o 1/2 cup high quality extra virgin olive oil

o 4 cloves fresh garlic, peeled, smashed, then minced

o 1 baguette, preferably a day old, sliced thin

o 1/4 cup freshly juiced lemon juice (plus more to taste)

o 4 ounces Parmesan cheese, grated

o 1 teaspoon anchovy paste, or 1-2 anchovies, smashed and minced

o 2 eggso Freshly ground black pepper (1/4

teaspoon or to taste)o 4-6 small heads of romaine

lettuce, rinsed, patted dry, wilted outer leaves discarded

Caesar Salad

1. In a very large bowl, whisk together the olive oil and garlic. Let sit for half an hour.2. While the oil is sitting, make the croutons. Spread the baguette slices out over a baking sheet (may need to do in batches), lined with parchment paper or Silpat. Brush or spray with olive oil (or melted butter, or if you want garlicky croutons, dip pastry brush in the garlic infused oil you have sitting in step 1). Broil for a couple of minutes until the tops are lightly browned. (Note: do not walk away, these can easily go from browned to burnt.) Remove and let cool.3. Add anchovies and eggs to the oil garlic mixture. Whisk until creamy. Add salt and pepper and 1/4 cup of lemon juice. Whisk in half of the Parmesan cheese. Taste, add more lemon juice to taste. The lemon should give an edge to the dressing, but not overwhelm it.4. Using your hands, tear off chunks of lettuce from the heads of lettuce (do not use a knife to cut). Add to the oil mixture and toss until coated. Add the rest of the Parmesan cheese, toss.5. Coarsely chop the toasted bread and add (with the crumbs from the chopping) to the salad. Toss. Serve immediately.

o 3 pounds unpeeled red potatoes o 4 eggs o 1 1/2 cups mayonnaise o 2 tablespoons milk o 2 tablespoons distilled white

vinegar o 1/2 cup sliced green onions o 1/2 teaspoon salt o 1/4 teaspoon ground black

peppero 1 cup sliced celery

Potato Salad

1. Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl.2. Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice.3. In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes, and mix together with the eggs and celery. Cover, and chill in the refrigerator approximately 2 hours before serving.

o 7 cups finely shredded green cabbage (about 1/2 head)

o 1 cup thinly vertically sliced red onion

o 1 cup grated carroto 1/4 cup white wine vinegar o 2 tablespoons sugaro 2 tablespoons whole-grain

mustard o 2 tablespoons reduced-fat

mayonnaiseo 1/8 teaspoon salto 1/8 teaspoon black peppero 1/8 teaspoon ground red pepper

Tangy Mustard Coleslaw

1. Combine cabbage, onion, and 1 cup carrot in a large bowl. Combine white wine vinegar, sugar, mustard, mayonnaise, salt, black pepper, and red pepper in a small bowl; stir well with a whisk. Add the mustard mixture to cabbage mixture, and toss well to coat. Cover and chill for 20 minutes. Stir before serving.

o 1/2 cup reduced-fat buttermilko 1/3 cup reduced-fat mayonnaiseo 2 1/2 tablespoons chopped fresh

chiveso 4 teaspoons chopped fresh flat-

leaf parsleyo 2 teaspoons chopped fresh thymeo 4 teaspoons white wine vinegaro 1/8 teaspoon salto 1/8 teaspoon black peppero 1 garlic clove, mincedo 1 small head iceberg lettuce,

trimmed and cut into 4 wedgeso 16 grape tomatoes, halvedo 1/4 cup thinly sliced red oniono 1-inch pieces fresh chives

(optional)

Iceberg Wedge with Buttermil-Herb Dressing

1. Place first 9 ingredients in a blender; process 45 seconds or until herbs are finely chopped.2. Place 1 lettuce wedge on each of 4 plates. Drizzle each wedge with about 3 tablespoons dressing; top each serving with 8 tomato halves. Divide onion evenly among servings. Garnish with chive pieces, if desired.

o 6 cups torn frisée leaveso 4 cups (3/4-inch) diagonally cut

Belgian endive (about 3 heads)o 1 cup thinly sliced radicchioo 4 slices center-cut bacono 1/4 cup chopped shallotso 2 tablespoons champagne

vinegaro 4 teaspoons maple syrupo 1 teaspoon extra-virgin olive oilo 1 teaspoon Dijon mustardo 1/4 teaspoon salto 1/8 teaspoon freshly ground

black peppero 3 ounces (about 3/4 cup)

crumbled blue cheese

Frisée Salad with Maple-Bacon Vinaigrette

1. Combine first 3 ingredients in a large bowl. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings; crumble. Add shallots to drippings in pan; cook 30 seconds, stirring constantly. Remove from heat; stir in champagne vinegar, maple syrup, extra-virgin olive oil, Dijon mustard, salt, and freshly ground black pepper. Pour dressing over salad greens; toss well to combine. Add crumbled bacon and cheese to greens; toss gently.

SaladsTender greens, aromatic herbs and seasonal produce take center stage in these garden-fresh options.