Salad

Created during the '20s at the Palace Hotel in San Francisco, Green Goddess dressing goes modern here with the addition of goat cheese.

Fuyu persimmons are an inspired addition to winter salads. This one would make a lovely starter at Thanksgiving dinner.

In this rich, sweet salad, we've included not just onions but their relatives in the Allium family — shallots, leeks, garlic, and chives. For meltingly tender results, be sure to peel off the papery outer layer, the leathery second layer, and any paper-thin membranes from the onions, shallots, and leeks.

An Italian salad of squash, chicory, pancetta, and chestnuts gets an American spin from a tart cranberry vinaigrette.

This recipe is an accompaniment for Bruschette with Chickpea Purée and Chopped Arugula Salad .

Pam Norby of Amery, Wisconsin, writes: "I'm originally from California, but my husband and I moved to Wisconsin so we could live in the country. We raise animals and grow most of our own fruits and vegetables. I like being able to just walk outside and pick fresh ingredients that don't take a lot of time to prepare. Serious grocery shopping is a long drive away, but thanks to the Internet, I can order just about any specialty food I want." Thin slices of cooked roast beef can stand in for the chicken.

Toasted crushed coriander seeds add great flavor and fragrance to the dressing. Green Anjou or Comice pears would also work well here, but the red Anjou's rich maroon skin looks beautiful next to the lettuce.

Also called sunchokes, Jerusalem artichokes are actually the roots of a variety of sunflower, but their sweet, nutty flavor is reminiscent of artichokes. What to drink: Unoaked Chardonnay from France (think Chablis) or New Zealand.

Use the grating disk of a food processor to grate the beets more easily.

Inspired by Jamón Jamón In a desolate area of Spain, the fortunes of two families become intertwined through sex and a mutual longing for acceptance. In this 1992 black comedy, ham becomes a metaphor for life and death.

The term fines herbes refers to a blend of aromatic herbs that usually includes parsley, chervil, chives, and tarragon. The combination is used in sauces, vegetables, and meat dishes, but it also adds subtle freshness to green salads.

Serve with: Buttermilk biscuits with herb butter, and chilled steamed asparagus spears in a citrus vinaigrette.

Raymond Williams of Minneapolis, Minnesota, writes: "Every November, my wife and I drive to our winter home in Scottsdale, Arizona. We always look forward to warming up in the desert sun and eating at our favorite restaurant in town, Zinc Bistro. Last winter we had an outstanding artichoke and celery root salad there."

This refreshing and versatile salad sets off some of the more decadent dishes at Isa.

Can be prepared in 45 minutes or less.