Herbs & Spices

Sesame oil is a good source of vitamin E.

If you can’t find Vietnamese coriander, you can use fresh cilantro.

You can prepare the vegetables up to 2 hours before serving and keep them covered in the refrigerator. If desired, include some poblano or other chiles along with the peppers. You can substitute feta cheese for the ricotta salata.

Cannellini are white Italian kidney beans. Try substituting cranberry, pinto, or other dried beans in this salad. To save time, use canned beans in place of dried.

This salad tastes best up to 1 hour after making it. To make ahead store the salad components separately (up to 3 hours), and toss before serving.

If you can find it, use Zephyr squash, which is yellow with a pale-green tip. You can also use a mix of young green and yellow squashes.

You can intensify the garlic flavor by rubbing an additional clove on one side of the toasted bread before tearing it into chunks.

To keep watercress fresh, wrap it in damp paper towels and place it in a resealable plastic bag. Stored this way, it can be refrigerated for up to 4 days. Just before making the salad, “crisp” the watercress by soaking it in a bowl of ice water for a few minutes, then gently pat dry.

The scallops and vegetables can be poached and refrigerated up to 1 day ahead. Avoid using an oaky Chardonnay, which may add bitterness.

French feta is creamier, milder, and less salty than the Greek version. Arrange this salad on a platter, and let your guests serve themselves.

The raw onions in this recipe become milder the longer they stay in the orange juice and vinegar mixture. For a strong onion flavor, let them soak for about 10 minutes; to make them more mellow, marinate for up to 4 hours.

To prevent bruising, snip the basil with sharp kitchen scissors rather than cutting it with a knife. You may use any combination of tomatoes; cut cherry tomatoes in half.