Leafy Greens

A marinade made with Chinese mustard and fish sauce gives this punchy, summery steak salad exceptional flavor.

Smoky bacon, crunchy shredded lettuce, and a zesty dressing—what’s not to like?

This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass.

This refreshing Thai-inspired salad pairs a summery mix of charred green and yellow wax beans with chiles, fresh lime juice, and loads of cilantro. The zesty grilled tofu and creamy avocado add filling protein and healthy fats, rounding out the meal for a delicious weeknight vegetarian dinner.

No matter what time of day, these delicious baked eggs made with tangy kimchi and fresh summer squash are a delightfully flavorful dish.

Cabbage is perfect for fermenting because the cell walls are easily broken down with salt, and the juices that are released quite easily make the brine. While you are chopping and grating your cabbage, eat a piece raw. It will be crunchy and sweet. After fermentation it will be pretty crunchy still, shiny and alive-looking; the sugars will have been eaten by the lactobacillus bacteria (et al); and the sauer that you taste is the lactic acid cleverly produced by the lactobacillus.

Salade Niçoise is a beautifully composed salad of French origin that looks fancy but is incredibly easy to make. The traditional version is often made with tuna, but here the fish is replaced with baked tofu, which makes a great stand-in. And the array of ingredients—white beans or chickpeas, slender green beans, tomatoes, and olives—makes it a splendid main dish salad for a summer meal, either on busy weeknights or festive occasions.

Roasting the eggplants at a high heat will make the flesh very tender while making the skin a little crispy. This recipe is from Gunpowder, an Indian restaurant in London.

Grilled lemon slices add bright, sweet, and smoky flavor to a salad of charred broccolini and kale—the perfect complement to rich, juicy Italian sausage.

The sturdier your cress, the longer this salad will hold up at room temperature.

If you can’t find coconut vinegar for this collard greens recipe, use 2 Tbsp. apple cider vinegar instead.

Baking a salad might make you nervous, but a quick moment in the oven will only wilt the greens slightly and yet melt the cheese so that it cloaks the greens nicely.