No-Cook

Piquant jalapeño chiles complement the earthy flavor of black-eyed peas in this fiber-rich side salad; they also add crunch, along with the diced red onion.

Mâche, or lamb’s lettuce, is a tender, nutty green. If it’s unavailable, try watercress as a delicious substitute.

This salad tastes best up to 1 hour after making it. To make ahead store the salad components separately (up to 3 hours), and toss before serving.

If you can find it, use Zephyr squash, which is yellow with a pale-green tip. You can also use a mix of young green and yellow squashes.

Chioggia beets are pink on the outside and striped on the inside. Because they are not cooked in this recipe, choose tender baby beets. You can use red or golden beets if Chioggia beets are unavailable. After your grill becomes hot, grill the lemon halves, cut side down, until lightly charred. Remove, let cool slightly, and squeeze their warm juice over the vegetables.

Ricotta salata is a firmer version of fresh ricotta; it is perfect for shaving over salads.