watermelon with mint and lime

Total time: 40 minutes (plus 1 month if making homemade preserved lemons) Servings: 4 Note: Adapted from Travis Lett of Gjelina.

NOTE: Master Class columns are intended for ambitious home cooks, and some of the recipes may call for special ingredients or equipment.

This fresh salad served at Little Dom’s restaurant in Los Angeles has crisp, assertive notes.

Egg salad Total time: 10 minutes Servings: 4 to 6 Our recipes, your kitchen: If you try this or any other recipe from the L.A.

“A well-made potato salad is one of the most delicious side dishes you can have,� says Food editor Russ Parsons.

Chickpea salad with chorizo (Garbanzos aliñados con chorizo) Total time: 10 minutes, plus marinating time Servings: 6 tapas or 4 salad servings Note: Start this recipe a day or two before serving, as you’ll need to allow time to soak the chickpeas before cooking, then to marinate them in the oil and lemon dressing.

Broiled eggplant salad with sautéed onions, garlic and tomatoes Total time: 1 1/4 hours Servings: 4 Note: This delicious appetizer might be called a salad, spread or dip.

Focaccia is used for croutons in this recipe from PizzaVino in Sebastopol, Calif.

The curried slaw at Napa’s Mustards Grill restaurant is a simple recipe that pops with bold flavors.

Kale Caesar Total time: 30 minutes Servings: 4 to 6 Note: Adapted from “Tartine Bread� by Chad Robertson.

Fresh herb salad with seeds Total time: 25 minutes Servings: 4 1/2 cup fresh mint leaves 1 1/2 cups Italian parsley leaves 1 cup cilantro leaves 3/4 cup basil leaves, preferably purple basil, torn into pieces 4 cups chilled baby salad leaves 2-3 radishes, thinly sliced 3 tablespoons sunflower seeds 1 tablespoon sesame seeds 2 tablespoons extra-virgin olive oil Juice of half lemon Juice of half orange 1 teaspoon honey 1 teaspoon red wine vinegar 1/4 teaspoon salt Black pepper to taste 1.

Dear SOS: I dined at American Fish in Las Vegas at the Aria hotel last weekend and enjoyed the best Caesar salad ever.

Sharon’s ambrosia Total time: 15 minutes Servings: 12 to 16 Note: From Sharon Rushing Our recipes, your kitchen: If you try any of the L.A.

Dear SOS: One of my favorite dishes at M Café de Chaya is the curried cauliflower salad.

Garden Corn and Tomato Salad Active Work and Total Preparation Time: 25 minutes * Vegetarian 5 ears corn 2 pounds tomatoes, diced 1 1/2 cups sliced green onions 1 cup chopped celery 1/4 cup chopped fresh basil 1/4 cup rice vinegar 1 teaspoon salt Lettuce leaves, for serving Bring a large pot of water to a boil.

Total time: 1 hour Servings: 4 to 6 Note: Adapted from “Please to the Table� by Anya von Bremzen. 1 boneless, skinless chicken breast Salt, pepper 1 large potato 1 medium carrot 2/3 cup green peas 1 medium red apple, cored and cut into 1/2 -inch dice 1 large dill pickle, cut into 1/2 -inch dice 2 hard-cooked eggs, cut into 1/2 -inch dice 2 tablespoons chopped fresh dill 1/2 cup mayonnaise 1/3 cup sour cream 1 1/2 teaspoons Dijon mustard 1 tablespoon fresh lemon juice 1/2 teaspoon vinegar Grated zest of 1/2 lemon Freshly ground white pepper to taste Cherry or grape tomatoes for garnish 1.

Kuzina’s butterflied roasted eggplant salad Total time: 30 minutes, plus 2 hours steeping time for the aromatic olive oil Servings: 2 Note: The garlic olive oil and aromatic olive oil can be prepared up to 2 days in advance.

