Endive

Try this as part of a barbecue buffet.

Puntarelle (a Catalonian chicory) with anchovy dressing is a classic Roman dish. We have substituted celery for the puntarelle because the latter is not widely available in this country*. Active time: 45 min Start to finish: 1 3/4 hr

This is a lovely first course or side dish.

The crab salad is mounded over the ends of endive spears so that they work as edible scoops for the salad. This is served as a starter at Le Chat Grippé in Paris, France.

Use canned beets to cut the preparation time of this colorful salad.

Can be prepared in 45 minutes or less.

With the endive leaves arranged in concentric circles on the platter, this is an especially attractive addition to the buffet table.

Toasted coriander seeds and radishes give this salad — a twist on the classic frisée aux lardons — an appealing spiciness. In typical French fashion, the salad is served after the main course and before dessert. Accompany this with fougasse, a large Provençal flatbread, or other French bread.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

(Suprêmes de Canette à la Coriandre, Endive Braisée, Sauce Aigre-Douce à l'Orange) See how to grate citrus.

Active time: 20 min Start to finish: 20 min

The dressing for this salad is based on an old Pennsylvania Dutch recipe.

This delicious salad is from Johannes.

Active time: 45 min Start to finish: 45 min We created this recipe using Louis P. De Gouy's article on green salad and agree with the quote he includes from Fred Allen: "A salad should be dressed like Dorothy Lamour — adequate but lightly."