Vegan

(MIXED SALAD)

A break from the standard salsa. This versatile condiment is good on crusty bread as an appetizer, and adds zip to flank steak or skirt steak for an entrée.

The following recipe is based on Marcella Hazan's "no-stirring" method from her book Essentials of Classic Italian Cooking. This recipe originally accompanied Roasted Veal Chops with Shallots, Tomatoes and Olive Jus.They may be seared and roasted while the polenta is simmering.

Rather than making herbs part of a green salad, why not make these fresh, flavorful greens the salad. The idea comes from Paris chef Alain Passard, who years ago served me an all-tarragon salad at his Left Bank restaurant, Arpège. When tarragon is fresh in the market or your garden overflows with this extraordinarily powerful herb, why not serve it with honor as a salad on its own? Years later Passard expanded what I call "the tarragon tangle" to a full-scale mixed herb salad—just a few well-dressed bites on a small salad plate—as an accompaniment. The idea really is to mix and match judiciously. Just don't use so many herbs that they lose their personality. Good combinations include parsley, mint, and tarragon. Or consider an all-mint salad to accompany grilled lamb, an all-tarragon salad to accompany grilled chicken, a sage-heavy salad to accompany roast pork. Other herbs that can be added to the following salad mix include a very judicious addition of hyssop, sage, chervil, and marjoram. Just be sure to include leaves only—no cheating—leaving all stems behind!

Can be prepared in 45 minutes or less.

Instead of the usual corn bread or dinner rolls, try these crisp, cayenne-seasoned breadsticks. Active time: 1 hr Start to finish: 2 3/4 hr

We love Marcella Hazan's "no-stirring" method for polenta — the following recipe is based on the one in her book Essentials of Classic Italian Cooking. It does require some stirring, but not the constant attention of traditional methods. Active time: 15 min Start to finish: 1 hr

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This recipe was created to accompany Roasted Salmon with Salsa Verde .

This would also be good on broiled sea bass or red snapper fillets.

Other herbs — such as tarragon, thyme or basil — would also work well in this recipe.