Garden Lettuce Salad with Skirt Steak, Avocado & Toasted Pumpkin Seeds

This recipe is just a simple garden lettuce salad, but the avocado, toasted pumpkin seeds, and skirt steak make it much more satisfying. A mandoline works especially well to quickly, easily, and evenly slice the carrots and radishes.

• 1 clove garlic, pounded to a smooth paste with a pinch of salt
• 2 Tbs. freshly squeezed lime juice; more as needed
• 1 Tbs. red-wine vinegar; more as needed
• 1 tsp. cumin seed, toasted and lightly ground (so still a little coarse)
• 1⁄2 tsp. sweet paprika
• Kosher salt
• 9 Tbs. extra-virgin olive oil
• 1 shallot, thinly sliced
• 1⁄2 cup pumpkin seeds (pepitas)
• One 1-1⁄4-lb. skirt steak, cold
• Freshly ground black pepper
• 2 ripe avocados
• 4 large handfuls assorted mild garden lettuces, about 8 ounces total, washed and dried
• 2 medium-size carrots, very thinly sliced
• 3 radishes, such as French breakfast, very thinly sliced
• Aleppo pepper, for sprinkling (optional)

To make the vinaigrette, combine the garlic, lime juice, vinegar, cumin, paprika, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in 6 Tbs. of the olive oil. Taste with a leaf of lettuce and adjust the vinaigrette with more lime juice, vinegar, or salt if necessary. Set aside.

Put the shallot in a small bowl and cover with ice water. (The ice water crisps the shallot and helps remove some its hot and gassy flavor.) Set aside.

Warm a small sauté pan over medium heat and add 1 Tbs. of the olive oil and the pumpkin seeds. Fry the seeds, tossing or stirring frequently, until golden, about 3 minutes. Transfer to a plate lined with a paper towel and season with salt.

Cut the skirt steak into about 6-inch lengths and return it to the refrigerator until shortly before you are ready to cook it. (Because skirt steak is so thin, you want the beef cold to prevent it from overcooking before it browns.) Season the beef with salt and coarsely ground black pepper. Warm a large cast-iron skillet over high heat until very hot.

Add the remaining 2 tablespoons olive oil and place the beef in the pan without overlapping the strips. Cook until the beef is nicely browned, 2 to 3 minutes. Turn and cook on the opposite side until medium rare, 1 to 2 minutes more; time will vary depending on the thickness of the meat. (If necessary, reduce the heat to medium high to finish cooking thicker sections of the meat.) Transfer to a plate and let rest for about 5 minutes.

Cut the avocados in half lengthwise, remove the pits, and slice the flesh diagonally into about 1⁄4-inch slices. Set aside.

Drain the shallot. Put the salad greens in a large work bowl; sprinkle the shallot, carrots, and radishes on top and season with salt and pepper. Gently toss the salad with just enough vinaigrette to lightly coat the greens. Taste and add more salt if necessary. Add about half of the pumpkins seeds and toss once more. With a delicate hand, transfer the salad to a platter or individual serving plates, evenly distributing the seeds, carrots, and radishes that may have fallen to the bottom of the bowl. Then, using a large spoon and starting at the very edge of the avocado (where skin meets flesh), scoop the flesh out of the avocado in one swoop. Separate the avocado slices and tuck them here and there among the greens. (At this point, I like to season the avocado, as best I can, with salt.) Thinly slice the meat against the grain. Arrange the skirt steak on the side or in the salad. Drizzle any remaining vinaigrette on and around the salad, focusing on the avocado and beef. Sprinkle the Aleppo pepper (if using) and the remaining pumpkin seeds on top. Serve immediately.

Mesclun Greens with Classic Sherry Vinaigrette

This recipe is easily doubled, and any extra vinaigrette will keep in the refrigerator for a few days. Some crumbled goat cheese would be a nice addition to the salad.

