• ▢ 1 pound medium or large shrimp unshelled
• ▢ 4 tablespoons sherry vinegar or red wine vinegar
• ▢ 8 tablespoons extra-virgin olive oil
• ▢ Salt
• ▢ Freshly ground black pepper
• ▢ Pinch of sugar
• ▢ 6 tablespoons finely chopped Spanish onion
• ▢ 4 tablespoons finely chopped fresh flat-leaf parsley
• ▢ 4 medium tomatoes coarsely chopped

Rice Ring:

• ▢ 1 cup chicken broth or vegetable broth
• ▢ 1 cup water
• ▢ 6 tablespoons unsalted butter
• ▢ 1 tablespoon finely chopped onion
• ▢ 1 cup short-grain rice such as imported Spanish or Arborio
• ▢ Salt
• ▢ ¼ teaspoon dried thyme
• ▢ ⅛ teaspoon dried tarragon
• ▢ ¼ sprig parsley plus more for garnish; optional

Mushroom Garnish:

• ▢ ¼ pound mushrooms coarsely chopped or thinly sliced
• ▢ Fresh lemon juice from ½ lemon

Dressing:

• ▢ 3 tablespoons extra-virgin olive oil
• ▢ 1 tablespoon vinegar
• ▢ ¼ teaspoon sugar
• ▢ Salt
• ▢ Freshly ground black pepper
• ▢ ¼ teaspoon Dijon mustard
• ▢ ¼ teaspoon dried thyme
• ▢ 1 garlic clove mashed
• ▢ 1 fresh parsley sprig
• ▢ 1 anchovy fillet canned or jarred, finely chopped
• ▢ ½ teaspoon anchovy oil from the can
• ▢ 1 pimiento coarsely chopped

Rice:

• ▢ 1 cup short-grain rice such as imported Spanish or Arborio
• ▢ 3 cups water
• ▢ Olive oil
• ▢ Salt
• ▢ 2 tablespoons finely chopped fresh cilantro or parsley
• ▢ 2 tablespoons canned or jarred white or light meat tuna drained and flaked
• ▢ ¼ cup cooked peas
• ▢ 2 tablespoons finely chopped pimiento
• ▢ 2 tablespoons thinly sliced scallions
• ▢ 2 radishes thinly sliced
• ▢ 2 tablespoons finely chopped pitted green olives preferably Spanish

Dressing:

• ▢ 3 tablespoons extra-virgin olive oil
• ▢ 1 tablespoon wine vinegar
• ▢ Salt
• ▢ Freshly ground black pepper
• ▢ ⅛ teaspoon sugar
• ▢ ½ teaspoon ground sweet paprika
• ▢ 1 garlic clove finely chopped
• ▢ 1½ teaspoons finely chopped fresh thyme or ¼ teaspoon dried thyme

Garnishes:

• ▢ 2 large hard-boiled eggs cut into wedges
• ▢ 8 thin strips pimiento
• ▢ 8 cooked white or green asparagus
• ▢ 12 cherry tomatoes
• ▢ 12 pitted black olives preferably Spanish

• ▢ ½ pound dried lentils picked over, rinsed, and drained
• ▢ ½ medium onion
• ▢ 1 whole clove
• ▢ 1 bay leaf
• ▢ ½ carrot peeled and cut into small cubes (about ½ cup)
• ▢ 1 garlic clove
• ▢ Salt
• ▢ Freshly ground black pepper
• ▢ ¼ cup extra-virgin olive oil
• ▢ 1 tablespoon red wine vinegar
• ▢ 2 tablespoons finely chopped onion
• ▢ 1 garlic clove mashed
• ▢ 2 tablespoons finely chopped pimiento or roasted red pepper