Quinoa lentil salad with tomatoes Total time: 50 minutes, plus cooling and chilling times Servings: 6 1 cup French green or brown lentils, sorted and rinsed Salt and pepper 1/4 cup white wine vinegar or cider vinegar, plus more for drizzling 1 cup quinoa, rinsed and strained 1/2 cup olive oil, plus more for drizzling 1 large garlic clove, minced 1/4 cup chopped fresh mint 1/4 cup fresh parsley 2 cups cherry or other little tomatoes, halved 1.

Potato salad with celery and red onion Total time: 45 minutes, plus cooling time Servings: 6 2 pounds waxy potatoes, unpeeled Salt 2 1/2 teaspoons shallots 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1/3 cup oil 1 cup chopped celery (about 4 stalks) 1/3 cup diced red onion 3 tablespoons coarsely chopped parsley 1.

A recipe from Fig Restaurant in Santa Monica.

Spring herb salad Total time: 25 minutes Servings: 4 3 heaping cups spring lettuces, ideally a mix of coarsely torn Bibb, mache and watercress leaves 1 1/2 cups coarsely chopped mixed herbs: chives, mint, chervil, tarragon, dill 1/2 cup cooked, shelled edamame 2 teaspoons Dijon mustard 1 tablespoon sherry vinegar Pinch coarse sea salt 2 tablespoons very peppery olive oil Freshly ground white pepper to taste 1.

Spring herb salad with warm blue cheese Total time: About 30 minutes Servings: 4 Note: Use Fourme d’Ambert, Bleu d’Auvergne or another creamy but firm blue cheese.

Celery salad with pig ear, bacon and walnuts Total time: 1 hour, plus braising and chilling times Servings: 6 Note: Pig ears can be found at Chinese and select general Asian markets.

Alder-smoked scallops with fennel salad Total time: 45 minutes Servings: 4 Note: When buying scallops, look for “diver� or “dry-packed� scallops; these scallops are fresh with no added liquid, and their flavor is noticeably sweeter.

Dear SOS: The Loews Madison Hotel in Washington, D.C., has a wonderful seafood salad on its dining room menu.

Grilled romaine with walnuts, Parmesan and anchovy dressing Total time: 30 minutes Servings: 6 4 anchovy fillets 2 teaspoons minced garlic 1/2 teaspoon salt 1/2 cup olive oil 3 teaspoons lemon juice 3 (6-ounce) hearts of romaine 2/3 cup chopped, toasted walnuts 1 ounce Parmigiano-Reggiano 1.

Total time: 25 minutes Servings: 2 as a main course, 4 as a side Note: This dressing is tart sweet, making the salad a nice start to a post-Thanksgiving meal.

Total Time: 25 minutes Servings: 4 Note: From Donna Deane. 1/2 cup rice vinegar 1/2 cup cranberry juice 1/4 cup minced dried cranberries 1 tablespoon minced shallot 2 teaspoons sugar 1/2 teaspoon chopped fresh rosemary 2 teaspoons olive oil Salt Cracked pepper 1 pear 1 apple 1 lemon, cut in half 1 endive, sliced crosswise 5 cups mixed salad greens 1/4 cup toasted walnuts, coarsely chopped 1.

Dear SOS: Cole’s at 6th and Main streets in historic downtown makes a fantastic bacon potato salad.

Total time: 15 minutes plus wilting time for the vegetables and chilling time for the salad Servings: 8 Note: Adapted from Got Kosher?

Total time: About 1 hour Servings: 8 Note: Adapted from Got Kosher?

Total time: 50 minutes Servings: 4 1/4 pound zucchini, cut in 1/2 -inch dice 1 1/2 teaspoons salt, divided, plus more to taste 1 cup lentils 3 tablespoons finely chopped chives 1 clove garlic, minced 2 tablespoons olive oil, plus more as needed 1/8 teaspoon freshly ground black pepper, plus more to taste 1/2 pound cherry tomatoes, cut in half Juice of 1/2 lemon 1/2 cup torn arugula leaves 2 tablespoons toasted pine nuts 1.