• 2 Tbs. sherry vinegar
• 1/2 tsp. Dijon mustard
• 1/4 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• 6 Tbs. good-quality extra-virgin olive oil
• 4 to 5 oz. (four large handfuls) baby greens or mesclun, well washed and dried

In a small bowl, whisk the vinegar, mustard, salt, and pepper. Slowly whisk in the oil until the dressing is blended. Taste and adjust the seasonings. Toss the greens with just enough of the dressing to lightly coat. Serve immediately.

Mixed Green Salad with Grilled Scallions, Mango, and Cilantro-Lime Vinaigrette

The addition of mango and cilantro and the chile-lime make this salad pair well with either Indian cuisine or Latin American dishes.

• 3 Tbs. fresh lime juice
• 1 tsp. honey
• 2 Tbs. chopped fresh cilantro
• 1/2 tsp. minced Serrano chile (including seeds)
• Kosher salt
• 1/4 cup plus 1 Tbs. extra-virgin olive oil
• 2 large bunches scallions (6 oz.), trimmed
• 5 oz. (5 cups) mixed baby greens
• 1 large mango, peeled, cut from pit, and thinly sliced 
• 1/3 cup coarsely chopped salted peanuts

Prepare a medium-high gas or charcoal grill fire or heat a grill pan over medium-high heat.

In a small bowl, combine the lime juice, honey, cilantro, Serrano, and a pinch of salt. Gradually whisk in the 1/4 cup of oil.

Toss the scallions with the remaining 1 Tbs. of oil and 1/2 tsp. salt. Grill the scallions until tender and lightly charred all over, 4 to 6 minutes. Cool slightly, then slice into 1/2-inch pieces.

In a large bowl toss the greens with enough vinaigrette to lightly coat. Add the scallions, mango, and peanuts. Toss and serve.

Garden Lettuces with Baked Goat Cheese

• 3 small logs fresh goat cheese (12 to 14 oz. total)
• 1/2 cup extra-virgin olive oil; more as needed
• 3 to 4 sprigs fresh thyme 
• About 1 cup fine fresh breadcrumbs
• 1 Tbs. chopped fresh marjoram or thyme (or a mix of the two)
• 2 to 3 Tbs. sherry vinegar or redwine vinegar
• Salt and freshly ground black pepper to taste
• 3/4 lb. garden lettuces: small oak leaf, red leaf, arugula, mâche, and any other tender lettuce greens, washed and dried well

Slice the goat cheese into 16 or more disks, each 1/2 inch thick. In a small dish, arrange the disks snugly and pour the olive oil over them (add more if needed to cover). Add the sprigs of thyme, cover with plastic, and marinate in the refrigerator for a few hours or overnight.

Heat the oven to 400°F. In a small bowl, mix the breadcrumbs with the marjoram or thyme. Remove the goat cheese from the marinade (reserving the oil) and coat with the breadcrumb mixture. Line a baking sheet with foil and put the cheese disks on it. Bake until the cheese is lightly bubbling and golden brown, 6 to 8 minutes.

In a small bowl, whisk the vinegar and 1/2 cup of the olive oil from the marinade. Taste for balance, adding more vinegar if necessary. Season with salt and pepper.

Toss the lettuces with the vinaigrette and arrange the greens on salad plates. On each mound of lettuce, lay two slices of goat cheese, browner side up.

Mesclun Greens with Classic Sherry Vinaigrette

This recipe is easily doubled, and any extra vinaigrette will keep in the refrigerator for a few days. Some crumbled goat cheese would be a nice addition to the salad.

• 2 Tbs. sherry vinegar
• 1/2 tsp. Dijon mustard
• 1/4 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• 6 Tbs. good-quality extra-virgin olive oil
• 4 to 5 oz. (four large handfuls) baby greens or mesclun, well washed and dried

In a small bowl, whisk the vinegar, mustard, salt, and pepper. Slowly whisk in the oil until the dressing is blended. Taste and adjust the seasonings. Toss the greens with just enough of the dressing to lightly coat. Serve immediately.

