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MÂche, FrisÉe, and Radish Salad with Mustard Vinaigrette

Mâche, Frisée, and Radish Salad with Mustard Vinaigrette

With crunchy radishes and bitter frisée, this salad brings its vinegar note in the form of a spicy mustard dressing.

Photograph by Ditte Isager

Golden Beet and Sunflower Salad

Golden Beet and Sunflower Salad

To maximize the flavor of this salad, toss the beets with the dressing while they’re still warm, so they’ll absorb more of it.

Photograph by Victoria Pearson

Dandelion Salad with Lardons and Goat Cheese Phyllo Blossoms

Dandelion Salad with Lardons and Goat Cheese Phyllo Blossoms

This dish is a take on the bistro classic frisée salad with lardons.

Photograph by Matthew Hranek

Kohlrabi Slivers and Pea Shoots with Sesame Dressing

Kohlrabi Slivers and Pea Shoots with Sesame Dressing

Food editor Maggie Ruggiero became enamored of a sesame-dressed salad at Donguri, a Japanese home-cooking restaurant in New York City. This is her take on it. Because the sesame seeds are unhulled, they have a richness that flatters the freshness of spring vegetables—here, cool kohlrabi and sweet pea shoots.

Photograph by Ditte Isager

Parmesan Cauliflower and Parsley Salad

Parmesan Cauliflower and Parsley Salad

Fried with a parmesan coating, humble cauliflower takes on a whole new appeal in this salad; lots of parsley makes it aromatic and refreshing.

Photograph by Romulo Yanes

Asparagus Salad with Celery Leaves, Quail Eggs, and Tarragon Vinaigrette

Asparagus Salad with Celery Leaves, Quail Eggs, and Tarragon Vinaigrette

A simple green salad, yes. But ordinary? Not a chance.

Photograph by Romulo Yanes

Farmers Market Greens

Farmers Market Greens

Let your imagination run wild with this salad, which can include any mixture of baby greens: Try kale, tatsoi, and mustard greens, or go even crazier and add some sorrel and garnish with edible flowers.

Photograph by Mikkel Vang

Grilled Caesar Salad

Grilled Caesar Salad

Just when the crowd thinks you’re done with the grill, surprise them with this; the romaine’s leaves char slightly but stay fresh and crisp.

Photograph by Mikkel Vang

Purslane and Parsley Salad

Purslane and Parsley Salad

You might run across purslane, with its glossy, plump leaves, at a farmers market—and you might even find it growing in the cracks of your sidewalk or in your yard. Luckily, this incredibly nutritious and juicy green is a weed, which means it pops up wild nearly everywhere. Lots of chopped parsley and a simple vinaigrette flatter its herbal, lemony crunch.

Photograph by Celio Salgueiro

Escarole, Fennel, and Oak-Leaf Salad

Escarole, Fennel, and Oak-Leaf Salad

Soft and crisp, bitter and sweet—this simple salad is a clean, bright counterpoint to the rest of the meal.

Photograph by Roland Bello

Greek Country Salad

Greek Country Salad

This is not the salad with feta and olives that most Americans know, but a version popular in the Greek countryside that typically includes a few wild greens foraged from the land.

Photograph by Romulo Yanes

keywords
salad
vegetarian
summer
herbs
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