Salad

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Warm Chicken-and-Frisee Salad With Bacon Vinaigrette

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Smoked Chicken Salad

Smoked chicken is given a husky taste that complements the inherent sweetness of the fowl and brings a hearty note to the pasta it’s combined with. The sweeter-smelling the wood used, the more alluring the flavor it leaves behind. Hickory or fruitwoods, maple, oak and alder chips, dried grapevine trimmings or herb branches lend a sweet, firm flavor to food cooked in a closed container above it.

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Puntarelle With Anchovy Dressing

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Frisee With Walnut Oil

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Lamb Salad With Cucumber and Mint

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Salad Of Smoked Chicken And Lobster With A Walnut-Oil Dressing

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Watercress Salad With Shaved Beets, Walnuts and Roquefort

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Persimmon and Orange Salad

Squat, roundish Fuyu persimmons are the ones to use raw in salads. (The pointy Hachiya variety is better ripened to softness for desserts.) Paired with sweet oranges and watercress, they make a refreshing autumn salad. They barely need dressing at all, but a little sherry vinegar adds brightness.

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Styrian Bean Salad

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Watercress, Endive and Orange Salad

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Watercress and Onion Salad

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Iced Tomato Puree With Cracked-Wheat Salad

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White-Bean-And-Shrimp Salad With Tarragon Vinaigrette

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Bean and Bacon Salad

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Salad

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Herbed Rice Salad

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Belgian Endive and Gorgonzola Dressing

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Endive and Apple Salad With Spiced Walnuts

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Frisée aux Lardons

Here is a bistro salad classic of curly endive with bacon and poached egg that demands a kind of ruthlessness from its cooks. You want curly endive with tender, blanched centers. That means the darker green outer leaves must be removed and not used in the dish. You want to expose the pale inner leaves and keep them looking as natural as possible. Don’t chop them. For the lardons, use bacon or, if you don’t want its smoky taste, unsmoked pancetta. And when you fry them, take care to brown the lardons lightly so that they are crisp, but with a little give. Don’t overcook them, or the egg.

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Watercress, Endive and Mushroom Salad

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Braised Endives With Orange, Toasted Almonds and Ricotta

This dish is inspired by a salad I had recently at Hearth Restaurant in Manhattan. There’s a nice contrast of flavors here — bitter endive, sweet oranges, mild ricotta, almonds and a nutty, mildly acidic dressing.

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Arugula And Endive Salad

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Watercress Salad With Soy-Sesame Dressing

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Mesclun Salad With Raspberry-Walnut Vinaigrette

The dressing can be made and the greens washed one day ahead and refrigerated.