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1 small red onion, sliced into paper-thin rings

Soak the romaine in a bowl of cool water for 10 minutes to crisp it. Drain and spin dry. Transfer to a large bowl.

Whisk the vinegar and oil together in a small bowl. Drizzle the romaine with half the vinaigrette, tossing to coat, and season with salt and pepper.

Divide the romaine among six salad bowls and add a slice of cheese to each. Grate additional cheese over the romaine if desired and garnish with the red onion. Serve the remaining vinaigrette on the side.

Three-Bean Salad

SERVES 6 · PHOTO INSALATA

Kosher salt

1 pound green beans

One 15-ounce can chickpeas, rinsed and drained

One 15-ounce can white kidney beans (cannellini), rinsed and drained

1/3 cup coarsely chopped fresh mint

½ cup Red Wine Vinaigrette (Vegetable Antipasti)

Maldon or other flaky sea salt and coarsely ground black pepper Bring 4 quarts of water to a boil in a large pot and add 2 tablespoons kosher salt. Add the beans and blanch until crisp-tender, about 3 minutes. Drain in a colander and cool under cold running water; drain well.

Combine the green beans, chickpeas, and kidney beans in a large bowl. Add the mint and toss well. Add half the vinaigrette and toss again. Season with Maldon salt and pepper. Serve, or let stand at room temperature for 1 hour to bring out the flavors.

Serve the salad with the remaining vinaigrette on the side.

Misticanza

SERVES 6 · PHOTO INSALATA

1 small fennel bulb, trimmed

8 ounces radishes, trimmed

8 ounces (2 medium bunches) arugula, trimmed, washed, and spun dry

6 tablespoons Lemon Vinaigrette (Vegetable Antipasti)

Maldon or other flaky sea salt and coarsely ground black pepper

Using a Benriner (Japanese mandoline) or other vegetable slicer, thinly shave the fennel. Transfer to a medium bowl.

Thinly shave the radishes and add to the bowl. Add the arugula and toss gently. Drizzle with half the vinaigrette, tossing gently. Season with salt and pepper, and serve with the remaining vinaigrette on the side.

Summer Caprese Salad

SERVES 6 · PHOTO INSALATA

10 ounces fresh mozzarella

1½ pounds assorted ripe tomatoes (choose a combination of colors, types, and sizes), such as Brandywine, purple Cherokee, cherry, pear, peach, and/or Green Zebra

2 tablespoons champagne vinegar

6 tablespoons extra virgin olive oil

1 small bunch basil (Genovese, lemon, Thai, or fino verde), leaves removed, or about 1 cup mixed fresh basil leaves

Maldon or other flaky sea salt

With a sharp knife, cut the mozzarella into ½-inch-thick slices. Transfer to a serving platter, reserving any milky liquid from the cheese in a small cup.

If using cherry or grape tomatoes, cut them in half; reserve the juices. Core the remaining tomatoes and slice them, reserving the juices. Arrange the tomatoes on the cheese.

Whisk the vinegar, reserved tomato juices, any liquid from the mozzarella, and the olive oil together in a small bowl.

Tear the basil leaves over the salad. Pour the vinaigrette over it, sprinkle with salt, and serve.

Arugula with Tomato Raisins

Pumpkin & Mushroom Salad

Shaved Fall Fruit Salad

Tricolore Salad

WITH PARMIGIANO-REGGIANO

Celery & Pancetta Salad

Winter Caprese Salad

Zach’s Escarole Salad

Beet Salad

WITH ROBIOLA

Pumpkin & Mushroom Salad

SERVES 6 · PHOTO INSALATA

1 small butternut squash (about 1¼ pounds), peeled, cut lengthwise in half, seeded, and cut into ½-inch pieces

8 ounces baby shiitake mushroom caps, left whole, or larger mushroom caps, cut into ¼-inch-thick slices

3 large shallots, cut into ¼-inch dice

¼ cup extra virgin olive oil

Maldon or other flaky sea salt and coarsely ground black pepper

1 ounce canned sliced black truffles in oil or 1 tablespoon extra virgin olive oil

2 tablespoons balsamic vinegar

Juice of 1 lemon

1 teaspoon minced fresh rosemary

4 ounces cremini mushrooms, trimmed and thinly sliced

Preheat the broiler. Combine the squash, shiitake mushrooms, and shallots in a large bowl. Add the oil, tossing to coat. Season with salt and