New York Magazine

Sauteed artichokes and chicken stock add body and flavor to this summer salad.

Dijon mustard and orange segments enliven this refreshing complement to a rich dish.

All varieties of the mildly sweet and juicy fruit share a spectacular crunchiness, which makes them ideal for salads like this one.

Spiced walnuts and pears make this an exciting update of a fall classic.

Laurent Tourondel's stove-braised, bacon-flavored cabbage.

The unappealing veggie gets help from a beloved cheese puff.

Like a gruff relative to plain old broccoli, this green has a delicious bitterness that stands up to the sharp flavors demonstrated here.

Color, texture, and flavor all combine in this original and healthy ode to the orange.

Enjoy this Southern Italian cauliflower-and-spinach salad—lightly dressed for summer in lemon and olive oil.

Although closely related to plain old celery, that staple of lunchboxes and dieters alike, the gnarly round root is mostly overlooked in this country, unlike in Italy and France.

To make this dish even easier, you can toss the tomatoes in raw, and use a store-bought pesto.

You can find all the exotic ingredients you need Kalustyan's spice shop.

You’ve got to admit those fuzzy little green pods are pretty cute, and deep-fried to a slime-free crisp, they’re as addictive as fries.

Cucumbers and seaweed are ubiquitous in Japan, and ideal partners in a light, fresh salad.

Very fine strips of cucumber, carrots, and onion combine with radicchio and mint for a refreshing side dish.

Flake ricotta salata over this sprightly summer salad that cuts the heat.

These silver-bellied members of the herring family are terrific grilled or home-cured and tossed into a perky salad.

Sherry is an excellent match for ‘unmatchable’ vegetables like asparagus and artichokes, which makes it a great pairing for this salad.

Chef Danny Mena’s crunchy, piquant salad boasts a south-of-the-border flavor profile via queso fresco, a squeeze of lime, and crumbled hibiscus flowers.

Most know this member of the parsley family for its seed in Italian street-fair sausages, but it’s just as memorable in crisp salads like this one on bed of silky prosciutto.

This dressed-up winter salad embellishes mixed greens with grapefruit “pops” and grilled cheese “croutons.”

Squids, at their sweetest and tenderest best during winter, are paired with radishes and parsley in this salad.

Toss grill-marked eggplant and coat with olive oil, garlic, and chile powder for a hearty summer salad or side.

The results are tantalizing proof that the catch of the day should be the staple of the season.

Crunchy grilled-vegetable salad is given extra zing by the addition of sweet apples and pears.