If you can't get cotija cheese, you can substitute feta—it's stronger in flavor and a bit saltier than cotija, but it works fine. Archibald also makes a version of this salad topped with shavings of Manchego cheese....

Once a virtual stranger to American kitchen, basil is now a national favorite due to its sweetish flavor, with echoes of clove and licorice.

A true Lebanese tabbouleh is almost pure green, more about the parsley than bulgur.

Pair simply seared shrimp with spring spinach and citrus

Curly and flat parsleys combine to make our salad a particularly refreshing respite during a Thanksgiving feast or any other extensive, rich meal.

Laurent Manrique cooks these squabs on a rotisserie over an open fire; we’ve adapted the recipe for the home oven.

You could say the salad marches on it’s dressing. Fueled by a flawlessly balanced vinaigrette, your greens will go far.