Depending on the width of the slices of ham, cut them into 2 – 3 slices lengthwise. Using a melon baller, cut 24 balls from the melon flesh. Wrap each ball in a piece of ham, and secure the ends with a toothpick (cocktail stick), which will make the melon balls easier to pick up and eat.
Put the arugula, tomatoes, watermelon, cucumber, feta, and basil in a large bowl.
In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Drizzle the dressing over the salad and toss gently to coat.
To make the dressing, in a small bowl, whisk together the oil, vinegar, salt, and pepper. Add the raisins and set aside for at least 15 minutes to allow the raisins to plump.
In a large bowl, combine the celery root, celery heart, celery leaves, and parsley and toss to mix. Whisk together the dressing briefly, then pour just enough over the salad to coat the ingredients lightly and toss well. You may not need all of the dressing. Taste and adjust seasoning.
Set the salad aside at room temperature for 5 to 10 minutes to allow the flavors to meld before serving.
In a food processor, pulse the cornichons, parsley, tarragon, and anchovy (if using) until coarsely chopped.
Add the mayonnaise, sour cream, lemon juice, mustard, and zest and process until well combined. Scrape the dressing into a large bowl.
Fit the processor with a medium grating disk. Peel the celery root with a knife (rather than a vegetable peeler) and cut it into chunks small enough to fit into the processor’s feed tube. Grate the celery root in the processor.
Transfer the celery root to the bowl of dressing and fold gently to combine. Season to taste with salt and pepper and serve.
In a small bowl, combine the vinegar, shallot, ginger, mint, 1/8 tsp. salt, and a few grinds of pepper. Stir in the yogurt and olive oil.
In a large bowl, season the greens and cucumbers with a pinch of salt and a few grinds of pepper and toss with enough dressing to lightly coat. Toss with the sesame seeds and serve.
Combine the pineapple, oranges, and starfruit in a large bowl.
In a small bowl, mix the sugar and vanilla until well blended. Sprinkle the sugar over the pineapple mixture and toss gently to combine.
Let sit at room temperature until the sugar dissolves, about 10 minutes. When ready to serve, add the papaya and mint and toss gently to combine. Serve immediately.
Combine the tomatoes, watermelon, and mint in a large serving bowl. In a small bowl, whisk together the oil, vinegar, 1 tsp. salt, and the red pepper flakes. Pour over the tomato mixture and toss well. Let the mixture sit for 15 minutes at room temperature. Fold in the feta and toss well.
Serve, sprinkled lightly with the coarse sea salt, if using (use about 1/2 tsp. - it adds a bit of texture); this salad can sit for 1 to 2 hours at room temperature.
Combine the tomatoes, watermelon, and mint in a large serving bowl. In a small bowl, whisk together the oil, vinegar, 1 tsp. salt, and the red pepper flakes. Pour over the tomato mixture and toss well. Let the mixture sit for 15 minutes at room temperature. Fold in the feta and toss well.
Serve, sprinkled lightly with the coarse sea salt, if using (use about 1/2 tsp. - it adds a bit of texture); this salad can sit for 1 to 2 hours at room temperature.
In a salad bowl, whisk the verjus and the oil. Add the shallot and let sit for 5 minutes. Add the frisée, grapes, and cheese and toss to combine. Season to taste with salt and pepper
Put the arugula, tomatoes, watermelon, cucumber, feta, and basil in a large bowl.
In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Drizzle the dressing over the salad and toss gently to coat.
In a small bowl, combine the vinegar, mustard, sugar, 1/4 tsp. salt, and a few grinds of pepper. Gradually whisk in the olive oil and walnut oil. Stir in the chives.
In a large bowl, season the greens with a large pinch of salt and a few grinds of pepper and toss with enough vinaigrette to lightly coat.
Top with the raspberries, walnuts, and ricotta salata. Gently toss and serve.
Put 2 Tbs. of the raspberries in the bottom of each of 4 tall glasses. Top with a 1/4-cup scoop of ice cream. Drizzle 1 Tbs. framboise into each glass, then top with another 2 Tbs. of raspberries an danother 1/4-cup scoop of ice cream. Pour 1/2 cup of champagne into each glass. Serve immediately with a straw and a long-handled spoon.
Place the cream and sugar in a blender and blend until the cream just forms stiff peaks, about 10 seconds.
Add 3 cups of the strawberries to the blender along with 2 Tbs. of the eau de vie and blend briefly until the strawberries are incorporated but still chunky, about 5 seconds.
Divide three-quarters of the meringue crumbles among 6 to 8 glass dessert dishes. Top evenly with the strawberry cream. Slice the remaining 1 cup strawberries and toss with the remaining 1 tsp. eau de vie. Spoon the sliced berries on top of the strawberry cream and sprinkle with the remaining meringue cookies.
Combine the pineapple, oranges, and starfruit in a large bowl.
In a small bowl, mix the sugar and vanilla until well blended. Sprinkle the sugar over the pineapple mixture and toss gently to combine.
Let sit at room temperature until the sugar dissolves, about 10 minutes. When ready to serve, add the papaya and mint and toss gently to combine. Serve immediately.
In a salad bowl, whisk the verjus and the oil. Add the shallot and let sit for 5 minutes. Add the frisée, grapes, and cheese and toss to combine. Season to taste with salt and pepper
Peel the parsnips, then shave them with the vegetable peeler into long, thin ribbons, discarding the core; you’ll have about 3-1/2 cups.
In a medium bowl, toss the parsnips with the vinegar and 1 tsp. salt and let sit for 10 minutes.
Drain the parsnips in a colander and squeeze out as much vinegar as possible. Transfer to a medium bowl, add the crème fraîche, olive oil, and capers and toss to combine. Season to taste with salt and pepper and serve.
Stand the apples on a cutting board and slice twelve 1/8-inch-thick rounds from the sides (not counting the small outermost slices); cut each round in half and arrange in a single layer on a platter.
Remove the skin from the trout and flake the flesh. Toss with the chives, walnut oil, and black pepper.
Using your fingers, divide the trout mixture among the apple slices. Use a small spoon to top each with a dollop of crème fraîche. Finely grate the zest from the lemon over all and serve.
Use a very sharp knife to cut the tuna into 1/4-inch dice. Toss the tuna with the scallions, soy sauce, sesame oil, and sesame seeds. Spread a tiny dab of wasabi paste on each rice cracker. Mound 1 packed Tbs. of the tuna tartare on each cracker. Sprinkle each lightly with sea salt and serve.
Put the scallions, Parmigiano, pine nuts, and mint in a food processor and process until finely chopped. With the processor on, pour the oil down the feed tube in a steady stream, so the mixture thins into a slightly loose paste. Add more oil if needed. Add 1/2 tsp. salt and 3/4 tsp. pepper and pulse once more.
Bring a large (6-quart) pot of well-salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until nearly tender, about 2 minutes less than the package timing. Add the asparagus and cook with the pasta until both are tender, about 2 minutes more. Drain well and toss with the pesto and lemon juice. Add more lemon juice, salt, and pepper to taste. Serve sprinkled with black pepper and the Parmigiano.
Trim the ends of the cucumbers. With a vegetable peeler, peel them in 1/2-inch intervals, leaving 1/2-inch strips of peel intact. Halve the cucumbers lengthwise, scoop out and discard the core, and then cut them into 3/4-inch dice.
In a large bowl, combine the cucumbers, feta, onion, mint, and dill.
In a small bowl, whisk the olive oil and lemon juice and season to taste with salt and pepper. Gently toss the dressing with the cucumber mixture. Season to taste with salt and pepper, garnish with the mint leaves (if using), and serve.
