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SERVES 4

To pit the olives, place them on a cutting board, and press firmly with your thumb. The olives will split, and the pits can be easily removed.

Coarse salt

½ pound string beans

2 cucumbers (1¼ pounds)

¼ pound oil-cured black olives, pitted, torn in half

¼ cup fresh flat-leaf parsley leaves

1 teaspoon Dijon mustard

1 tablespoon red-wine vinegar

Freshly ground pepper

2 tablespoons extra-virgin olive oil

1. Fill a large bowl with ice and water; set aside. Bring a pot of water to a boil. Salt the water; add the string beans, and cook until bright green and just tender, 3 to 4 minutes. Drain, and transfer to the ice-water bath until cool. Drain, and cut in half lengthwise.

2. Peel the cucumbers, and split them lengthwise. Remove the seeds using a melon baller or a spoon. Cut into ½-inch-thick slices on the diagonal. Combine with string beans, olives, and parsley leaves in a medium serving bowl.

3. Whisk together the mustard, red-wine vinegar, and salt and pepper to taste in a small bowl. Slowly add the olive oil, whisking constantly. Toss with the salad just before serving.

chilled shrimp and chopped tomato salad with crisp garlic croutons

SERVES 8 TO 10

We recommend serving this juicy salad as a first course, either alone or accompanied by mixed greens. We used beefsteak tomatoes, but any fresh, ripe tomatoes would be equally delicious.

3 quarts water

2 tablespoons coarse salt, plus more for seasoning

¼ teaspoon whole peppercorns

1 teaspoon paprika

2 dried bay leaves

2 tablespoons fresh lemon juice

2 pounds large shrimp, peeled and deveined

5 garlic cloves

2 red bell peppers, seeds and ribs removed

4 ripe beefsteak tomatoes (about 1¾ pounds)

1 medium cucumber, peeled, seeded, and cut into ¼-inch dice

1 green bell pepper, seeds and ribs removed, cut into ¼-inch dice

½ small red onion, finely diced (about ¾ cup)

2 tablespoons roughly chopped fresh marjoram or oregano

2 tablespoons plus 1 teaspoon red-wine vinegar

½ cup extra-virgin olive oil, plus more for drizzling, if desired

6 slices rustic bread, crusts removed, cut into ½-inch cubes (about 2½ cups)

Freshly ground black pepper

1. Prepare an ice-water bath; set aside. In a 5-quart stockpot, combine the water with 2 tablespoons salt, the peppercorns, paprika, bay leaves, and lemon juice; bring to a boil. Reduce heat to medium; simmer 5 minutes. Add the shrimp; stir once. Cook until the shrimp are pink and opaque, about 1½ minutes. With a large sieve, transfer the shrimp to the ice bath. Chill thoroughly, at least 2 minutes, and drain in the sieve. Cut each shrimp in half crosswise. Place in a bowl, cover with plastic wrap, and refrigerate until ready to use.

2. In a food processor fitted with the metal blade, chop the garlic. Remove 2 teaspoons; set aside. Quarter 1 red pepper and 1 tomato; add to the remaining garlic in the processor. Pulse until a coarse puree forms. Pour into a large mixing bowl.

3. Cut the remaining red pepper and 3 tomatoes into ¼-inch dice, and add to the bowl along with the cucumber, green pepper, red onion, marjoram, vinegar, and ¼ cup olive oil; stir to combine.

4. Meanwhile, in a large sauté pan, heat 2 tablespoons olive oil over medium heat, and fry half the bread cubes until they just begin to turn crisp and golden brown, about 3 minutes. Add half the reserved chopped garlic and a pinch of salt; cook, stirring frequently, until the garlic is fragrant and the bread cubes are golden brown, about 1 minute more. Transfer to a large plate, and repeat the process with the remaining garlic and bread cubes. Just before serving, toss the shrimp and half the croutons into the salad mixture, season with salt and pepper, and drizzle with more olive oil, if desired. Serve the remaining croutons on the side or on top of each portion.

warm eggplant salad

SERVES 4

12 ounces small round white eggplants, sliced ¼ inch thick

Salt

½ cup extra-virgin olive oil

Freshly ground pepper

1 small red onion, peeled, thinly sliced

2 ounces French feta cheese, crumbled