Tomato and white bean salad Total time: 45 minutes Servings: 6 Note: Add a drained can of good-quality tuna and this becomes a light summer supper. 1 1/4 pounds mixed miniature tomatoes 1/2 teaspoon salt 2 teaspoons minced garlic 2 tablespoons capers 1 tablespoon olive oil 1 teaspoon red wine vinegar 1/4 cup diced red onion 1 (15-ounce) can cannellini beans 1/4 cup whole flat-leaf parsley leaves 1.

Total time: 1 hour, 15 minutes Servings: 4 to 6 Note: This looks best with tomatoes of different colors. 2 shallots, sliced moderately thin 3 tablespoons red wine vinegar 1 tablespoon minced garlic 1/2 cup olive oil, divided 1/4 pound fresh goat cheese 3 tablespoons minced chives (about 1 bunch) 1 baguette (about 3/4 pound) 1 1/4 pounds tomatoes, sliced into 1/4- to 1/2-inch thick rounds Salt Freshly ground pepper 1.

Total time: 30 minutes plus 20 minutes soaking time Servings: 6 to 8 2 ears corn 1/2 clove garlic 1/3 cup finely diced red onion 1/2 pound red and yellow miniature tomatoes, cut in half 4 teaspoons lemon juice 1/4 cup olive oil 3/4 teaspoon salt 1/2 pound arugula 1 ounce Parmigiano-Reggiano 1.

Total time: 30 minutes Servings: 6 Note: Use the best-tasting tomatoes you can find, whether they’re heirlooms, cherry tomatoes or any other type. 1/3 pound stale ciabatta, or other artisan-style bread 1 pound tomatoes 1 teaspoon salt Freshly ground black pepper 3 tablespoons red wine vinegar 1/2 cup olive oil 3/4 cup diced red onion 3 tablespoons toasted pine nuts 3 ounces arugula (about 5 or 6 good handfuls) 1.

Total time: 20 minutes Servings: 4 Note: Adapted from “Moro East� by Sam and Sam Clark.

Dear SOS: My husband and I recently went to Lake Arrowhead resort and had a great Caesar salad at Bin 189.

Total time: 35 minutes plus chilling time Servings: 6 to 8 6 large bell peppers, assorted colors 2 ears corn, shucked Juice of 2 lemons, or to taste Zest of 1 lemon 1 clove garlic, minced 1/4 cup olive oil 1 tablespoon agave syrup or honey, or to taste 1 teaspoon salt, or to taste 1/2 teaspoon chipotle or New Mexico chile powder, or to taste 1/4 cup chopped cilantro 1.

Total time: 25 minutes Servings: 6 to 8 2 pounds zucchini (about 6 small or 3 to 4 medium) 4 plum tomatoes, seeded and diced into 1/4 -inch pieces 1 teaspoon minced garlic 1/4 cup sherry vinegar, or to taste 2 tablespoons best-quality olive oil, or to taste 1/2 teaspoon salt, or to taste 1/4 teaspoon pepper, or to taste 8 large basil leaves thinly sliced 1/2 cup toasted pine nuts Shaved Parmigiano-Reggiano for garnish 1.

Total time: 20 minutes plus chilling time Servings: 8 to 10 3 1/2 pounds daikon radish, about 1 large 1 red onion, sliced lengthwise into 1/8 -inch strips 2 pounds cut snow peas, cut crosswise into 1-inch pieces 1/4 cup plus 2 tablespoons sesame oil, or to taste 1/2 cup plus 2 tablespoons rice vinegar, or to taste 2 teaspoons sugar, or to taste 2 teaspoons salt, or to taste 2 tablespoons black sesame seeds 1.

Total time: 20 minutes Servings: 6 to 8 Note: Buy a very firm, under-ripe cantaloupe; this will make it easier to julienne the melon for the slaw.

Dear SOS: I’ve recently fallen in love with beet salads of all kinds, but this beet/horseradish antipasti from Pizzeria Mozza takes the cake.