Mixed Green Salad with Olives, Serrano Ham, and Sherry Vinaigrette

The flavors of Spain--Serrano ham, sherry vinegar, manchego cheese--give this salad its character.

• 9 Tbs. extra-virgin olive oil
• 2 Tbs. finely grated manchego
• 1/4 tsp. paprika
• 1/2 loaf rustic sourdough bread, cut into 3/4-inch cubes (about 4 cups)
• 1-1/2 Tbs. sherry vinegar
• 1 tsp. Dijon mustard
• Kosher salt and freshly ground black pepper
• 5 oz. (5 cups) mixed baby greens
• 3/4 cup pitted and halved medium green olives (such as manzanilla or picholine)
• 12 very thin slices of Iberico or Serrano ham,  torn into bite-size pieces

Heat the oven to 400°F. In a medium bowl combine 6 Tbs. of the oil, the manchego, and paprika. Toss the bread cubes with the flavored oil. Arrange the bread on a baking sheet and bake in the center of the oven until crisp and golden-brown, 6 to 8 minutes. Cool completely.

In a small bowl, combine the vinegar, mustard, 1/4 tsp. salt, and a few grinds of pepper. Gradually whisk in the remaining 3 Tbs. of oil.

In a large bowl, toss the greens with enough vinaigrette to lightly coat. Add the olives and croutons and toss. Divide the salad among the serving plates, top each with 3 torn slices of ham, and serve.

Mesclun Greens with Classic Sherry Vinaigrette

This recipe is easily doubled, and any extra vinaigrette will keep in the refrigerator for a few days. Some crumbled goat cheese would be a nice addition to the salad.

• 2 Tbs. sherry vinegar
• 1/2 tsp. Dijon mustard
• 1/4 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• 6 Tbs. good-quality extra-virgin olive oil
• 4 to 5 oz. (four large handfuls) baby greens or mesclun, well washed and dried

In a small bowl, whisk the vinegar, mustard, salt, and pepper. Slowly whisk in the oil until the dressing is blended. Taste and adjust the seasonings. Toss the greens with just enough of the dressing to lightly coat. Serve immediately.

Garden Lettuces with Baked Goat Cheese

• 3 small logs fresh goat cheese (12 to 14 oz. total)
• 1/2 cup extra-virgin olive oil; more as needed
• 3 to 4 sprigs fresh thyme 
• About 1 cup fine fresh breadcrumbs
• 1 Tbs. chopped fresh marjoram or thyme (or a mix of the two)
• 2 to 3 Tbs. sherry vinegar or redwine vinegar
• Salt and freshly ground black pepper to taste
• 3/4 lb. garden lettuces: small oak leaf, red leaf, arugula, mâche, and any other tender lettuce greens, washed and dried well

Slice the goat cheese into 16 or more disks, each 1/2 inch thick. In a small dish, arrange the disks snugly and pour the olive oil over them (add more if needed to cover). Add the sprigs of thyme, cover with plastic, and marinate in the refrigerator for a few hours or overnight.

Heat the oven to 400°F. In a small bowl, mix the breadcrumbs with the marjoram or thyme. Remove the goat cheese from the marinade (reserving the oil) and coat with the breadcrumb mixture. Line a baking sheet with foil and put the cheese disks on it. Bake until the cheese is lightly bubbling and golden brown, 6 to 8 minutes.

In a small bowl, whisk the vinegar and 1/2 cup of the olive oil from the marinade. Taste for balance, adding more vinegar if necessary. Season with salt and pepper.

Toss the lettuces with the vinaigrette and arrange the greens on salad plates. On each mound of lettuce, lay two slices of goat cheese, browner side up.

Garden Lettuce Salad with Skirt Steak, Avocado & Toasted Pumpkin Seeds

This recipe is just a simple garden lettuce salad, but the avocado, toasted pumpkin seeds, and skirt steak make it much more satisfying. A mandoline works especially well to quickly, easily, and evenly slice the carrots and radishes.

