Vegetable Salads, The Complete Plant-Based Cookbook

Roasted Garlic Dressing

Makes about 1 cup

Two whole heads of roasted garlic pureed in the blender with olive oil, cider vinegar, mustard, and thyme give this flavorful dressing a mellow sweet-savory flavor and a thick and creamy consistency without any need for a dairy component.

2 large garlic heads

2 tablespoons water, divided

2 pinches plus ½ teaspoon table salt, divided

2 tablespoons extra-virgin olive oil

4 teaspoons cider vinegar

1 tablespoon Dijon mustard

½ teaspoon minced fresh thyme

¼ teaspoon pepper

1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Cut ½ inch off top of each garlic head to expose tops of cloves. Set each garlic head, cut side up, on small sheet of aluminum foil and sprinkle with 1 tablespoon water and pinch salt. Gather foil up around garlic tightly to form packet, place directly on oven rack, and roast for 45 minutes.

2. Carefully open just top of each foil packet to expose garlic and continue to roast until garlic is soft and golden brown, about 20 minutes. Let roasted garlic cool for 20 minutes, reserving any juice in foil packets.

3. Squeeze garlic cloves from skins. Process roasted garlic, reserved garlic juice, oil, vinegar, mustard, thyme, pepper, and remaining ½ teaspoon salt in blender until thick and smooth, about 1 minute. (Dressing can be refrigerated for up to 1 week; whisk to recombine.)

Balsamic Mustard Vinaigrette

Makes ¼ cup

Balsamic vinegar is assertive enough to stand up to a larger amount of Dijon mustard. Fresh thyme adds an earthy herbal note to the sweetness of the vinegar. This vinaigrette is best for dressing strongly flavored greens such as escarole, watercress, arugula, and radicchio.

1 tablespoon balsamic vinegar

2 teaspoons Dijon mustard

1½ teaspoons minced shallot

½ teaspoon plant-based mayonnaise or egg-based mayonnaise

½ teaspoon minced fresh thyme

⅛ teaspoon table salt

Pinch pepper

3 tablespoons extra-virgin olive oil

Whisk vinegar, mustard, shallot, mayonnaise, thyme, salt, and pepper together in bowl. While whisking constantly, drizzle in oil until completely emulsified. (Vinaigrette can be refrigerated for up to 1 week; whisk to recombine.)

Walnut Vinaigrette

Makes ¼ cup

Using roasted walnut oil in combination with olive oil brings a toasty, buttery depth of flavor to this elegant vinaigrette. Used on mild greens, the dressing really shines; its buttery quality also tempers the bite of bitter greens.

1 tablespoon white wine vinegar

1½ teaspoons minced shallot

½ teaspoon plant-based mayonnaise or egg-based mayonnaise

½ teaspoon Dijon mustard

⅛ teaspoon table salt

Pinch pepper

1½ tablespoons roasted walnut oil

1½ tablespoons extra-virgin olive oil

Whisk vinegar, shallot, mayonnaise, mustard, salt, and pepper together in bowl. While whisking constantly, drizzle in oils until completely emulsified. (Vinaigrette can be refrigerated for up to 1 week; whisk to recombine.)

Tahini -Lemon Vinaigrette

Makes ½ cup

Tahini’s subtle, nutty flavor pairs with bright lemon juice and pungent garlic for a Mediterranean flavor profile. This dressing is best for dressing sturdy but mild-tasting greens such as romaine and Bibb lettuce.

2½ tablespoons lemon juice

2 tablespoons tahini

1 tablespoon water

1 garlic clove, minced

½ teaspoon table salt

⅛ teaspoon pepper

¼ cup extra-virgin olive oil

Whisk lemon juice, tahini, water, garlic, salt, and pepper together in bowl. While whisking constantly, drizzle in oil until completely emulsified. (Vinaigrette can be refrigerated for up to 1 week; whisk to recombine.)

Creamless Creamy Dressing

Makes 2 cups

For an all-purpose yet luscious dairy-free creamy dressing, we turned to cashews to achieve the perfect consistency. You’ll need a conventional blender for this recipe; an immersion blender or food processor will produce a grainy, thin dressing. Use unsalted raw cashews, not roasted, to ensure the proper flavor balance. Our variations turn this into an herbal green goddess dressing, a Mediterranean dressing with tahini and red peppers, and an Asian dressing with miso and ginger.

