Endive

Puntarelle are the inner hearts of cicoria catalogna, a kind of chicory — and one of the greatest treats of springtime in Rome. The hearts are trimmed out of the large heads and cut into thin shreds that curl up when immersed in ice water. Since puntarelle are not easy to find in this country, a mix of Belgian endive and celery serves as a wonderful substitute: Together, they have the same addictive bittersweet-crisp quality.

This colorful salad is a modern, egg-free take on the classic.

This update on a classic terrine is made with an aromatic broth and olive oil instead of cream. If you're short on time, don't bother with the leek lining—though it is pretty, the terrine works fine without it.

Combining sweet, sour, salty, and bitter ingredients with a tangy vinaigrette,this salad almost explodes with flavor.

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.

Can be prepared in 45 minutes or less.

What could be better than this racy little salad with its spicy radishes, tender mâche, and crunchy endive tossed in a cool, clear dressing? Your guests can sit back, relax, and sip their wine before diving into the sweet finale of cake and tartlets. Active time: 30 min Start to finish: 30 min

This dip is especially attractive served in a hollowed-out head of Castelfranco radicchio, a white radicchio with loose, pink-streaked leaves that readily open to form a bowl.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

If the pencil-thin French green beans known as haricots verts are not available at your local super market, use the thinnest regular ones you can find.

Can be prepared in 45 minutes or less.

Inspired by the classic Sicilian winter salad of blood oranges and fennel.