Ingredients

For the vinaigrette:

• 1 tablespoon finely grated lemon zest
• 1/3 cup freshly squeezed lemon juice
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• 3/4 cup extra virgin olive oil
• 8 ounces arugula (10 to 12 cups)
• 2 ripe but firm red Bartlett pears
• 1/3 cup dry roasted, salted sunflower kernels
• 4 ounces Parmesan cheese, shaved

For the salad:

• 8 ounces arugula (10 to 12 cups)
• 2 ripe but firm red Bartlett pears
• 1/3 cup dry roasted, salted sunflower kernels
• 4 ounces Parmesan cheese, shaved

Directions

Step 1

Prepare the vinaigrette: In a mixing bowl, combine the lemon zest, lemon juice, sugar, and salt. Slowly whisk in the olive oil until the vinaigrette is emulsified. (The dressing can be prepared up to one week ahead, covered and refrigerated. Bring to room temperature before using.)

Step 2

Transfer 1/4 cup of the vinaigrette to a large bowl. Quarter, core, and seed the pears. Cut each quarter in thin slices; add to the dressing in the bowl. Let the pears stand for 15 minutes.

Step 3

Add the arugula to the pears; toss lightly to coat. Transfer to a serving platter. Top with sunflower kernels and Parmesan. Serve with the remaining vinaigrette.

Ingredients

• 1 pound whole carrots, preferably with tops
• 1/2 cup golden or dark raisins (optional)
• 2 tablespoons minced fresh chives
• 2 tablespoons fresh lemon juice
• 1 to 2 teaspoons honey
• 1 1/2 teaspoons Dijon or coarse-grained mustard
• 1/2 teaspoon ground cumin (optional)
• 1/4 cup plus 1 tablespoon extra virgin olive oil
• Coarse salt, to taste

Directions

Step 1

Remove the carrot tops and chop 2 tablespoons for the salad; add to a medium mixing bowl. (Save the remainder of the tops for vegetable stock, carrot top pesto, etc. You can substitute chopped parsley if carrots with tops are not available.) Peel the carrots and finely grate on a box grater or in a food processor.

Step 2

Combine the carrots with the chopped carrot tops, raisins, if using, and chives.

Step 3

Make the dressing: In a small bowl, combine the lemon juice, honey, mustard, cumin, if using, and olive oil. Whisk to combine. Season to taste with salt. Add the dressing to the carrot mixture and toss gently to combine. For the best flavor, allow the salad to sit for 30 minutes, then transfer to a serving bowl. If covered and refrigerated, the salad will keep for several days.

Ingredients

• 1/2 loaf day-old rustic bread, cut into 2-inch slices
• 1/2 cup extra virgin olive oil, plus additional oil for dressing the salad
• 1 Japanese eggplant, cut into quarters lengthwise
• 1 zucchini, cut into quarters lengthwise
• 1 red bell pepper, cut into quarters and seeded
• 1 yellow or orange bell pepper, cut into quarters and seeded
• 1 red onion, peeled and cut into thin wedges
• Coarse salt and freshly ground black pepper, to taste
• 1 bunch basil leaves, stemmed and torn
• 1 pint cherry tomatoes, red or yellow or a mix, halved
• 6 ounces fresh mozzarella, cut into bite-size pieces
• 2 tablespoons white wine vinegar, or more to taste

Directions

Step 1

Prepare a gas or charcoal grill for direct grilling and preheat to medium-high. (Alternatively, use a grill pan.)

Step 2

Brush both sides of the bread with olive oil, season with salt and pepper, and grill until well toasted, 1 to 2 minutes per side. (Watch carefully.) Cut into 1-inch croutons, place in a large salad bowl, and set aside.

Step 3

In a large mixing bowl combine the eggplant, zucchini, bell peppers, and onion. Add 1/4 cup of olive oil and season generously with salt and pepper.

Step 4

Arrange the vegetables on the grill and cook on all sides until tender-crisp. Transfer to a cutting board and allow the vegetables to cool. Cut everything into bite-sized pieces and add to the bowl with the bread. Add the basil, tomatoes, and cheese and toss to combine. Add vinegar and as much olive oil as needed to dress the salad. Season to taste with salt and pepper.