looks pretty close to what I remember, but not much in the way of greens – can add baby spinach, rocket, mixed salad greens etc.

Serve with BBQ Chicken Pizza

Tender greens with somewhat assertive flavors, such as peppery arugula and watercress or bitter endive, or young dandelion go wonderfully with sweet citrus fruits like oranges, mandarins, and blood oranges, ripe pears or crunchy apples, and figs. Roasted nuts bring out the sweetness in the greens. There are endless possible variations on this theme. One of my favorites is arugula, blood oranges, and roasted pine nuts. Or, for an easy main-course luncheon salad, combine frisée, quartered ripe figs, and walnuts, then top it with thin sheets of prosciutto or smoked goose breast.

Straight from 19th-century American cookbooks, these big chunks of ripe beefsteak and green tomatoes get bathed in a warm, garlicky, sweet-sour dressing. They stand on their own, top greens, or make a good potato-tomato salad. Bacon fat was favored 150 years ago; olive oil works well today. Out of season, this recipe still works with supermarket tomatoes on the vine.

Cook to Cook: Dressing can be prepared several hours ahead up to the point of adding the vinegar. The oil should be warm, but not hot, when the vinegar goes in.

To make this smoky-flavored eggplant salad the center of a meal, serve it accompanied by oil-cured Moroccan black olives, feta cheese, and warmed pita breads. It also makes a great dip or even a filling for a sandwich. I like making it a day ahead to let the garlic flavor develop and meld with the other seasonings.
Fast Fact: Eggplants with a dimple in the bottom are female and have more seeds than the flat-bottomed male eggplants.
Quick Tip: To make this salad, I prefer using a golden olive oil that has the softer, more fruity flavor of ripe olives.