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Watercress and Green Bean Salad

To keep watercress fresh, wrap it in damp paper towels and place it in a resealable plastic bag. Stored this way, it can be refrigerated for up to 4 days. Just before making the salad, “crisp” the watercress by soaking it in a bowl of ice water for a few minutes, then gently pat dry.

Shaved Cucumber, Fennel, and Watermelon Salad

Ricotta salata is a firmer version of fresh ricotta; it is perfect for shaving over salads.

White Wine–Poached Scallop and Herb Salad

The scallops and vegetables can be poached and refrigerated up to 1 day ahead. Avoid using an oaky Chardonnay, which may add bitterness.

Fig, Feta, and Mint Salad

French feta is creamier, milder, and less salty than the Greek version. Arrange this salad on a platter, and let your guests serve themselves.

Parsley-Leaf Salad with Pine Nuts, Olives, and Orange Dressing

The raw onions in this recipe become milder the longer they stay in the orange juice and vinegar mixture. For a strong onion flavor, let them soak for about 10 minutes; to make them more mellow, marinate for up to 4 hours.

Green Salad with Toasted Walnuts, Walnut Oil, and Green Beans

Walnut oil can be found at most gourmet markets. Because it is more delicate than other oils, walnut oil should be refrigerated after it has been opened to keep it from going rancid.

Spinach Salad with Fennel and Blood Oranges

If fresh is unavailable, look for packages of prewashed baby spinach. Blood oranges are named for their vivid red-streaked flesh.

Arugula and Cannellini Salad with Olive Vinaigrette

This colorful salad can also be served family style in a large bowl; toss the arugula in the vinaigrette along with the beans and tomatoes, and let everyone help himself. Niçoise olives have an appealing nuttiness that complements the peppery arugula.

Jícama and Orange Salad with Citrus-Cumin Vinaigrette

Oranges are an excellent source of vitamin C. For maximum health benefits, cut or juice them just before serving. Vitamins A and C and iron are also provided by baby spinach.

Thai Hot-and-Sour Chicken Soup with Wide Rice Sticks

Some varieties of noodles suggest soaking them in boiling water instead of cooking them; check your package instructions before preparing them.

Big Croutons

These can be made a day ahead and stored in an airtight container after cooling.

Udon Noodles with Shiitake Mushrooms in Ginger Broth

This recipe will serve four as a first course or light lunch. To serve the noodles as a meal, add a few cups of diced firm tofu or cooked chicken breast to the simmering broth in step 3.
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