One of our favorite salads is Cooked & Raw. The illustrious food guru, Colman Andrews, came up with this beauty. You can mix and match seasonal ingredients, just add some raw and some cooked, grated cheese (today it’s pecorino), and always add a little chopped-up cooked pork—prosciutto, pancetta, or good old bacon. Today the salad’s star is blanched peas, supported by yellow and green beans. We whisked up a classic vinaigrette, then tossed everything together. What a combo, so satisfyingly delicious. We wished we had made more. A version of this salad is in Canal House Cooking Volume N° 3, Winter & Spring, page 32. But write to us if you want the recipe and we’ll be happy to share, firstname.lastname@example.org.