Borrowed from Martha Rose Schulman and The New York Times, this bitter herbs salad (and dressing!) is a go-to favorite. It was originally published as a recommendation for Passover, however we continue to make this salad time and time again regardless of the occasion.

Bitter Herbs Salad
Adapted from The New York Times

Ingredients
2 hearts of romaine lettuce
1 head radicchio
2 endives
2 cups arugula
1 celery stalk, sliced thin
2 scallions, sliced thin
chopped parsley, to taste
chopped fresh dill, to taste
chopped fresh mint, to taste (optional)
1 garlic clove
Kosher salt or coarse sea salt, to taste
3 tablespoons freshly squeezed lemon juice
½ cup extra virgin olive oil

Preparation
Wash and dry the romaine lettuce leaves and break into medium pieces. Separate the radicchio leaves and cut into medium pieces. Rinse and dry the endives and slice crosswise about 3/4 inch thick. Toss together all of the greens, the celery and the scallions in a large salad bowl and sprinkle the herbs over the top.

Skin the garlic clove, cut in half and remove green shoots. Place in a mortar and pestle with a generous pinch of salt and mash to a paste. Work in the lemon juice and then the olive oil. Taste and adjust salt. Transfer to a jar until ready to serve the salad.

Just before serving, shake the dressing in the jar, pour over the salad and toss.

Whether served on its own or alongside a rotisserie chicken, this hearty salad has become a staple in my kitchen thanks to a dear friend. While arugula and carrots are both available year-round at the market, peak season for each hits around spring, and again during the fall.

Roasted Carrot Salad

Ingredients
2 pounds carrots, peeled and thinly sliced on the diagonal
1/2 cup slivered almonds
3 garlic cloves, thinly sliced or minced
good olive oil
Kosher salt or coarse sea salt, to taste
ground black pepper, to taste
1 teaspoon honey
1 tablespoon apple cider vinegar
1/3 cup dried cherries or cranberries
crumbled goat cheese or bleu cheese, to taste
3 cups arugula

Preparation
Preheat oven to 400°. In a mixing bowl, combine the carrots, almonds, and garlic. Drizzle with olive oil, then season with salt and pepper. Spread out onto a baking sheet, and bake for about 30 minutes (or until the edges are browned). Remove, and allow to cool to room temperature.

Once cool, drizzle the carrot mixture with honey and vinegar and toss until coated. Add the cherries and goat cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.

Recipe serves about 6