SALADS

ALVIN A.H. JORNADA

Beluga Lentil Salad with Tomatoes, Parsley and Shallots

In a medium saucepan, combine the lentils with the stock and salt. Bring to a boil, then reduce to a simmer, cover and cook until the lentils are just tender, about 20 minutes. Drain, then transfer to a large bowl.

In a small bowl, whisk together the vinegars and Dijon mustard. Gradually whisk in the extra-virgin olive oil until emulsified. Add salt and pepper. Toss the lentils, shallots, tomatoes and parsley with the dressing. Taste and adjust the seasoning.

— Chris Hanna

Makes 4 servings 1 cup black beluga lentils 2 cups chicken stock 1 teaspoon salt 2 tablespoons red wine vinegar 1 tablespoon balsamic vinegar 1 tablespoon Dijon mustard 1/3 cup extra-virgin olive oil ½ teaspoon salt ¼ teaspoon freshly ground pepper 2 small shallots, finely chopped 1 pint Sungold tomatoes, halved ¼ cup fresh flat-leaf parsley, finely chopped

Watermelon, Fig and Feta Salad

Raspberry Vinaigrette

Adjust the four basic flavors in this salad — sweet, salty, sour and pepper — to your taste. Rinse and drain onion, pat dry, separate into individual rings and pour vinaigrette over. Marinate onion for at least 30 minutes, refrigerated.

On chilled plates, arrange a bed of watercress and top with cubed watermelon. Arrange onion and figs around attractively and drizzle vinaigrette over. Place feta on top and garnish with mint sprigs. Serve immediately.

— John Ash

Makes 6 servings 1 small sweet red or white onion, peeled and cut in 1/8-inch thick rounds — Raspberry Vinaigrette (recipe below) 1 bunch young watercress or other peppery greens such as arugula, stems discarded 8 cups chilled seeded watermelon, cut into 2-inch cubes 6 ripe fresh figs, cut into fans 3 ounces or so drained firm feta, cut attractively

In a blender, puree the shallots, vinegar, raspberry puree, orange juice and honey until smooth. Gradually add the oil with the motor running to thicken and emulsify the mixture. Season with salt and pepper and adjust sweet/sour levels, to your taste.

Makes 1 cup 1 tablespoon finely minced shallots or white part of green onions 1/4 cup rice or cider vinegar 1/3 cup raspberry puree, made from either fresh or IQF (Individual Quick Freezing) frozen berries 1/4 cup fresh orange juice 2 teaspoons honey, or to taste 3 tablespoons olive oil — Salt and freshly ground pepper, to taste

Toasted Orzo Salad with Corn and Tomatoes

Preheat the oven to 350 degrees and fire up your grill. On two baking sheets, cook the orzo and pine nuts in the oven until browned, about 10 minutes.

Set a pot of boiling, salted water on the stove. Pour the toasted orzo into the boiling water and cook until just done, about 8 minutes. Strain and place on baking sheet, sprinkle with extra-virgin olive oil and sherry vinegar and refrigerate.

Grill the corn for a few minutes, rolling to cook on all sides. Cut the kernels from the cob.

In a mixing bowl, combine orzo, pine nuts, corn, parsley, green onion, cherry tomatoes, lemon juice and herbs. Season to taste with salt and pepper.

— Duskie Estes

Makes 10 servings 1 cup pine nuts 1 pound orzo 3/4 cup extra-virgin olive oil 1/4 cup sherry vinegar 4 ears corn, husks removed 1 cup flat-leaf parsley leaves, chiffonade 1 cup green onions, sliced thin 2 pints cherry tomatoes, halved 1/4 cup freshly squeezed lemon juice 1/4 cup chopped marjoram, basil or oregano — Kosher salt and freshly ground black pepper

Tomato & Nectarine Salad

In a large bowl, gently toss first five ingredients. Season with Tajin to taste. Transport in glass jars.

— Tracey Shepos Cenami

Makes 4 servings 2 pounds heirloom tomatoes, large dice 1/2 pound nectarines (about 2), large dice 1/2 pound lemon cucumbers, medium dice 8 mint leaves, torn 2 tablespoons extra-virgin olive oil — Tajin Clásico seasoning

Frisée Salad with Poached Eggs and Maple Roasted Bacon

Separate bacon and blot dry with paper towels. Coat both sides of bacon liberally with maple syrup. Lay bacon in a single layer on parchment or a silicone baking mat on a sheet pan.

Cook bacon in a preheated 400-degree oven, turning once, until browned and lacquered, about 12 minutes. Cut slices into thirds and set aside.

Prepare eggs for poaching: Bring a 4-quart skillet of water to a boil, add vinegar and reduce heat to medium-low. Crack each egg into its own ramekin and set aside. (Don’t cook the eggs yet.)

In a medium bowl, whisk together shallot, lemon juice, mustard, sugar and olive oil to make vinaigrette. Season to your taste with salt and pepper. In a large bowl, toss frisée and cress with vinaigrette, to your taste. Divide greens and bacon between four plates.

Slide the eggs into the water and cook until just firm, about 3 minutes. Using a slotted spoon to drain the eggs, top the salads with an egg and season with salt and pepper. Serve immediately.

Note: Eggs can be poached ahead of time and stored refrigerated in ice water. To serve, place the eggs in barely simmering water for 30 seconds before topping the salad.

Makes 4 servings 8 strips thick-sliced bacon ½ cup maple syrup 2 tablespoons white wine vinegar 4 large eggs 1 tablespoon finely chopped shallot 1 tablespoon fresh lemon juice, or to taste 2 teaspoons grainy Dijon mustard 1 teaspoon sugar, or to taste 3 tablespoons extra-virgin olive oil — Kosher salt and freshly ground black pepper, to taste 6 gently packed cups of frisée greens, torn into medium-size pieces 1 small bunch upland cress, roots discarded

— John Ash

PAIRING SUGGESTION FOR SALADS: The conventional wisdom is that wine isn’t served with salad. Vinegary, acidic dressings and raw greens don’t usually flatter wine, so why bother?

However, today’s salads have far more variety than those of the past; they include fuller-flavor greens from arugula to radicchio, grilled vegetables, fruits, nuts, meat, fish and cheese. They’re often the main event and they can be perfect partners to a full range of wines, from a crisp sauvignon blanc to earthy reds.

For good salad-wine matches, use these two guidelines. First, make sure there isn’t too much acid or vinegar in the dressing, which can kill the fruit in wine. For an acid component that’s more complementary to wine, use citrus juice, a mellow vinegar such as balsamic or even wine itself. You also can balance acidity in the dressing by adding a little honey or agave. Second, connect the salad and wine by including ingredients in the salad with flavors that are natural complements to the wine. An aged Parmesan cheese is a nice bridge to a buttery, oaky chardonnay, for example.

JOHN BURGESS