Salad

Can't find favas? Double up on peas. No pea shoots? Use mĊche or baby spinach instead.

We think fat spears of asparagus have the best texture. White ones take a little longer to cook, so boil them separately.

A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

This lightly pickled mix of vegetables and seaweed is especially good with seafood.

Toss together just before serving to prevent wilting.

Grill up a mix of eggplant and hardy greens and serve with curry yogurt sauce and lots of mint for a light vegetarian dinner.

Our grilled version of panzanella boasts sweet-and-sour flavors and gets even better as it sits.

We like the texture of the leeks and zucchini when left al dente-if grilled too long, they'll both go floppy.

Barley has nice heft and chew, but don't feel limited–use cooked farro, quinoa, or brown rice if you prefer.

Find long beans at Asian or specialty grocers.

Pick firm, bright-green celery stalks with lots of leaves.

Stir the mushrooms and leeks frequently enough so they caramelize without burning, then serve on top of steak.

The carrots are shocked in ice water after shaving to give them a wavy shape and slightly soften their crunch.

Light, crunchy, and downright pretty, this fresh spring slaw will brighten any spread.

Grilling radicchio and fennel tames their intense flavors, bringing out their natural sweetness.

This simple tangy-style potato salad is inspired by dill pickle-flavored potato chips.

Inspired by the classic steakhouse wedge, this salad gets a double hit of smokiness thanks to the bacon and grilled iceberg.