Gingered Salmon with Grilled Corn and Watercress Salad-Quinn Hatfield stuffs pickled ginger into slits in the salmon to infuse it with flavor. To keep the sliced fish intact and the ginger in place, he cleverly skewers the fillets before cooking.
Roasted Eggplant and Cauliflower Salad with Tahini Green Goddess Dressing
Warm Bacon-and-Egg Salad | "I like a fried egg," says April Bloomfield about the topping on her arugula salad. "Especially when it's fried in bacon fat." She likes to use rich duck eggs when she has them.
Chicken Salad with Zucchini, Lemon and Pine Nuts | Armand Arnal uses ingredients from his restaurant's enormous organic garden to create seasonal Provençal dishes like this salad of chicken tossed with pine nuts and lemon-marinated zucchini.