• 1 clove garlic, pounded to a smooth paste with a pinch of salt
• 2 Tbs. freshly squeezed lime juice; more as needed
• 1 Tbs. red-wine vinegar; more as needed
• 1 tsp. cumin seed, toasted and lightly ground (so still a little coarse)
• 1⁄2 tsp. sweet paprika
• Kosher salt
• 9 Tbs. extra-virgin olive oil
• 1 shallot, thinly sliced
• 1⁄2 cup pumpkin seeds (pepitas)
• One 1-1⁄4-lb. skirt steak, cold
• Freshly ground black pepper
• 2 ripe avocados
• 4 large handfuls assorted mild garden lettuces, about 8 ounces total, washed and dried
• 2 medium-size carrots, very thinly sliced
• 3 radishes, such as French breakfast, very thinly sliced
• Aleppo pepper, for sprinkling (optional)

To make the vinaigrette, combine the garlic, lime juice, vinegar, cumin, paprika, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in 6 Tbs. of the olive oil. Taste with a leaf of lettuce and adjust the vinaigrette with more lime juice, vinegar, or salt if necessary. Set aside.

Put the shallot in a small bowl and cover with ice water. (The ice water crisps the shallot and helps remove some its hot and gassy flavor.) Set aside.

Warm a small sauté pan over medium heat and add 1 Tbs. of the olive oil and the pumpkin seeds. Fry the seeds, tossing or stirring frequently, until golden, about 3 minutes. Transfer to a plate lined with a paper towel and season with salt.

Cut the skirt steak into about 6-inch lengths and return it to the refrigerator until shortly before you are ready to cook it. (Because skirt steak is so thin, you want the beef cold to prevent it from overcooking before it browns.) Season the beef with salt and coarsely ground black pepper. Warm a large cast-iron skillet over high heat until very hot.

Add the remaining 2 tablespoons olive oil and place the beef in the pan without overlapping the strips. Cook until the beef is nicely browned, 2 to 3 minutes. Turn and cook on the opposite side until medium rare, 1 to 2 minutes more; time will vary depending on the thickness of the meat. (If necessary, reduce the heat to medium high to finish cooking thicker sections of the meat.) Transfer to a plate and let rest for about 5 minutes.

Cut the avocados in half lengthwise, remove the pits, and slice the flesh diagonally into about 1⁄4-inch slices. Set aside.

Drain the shallot. Put the salad greens in a large work bowl; sprinkle the shallot, carrots, and radishes on top and season with salt and pepper. Gently toss the salad with just enough vinaigrette to lightly coat the greens. Taste and add more salt if necessary. Add about half of the pumpkins seeds and toss once more. With a delicate hand, transfer the salad to a platter or individual serving plates, evenly distributing the seeds, carrots, and radishes that may have fallen to the bottom of the bowl. Then, using a large spoon and starting at the very edge of the avocado (where skin meets flesh), scoop the flesh out of the avocado in one swoop. Separate the avocado slices and tuck them here and there among the greens. (At this point, I like to season the avocado, as best I can, with salt.) Thinly slice the meat against the grain. Arrange the skirt steak on the side or in the salad. Drizzle any remaining vinaigrette on and around the salad, focusing on the avocado and beef. Sprinkle the Aleppo pepper (if using) and the remaining pumpkin seeds on top. Serve immediately.

Mixed Green Salad with Ricotta Salata, Walnuts, and Raspberry Vinaigrette

This simple green salad boasts a lot of flavor: sweet raspberries, salty ricotta salata, and crunchy, nutty walnuts.

