GREENS, EMULSIONS, AND THE

SCIENCE of

SALADS

RECIPES IN THIS CHAPTER

Mild Lemon- or Red Wine–Olive Oil Vinaigrette
Basic Mixed Green Salad
Asparagus Salad with Toasted Almonds and Goat Cheese
Spring Vegetable Salad
Fingerling Potato Salad with Creamy Vinaigrette
Arugula and Pear Salad with Parmigiano-Reggiano and
Sharp Balsamic-Soy Vinaigrette
Sharp Balsamic-Soy Vinaigrette
Tomato and Mozzarella Salad with Sharp Balsamic-Soy
Vinaigrette
Green Bean Salad with Red Onion and Hazelnut Vinaigrette
Hazelnut Vinaigrette
Roasted Pear Salad with Mixed Bitter Lettuces, Blue Cheese,
Pomegranate, and Hazelnut Vinaigrette
Roasted Beet and Citrus Salad with Pine Nut Vinaigrette
Pine Nut Vinaigrette
Roasted Beet Salad with Goat Cheese, Eggs, Pomegranate,
and Marcona Almond Vinaigrette