Flank Steak, Spicy Thai-Style, 344, 344
Green Bean, with Red Onion and Hazelnut Vinaigrette,
792
Iceberg Wedge, 831, 831
Kale Caesar, 828, 828–29
loosely defined, 765
marinated kale, best ways to prepare, 825–26
Marinated Kale, with Chickpeas and Sumac Onions, 827,
827
Marinated Kale, with Shallots and Kidney Beans, 828,
828
Mexican Street Corn, 436, 436–37
Mixed Green, Basic, 782
Moroccan, Yogurt, and Mint, Grilled or Pan-Roasted
Merguez with, 516, 516
potato, best ways to prepare, 812–15
Potato, Classic American, Done Right, 812, 817
properly dressing, rules for, 772, 772
Roasted Beet, with Goat Cheese, Eggs, Pomegranate, and
Marcona Almond Vinaigrette, 796, 796–97
Roasted Beet and Citrus, with Pine Nut Vinaigrette, 794,
794–95
Roasted Pear, with Mixed Bitter Lettuces, Blue Cheese,
Pomegranate, and Hazelnut Vinaigrette, 793, 793
Spring Vegetable, 783, 783–84
Tomato and Mozzarella, with Sharp Balsamic-Soy
Vinaigrette, 790, 790–91, 791
White Bean and Manchego Cheese, 839
Winter Greens, with Walnuts, Apples, and Parmesan-
Anchovy Dressing, 810, 810–11
nandana
(Nandana)
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