• 1-1/2 Tbs. raspberry vinegar
• 1 tsp. Dijon mustard
• 1/2 tsp. granulated sugar
• Kosher salt and freshly ground black pepper
• 1-1/2 Tbs. extra-virgin olive oil
• 1-1/2 Tbs. roasted walnut oil
• 2 tsp. chopped chives
• 5 oz. (5 cups) mixed baby greens
• 1 cup fresh raspberries
• 1/2 cup coarsely chopped walnuts, lightly toasted
• 1-1/2 oz. (1/3 cup) crumbled ricotta salata

In a small bowl, combine the vinegar, mustard, sugar, 1/4 tsp. salt, and a few grinds of pepper. Gradually whisk in the olive oil and walnut oil. Stir in the chives.

In a large bowl, season the greens with a large pinch of salt and a few grinds of pepper and toss with enough vinaigrette to lightly coat.

Top with the raspberries, walnuts, and ricotta salata. Gently toss and serve.

Pork Souvlaki Salad with Black Pepper Tzatziki

Souvlaki, a traditional Greek dish of skewered and grilled meat, is often served in pita as a sandwich. Here, it’s reimagined as a fresh, summery main course salad.

• 4 Tbs. extra-virgin olive oil; more for the pan
• 3 Tbs. red wine vinegar
• 3 large cloves garlic, minced
• 1 tsp. dried oregano
• 1-1/2 lb. pork tenderloin, cut into 20 rounds (about 1/2 inch thick)
• 3/4 cup plain Greek yogurt
• 1/2 English cucumber, peeled, grated, excess liquid squeezed out
• 1 Tbs. fresh lemon juice; more as needed
• Kosher salt and coarsely ground black pepper
• 8 cups mixed baby greens
• 1 cup grape tomatoes, halved
• 1/2 cup crumbled feta

Prepare a grill for direct grilling over medium-high heat (about 400°F). In a medium bowl, combine 1 Tbs. of the oil, 2 Tbs. of the vinegar, a third of the garlic, and the oregano. Add the pork, toss to coat, and let sit at room temperature for 10 minutes.

Meanwhile, in a small bowl, stir together 1 Tbs. of the oil, the remaining garlic, the yogurt, cucumber, lemon juice, 1/4 tsp. salt, and 1/2 tsp. pepper. Set aside. Thread 5 pieces of pork horizontally onto each of four 12-inch metal skewers or soaked wooden skewers, leaving about 1/2 inch of space between pieces. Season the pork with 1/2 tsp. salt. Grill, turning the skewers occasionally, until the pork is well marked and cooked through, 6 to 8 minutes total.

Meanwhile, in a large bowl, toss the greens, tomatoes, and feta with the remaining 1 Tbs. vinegar, then with 1/4 tsp. salt, 1/8 tsp. pepper, and the remaining 2 Tbs. oil. Arrange the salad on plates or a serving platter. Lay the pork skewers on top, spoon some of the tzatziki over the pork, and serve with the remaining tzatziki on the side.

Mixed Green Salad with Olives, Serrano Ham, and Sherry Vinaigrette

The flavors of Spain--Serrano ham, sherry vinegar, manchego cheese--give this salad its character.

• 9 Tbs. extra-virgin olive oil
• 2 Tbs. finely grated manchego
• 1/4 tsp. paprika
• 1/2 loaf rustic sourdough bread, cut into 3/4-inch cubes (about 4 cups)
• 1-1/2 Tbs. sherry vinegar
• 1 tsp. Dijon mustard
• Kosher salt and freshly ground black pepper
• 5 oz. (5 cups) mixed baby greens
• 3/4 cup pitted and halved medium green olives (such as manzanilla or picholine)
• 12 very thin slices of Iberico or Serrano ham,  torn into bite-size pieces

Heat the oven to 400°F. In a medium bowl combine 6 Tbs. of the oil, the manchego, and paprika. Toss the bread cubes with the flavored oil. Arrange the bread on a baking sheet and bake in the center of the oven until crisp and golden-brown, 6 to 8 minutes. Cool completely.

In a small bowl, combine the vinegar, mustard, 1/4 tsp. salt, and a few grinds of pepper. Gradually whisk in the remaining 3 Tbs. of oil.

