Green Bean Salad with Boiled Lemon, Pecans, and Parmigiano-Reggiano

• To Make a Green Bean Salad with  Boiled Lemon, Pecans, and  Parmigiano-Reggiano
• Substitute sugar snap peas, chopped asparagus spears, or broccoli fl  orets for the green beans.
• Substitute Asiago or Pecorino Romano for the Parmigiano-Reggiano.

1. 1 large lemon
2. 11⁄2 pounds green beans, trimmed and cut into 1-inch lengths
3. 1 tablespoon white wine vinegar
4. 1⁄2 teaspoon salt
5. 1⁄2 teaspoon freshly ground black pepper
6. 6 tablespoons extra virgin olive oil
7. 1⁄2 cup toasted pecans
8. 3 ounces Parmigiano-Reggiano, shaved

• Place the lemon in a small saucepan, cover with water, and bring to a boil over high heat. Cover, reduce the heat to medium, and simmer until tender when pierced with a fork, about 20 minutes. Drain in a colander set in the sink and cool to room temperature (do not run cool water over the lemon).
• Cut the lemon in half. Gently scoop out the pulpy insides, placing them in a fi  ne-mesh sieve set over a small bowl. Squeeze the pulp a little to extract some of the juice without letting any of the fi  brous bits through the mesh, then set aside over the bowl to drain. Slice the lemon rind into 1⁄4-inch strips, then chop these strips.
• Bring a large pot of water to a boil over high heat. Add the beans and cook for 2 minutes. Drain in a colander set in the sink and refresh with cool water until room temperature. Drain well.
• Discard the lemon pulp. Whisk the vinegar, salt, and pepper into the bowl with the lemon juice in the bowl. Slowly whisk in the olive oil.
• Place the green beans, chopped lemon rind, pecans, and Parmigiano-Reggiano in a large serving bowl. Add the dressing and toss to coat.

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Asian Sugar Snap Salad

• To Make a Asian Sugar Snap Salad
• Sugar snaps have a tough vein running along the concave edge. To remove it, hold the stem and zip the thread off the casing.

1. 2 pounds sugar snap peas, fi  brous stems zipped off
2. 11⁄2 tablespoons toasted sesame oil
3. 11⁄2 tablespoons rice vinegar
4. 1 tablespoon minced peeled fresh ginger
5. 1 teaspoon soy sauce

• Bring a large saucepan of water to a boil over high heat. Add the sugar snaps and cook until snap tender, 1 to 2 minutes. Drain in a colander set in the sink, then refresh with cool water until room temperature. Drain well.
• Whisk the sesame oil, rice vinegar, ginger, and soy sauce in a serving bowl. Add the sugar snaps and toss to serve.

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Panzanella Tomato Bread Salad

•  To Make a Panzanella Tomato Bread Salad
• Substitute 1⁄2 pound trimmed green beans, blanched, or 1 cup canned chickpeas, drained and rinsed, for the cucumber.
• Add 1 pound fresh mozzarella, cut into 1-inch cubes, with the bread.
• Add 2 or 3 chopped anchovy fi  llets with the bread.
• Add 1 tablespoon chopped oregano leaves or chopped parsley leaves with the bread.
• Substitute balsamic vinegar for the red wine vinegar.
• Serve with shaved Parmigiano-Reggiano over the top.

1. 4 cups cubed day-old baguette, crunchy 
2. French bread, or any crusty bread (about 1-inch cubes), toasted
3. 11⁄2 pounds medium tomatoes, cut into eighths
4. 1 medium cucumber, peeled, cut in half lengthwise, seeded, and diced
5. 1 small red onion, fi  nely chopped
6. 1 garlic clove, crushed
7. 11⁄2 tablespoons red wine vinegar
8. 1⁄2 teaspoon salt, preferably sea salt
9. 1⁄2 teaspoon freshly ground black pepper
10. 1⁄4 cup olive oil, preferably extra virgin olive oil

• Mix the bread, tomatoes, cucumber, and red onion in a large serving bowl.
• Whisk the garlic, vinegar, salt, and pepper in a small bowl; whisk in the olive oil.
• Pour the dressing over the vegetables and bread, toss well, and serve at once.

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Tomato Basil Salad

• To Make a Tomato Basil Salad
• Add up to 4 garlic cloves, quartered, with the salt and pepper. Leave them behind when you transfer the tomatoes to the serving bowl.
• Substitute chives, oregano, marjoram, parsley, or tarragon for the basil—or substitute a mixture equal to 1⁄4 cup.
• Substitute 2 tablespoons stemmed thyme for the basil.

1. 2 pounds medium tomatoes, cut into eighths
2. 2 tablespoons red wine vinegar
3. 1 teaspoon salt, preferably kosher salt or coarse sea salt
4. 1⁄2 teaspoon freshly ground black pepper
5. 3 tablespoons olive oil, preferably extra virgin olive oil
6. 1⁄4 cup chopped basil leaves

• Toss the tomatoes, vinegar, salt, and pepper in a large bowl; cover and set aside at room temperature for at least 2 hours or up to 12 hours, stirring occasionally.
• Carefully remove the tomatoes from the marinade, using a slotted spoon. Place them in a serving bowl and toss with the olive oil and basil. Serve at once.

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Roasted Radicchio and Shallots

• To Make a Roasted Radicchio and Shallots
• Substitute Belgian endive heads for the radicchio; cut them in half lengthwise before roasting. 
• Add 4 to 6 unpeeled garlic cloves with the shallots. Once roasted, squeeze the soft pulp into the salad with the vinegar. 
• Add 2 teaspoons chopped herbs thyme, rosemary, oregano, and/or parsley, for example with the salt. 
• For a spikier salad, substitute white wine vinegar for the balsamic vinegar or try lemon juice for a bright spark.

