Dressing: 1/2 cup mayonnaise, preferably reduced-fat 1/2 cup sour cream, preferably reduced fat 1 tablespoon Dijon mustard 1 tablespoon chopped fresh dill 1 tablespoon small rinsed capers Salt and coarsely ground black pepper Hot red pepper sauce 2 romaine hearts, trimmed and torn into bite-sized pieces 1/2 pint cherry or grape tomatoes 2 medium carrots, shredded 2 celery ribs, sliced into 1/8-inch-thick pieces 1 medium sweet red or yellow pepper, seeded and thinly sliced 1 cup fresh corn kernels, blanched in boiling water for 2 minutes, drained, and rinsed 1 seedless cucumber, sliced into 1/8-inch-thick rounds To make the dressing: Mix the mayonnaise, sour cream, Dijon mustard, dill, and capers in a small bowl. Season, to taste, with salt, pepper, and hot sauce. Layer the vegetables in a large glass bowl in the following order: romaine, tomatoes, carrots, celery, red pepper, and corn. Arrange overlapping slices of the cucumber on top. Spread the dressing over the cucumbers. Cover tightly with plastic wrap and refrigerate until ready to serve, up to 8 hours. Just before serving, toss well.

1 bunch watercress, well rinsed and dried, stems removed 4 teaspoons Dijon mustard 1 tablespoon white wine vinegar 1/2 teaspoon salt 1/2 cup olive oil 1/4 cup chopped shallots 2 teaspoons fresh parsley 1 teaspoon fresh minced thyme 1/2 cup ripe tomatoes, peeled, seeded, and diced 2 tablespoons chopped fresh chives 1/2 cup cucumber, peeled, seeded and diced 1/2 cup hearts of palm, rinsed under cold water and drained, diced 1/2 cup artichoke hearts, diced 1/2 cup lump crabmeat Toasted French bread croutons, accompaniment Place 2 ring molds, about 3 to 4 inches each, in the center of 2 salad plates. Arrange the watercress around the molds. To make the dressing, in a small bowl, whisk together the mustard, vinegar, and salt. Slowly add the olive oil, whisking constantly, until emulsified. Add the shallots, parsley and thyme and whisk until well incorporated. In a bowl, toss the tomatoes with 1 tablespoon of the dressing and 1 teaspoon of the chives. Using a spoon, divide the tomatoes between the ring molds. Repeat the process with the cucumber, hearts of palm, artichoke hearts, and crabmeat, packing each layer down with the back of a spoon. Carefully remove the molds and drizzle dressing over the watercress. Serve with toasted French bread croutons.

1 Florida avocado, peeled and cut into large dice 1 ripe papaya, peeled and cut into large dice 1/2 Vidalia onion, thinly sliced 1 bunch baby arugula 2 tablespoons tarragon leaves Orange and Vanilla Vinaigrette, recipe follows Layer salad with arugula and tarragon, then avocado, papaya and onions. Finally drizzle with vinaigrette. Vinaigrette: 1 cup orange juice 1 vanilla bean, split 1 garlic clove, pureed with knife 1/4 cup rice wine vinegar 1/2 cup extra virgin olive oil Kosher salt, to taste Fresh ground black pepper To a saucepan add orange juice, split vanilla bean and scrape seeds into juice. Add vanilla bean to juice, bring to a simmer and reduce liquid by 2/3. Meanwhile, smash garlic clove with a pinch of salt using flat side of a knife. Allow orange juice reduction to cool, remove vanilla bean, then add garlic puree, rice wine vinegar and olive oil. Stir well and season with salt and pepper. Yield: 4 servings

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