In a large bowl, toss the greens with enough vinaigrette to lightly coat. Add the olives and croutons and toss. Divide the salad among the serving plates, top each with 3 torn slices of ham, and serve.

Mixed Green Salad with Grilled Scallions, Mango, and Cilantro-Lime Vinaigrette

The addition of mango and cilantro and the chile-lime make this salad pair well with either Indian cuisine or Latin American dishes.

• 3 Tbs. fresh lime juice
• 1 tsp. honey
• 2 Tbs. chopped fresh cilantro
• 1/2 tsp. minced Serrano chile (including seeds)
• Kosher salt
• 1/4 cup plus 1 Tbs. extra-virgin olive oil
• 2 large bunches scallions (6 oz.), trimmed
• 5 oz. (5 cups) mixed baby greens
• 1 large mango, peeled, cut from pit, and thinly sliced 
• 1/3 cup coarsely chopped salted peanuts

Prepare a medium-high gas or charcoal grill fire or heat a grill pan over medium-high heat.

In a small bowl, combine the lime juice, honey, cilantro, Serrano, and a pinch of salt. Gradually whisk in the 1/4 cup of oil.

Toss the scallions with the remaining 1 Tbs. of oil and 1/2 tsp. salt. Grill the scallions until tender and lightly charred all over, 4 to 6 minutes. Cool slightly, then slice into 1/2-inch pieces.

In a large bowl toss the greens with enough vinaigrette to lightly coat. Add the scallions, mango, and peanuts. Toss and serve.

Mixed Green Salad with Nectarines and Gorgonzola

Sweet summer nectarines and pungent Gorgonzola make this salad an excellent pairing with a simple grilled chicken or steak.

• 2 firm-ripe medium nectarines, pitted and thinly sliced
• 1 tsp. chopped fresh thyme
• 1/2 tsp. finely grated orange zest
• 1/2 tsp. granulated sugar
• Kosher salt
• 4 Tbs. extra-virgin olive oil
• 1-1/2 Tbs. Champagne vinegar
• 1 tsp. honey mustard
• Freshly ground black pepper
• 5 oz. (5 cups) mixed baby greens
• 3 oz. crumbled Gorgonzola

In a medium bowl, toss together the nectarines, thyme, orange zest, sugar, and 1/2 tsp. salt. Add 1 Tbs. of the oil and toss to coat. Let stand for 10 minutes.

In a small bowl, combine the vinegar, honey mustard, 1/2 tsp. salt, and a few grinds of pepper. Gradually whisk in the remaining 3 Tbs. of oil.

In a large bowl, toss the greens with enough vinaigrette to lightly coat. Add the nectarines and toss to combine. Divide the mixture among the serving plates, sprinkle with the Gorgonzola, and serve.

Mixed Green Salad with Ricotta Salata, Walnuts, and Raspberry Vinaigrette

This simple green salad boasts a lot of flavor: sweet raspberries, salty ricotta salata, and crunchy, nutty walnuts.

• 1-1/2 Tbs. raspberry vinegar
• 1 tsp. Dijon mustard
• 1/2 tsp. granulated sugar
• Kosher salt and freshly ground black pepper
• 1-1/2 Tbs. extra-virgin olive oil
• 1-1/2 Tbs. roasted walnut oil
• 2 tsp. chopped chives
• 5 oz. (5 cups) mixed baby greens
• 1 cup fresh raspberries
• 1/2 cup coarsely chopped walnuts, lightly toasted
• 1-1/2 oz. (1/3 cup) crumbled ricotta salata

In a small bowl, combine the vinegar, mustard, sugar, 1/4 tsp. salt, and a few grinds of pepper. Gradually whisk in the olive oil and walnut oil. Stir in the chives.

In a large bowl, season the greens with a large pinch of salt and a few grinds of pepper and toss with enough vinaigrette to lightly coat.