Total time: 20 minutes, plus soaking and cooling time Servings: 4 Note: Adapted from Shaun Murphy from the book “From the Dining Car� by James D.

Total time: 15 minutes, plus chilling time for the salad Servings: 6 Note: Adapted from “The Prudence Penny Regional Cookbook� edited by Ruth Berolzheimer. 2 tablespoons lemon juice, plus more to taste 3 tablespoons mayonnaise 3 tablespoons sour cream 1/2 teaspoon salt 2 cups chopped roasted chicken, cut into 1/2 -inch pieces 1/2 cup diced tart apple (such as Granny Smith), plus 1 apple for garnish 1/2 cup canned sliced black olives, drained 1/2 cup diced celery 1.

Total time: 45 minutes, plus cooling time for the quinoa Servings: 6 Note:Umeboshi (plum) vinegar can be found at Whole Foods markets and Asian markets. 2 teaspoons umeboshi vinegar 1 teaspoon lemon juice 2 tablespoons dill pickle juice 1 tablespoon best-quality olive oil In a medium bowl, whisk together the vinegar, lemon juice, pickle juice and olive oil.

Total time: 1 hour and 10 minutes plus chilling time for the salad Servings: 6 to 8 Note: Adapted from “The Hip Chick’s Guide to Macrobiotics� by Jessica Porter.

Total time: 35 minutes Servings: 2 Note: Fava beans are available at select Whole Foods and through West Central Produce.

Uncooked farro is available at some specialty markets.

Time: 1 hour Servings: 12 Note: This corn relish is served with skirt steak at the Border Grill restaurants.

Dear SOS: La Grande Orange Café in the historic Santa Fe train depot in Pasadena has the most incredible Brussels sprout salad.

Total time: 30 minutes, plus shelling and hulling time Servings: 4 8 baby artichokes Juice of 2 lemons plus 2 tablespoons, divided Salt 1 1/2 cups shelled and hulled fava beans Freshly ground black pepper to taste 1/4 cup top-quality extra virgin olive oil 6 ounces pea shoots (about 7 cups) 2 ounces shaved pecorino Romano 1.

Total time: 1 hour, 40 minutes (including roasting time) Servings: 2 Note: Adapted from chef Corina Weibel of Canelé.

Total time: 30 minutes Servings: 6 4 cloves garlic 2 tablespoons dried oregano 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons lemon juice, or juice of 1 lemon 1/4 cup good red wine vinegar 1/4 cup extra-virgin olive oil 1.

Dear SOS: I had lunch at the Restaurant at the Getty Center recently and had the most amazing Cobb salad that I have had in a long time.

Total time: 25 minutes Servings: 8 1 cup pecans 1/2 cup plus 2 tablespoons olive oil, divided Salt 1/4 cup plus 2 tablespoons sherry vinegar 4 teaspoons Dijon mustard 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano Freshly ground black pepper 1 prepared rotisserie chicken, warm or at room temperature 9 cups loosely packed spinach 6 cups arugula 3 cups torn dandelion greens 1/2 red onion, sliced lengthwise into very thin strips 1 cup brined olives, such as niçoise or kalamata 1/3 cup capers 1/2 pound fresh goat cheese 1.

Total time: 40 minutes Servings: 4 to 6 Note: This recipe calls for a wok.

Total time: 50 minutes Servings: 6 Note: Fresh burrata is available at specialty food markets and cheese stores.

Total time: 30 minutes Servings: 6 Note: Adapted from a recipe by Jeremy Jackson. 8 ounces thick-cut bacon, cut crosswise into 1/2 -inch pieces 1 large (or 2 regular) fennel bulb, cored and thinly sliced, plus 2 tablespoons minced fronds, divided 2 garlic cloves, minced 2 cans (14.5 ounces each) white beans, drained 2 teaspoons lemon juice Zest of 1 medium lemon 1/4 teaspoon cumin 2 teaspoons best-quality olive oil Tabasco, or other vinegar-based hot sauce, to taste Salt Freshly ground black pepper 1.

