Salad

Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.

Even if you're not a huge fan of bitter greens, don't substitute regular lettuce here; the slightly sweet dressing will taste cloying without some sharp contrast.

You can stuff this slawlike salad inside your pita, or eat it on its own.

Sweet-tart apples, pungent blue cheese and crunchy pistachios make an irresistible combination in this fall salad.

The combination of melon, marjoram, and sweet moscato vinegar in this delicate salad tastes like summer to me. When I serve guests this dish, I like to watch them take their first bite and enjoy a moment of pure bliss as the melon juices run down their chin.

Buying slab bacon rather than sliced allows you to cut it into the perfect size and shape.

Creamy herbed avocado and edible flowers elevate a simple salad of mixed greens.

Making your own flavored vinegar and oil might seem like a crazy thing only chefs in the Hot 10 would do, but once you make them (which is easy), your salads will enjoy instant upgrades.

If you can't find Garrotxa cheese, use another salty, semifirm Spanish cheese, such as Manchego, instead (but be warned: Gato chef Bobby Flay may not approve).

This is one of those ingredient combinations that, like the Little Black Dress, always seems to be in style, and it's no wonder: earthy, sweet beets, sharp and creamy blue cheese, and bitter greens simply go together beautifully. Skillet-Toasted Quinoa provides additional texture and protein. Like Chimichurri, this vinaigrette's flavors grow more robust if allowed to sit at room temperature for at least 1 day.

Nourish your body with this welcoming salad complete with a warming ginger dressing. Lentils provide a fabulous source of protein and the beet adds that splash of color I love so much.

You may not think of coleslaw as sexy, and you'd be right—most coleslaw is far from a turn-on. But this colorful, lighter version brings the sexy back with superfoods like carrots and red, yellow, or orange bell peppers. It's also a great way to enjoy your kale in the raw.

Australian potato salad. We didn't know it existed, but when you swap mayo for a tangy vinaigrette and add charred greens, magic happens.

Banish flashbacks of bland zucchini with this crunchy, cheesy, salty, citrusy salad.