o 1/2 cup high quality extra virgin olive oil o 4 cloves fresh garlic, peeled, smashed, then minced o 1 baguette, preferably a day old, sliced thin o 1/4 cup freshly juiced lemon juice (plus more to taste) o 4 ounces Parmesan cheese, grated o 1 teaspoon anchovy paste, or 1-2 anchovies, smashed and minced o 2 eggs o Freshly ground black pepper (1/4 teaspoon or to taste) o 4-6 small heads of romaine lettuce, rinsed, patted dry, wilted outer leaves discarded 1. In a very large bowl, whisk together the olive oil and garlic. Let sit for half an hour. 2. While the oil is sitting, make the croutons. Spread the baguette slices out over a baking sheet (may need to do in batches), lined with parchment paper or Silpat. Brush or spray with olive oil (or melted butter, or if you want garlicky croutons, dip pastry brush in the garlic infused oil you have sitting in step 1). Broil for a couple of minutes until the tops are lightly browned. (Note: do not walk away, these can easily go from browned to burnt.) Remove and let cool. 3. Add anchovies and eggs to the oil garlic mixture. Whisk until creamy. Add salt and pepper and 1/4 cup of lemon juice. Whisk in half of the Parmesan cheese. Taste, add more lemon juice to taste. The lemon should give an edge to the dressing, but not overwhelm it. 4. Using your hands, tear off chunks of lettuce from the heads of lettuce (do not use a knife to cut). Add to the oil mixture and toss until coated. Add the rest of the Parmesan cheese, toss. 5. Coarsely chop the toasted bread and add (with the crumbs from the chopping) to the salad. Toss. Serve immediately.

o 3 pounds unpeeled red potatoes o 4 eggs o 1 1/2 cups mayonnaise o 2 tablespoons milk o 2 tablespoons distilled white vinegar o 1/2 cup sliced green onions o 1/2 teaspoon salt o 1/4 teaspoon ground black pepper o 1 cup sliced celery 1. Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl. 2. Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice. 3. In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes, and mix together with the eggs and celery. Cover, and chill in the refrigerator approximately 2 hours before serving.

o 7 cups finely shredded green cabbage (about 1/2 head) o 1 cup thinly vertically sliced red onion o 1 cup grated carrot o 1/4 cup white wine vinegar o 2 tablespoons sugar o 2 tablespoons whole-grain mustard o 2 tablespoons reduced-fat mayonnaise o 1/8 teaspoon salt o 1/8 teaspoon black pepper o 1/8 teaspoon ground red pepper 1. Combine cabbage, onion, and 1 cup carrot in a large bowl. Combine white wine vinegar, sugar, mustard, mayonnaise, salt, black pepper, and red pepper in a small bowl; stir well with a whisk. Add the mustard mixture to cabbage mixture, and toss well to coat. Cover and chill for 20 minutes. Stir before serving.

o 1/2 cup reduced-fat buttermilk o 1/3 cup reduced-fat mayonnaise o 2 1/2 tablespoons chopped fresh chives o 4 teaspoons chopped fresh flat- leaf parsley o 2 teaspoons chopped fresh thyme o 4 teaspoons white wine vinegar o 1/8 teaspoon salt o 1/8 teaspoon black pepper o 1 garlic clove, minced o 1 small head iceberg lettuce, trimmed and cut into 4 wedges o 16 grape tomatoes, halved o 1/4 cup thinly sliced red onion o 1-inch pieces fresh chives (optional) 1. Place first 9 ingredients in a blender; process 45 seconds or until herbs are finely chopped. 2. Place 1 lettuce wedge on each of 4 plates. Drizzle each wedge with about 3 tablespoons dressing; top each serving with 8 tomato halves. Divide onion evenly among servings. Garnish with chive pieces, if desired.

o 6 cups torn frisée leaves o 4 cups (3/4-inch) diagonally cut Belgian endive (about 3 heads) o 1 cup thinly sliced radicchio o 4 slices center-cut bacon o 1/4 cup chopped shallots o 2 tablespoons champagne vinegar o 4 teaspoons maple syrup o 1 teaspoon extra-virgin olive oil o 1 teaspoon Dijon mustard o 1/4 teaspoon salt o 1/8 teaspoon freshly ground black pepper o 3 ounces (about 3/4 cup) crumbled blue cheese 1. Combine first 3 ingredients in a large bowl. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings; crumble. Add shallots to drippings in pan; cook 30 seconds, stirring constantly. Remove from heat; stir in champagne vinegar, maple syrup, extra-virgin olive oil, Dijon mustard, salt, and freshly ground black pepper. Pour dressing over salad greens; toss well to combine. Add crumbled bacon and cheese to greens; toss gently.

Tender greens, aromatic herbs and seasonal produce take center stage in these garden-fresh options.