Grilled fig salad Total time: 40 minutes Servings: 4 Note: From test kitchen manager Noelle Carter 1/3 cup walnut halves Salt Best-quality olive oil 2 tablespoons minced shallots 1/2 teaspoon chopped thyme 1/4 teaspoon chopped rosemary 3 tablespoons sherry vinegar 6 tablespoons best-quality olive oil Freshly ground black pepper 8 ripe figs 1 head radicchio 1 large head fennel 4 ounces fresh goat cheese (one small log) 1.

Total time: 25 minutes Servings: 4 to 6 Note: From Donna Deane 1 cup (loosely packed) shredded red cabbage 3 cups (loosely packed) shredded green cabbage 3 cups (loosely packed) shredded savoy cabbage 1/2 cup green pepper, cut into small dice 1/4 cup chopped green onion 1 tablespoon finely chopped cilantro 1 tablespoon chopped tarragon leaves 3 tablespoons best-quality olive oil 2 tablespoons white wine vinegar 1 teaspoon lemon juice 1 teaspoon sugar 1/2 teaspoon salt Cracked black pepper 1.

Total time: 40 minutes Servings: 6 Note: From “The Greens Cookbook.�

Total time: 1 hour Servings: 8 Note: Adapted from “Jamie at Home: Cook Your Way to the Good Life� by Jamie Oliver. 1 pound medium carrots, assorted colors, with a quarter inch of the leafy tops 2 teaspoons whole cumin seeds 1 or 2 small dried chiles, crumbled Sea salt and freshly ground black pepper 2 cloves garlic, peeled 4 sprigs thyme, leaves picked Best-quality olive oil Red wine vinegar 1 orange, halved 1 lemon, halved 3 ripe avocados 4 ( 1/2 -inch) slices of ciabatta or other good quality bread 2 handfuls colorful mixed salad leaves, such as Treviso, arugula or radicchio 2 bunches watercress 2/3 cup sour cream, optional 4 tablespoons mixed seeds, toasted 1.

Total time: 1 hour, 20 minutes Servings: 6 Note: Adapted from “The Book of New Israeli Food� by Janna Gur.

Total time: 15 minutes Servings: 6 to 8 Note: King trumpet mushrooms are generally available at Asian markets. 3/4 pound king trumpet mushrooms Salt 1/2 teaspoon finely minced garlic Pinch dried red pepper flakes 2 tablespoons lemon juice 1/4 cup olive oil 10 cups arugula, loosely packed, about 8 ounces 1 ounce Parmigiano- Reggiano 3 tablespoons toasted pine nuts 1.

Total time: About 1 hour Servings: 4 Note: Black tomatoes can be found at farmers markets (Jaime Farms) and select grocery stores; you can substitute other medium heirloom or on-the-vine tomatoes. 1/4 cup good-quality olive oil, plus extra for drizzling 4 cups country white bread, preferably stale, cut into ¼-inch cubes Sea salt 3 cloves garlic, minced 1 small red chile, minced 4 medium black tomatoes, coarsely chopped 1 1/4 cups halved grape and/or cherry tomatoes, assorted colors 1/2 cup finely diced red onion 2 tablespoons red wine vinegar Pinch of freshly ground black pepper 1 tablespoon coarsely chopped oregano 1/4 cup coarsely chopped basil 1/4 cup coarsely chopped parsley 1 cup watercress 1.

Total time:1 1/2 hours Servings: 8 to 10 Note: When looking for Tuscan kale, keep in mind that it goes by many names -- lacinato, dinosaur kale and black cabbage among them.

