Serve this simple green salad with a cheese plate and plenty of rustic bread.
Lemony Seared Endives
This three-ingredient side dish from chef Eli Dahlin of Dame in Portland, Oregon, has a surprising amount of flavor. Cook your endives until they are golden brown on the outside but still retain some of their crisp texture.
Braised Baby Artichokes with Tomato Coulis
This healthy, zippy Provencal classic is known as artichokes barigoule. Served over whole-grain brown rice or buckwheat couscous, it makes a lovely vegan main course.
Romaine & Arugula Salad with Radishes, Mint & Feta
This simple salad gets a great, satisfying crunch from romaine lettuce, watermelon radishes and ciabatta croutons. Sparkling water gets whisked into the vinaigrette to help mellow the tang of the red wine vinegar.
Shaved Raw Asparagus with Parmesan Dressing
Asparagus often makes wine taste vegetal. To counter that, this salad mixes shaved spears with a supremely wine-friendly ingredient: parmesan.
Fresh Snow Pea Salad with Pancetta & Pecorino
This terrific summer salad is crisp and lemony, with bits of meaty pancetta and lots of fresh mint. Since the snow peas aren't cooked, it's best to buy them super-fresh, preferably from a farmers' market.
This tangy, crunchy salad uses wild fennel, but regular supermarket fennel works perfectly well, too.
Sugar Snap Peas with Soffrito, Hot Pepper and Mint
These sweet peas are cooked with fresh mint, crushed red pepper and soffrito (an aromatic Italian mix of sauteed minced vegetables, usually used to flavor soups and sauces).
Warm Asparagus Salad with Fava Beans & Fresh Ricotta
Substitute English peas, even frozen ones, for the fava beans if favas aren't available or you don't want to bother shelling them.
These artichokes are quickly braised in a mix of garlic and anchovies, then broiled with Parmesan bread crumbs.
Mixed Radishes with Yogurt Butter
This lightly whipped dip is a delicious twist on the classic French radish-and-butter pairing.