Wild For Salad

Take advantage of four Long Island specialties­—Muscovy duck, potatoes, grapes and fresh farm vegetables—for this perfect dinner salad. Imagine the rich flavors of warm duck breast, potatoes and shallots served on a bed of mildly bitter frisèe and Bibb lettuce, punctuated by peppery and crunchy daikon, with bursts of sweetness from prunes and grapes, all tied together with a Pan-Asian salad dressing. Pour a glass of cold rosé, or chilled pinot noir, with this hearty entrée.

For the calorie-conscious, this chopped vegetable salad lets fresh produce do the talking. Add crusty country bread and homemade lemonade to complete the meal. Bon salad appétit!

Long Island Muscovy Duck Salad With Potatoes, Grapes, Daikon And Frissè(Serves 4)2 Muscovy duck breasts

Sea salt and freshly ground black pepper, to taste

Pinch of five-spice powder, for rubbing

2 tablespoons olive oil, or duck fat

1 pound Golden Nugget potatoes, scrubbed, cut into bite-sized pieces

3 large shallots, peeled, cut into eighths

For the salad:

4 cups frisèe, washed, spun dry, cut into bite-sized pieces

1 head Bibb lettuce leaves, washed, spun dry, torn into bite-sized pieces

1 2-inch piece of daikon, peeled, julienned

1 stalk celery, thinly sliced

8 pitted prunes, quartered

1 cup green seedless grapes, halved, plus few small clusters for garnish

1/4 cup cilantro leaves, loosely packed

For the dressing:

1 tablespoon Dijon mustard

2 tablespoons rice wine vinegar

1 small shallot, minced

1/4 cup fresh lime juice

1 teaspoon honey

Splash of sesame oil

1/2 teaspoon soy sauce

1/2 cup extra virgin olive oil

Freshly ground black pepper, to tasteTo prepare:Pat the duck breast dry with paper towels.

Cut a 1/8-inch crisscross design in the fat with a sharp knife.

Rub pepper and five-spice powder on both sides of the duck.

Let stand about 15 minutes.

Preheat the oven to 400ºF.

Sprinkle coarse salt on the bottom of a heavy skillet over moderate heat.

Place the duck, fat-side down, in the skillet when the salt pops.

Press firmly to flatten.

Cook, until the fat is crisp and brown, about 5 to 6 minutes.

Pour accumulated fat into a heatproof cup every so often.

Turn duck over.

Sear the other side, about 1 minute.

Immediately transfer skillet to the oven.

Roast, about 9 minutes for medium rare.

Remove from oven.

Let rest at least 10 minutes.

Cut into thin slices.

Keep warm.

Wash potatoes.

Pat dry with paper towels.

Heat olive oil, or reserved duck fat, in a skillet over moderate-high heat.

Add potatoes.

Sauté, stirring often until browned.

Add shallots.

Continue sautéing, until they are translucent and potatoes are tender.

Set aside.

Keep warm.

Add mustard, vinegar, shallot, lime juice, honey, sesame oil and soy sauce in a food processor.

Process, until blended.

Add oil in a thin stream through the feed tube, until the mixture becomes an emulsion.

Taste and adjust the seasonings.

Mix a spoonful of dressing into the potatoes and shallots.Toss the frisèe and lettuce together with daikon, celery, prunes, grape halves and cilantro.

Add just enough dressing to lightly coat the greens.

Add potato/shallots.

Toss to mix.

Transfer salad to a large platter, or individual salad plates.

Arrange duck slices down the center.

Garnish with clusters of grapes.

Pass extra dressing at the table.Farmers Market Chopped Vegetable Salad Garnished With Organic Hard-Cooked Egg(Serves 4 to 6)1 clove garlic, halved, for seasoning the bowl

1/2 large head romaine lettuce, washed, spun dry

1/2 bunch watercress, washed, spun dry, tough stems removed

1/4 cup flat-leaf parsley leaves, loosely packed

1/2 large red onion, sliced

4 Kirby cucumbers, partially peeled and sliced

6 firm plum tomatoes, halved, seeds removed

1/2 cup pitted Kalamata olives

3 hard-cooked organic eggs, peeled, cut into eighths, for garnish

For the dressing:

1 tablespoon Dijon mustard

2 tablespoons red wine vinegar aged in oak

1 teaspoon oregano

2 tablespoons flat-leaf parsley, chopped

2/3 cup extra virgin olive oil

Freshly ground black pepper, to taste

1 15½-ounce can of chickpeas, well drained

4 small zucchini, or yellow squash, trimmed and slicedTo prepare:Whisk together mustard, red wine vinegar, oregano, parsley, extra virgin olive oil and pepper in a bowl, until well blended.

Pour half the dressing over drained chickpeas and zucchini.

Marinate at least 2 hours.

Rub the inside of a large salad bowl with halved garlic.

Add lettuce, watercress, parsley, onion, cucumbers and tomatoes.

Toss together.

Rough chop the salad to desired texture on a large cutting board, working in batches.

Return salad to the bowl.

Add olives and chickpeas with marinade.

Toss to mix well.

Add more dressing if necessary.

Garnish the salad with eggs.

Serve at once.

Pass extra dressing at the table.