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½ teaspoon coarse salt

Freshly ground pepper

½ cup unsalted peanuts, coarsely chopped (about 2½ ounces)

1. Preheat the oven to 400°F. Make the dressing: Whisk together the lime juice, fish sauce, chile, and sugar in a small bowl until the sugar is dissolved. Stir in the cilantro and mint. Set aside. Toss together the scallions, shallots, cucumbers, and arugula in a large bowl; set aside.

2. Heat the oil in a large ovenproof skillet over high heat until hot but not smoking. Sprinkle the steak all over with salt; season with pepper. Brown the steak, turning once, about 2 minutes per side. Transfer the skillet to the oven; cook the steak to desired doneness, about 6 minutes for medium-rare.

3. Transfer the steak to a cutting board, and let stand at least 5 minutes. Cut the steak across the grain into ¼-inch-thick slices.

4. Add the steak to the salad. Drizzle with dressing, and toss. Sprinkle with peanuts.

FIT TO EAT RECIPE PER SERVING: 382 CALORIES, 26 G FAT, 63 MG CHOLESTEROL, 12 G CARBOHYDRATE, 712 MG SODIUM, 26 G PROTEIN, 3 G FIBER

niçoise salad

SERVES 6

1 pound red fingerling or other small potatoes

Coarse salt

Garlic Vinaigrette (recipe follows)

Freshly ground pepper

4 large eggs

½ pound green beans, halved crosswise

1 head Boston lettuce

1 red or green bell pepper, cut into ¼-inch-thick rings

½ pound cherry tomatoes, halved

½ English cucumber, peeled and sliced

½ fennel bulb, trimmed, halved lengthwise, and very thinly sliced

2 cans (6 ounces each) tuna, preferably Italian oil-packed, flaked

¾ cup Niçoise or oil-cured black olives

1 scallion, chopped

2 tablespoons coarsely chopped fresh flat-leaf parsley

1 tablespoon drained capers (optional)

1. Bring the potatoes to a boil in a large saucepan of water. Add salt; reduce heat, and simmer until tender, 10 to 15 minutes. Drain; let cool slightly.

2. Cut the potatoes into bite-size pieces; peel any loose skins. Dress with enough vinaigrette to coat lightly (reserve remainder). Season with salt and pepper. Set aside.

3. Prepare an ice-water bath; set aside. Cover the eggs with water in a small saucepan; bring to a full boil. After 1 minute, cover and turn off heat. Let stand 6 minutes. Rinse; transfer to the ice-water bath.

4. Prepare another ice-water bath; set aside. Bring a medium saucepan of water to a boil; add salt. Blanch the green beans until crisp-tender, 1 to 2 minutes. Drain; rinse with cold water. Let stand in the ice-water bath until cool. Drain; pat dry.

5. Peel the eggs, and halve lengthwise. Arrange the lettuce and then the potatoes, green beans, bell pepper, tomatoes, cucumber, fennel, tuna, eggs, and olives on a platter.

6. Sprinkle with scallion and parsley, and with capers if desired. Drizzle with vinaigrette, and serve with the remainder.

garlic vinaigrette

MAKES ABOUT 1 CUP

1 garlic clove, lightly crushed with the flat side of a knife

1 tablespoon Dijon mustard

2 tablespoons red-wine vinegar

2 tablespoons fresh lemon juice

Coarse salt and freshly ground pepper

¾ cup olive oil

Put the garlic, mustard, vinegar, and lemon juice in a small bowl; season with salt and pepper; whisk until blended. Whisking constantly, pour in the oil in a slow, steady stream until emulsified. Let stand at least 30 minutes; discard the garlic.

red romaine salad with walnuts and eggs

SERVES 4 TO 6

6 large eggs

1 head red-leaf romaine, torn into pieces

1 cup walnut halves, toasted

Basic Vinaigrette (Salsas, Sauces, Dips, and More)

Coarse salt and freshly ground pepper

1. Put the eggs in a medium saucepan of water; bring to a boil. After 2 minutes, cover; turn off heat. Let stand 6 minutes. Let cool in an ice-water bath.

2. Drizzle the lettuce and walnuts in a bowl with 5 tablespoons vinaigrette (or to taste); toss. Peel the eggs; halve. Serve on top of the salad. Season with salt and pepper.

spicy chicken salad in lettuce cups

SERVES 4 TO 6

Ground, toasted rice adds crunch and a slight nuttiness to this salad. Thai basil, available at gourmet and farmers