Salad

Can be prepared in 45 minutes or less. From northeastern Thailand, som tai is a salad Thais and farangs-the Thai name for foreigners-have come to love. It is traditionally made with grated green (unripe) papaya that is pounded slightly to soften the fibers before being tossed with lime juice, dried shrimp, and chilies. As the availability of green papaya in the United States is limited, we used cucumber and carrot. We also left out the dried shrimp in order to create a more delicate but still delicious dish.

Onions, olives, basil and lemon accent this unusual combination from Un Grand Café in Chicago, Illinois. If you cannot find Yukon Gold potatoes, regular white-skinned potatoes will do nicely.

Can be prepared in 45 minutes or less.

This composed salad is a variation of a recipe from Chef Antonio Ortega of Príncipe y Serrano in Madrid, Spain.

Can be prepared in 45 minutes or less.

The method of preparing this salad — paper-thin shavings of vegetables, usually raw, tossed together and lightly dressed just before serving — has become a regular theme on the restaurant's menus. The variations are extensive (peppers, celery, and radishes are often added) and always fresh and satisfying. Note: Slices of very fresh, raw cepes (porcini, or Boletus edulis) are superb in this salad. Another autumnal variation on this salad theme is to dress the shavings of fennel with lemon and olive oil and top with shavings of fuyu persimmon accented with a few drops of balsamic vinegar.

Can be prepared in 45 minutes or less.

(Grilled Beef Salad) The following grilled beef salad has as many versions as there are cooks in Thailand. The success of the dish depends upon starting with good-quality tenderloin and achieving a balance of hot, sour, and salty. Before serving, be sure to sample the salad and adjust the amount of chili, lime, fish sauce — and, if desired, sugar — to your taste.

Once you master a basic vinaigrette, the variations are virtually endless. For example, a little bit of prepared mustard mixed with the vinegar boosts flavor and allows emulsification. Experiment with different combinations of vinegars and oils — and with adding herbs and spices. To make a citronette, substitute lemon juice for the proportion of vinegar.

This delicious salad is from Johannes.

Active time: 45 min Start to finish: 45 min

Use leftover chicken if you have any on hand, or start with a rotisserie chicken. Be sure to pick up the sliced peppers from the salad bar while you're at the market. Crunchy sesame breadsticks are all you need to complete the meal — except, of course, dessert, which could be pineapple slices sprinkled with coconut and broiled.

Vellarikkai Thakkali Vengaya Pachadi Pachadi is the southern version of North Indian raita. You can substitute plain low-fat yogurt for the whole-milk yogurt here, but drain it in a sieve overnight first.

Buttermilk and blue cheese make this slaw rich and tangy.