Here are a few recommendations to make this salad as tasty as possible: first, buy good white wine vinegar; second, make sure you use Italian parsley for its spark, and, if you can't find it, grow it or substitute watercress with its peppery overtones; and third, be prepared to run out of salad--it really is that good.
This stock is good enough to serve as a first course consommé, in addition to using it as a basis for some of the recipes that follow. Baking or caramelizing the vegetables before adding the water gives an additional richness to the stock. If you wish, adding a 1 to 2 inch piece of kombu seaweed will also add a further depth of flavor. This stock will keep for 2 days, covered, in the refrigerator. It can also be frozen; divide it into 2- or 3-cup freezer containers. Feel free to add any vegetable trimmings from the bag in your freezer, but beware of cabbage or broccoli, whose flavors tend to dominate the stock.
Read Dave DeWitt's article on Veggie Soups for Spring here.
This recipe dates to 1976, when W.C. created it for his first restaurant, the Morning Glory Cafe. It is meatless and dairyless, but "designed for a meat-eater's taste," according to W.C. It is easily frozen or canned.
This is a simple, hearty salad that is often served as an entree at our house. With a cup of chilled soup and a piece of hearty bread, it makes a great summer meal on a hot day. Use only the freshest of spinach—be sure the leaves are chilled before pouring the dressing hot over the top. This is a salad I finish at the table for a dramatic effect when it crackles and wilts.
This vegetarian soup from India is so full flavored that you won’t miss the meat. I like to cook with lentils because unlike other beans, you don’t have to plan ahead to soak them overnight, and they cook quickly. This soup makes a great entree by reducing the amount of liquid, either pureeing the soup or not, and serving it over rice.