1. 3 medium shallots, peeled
2. 5 tablespoons olive oil
3. 2 medium heads radicchio, outer leaves removed
4. 2 tablespoons balsamic vinegar
5. 1⁄4 to 1⁄2 teaspoon salt

• Position the rack in the center of the oven and preheat the oven to 350°F.
• Place the shallots in a large baking dish, pour 2 tablespoons olive oil over them, and toss to coat. Cover with aluminum foil and roast for 30 minutes.
• Cut the radicchio heads into quarters through the base so the leaves stay intact in the quarters. Rub the remaining 3 tablespoons oil on the radicchio quarters.
• Uncover the baking dish and add the radicchio. Roast, uncovered, until the radicchio is lightly browned and the shallots are quite soft, about 20 more minutes. Transfer all to a cutting board; let stand for 10 minutes.
• Roughly chop the radicchio and shallots; scrape them and any residual oil into a large serving bowl. Toss with the balsamic vinegar and salt to serve.

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Grilled Salad

• To Make a Grilled Salad 
• Soak 2 long rosemary spears in water for 10 minutes, then lay these in a drip pan over the heat source or directly on top of the coals before grilling the lettuces to infuse them with some of the rosemary fl avor. Toss one 6-ounce jar marinated artichoke hearts, drained and roughly chopped, and/or one 6-ounce jar pimientos, sliced, with the sliced grilled lettuce. 

1. 1⁄2 cup olive oil 
2. 1 large head romaine lettuce, cut in half, outer leaves removed 
3. 2 small heads radicchio, cut in quarters, outer leaves removed 
4. 2 small heads Belgian endive, cut in half, outer leaves removed 
5. 3 tablespoons balsamic vinegar, preferably aged balsamic vinegar 
6. 1⁄2 teaspoon salt 
7. 1⁄2 teaspoon freshly ground black pepper 

• Heat a gas grill to high heat for direct cooking or prepare a high-heat, well-ashed coal bed in a charcoal grill. Set the grate about 5 inches from the heat. 
• Pour the olive oil in a large baking dish; dip the lettuce sections into the oil on all sides, then place them cut side down on the grate directly over the heat. Cook, covered, until lightly browned and a little wilted, about 4 minutes, turning once. Transfer to a cutting board; cool for a few minutes. 
• Core the romaine and radicchio. Shred all the lettuces with a large knife into 1-inch slices. Place in a large serving bowl; toss with the vinegar, salt, and pepper.

• Using a grill pan:
• Heat it to medium-high heat and then add the oil-dipped lettuce. Cook just until slightly wilted and browned, about 3 minutes, turning once.

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Sweet Corn and Onion Salad

• To Make a Sweet Corn and Onion Salad
• To forgo the grill, preheat the broiler and place the soaked corn in its husks and the onions on an aluminum foil–lined broiler pan 4 to 6 inches from the heat, turning several times, until lightly browned. For a creamier salad, omit the walnut oil and stir in 1⁄4 cup mayonnaise with the lime juice and seasonings.

1. 6 ears corn
2. Vegetable oil, for greasing the grill rack
3. 1 large red onion, cut into thick slices
4. 2 tablespoons lime juice
5. 1⁄2 teaspoon ground cumin
6. 1⁄2 teaspoon salt
7. Several dashes of hot red pepper sauce to taste
8. 2 tablespoons walnut oil

• Peel open the corn husks, remove the silk from the ears, and pat the husks back in place. Fill your sink with cool water, add the ears in their husks, and soak for 20 minutes.
• Meanwhile, heat a gas grill to medium heat or build a medium-heat coal bed in a charcoal grill. Lightly oil the grill rack. (For a method using the broiler, see the Variations.)
• Remove the corn from the water and drain. Place the ears in their wet husks directly over the heated grill or the coal bed. Cover and grill for 5 minutes, turning a couple of times. Transfer to a cutting board and cool for 5 minutes.
• Meanwhile, place the onion slices directly over the heat; grill until lightly browned, about 3 minutes, turning two or three times. Transfer to the cutting board to cool.
• Remove the husks from the corn and cut off one end of the cobs so they will stand upright on a cutting board. Holding the ears carefully, slice the kernels off the cobs with a large knife, cutting down between the kernels and the cob. Discard the cobs. Chop the onion slices into kernel-sized pieces.
• Whisk the lime juice, cumin, salt, and hot red pepper sauce in a medium serving bowl. Slowly whisk in the walnut oil. Add the corn kernels and onion; toss well to serve.

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Vinegary Cucumbers Salad

• To Make a Vinegary Cucumbers Salad
• Add 1 seeded and chopped pickled or fresh jalapeño chile with the onion.
• Add 1 tablespoon dried dill, 1 tablespoon chopped chives, or 1 teaspoon red pepper flakes with the sugar.
• Add 6 whole cloves, 6 crushed juniper berries, or 4 crushed allspice berries with the sugar. 

1. 3 to 4 large cucumbers, peeled and thinly sliced
2. 1 medium red onion, sliced into very thin rounds and broken into rings
3. 3⁄4 cup white wine vinegar
4. 2 tablespoons sugar
5. 2 teaspoons salt

• Place the cucumbers and onion in a large bowl; pour in the vinegar, then fi  ll the bowl with cool water until the vegetables are submerged. Stir in the sugar and salt until dissolved.
• Cover with plastic wrap and refrigerate for at least 24 hours or up to 2 weeks. Drain the cucumbers and onions with a slotted spoon when serving.

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