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Sunchoke and Spinach Salad

For 4 servings

½ pound sunchokes

½ pound fresh, very young, crisp spinach

Salt

Black pepper, ground fresh from the mill

Extra virgin olive oil

Choice quality red wine vinegar

1. Soak the sunchokes for 15 minutes in cold water, then scrub them thoroughly under running water with a rough cloth or a brush. Cut them into paper-thin slices and put them in a serving bowl.

2. The spinach will be much more pleasant to eat if you free the tenderest part of each leaf from the stem and its chewy rib-like extention. With one hand fold the leaf lengthwise, folding it inward toward its top side, and with the other hand pull off the stem together with the thin rib protruding from the underside of the leaf. Soak the trimmed spinach in a basin with enough cold water to cover it amply. Drain and refill with fresh water as often as necessary until you find no more trace of soil. Spin-dry, or shake the leaves dry to drive away all the moisture possible, tear them into two or three smaller pieces, and add them to the bowl.

3. Toss thoroughly with salt, pepper, enough oil to coat well, and just a dash of vinegar. Serve immediately.

Shredded Savoy Cabbage Salad

You WILL FIND here another example of the way only the scent of garlic is used in Italian salads. Also see this tomato salad.

For 6 or more servings

1 Savoy cabbage, about 2 pounds

A slice of crusty bread

2 garlic cloves

Salt

Black pepper, ground fresh from the mill

Extra virgin olive oil

Choice quality red wine vinegar

1. Pull off the green outer leaves from the cabbage and either discard or save for a vegetable soup. Shred all the white leaves very fine, and put them into a serving bowl.

2. Trim away the soft crumb from the bread, and from the crust cut two pieces about 1 inch long.

3. Lightly mash the garlic cloves with a knife handle, splitting the skin and removing it. Rub the garlic vigorously over both pieces of bread crust, put the crusts in the bowl and discard the garlic. Toss thoroughly and let stand for 45 minutes to 1 hour.

4. When ready to serve, put salt, pepper, enough olive oil to coat well, and a dash of vinegar into the bowl. Toss the cabbage repeatedly until it is uniformly coated with dressing. Take out and discard the bread crusts. Taste and correct for seasoning and serve at once.

Romaine Lettuce Salad with Gorgonzola Cheese and Walnuts

For 6 to 8 servings

1 head romaine lettuce

5 tablespoons extra virgin olive oil

1 tablespoon choice red wine vinegar

Salt

Black pepper, ground fresh from the mill

¼ pound imported gorgonzola cheese, brought to room temperature 3 to 4 hours before using

½ cup shelled walnuts chopped very coarse

1. Pull off and discard any of the romaine’s blemished outer leaves. Detach the rest from the core and tear them by hand into bite-size pieces. Soak in several changes of cold water, then spin-dry or shake dry in a towel.

2. Put the olive oil, vinegar, a pinch of salt, and several grindings of pepper into a serving bowl. Beat them with a fork until the seasonings are evenly blended.

3. Add half the gorgonzola and mash it thoroughly with a fork. Add half the chopped walnuts, all the lettuce, and toss thoroughly to distribute the dressing uniformly. Taste and correct for seasoning.

4. Top with the remaining gorgonzola, breaking it up over the salad, and with the remaining chopped walnuts. Serve at once.

Orange and Cucumber Salad

For 6 servings

1 cucumber

3 oranges

6 small red radishes

Fresh mint leaves

Salt

Extra virgin olive oil

The freshly squeezed juice of ½ lemon

1. If the cucumber is waxed or has a thick skin, peel it. If not, scrub it under cold running water. Slice the cucumber into very thin disks and put these on a serving platter.

2. Peel the oranges, removing all the white pith beneath the skin as well. Cut the oranges into thin rounds, pick out any seeds, and add the slices to the platter.

3. Cut off and discard the leafy tops from the radishes, wash the radishes in cold water, without