Ingredient: white-wine vinegar or red-wine vinegar

Chicken White Bean Salad

How To Prepare
To prepare vinaigrette: Peel the garlic and smash with the side of a chef’s knife. Using a fork, mash the garlic in a small bowl to form a coarse paste. Whisk in 2 tablespoons oil. Add 6 tablespoons orange juice, vinegar and mustard; whisk until well blended. Set aside at room temperature.

To prepare salad: Combine beans, chicken, zucchini (and/or summer squash), celery, and sun-dried tomatoes (if using) in a large bowl until well blended. Add chopped basil and 3/4 cup vinaigrette; toss until combined. Taste and season with pepper, if desired.
Toss the remaining vinaigrette with escarole (or romaine) and radicchio in a medium bowl. Serve the salad on the greens, garnished with fresh basil leaves.
TIPS & NOTES
Make Ahead Tip: Prepare through Step 2 (omitting basil), cover and refrigerate for up to 2 days. Stir in chopped basil just before serving.

Steak Potato Salad with Horseradish Dressing

How To Prepare
Preheat grill to medium.
Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and cook until tender, 10 to 15 minutes. Transfer to a cutting board to cool. Add beans to the steamer basket, cover and cook until bright green and just tender, 4 to 6 minutes. Rinse in a colander with cold water until cool. Drain thoroughly and transfer to a large bowl. Cut the potatoes into halves or quarters and add to the bowl with the beans. Stir in chives (or scallion greens).
Meanwhile, combine vinegar, horseradish, Worcestershire and 1/2 teaspoon pepper in a small bowl. Whisk in oil.
Sprinkle both sides of steak with the remaining 1/2 teaspoon pepper. Oil the grill rack (see Tips). Grill the steak about 5 minutes per side for medium-rare, 6 minutes per side for medium. Transfer to a cutting board; let the steak rest for 5 minutes. Thinly slice the steak crosswise. Add the steak and any accumulated juice to the bowl with the potatoes and beans; toss with the horseradish dressing.
TIPS & NOTES
Make Ahead Tip: Prepare potatoes and green beans (Step 2) and refrigerate for up to 3 days.
Tips: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)