Salad

Fresh Dill Cucumbers with Lemon

The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.

You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags.

Kohlrabi is underappreciated and misunderstood. But we've decided it's got our favorite crunch: sweet, dense, and snappy (think broccoli stem).

The slight bitterness of kale practically cries for sweetness to balance it out—persimmons are perfect and play well with the lime juice, prosciutto, and feta. Crisping the prosciutto adds a textural contrast.

Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.

Brussels sprouts, apples, gouda, radishes, and hazelnuts turn this kale salad into something special enough to serve guests.

Fresh basil and pears team up for a winning combo of sweet fruit and herbal notes in this bright, crisp salad.

Dukkah—a rich nut and spice blend—is easy to make and lends a zesty kick to this gorgeous crisp salad.

When shopping for celeriac, look for firm, unblemished roots that feel heavy for their size, with a greenish hue.

Thick slab bacon is key to this dish. Buy it packaged, if you can find it, or from the butcher.

A mix of sweet, smoky, and pleasingly bitter notes gives this crisp, bright salad a modern flair.

The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful frisée salad that makes good use of shallot, lemon zest, lemon juice, pistachios, and green grapes. 

Crunchy, bitter, acidic, juicy: If these words don't make you think of salad, this gorgeous dish is about to expand your vocabulary.

Nutty caraway adds a pop of flavor to this sweet combination of apples, beets, and carrots.