Chicory

Active time: 20 min Start to finish: 20 min

These toasts are also delicious without the foie gras or with a slice of country pâté substituted for the foie gras.

For a prettier salad, we used two varieties of radicchio — the common Verona, with red leaves and white ribs, and Treviso, which can range from pink to red and has narrower, pointed leaves.

"This favorite was inspired by my wife's penchant for sweet onions and mine for bitter greens," says Joe Archibald of Kensington, Connecticut. "The creaminess of the chèvre is set off nicely by the tartness of the vinegar." Active time: 20 min Start to finish: 1 1/2 hr

Use canned beets to cut the preparation time of this colorful salad.

Tarragon brings its distinctive flavor to this salad. Serve it alongside the strata.

Toasted coriander seeds and radishes give this salad — a twist on the classic frisée aux lardons — an appealing spiciness. In typical French fashion, the salad is served after the main course and before dessert. Accompany this with fougasse, a large Provençal flatbread, or other French bread.

Can be prepared in 45 minutes or less.

This salad yields generous portions. Combined with a loaf of crusty bread, it’s easily a meal in itself.

This recipe can be prepared in 45 minutes or less.

Active time: 45 min Start to finish: 45 min We created this recipe using Louis P. De Gouy's article on green salad and agree with the quote he includes from Fred Allen: "A salad should be dressed like Dorothy Lamour — adequate but lightly."