• ▢ ¼ cup extra-virgin olive oil
• ▢ 2 tablespoons finely chopped Vidalia onion
• ▢ 2 tablespoons finely chopped red bell pepper
• ▢ 2 tablespoons finely chopped fresh flat-leaf parsley
• ▢ 2 tablespoons red wine vinegar
• ▢ 1 tablespoon capers nonpareil preferred, rinsed and drained
• ▢ 1 garlic clove finely chopped
• ▢ 2 cups drained cooked or canned chickpeas drained and rinsed
• ▢ Kosher or sea salt
• ▢ Freshly ground black pepper
• ▢ 1 large hard-boiled egg yolk finely chopped, for garnish

• ▢ ½ pound dried chickpeas or 2 cups canned chickpeas
• ▢ 1 bay leaf
• ▢ Salt
• ▢ 1 large hard-boiled egg yolk
• ▢ 4 tablespoons extra-virgin olive oil
• ▢ 2 tablespoons red wine vinegar
• ▢ 2 tablespoons finely chopped fresh flat-leaf parsley
• ▢ 1 tablespoon capers nonpareil preferred, rinsed and drained

• ▢ 1¼ pounds lima beans fresh or thawed frozen
• ▢ 2 sprigs mint
• ▢ ½ cup water

Dressing:

• ▢ 1 teaspoon Dijon mustard
• ▢ 1 tablespoon sherry vinegar or red wine vinegar
• ▢ 2 tablespoons fruity extra-virgin olive oil
• ▢ Salt
• ▢ Freshly ground black pepper
• ▢ 2 teaspoons finely chopped fresh mint
• ▢ 2 ounces Serrano ham or prosciutto cut into very thin strips (about ¼ cup)
• ▢ ½ small head Boston lettuce about ¼ pound, shredded
• ▢ Mint sprigs for garnish

• ▢ ½ pound dried white beans sorted and washed (or kidney beans)
• ▢ 1 medium onion halved
• ▢ 1 bay leaf
• ▢ Salt
• ▢ Freshly ground black pepper

Marinade:

• ▢ 2 tablespoons extra-virgin olive oil
• ▢ 1 tablespoon vinegar
• ▢ Salt
• ▢ Freshly ground black pepper
• ▢ Pinch of sugar
• ▢ 1 tablespoon finely chopped onion
• ▢ 1 tablespoon finely chopped green bell pepper
• ▢ 1 tablespoon finely chopped fresh flat-leaf parsley
• ▢ Lettuce leaves for presentation

Mustard Vinaigrette Dressing:

• ▢ 1 cup extra-virgin olive oil
• ▢ ⅓ cup red wine vinegar
• ▢ 1 teaspoon Dijon mustard
• ▢ 1 garlic clove mashed
• ▢ ¼ teaspoon sugar
• ▢ ¼ teaspoon finely chopped fresh basil
• ▢ ¼ teaspoon finely chopped fresh thyme
• ▢ ⅛ teaspoon finely chopped fresh marjoram
• ▢ 1 tablespoon freshly grated Parmesan cheese
• ▢ ¼ teaspoon horseradish
• ▢ 1 tablespoon finely chopped fresh flat-leaf parsley
• ▢ Salt
• ▢ Freshly ground black pepper

Salad:

• ▢ 4 large potatoes such as red waxy, cooked, peeled, and thinly sliced
• ▢ 1 3-ounce jar small pitted green olives (without pimientos), preferably Spanish
• ▢ 1 medium red onion thinly sliced
• ▢ 1 medium green bell pepper thinly sliced
• ▢ 7 ounces white or light meat tuna drained and separated into chunks
• ▢ Salt
• ▢ Freshly ground black pepper
• ▢ 2 large hard-boiled eggs quartered
• ▢ 2 medium ripe tomatoes cut into eighths

• ▢ ½ head escarole washed, dried, and torn into pieces
• ▢ Kosher or sea salt
• ▢ ½ pound tomatoes thinly sliced
• ▢ 6 tablespoons extra-virgin olive oil
• ▢ 3 tablespoons red wine vinegar
• ▢ Freshly ground black pepper
• ▢ Dash of ground paprika
• ▢ Dash of sugar
• ▢ ½ bunch watercress rinsed (leaves only) and dried