We are not devotees of strawberry ice cream—except when it is freshly made from freshly gathered strawberries. Several years ago I bought one of those small Salton ice cream makers. The idea of not having to fuss with rock salt and ice, of being able to tuck it into the freezer to do its work, appealed to me. A roast or two has to be removed to make room for it but that is not a problem—we're talking about two hours at the most. 

Salads are for globetrotters. Start with the dressings—"French,” “Italian," "Russian,” “Thousand Islands,” even "Roquefort.” The salads themselves are a Baedeker, not a menu. “Nicoise,” fragrant, herbed, to be enjoyed in the summer sunshine.