Total time: About 1 hour, 15 minutes, plus cooling time for the vegetables Servings: 8 to 10 10 cups cubed pumpkin (peeled and seeded), cut into 1-inch pieces (from about 7 pounds of pumpkin) 3 cups red pearl onions, peeled and trimmed 6 tablespoons olive oil, divided 1 1/8 teaspoons salt, divided Freshly ground black pepper 3/4 teaspoon minced rosemary 1 teaspoon minced thyme 6 slices bacon, cut crosswise into 1/4 -inch strips 1 medium leek, trimmed (root end and tough outer greens), halved lengthwise and cut crosswise into 1/4 -inch strips 1 teaspoon minced garlic 1/4 cup dry white wine 1/4 cup plus 2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1/2 cup walnut oil 1 cup walnut halves 2 heads frisée, leaves separated from the root 6 cups lightly packed mesclun mix or mixed greens 1.

Total time: About 1 hour Servings: 8 Note: This recipe requires three-fourths cup bacon grease, probably more than you’ll render when cooking the bacon below.

Total time: 15 minutes Servings: 8 as an appetizer or side dish Note: Adapted from “Beyond the Great Wall.�

Total time: 15 minutes, plus chilling time Servings: 6 to 8 2 cups cooked, drained black beans (canned are fine, just rinse off the salt) 2 tablespoons minced white onion 3 tablespoons chopped fresh cilantro 3 tablespoons fresh lime juice 5 tablespoons best-quality olive oil 1 teaspoon ground cumin Salt Freshly ground black pepper 1 red bell pepper, roasted, peeled, seeded and cut into about 1/2 -inch dice 1 cup diced hearts of palm 1 cup grape tomatoes, quartered lengthwise 1 medium ripe Hass avocado, peeled, seeded and diced 1.

Total time: 15 minutes, plus marinating time Servings: 6 Note: From test kitchen director Donna Deane.

Total time: 35 minutes, plus marinating time Servings: 2 Note: From Gingergrass in Silver Lake.

Total time: About 20 minutes Servings: 6 to 8 2 bunches young, tender spinach, stems removed 1 medium papaya 3 tablespoons red wine vinegar 1 tablespoon roughly chopped shallot 1 tablespoon sugar 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1/4 cup peanut or canola oil Salt to taste 1/2 cup coarsely chopped salted cashews 1.

Total time: 1 hour, plus 2 1/2 to 3 hours roasting time for the oven-dried tomatoes Servings: 8 as an appetizer or 4 as a main dish Note: Adapted from a recipe by Eric Greenspan, chef-owner of the Foundry on Melrose.

Total time: 1 hour, 10 minutes Servings: 4 Note: Mâche can be found at Whole Foods, Trader Joe’s, farmers markets and well-stocked supermarkets. 3 tablespoons olive oil, divided 1 medium onion, finely chopped (about 2/3 cup) 1 clove garlic, minced Scant 1 cup (6 ounces) dried black-eyed peas 1 small dried bay leaf 2 small sprigs fresh thyme Salt 6 ounces bacon, preferably apple wood-smoked, cut crosswise into strips about 1 inch by 1/4 inch 1 large bunch mustard greens, washed, stems removed and very roughly cut (about 12 cups loosely packed) 2 tablespoons sherry vinegar, preferably aged 4 slices of good-quality country white bread 2 cups mâche 1.

Total time: About 45 minutes Servings: 4 1/3 cup sliced almonds Salt 1 1/2 cups shelled fava beans (from about 1 1/2 pounds fresh pods) 1/2 cup long-grain rice, preferably basmati or jasmine 1 tablespoon Dijon mustard 1 tablespoon tarragon vinegar 3 tablespoons peanut or canola oil 2 teaspoons chopped chives 1 teaspoon finely chopped chervil 1 teaspoon finely chopped flat-leaf parsley 1 teaspoon finely chopped tarragon Freshly ground black pepper to taste 1/4 cup finely diced red pepper 1/4 cup finely diced fennel 1.

Total time: 45 minutes Servings: 12 Note: From Judy Rodgers.