Top with the raspberries, walnuts, and ricotta salata. Gently toss and serve.

Mixed Green Salad with Cucumber, Sesame Seeds, and Ginger-Yogurt Dressing

A vibrant and deliciously different way to use mixed greens.

• 1-1/2 Tbs. seasoned rice vinegar
• 1 Tbs. finely chopped shallot
• 2 tsp. freshly grated ginger
• 2 tsp. thinly sliced mint leaves
• Kosher salt and freshly ground black pepper
• 1/3 cup plain low-fat yogurt
• 1 Tbs. extra-virgin olive oil
• 5 oz. (5 cups) mixed baby greens
• 1 small English cucumber, peeled, halved lengthwise, and sliced crosswise into 1/8-inch-thick half-moons
• 1-1/2 Tbs. lightly toasted sesame seeds

In a small bowl, combine the vinegar, shallot, ginger, mint, 1/8 tsp. salt, and a few grinds of pepper. Stir in the yogurt and olive oil.

In a large bowl, season the greens and cucumbers with a pinch of salt and a few grinds of pepper and toss with enough dressing to lightly coat. Toss with the sesame seeds and serve.

Garden Lettuces with Garlic Chapons

Chapons are large, rustic croutons that are made from the crust of bread rather than the crumb and then rubbed with garlic. They add a nice hint of garlic to a simple tossed green salad.

• 3/4 lb. crusty, country-style bread (I like an Italian bâtard or levain)
• 6 Tbs. extra-virgin olive oil; more for brushing on the bread
• Kosher salt
• 1 clove garlic, peeled and halved
• 2 medium shallots, minced (about 1/4 cup)
• 3 Tbs. sherry vinegar or red-wine vinegar
• 6 large handfuls mixed baby lettuce (about 1/2 lb.), washed and spun dry
• Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 400°F.

Using a serrated knife, carve the crust off the bread into rustic, curved slabs that are about 1/4 inch thick. Save the rest of the bread for another use (such as making breadcrumbs). Brush the crusts on both sides with olive oil and season lightly with salt. Put the crusts on a baking sheet and bake until crisp and golden brown, 6 to 8 minutes. When cool enough to handle, rub the crusts lightly with the cut sides of the garlic clove. Snap the crusts into bite-size pieces. Discard the garlic.

In a small bowl, combine the shallots and vinegar with a pinch of salt and let sit for at least 10 minutes and up to 2 hours.

When ready to serve, put the chapons and lettuce in a large mixing bowl and season with a generous pinch of salt and a few grinds of pepper. Drizzle the lettuce with the 6 Tbs. olive oil. Scoop the shallots out of the vinegar and sprinkle them on the lettuce. Gently toss the salad, making sure that all of the lettuce is evenly dressed. Taste and adjust the seasoning with more olive oil, the remaining vinegar in the bowl (or more if necessary), salt, and pepper. Serve immediately on a chilled platter or individual plates, with the chapons tucked in among the lettuces.

Garden Lettuces with Baked Goat Cheese

• 3 small logs fresh goat cheese (12 to 14 oz. total)
• 1/2 cup extra-virgin olive oil; more as needed
• 3 to 4 sprigs fresh thyme 
• About 1 cup fine fresh breadcrumbs
• 1 Tbs. chopped fresh marjoram or thyme (or a mix of the two)
• 2 to 3 Tbs. sherry vinegar or redwine vinegar
• Salt and freshly ground black pepper to taste
• 3/4 lb. garden lettuces: small oak leaf, red leaf, arugula, mâche, and any other tender lettuce greens, washed and dried well

Slice the goat cheese into 16 or more disks, each 1/2 inch thick. In a small dish, arrange the disks snugly and pour the olive oil over them (add more if needed to cover). Add the sprigs of thyme, cover with plastic, and marinate in the refrigerator for a few hours or overnight.

