Vegetable-wise, Boulud likes to serve sturdy salads that benefit from a bit
of marinating, or at least won't suffer if they sit out: a haricot vert and roasted beet salad with goat cheese, pecans, and a red wine
vinaigrette fit the bill nicely, as did a pile
of verdant English peas and poached carrots mounted on top
of a bright pea pesto.