Total time: About 45 minutes Servings: 4 Note: From Times test kitchen director Donna Deane 1 pound fresh fava beans, shelled 2 tablespoons cubed pecorino Romano ( 1/4-inch cubes) 4 1/2 tablespoons best-quality olive oil, divided 2 teaspoons fresh lemon juice 1 teaspoon chopped parsley 1/8 teaspoon salt Cracked black pepper 1 small clove garlic, minced 1 small head (about 1/2 pound) romaine lettuce, quartered lengthwise 1.

Total time: 30 minutes Servings: 4 Note: From Cyndy Ufkes of the Times Test Kitchen.

Total time: 55 minutes Servings: 8 Note: When making this recipe, use leftover roasted carrots and shallots from the yogurt-rubbed roasted chicken.

Total time: 30 minutes Servings: 4 Note: From Donna Deane 1 teaspoon minced anchovies, from about 2 fillets 1 clove garlic, minced 1 tablespoon balsamic vinegar 1 tablespoon lemon juice 1 teaspoon chopped capers 4 tablespoons olive oil, divided Freshly ground black pepper Salt 2 heads Treviso radicchio, quartered lengthwise 1 small head romaine, quartered lengthwise 1/4 cup diced red onion ( 1/4 -inch dice) 1/4 cup pitted black olives ( 1/4 -inch dice) 1 hard-cooked egg, peeled and cut into 1/4 -inch dice 1 teaspoon chopped parsley 1.

Total time: 45 minutes Servings: 4 to 6 Note: From test kitchen director Donna Deane 2 skinless, boneless chicken breast halves 2 teaspoons olive oil 1 clove minced garlic 1/2 teaspoon salt Freshly ground black pepper, to taste 1/2 lime 1/2 head nappa cabbage (about 3/4 pound), cored and thinly sliced 1 cup diced daikon ( 1/2 -inch dice) 1/2 cup diced carrot ( 1/4 -inch dice) 1/2 cup peeled, seeded and diced cucumber ( 1/2 -inch dice) 1/4 cup sliced green onion 2 tablespoons chopped cilantro 3/4 cup cleaned and trimmed radish sprouts (about half of a 2.5-ounce carton) 3 tablespoons lime juice 3 tablespoons fish sauce 2 tablespoons sugar 1.

Total time: 30 minutes, plus steeping time Servings: 4 to 6 Note: This makes three-fourths cup dressing.

Total time: 45 minutes Servings: 6 Note: If you have access to fresh, unsprayed rose petals, they add a lovely, subtle flavor and beautiful color.

Total time: 15 minutes Servings: 4 Note: This is adapted from Cesare Casella, chef-owner of Maremma in New York.

Total time: 40 minutes Servings: 6 Note: Adapted from “The Little Saigon Cookbook� by Ann Le. 1 pound beef (filet or sirloin; best grade recommended) 5 tablespoons olive oil, divided 1/4 cup fish sauce (nuoc nam) 1 teaspoon black pepper 2 tablespoons oyster sauce 6 cloves garlic, finely chopped 1 1/2 tablespoons sugar 2 bunches watercress, stems removed, about 5 cups 2 onions, cut in half and sliced 1/2 teaspoon cornstarch 4 plum tomatoes, cut into quarters 1.

Total time: 40 minutes Servings: 8 to 10 1 1/2 cups basmati rice Salt 1/2 cup mayonnaise 1 teaspoon curry powder 1 tablespoon grated fresh ginger Juice of up to 2 limes, divided 1 stalk celery, trimmed and finely diced 6 scallions, green part and 1 inch of the white, sliced 1/2 cup diced dried apricots 1/2 cup dried cranberries 1/3 cup diced crystallized ginger 1 cup roasted, salted cashews, roughly chopped 1.

Total time: 1 hour, 20 minutes Servings: 4 Vinaigrette 3/4 cup puréed strawberries 1/4cup sugar 1 teaspoon chopped fresh mint 1 teaspoon minced lemon grass 2 tablespoons chopped shallots 2 tablespoons lemon juice 1/4cup passion fruit vinegar or other fruit-flavored vinegar Salt, pepper 1.

