Whisk 2 tablespoons oil and next 5 ingredients in small bowl. Arrange salmon and scallops on separate sides in 13x9x2-inch glass baking dish. Pour marinade over and toss to coat, keeping fish and scallops apart. Let marinate at room temperature at least 30 minutes and up to 1 hour, turning occasionally. Drain separately, reserving marinade. Heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat...

Toast cumin in heavy small skillet over medium heat until slightly darkened, about 1 minute. Transfer to small bowl. Add mayonnaise and lemon juice; whisk dressing until smooth. Toss chicken, nectarines, celery, and onion in large bowl. Stir in dressing. Season to taste with salt and pepper. Spoon salad into lettuce leaves and sprinkle with almonds. Divide among 4 plates and serve...

Finely mash tofu with a fork in a bowl, then let drain in a sieve set over another bowl, about 15 minutes (discard liquid). While tofu drains, whisk together mayonnaise, lemon juice, turmeric, and mustard in bowl, then stir in tofu, celery, chives, salt, and pepper...

Combine oil, vinegar, tarragon, lemon juice, and mustard in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Place chicken in medium bowl. Mix in 1/4 cup dressing. Cook orzo in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse under cold water to cool; drain well. Transfer orzo to large bowl. Stir in remaining dressing and toss to coat...

Char peppers over open flame or in broiler until blackened on all sides. Transfer peppers to large bowl; cover tightly with plastic wrap. Let stand 15 minutes. Peel and seed peppers. Cut peppers into 1/3-inch-wide strips; place in medium bowl. (Can be prepared 6 hours ahead. Cover and let stand at room temperature.) Cook bacon in heavy large skillet over medium heat until crisp. Transfer bacon to paper towels to drain...

Place chicken and spinach in large bowl. Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour off all but 3 tablespoons drippings from skillet. Add onion and vinegar to drippings in skillet; stir to heat through, scraping up browned bits, about 1 minute. Pour dressing over chicken and spinach. Add bacon; toss to coat (spinach will wilt slightly)...

Whisk oil, lemon juice, and oregano in large bowl to blend. Season to taste with salt and pepper. Add spinach, bell peppers, celery, goat cheese, and red onion to dressing; toss to coat. Divide salad among 4 plates and serve...

Place lettuce in large bowl. Whisk oil, lemon juice, shallot, and mustard in small bowl to blend. Season dressing to taste with salt and pepper. Mix in chives. Drizzle dressing over lettuce and toss to coat...

Whisk shallot and lemon juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Let stand 15 minutes to blend flavors. Combine arugula and sliced fennel in large bowl. Toss with enough dressing to coat salad. Add shaved cheese; toss gently and serve...

Whisk oil, vinegar, and rosemary in small bowl to blend; season dressing with salt and pepper. Place chicken in shallow dish. Add 1/4 cup dressing; turn chicken to coat. Let stand 15 minutes. Heat large skillet over medium-high heat. Add chicken, still coated with dressing, to skillet. Saut until cooked through, about 5 minutes per side. Transfer to work surface. Cool chicken 5 minutes; cut into 1/2-inch pieces...

Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl. Whisk in oil, then basil. Season dressing to taste with salt and pepper. Bring large saucepan of salted water to boil. Add shrimp and cook 1 minute. Add zucchini; continue cooking until shrimp are opaque in center and zucchini is crisp-tender, about 1 minute longer. Drain. Rinse under cold water and cool. Drain well. Transfer to large bowl...

Combine walnuts, sugar, 2 teaspoons oil, and 1 tablespoon vinegar in medium nonstick skillet. Stir over medium heat until syrup coats nuts thickly, about 2 minutes. Season with salt and pepper. Transfer nuts to piece of foil. Separate nuts; freeze on foil 5 minutes or cool completely at room temperature.Whisk remaining 1/4 cup oil, 2 1/2 tablespoons vinegar, and garlic in large bowl. Season dressing with salt and pepper...

For vinaigrette: Whisk vinegar, shallots, and mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring vinaigrette to room temperature and rewhisk before using.) For salad: Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Cut cornbread into 4 squares; remove from pan. Cut each square into four 1-inch-wide strips...

Preheat oven to 350F. Whisk 1/4 cup oil, 2 garlic cloves, and coarse salt in large bowl to blend. Add bread cubes and toss to coat. Transfer croutons to baking sheet. Bake croutons until golden brown, about 12 minutes. Cool completely. (Can be made 1 day ahead. Store airtight at room temperature...

Chop pancetta. Thinly slice shallots. Brush sand off 1 pound fresh chanterelle mushrooms and cut into 1/2-inch-thick slices. Crumble Stilton. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the pancetta and shallots; sauté until beginning to brown. Add 2 more tablespoons olive oil, then the mushrooms. Sprinkle with salt and freshly ground black pepper...

Trim endives and separate leaves. Cut leaves lengthwise into thin strips and in a bowl toss with remaining ingredients and salt to taste...

1. Drain artichoke hearts, reserving marinade. Coarsely chop artichoke hearts; set aside. 2. For dressing, in a screw-top jar combine reserved artichoke marinade, vinegar, oil, oregano, mustard, and garlic. Cover and shake well. Set dressing aside. 3. In a large mixing bowl combine garbanzo beans, zucchini, sweet pepper, cheddar cheese, olives, and artichokes. Shake dressing well; pour over bean mixture. Toss lightly to coat...

Scoop avocado flesh into mini processor. Add lime juice, chili-garlic sauce, and olive oil and process until smooth. Season dressing generously with salt and pepper.Mix turkey, jicama, red onion, bell pepper, and 1/2 cup cilantro in large bowl. Add avocado dressing; toss to coat. Season with salt and pepper. Divide lettuce leaves among plates. Spoon salad into center and sprinkle with 1 tablespoon cilantro...

For dressing:Preheat oven to 325F. Slice top 1/2 inch from each head of garlic. Place each, cut side up, on large square of foil. Sprinkle with salt and pepper; drizzle with oil. Enclose each in foil. Roast packets directly on oven rack until garlic is tender, about 1 hour 10 minutes. Carefully open foil; cool.Squeeze garlic into medium bowl; mash. Whisk in remaining ingredients. (Can be made 1 day ahead. Cover; chill...

Place in large bowl and toss with enough dressing to coat:1 5- to 6-ounce bag mesclun1 8-ounce can sliced water chestnuts, drainedTop with:1 small red onion, thinly sliced ...

Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper. Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.) Drain celery; pat dry with paper towels...

Whisk together vinegar, shallot, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add greens and flowers and toss until coated well. Cooks' notes: Greens can be washed and dried 1 day ahead and chilled in a sealed plastic bag lined with paper towels. Vinaigrette can be made 6 hours ahead and chilled, covered. Bring to room temperature before using...

Whisk together oil, sour cream, vinegar, water, anchovy paste, salt, and pepper in a large bowl. Add cabbage and parsley and toss until coated...

Halve carrots lengthwise, then cut diagonally into 2-inch pieces. Cook carrots in a 4- to 6-quart pot of boiling salted water until just tender, 5 to 6 minutes. Drain in a colander and transfer to a bowl of ice and cold water to stop cooking. Let stand 5 minutes, then drain again and pat dry. While carrots cool, stir together cilantro, onion, oil, lemon juice, garlic, salt, and pepper in a large bowl until combined...

Whisk together mayonnaise, buttermilk, vinegar, and salt and pepper to taste until smooth, then whisk in chives. Put cucumbers, tomatoes, and lettuce into bowls and serve with dressing. Cooks' note:Buttermilk dressing (without chives) can be made 1 day ahead and chilled, covered. Whisk in chives before serving...