Salad

The idea for this salad came from Carlos Conrique, who worked at Billy Cross's cooking school in Morelia, a beautiful 16th-century Mexican town. Today, Conrique is a chef at the Blue Door, in Miami's Delano Hotel, where his dishes are still influenced by his childhood in Guadalajara.

Cut and toss the avocado garnish in lemon juice just before serving to prevent discoloration. Then sprinkle it over the top without tossing, or the salad will be mushy.

This recipe is inspired by our trip to London aboard the Eurostar. The light, delicate sauce, which I make with fresh goat cheese from the market in Louviers, is perfect with freshly steamed asparagus (preferably white, though it is wonderful with green as well). If you can't find fresh goat cheese you may make this with fresh cow's cheese — the flavor will be different but as delectable.

Can be prepared in 45 minutes or less.

The griddled persimmon cakes we had with duck in Xi'an inspired this salad.

Sliced tomatoes are topped with sun-dried tomatoes, olives and capers.

Although it may sound heavy, this dressing has a light, silky texture that keeps it from weighing down the delicate lettuce. The salad needs to be eaten immediately, before the dressing cools. Serve it as a first course or a side dish—it would go especially well with grilled steak.

Active time: 10 min Start to finish: 40 min

When slicing the cabbage, try to go nice and thin. Toss with the dressing and let it rest before serving, so the vegetables will soften. The slaw becomes creamy then.

Anchovies really perk up plain wax beans, while celery adds a crisp, clean element to the dish. Active time: 20 min Start to finish: 25 min

Can be prepared in 45 minutes or less, but requires additional unattended time.

Can be prepared in 45 minutes or less.

Because a food processor grates the carrots too fine, I recommend that you grate them by hand for this recipe. Be sure to use the side of a grater with teardrop-shaped holes instead of the kind that look like the metal has been punched out from the back. The punched-out kind will turn the carrots to mush.

Can be prepared in 45 or less.