Greek Bean-and-Beet Salad with Skordalia
This boldly flavored salad was inspired by the time Jim Botsacos, the chef at Manhattan's Molyvos, spent in Greece—as well as by his passion for garlic. Since its three main components easily stand on their own, he often serves them as separate dishes for a mezze-style buffet. Gigandes are available at Middle Eastern markets, but large lima, Great Northern, or cannellini are fine substitutes.
Slideshow:Terrific Green Salads