Total time: 1 hour, 15 minutes Servings: 6 Note: From Donna Deane.

Total time: 20 minutes Servings: 4 3 tablespoons olive oil 1 tablespoon sherry vinegar Salt 2 ounces Manchego cheese 1/2 fennel bulb 1 Granny Smith apple 1/3 cup chopped walnuts, toasted 1 tablespoon chopped chives 4 small fennel fronds for garnish 1.

Watercress and avocado salad with lemon-soy dressing Total time: 20 minutes Servings: 4 to 6 2 tablespoons olive oil 12 medium shiitake mushrooms, stemmed and sliced 2 teaspoons soy sauce, divided About 1-1 1/2 tablespoons lemon juice 3 tablespoons hazelnut or walnut oil Freshly ground pepper 2 bunches watercress, washed and dried, tough stems removed 1 large ripe avocado 4 small piquillo peppers, or 2 roasted red bell peppers, seeded and sliced 1/4 cup sliced almonds, toasted 1.

Note: Adapted from a recipe by Rose Polito of Polito Farms Serves: 4 4 cups greens, such as a mixture of red leaf lettuce and baby arugula 1/2 red onion, very thinly sliced 3 Oroblancos or grapefruits, sectioned with juices saved 1 avocado, diced 1/4 cup Moroccan black olives 1/2 cup sweet Gorgonzola cheese, crumbled Vinaigrette: 1/3 cup grapefruit juice 1 tablespoon balsamic vinegar 1/2 cup olive oil 1 teaspoon sugar 1 tablespoon tarragon or dill, finely chopped 1 teaspoon salt Half-dozen turns of freshly ground black pepper Wash lettuce, making sure to dry well.

Total time: 25 minutes Servings: 8 to 10 1 generous cup chopped pecans 3 1/2 pounds (about 3 large or 4 medium) celery root Cider vinegar 2 large Gala apples 1/2 cup dried currants 1 cup sour cream 1 3/4 teaspoons prepared horseradish 1 1/2 teaspoons Dijon mustard 1 teaspoon sugar Salt Freshly ground black pepper 1.

Total time: 10 minutes Servings: 6 1 large ( 1/2 pound) head of radicchio 1/4 cup olive oil, plus 1 tablespoon for brushing on radicchio 1/2 small red onion, thinly sliced (about 1/2 cup) 2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1 teaspoon honey Salt, pepper 1.

Total time: 25 minutes plus 30 minutes chilling Servings: 6 to 8 1/2 cup dried cranberries 1/2 cup plus 2 to 4 tablespoons Calvados (or applejack) 1 egg yolk, at room temperature 1/2 teaspoon sea salt or more to taste 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/4 cup walnut oil 1/2 cup peanut oil 1 large Granny Smith apple 2 cups cooked wild rice 1/2 cup toasted pecans, chopped fine 1/2 to 1 cup crumbled Maytag blue cheese 1.

Total time: 40 minutes Servings: 8 Note: Fuyus are the small, crisp persimmons.

Total time: 1 hour, 15 minutes, plus 1 hour standing time Servings: 8 Note: From Christian Shaffer.

Total time: 30 minutes, plus 10 minutes standing time Servings: 8 Note: From Christian Shaffer. 2or 3 medium turnips, peeled 2or 3 medium rutabagas, peeled 1/2 medium red onion, quartered 2 tablespoons lemon juice 1 teaspoon salt 1/4 teaspoon freshly ground white pepper 6 tablespoons olive oil 1 bunch watercress, tough stems removed 1.

Total time: 25 minutes Servings: 6 Note: You may substitute cooked, shelled shrimp, cut into bite-size pieces, for the crab. 1 cup mayonnaise 1/2 teaspoon curry powder 1 tablespoon snipped chives 3 tablespoons whipping cream 3 cups torn frisee 1 cup torn watercress 3/4 to 1 pound vacuum-packed Dungeness crab meat 1 apple, peeled, cored and cut into matchsticks 1/4 cup toasted sliced almonds 1.