Endive

This recipe is from chef Peter Doyle from Cicada in Sydney. "This dish is a play on Maltaise sauce, but in a lighter, fresher version more conducive to our climate."

Toasted coriander seeds and radishes give this salad — a twist on the classic frisée aux lardons — an appealing spiciness. In typical French fashion, the salad is served after the main course and before dessert. Accompany this with fougasse, a large Provençal flatbread, or other French bread.

This salad yields generous portions. Combined with a loaf of crusty bread, it’s easily a meal in itself.

This recipe can be prepared in 45 minutes or less.

Active time: 45 min Start to finish: 45 min We created this recipe using Louis P. De Gouy's article on green salad and agree with the quote he includes from Fred Allen: "A salad should be dressed like Dorothy Lamour — adequate but lightly."

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Puntarelle (a Catalonian chicory) with anchovy dressing is a classic Roman dish. We have substituted celery for the puntarelle because the latter is not widely available in this country*. Active time: 45 min Start to finish: 1 3/4 hr

This delicious salad is from Johannes.

Active time: 20 min Start to finish: 20 min

These toasts are also delicious without the foie gras or with a slice of country pâté substituted for the foie gras.