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    Salads & Dressings
    Lima bean salad

    Lima bean salad

    Serves 8 • 2 cups large dry lima beans • 1½ qts. water • salt • ⅓ cup olive oil • ¼ cup white wine vinegar • plenty of fresh-ground black pepper 1. Put the beans in a large pot with the water and 1 teaspoon salt, bring to a boil, then reduce the flame. Simmer the...

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    Peperonata

    Peperonata

    Serves 2 to 4 as a first course This makes a very good addition to an antipasto, or it can be served as a separate course. • 2 large green bell peppers • 2 large red bell peppers • 1 Tbs. olive oil • 1 tsp. white wine vinegar • 1 tsp. fresh lemon juice • salt to taste...

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    Garbanzo bean salad

    Garbanzo bean salad

    Serves 8 to 10 1 cup olive oil ½ cup red wine vinegar 4 cloves garlic, minced 1 tsp. sugar salt to taste fresh-ground black pepper to taste 3 Tbs. liquid from cooking beans 6 cups cooked and drained garbanzo beans 1½ small red onions, peeled, quartered, and thinly...

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    Paprika-cucumber salad

    Paprika-cucumber salad

    Serves 6 to 8 • 4 to 5 cucumbers • salt to taste • ⅓ cup white wine vinegar • ½ large onion, sliced paper-thin • 2 tsp. sweet paprika • 1 Tbs. minced fresh dill weed or 1 tsp. dried • 1½ tsp. sugar • fresh-ground pepper to taste • pinch of hot paprika (optional) 1....

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    Caesar salad

    Caesar salad

    Serves 4 to 6 There are now many versions of this famous salad being prepared all over the world. Quite a few are very good, but this recipe, according to reliable sources, is very much like the original Caesar salad—and, of course, that must be the best. • 6 oz....

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    Florentine bread salad

    Florentine bread salad

    Chill the salad for at least ½ hour before serving it. Serves 6 to 8 This green salad, the Tuscan brainstorm for using up yesterday’s bread, is unlike most others in that it can be made several hours ahead of time and will still be perfectly wonderful. Just toss it...

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    Avocado-ranch-dressing

    Avocado-ranch-dressing

    It makes about 1½ cups. Don’t make this dressing more than a couple of hours in advance, and use it on a fairly simple tossed green salad: for instance, romaine and butter lettuce with some thin-sliced bell pepper and a bit of sliced red onion. • 1 medium-sized ripe...

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    Sour cream horseradish sauce

    Sour cream horseradish sauce

    It makes about 2¾ cups A good sauce for Broccoli-Walnut Soufflé. • 2 Tbs. butter • 2 Tbs. flour • 1 cup hot milk • 2 egg yolks • ½ cup grated Wensleydale or other mild cheese • 1 cup sour cream • 1 Tbs. prepared horseradish • ½ tsp. Dijon mustard • salt • pepper 1....

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    Hollandaise sauce

    Hollandaise sauce

    It makes about ¾ cup Hollandaise is tricky. If you haven’t had a lot of experience with it, do go back and reread the general information and specific hints. • 3 large egg yolks • 1 to 1½ Tbs. lemon juice • pinch of white pepper • 1 Tbs. butter • 7 Tbs. butter, melted...

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