Heat the oven to 400°F. In a small bowl, mix the breadcrumbs with the marjoram or thyme. Remove the goat cheese from the marinade (reserving the oil) and coat with the breadcrumb mixture. Line a baking sheet with foil and put the cheese disks on it. Bake until the cheese is lightly bubbling and golden brown, 6 to 8 minutes.

In a small bowl, whisk the vinegar and 1/2 cup of the olive oil from the marinade. Taste for balance, adding more vinegar if necessary. Season with salt and pepper.

Toss the lettuces with the vinaigrette and arrange the greens on salad plates. On each mound of lettuce, lay two slices of goat cheese, browner side up.

Garden Lettuces with Baked Goat Cheese

• 3 small logs fresh goat cheese (12 to 14 oz. total)
• 1/2 cup extra-virgin olive oil; more as needed
• 3 to 4 sprigs fresh thyme 
• About 1 cup fine fresh breadcrumbs
• 1 Tbs. chopped fresh marjoram or thyme (or a mix of the two)
• 2 to 3 Tbs. sherry vinegar or redwine vinegar
• Salt and freshly ground black pepper to taste
• 3/4 lb. garden lettuces: small oak leaf, red leaf, arugula, mâche, and any other tender lettuce greens, washed and dried well

Slice the goat cheese into 16 or more disks, each 1/2 inch thick. In a small dish, arrange the disks snugly and pour the olive oil over them (add more if needed to cover). Add the sprigs of thyme, cover with plastic, and marinate in the refrigerator for a few hours or overnight.

Heat the oven to 400°F. In a small bowl, mix the breadcrumbs with the marjoram or thyme. Remove the goat cheese from the marinade (reserving the oil) and coat with the breadcrumb mixture. Line a baking sheet with foil and put the cheese disks on it. Bake until the cheese is lightly bubbling and golden brown, 6 to 8 minutes.

In a small bowl, whisk the vinegar and 1/2 cup of the olive oil from the marinade. Taste for balance, adding more vinegar if necessary. Season with salt and pepper.

Toss the lettuces with the vinaigrette and arrange the greens on salad plates. On each mound of lettuce, lay two slices of goat cheese, browner side up.

Garden Lettuces with Garlic Chapons

Chapons are large, rustic croutons that are made from the crust of bread rather than the crumb and then rubbed with garlic. They add a nice hint of garlic to a simple tossed green salad.

• 3/4 lb. crusty, country-style bread (I like an Italian bâtard or levain)
• 6 Tbs. extra-virgin olive oil; more for brushing on the bread
• Kosher salt
• 1 clove garlic, peeled and halved
• 2 medium shallots, minced (about 1/4 cup)
• 3 Tbs. sherry vinegar or red-wine vinegar
• 6 large handfuls mixed baby lettuce (about 1/2 lb.), washed and spun dry
• Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 400°F.

Using a serrated knife, carve the crust off the bread into rustic, curved slabs that are about 1/4 inch thick. Save the rest of the bread for another use (such as making breadcrumbs). Brush the crusts on both sides with olive oil and season lightly with salt. Put the crusts on a baking sheet and bake until crisp and golden brown, 6 to 8 minutes. When cool enough to handle, rub the crusts lightly with the cut sides of the garlic clove. Snap the crusts into bite-size pieces. Discard the garlic.

In a small bowl, combine the shallots and vinegar with a pinch of salt and let sit for at least 10 minutes and up to 2 hours.

When ready to serve, put the chapons and lettuce in a large mixing bowl and season with a generous pinch of salt and a few grinds of pepper. Drizzle the lettuce with the 6 Tbs. olive oil. Scoop the shallots out of the vinegar and sprinkle them on the lettuce. Gently toss the salad, making sure that all of the lettuce is evenly dressed. Taste and adjust the seasoning with more olive oil, the remaining vinegar in the bowl (or more if necessary), salt, and pepper. Serve immediately on a chilled platter or individual plates, with the chapons tucked in among the lettuces.