1 cup raw cashews

¾ cup water, plus extra as needed

3 tablespoons cider vinegar

1¼ teaspoons table salt

1 teaspoon onion powder

½ teaspoon sugar

¼ teaspoon garlic powder

2 tablespoons minced fresh chives

1 tablespoon minced fresh parsley

½ teaspoon pepper

1. Process cashews in blender on low speed to consistency of fine gravel mixed with sand, 10 to 15 seconds. Add water, vinegar, salt, onion powder, sugar, and garlic powder and process on low speed until combined, about 5 seconds. Let mixture sit for 15 minutes.

2. Process on low speed until all ingredients are well blended, about 1 minute. Scrape down blender jar. Process on high speed until dressing is smooth and creamy, 3 to 4 minutes. Transfer dressing to bowl. Cover and refrigerate until cold, about 45 minutes. Stir in chives, parsley, and pepper. Thin with extra water, adding 1 tablespoon at a time, to desired consistency. Season with salt and pepper to taste. (Dressing can be refrigerated for up to 1 week.)

VARIATIONS

Creamless Creamy Green Goddess Dressing

Omit onion powder. Decrease cashews to ¾ cup, salt to ¾ teaspoon, and pepper to ¼ teaspoon. Substitute lemon juice for cider vinegar. Increase parsley to ⅓ cup and chives to ⅓ cup. Add 1 tablespoon chopped fresh tarragon to water mixture in step 1.

Creamless Creamy Roasted Red Pepper and Tahini Dressing

Decrease cashews to ½ cup and increase garlic powder to ½ teaspoon. Substitute 1 (12-ounce) jar roasted red peppers, drained and chopped coarse, for water. Substitute sherry vinegar for cider vinegar and 3 tablespoons tahini for onion powder. Substitute 2 teaspoons toasted sesame oil for sugar and ½ teaspoon smoked paprika for pepper. Increase salt to 1½ teaspoons and add pinch cayenne pepper to bell pepper mixture in step 1. Omit chives and parsley.

Creamless Creamy Ginger-Miso Dressing

Omit salt, garlic powder, chives, and parsley. Decrease water to ⅔ cup. Substitute ¼ cup rice vinegar for cider vinegar, 2 tablespoons white miso for onion powder, 2 tablespoons soy sauce for sugar, and 2 tablespoons grated fresh ginger for pepper. Add 1 teaspoon toasted sesame oil with water in step 1.

Avocado -Grapefruit Salad

Serves 4 to 6

Why This Recipe Works Avocado’s rich buttery, nutty flavors combined with grapefruit’s invigoratingly bright acidity and tartness makes for a satisfyingly complex and fresh-flavored salad. Layering the components simply on a platter instead of tossing them together in a bowl highlighted the natural beauty and color contrast of the fruits. We dressed the salad with a simple vinaigrette made from the juices left behind from cutting the grapefruit, along with vinegar and mustard; because grapefruit can be quite tart, adding a small amount of sugar to the dressing created the right level of sweet counterpoint. In lieu of a bed of salad greens, which we found detracted from the beautiful colors of the avocado and grapefruit, we sprinkled the composed salad with a healthy handful of fresh herbs and some chopped toasted hazelnuts for a bit of crunchy texture. For more information about segmenting citrus fruits, see this page.

3 red grapefruits

2 ripe avocados, halved, pitted, and sliced ¼ inch thick

¼ cup fresh mint leaves, torn

¼ cup fresh cilantro leaves

¼ cup hazelnuts, toasted, skinned, and chopped

3 tablespoons extra-virgin olive oil

1 tablespoon minced shallot

1 teaspoon white wine vinegar

1 teaspoon Dijon mustard

1 teaspoon sugar

½ teaspoon table salt

1. Cut off both ends of grapefruits, then cut away peel and pith. Holding fruit over bowl, use paring knife to slice between membranes to release segments. Reserve 2 tablespoons grapefruit juice.

2. Arrange avocado slices in single layer on large platter. Distribute grapefruit evenly over top. Sprinkle mint, cilantro, and hazelnuts over top.

3. Whisk oil, shallot, vinegar, mustard, sugar, salt, and reserved grapefruit juice together in bowl. Drizzle dressing over salad. Serve immediately.

Raw Beet and Carrot Noodle Salad with Almond-Sesame Dressing

Serves 6

Why This Recipe Works Spiralizing is an easy way to fill your plate with vegetables, and this mix of beets and carrots looks particularly stunning. Cutting the raw vegetables into noodles gave them an appealing crisp-tender texture, a perfect foil for the creamy dressing, which we made by whisking together almond butter, tahini, lime juice, soy sauce, hefty doses of ginger and garlic, and toasted sesame oil. We tossed our veggie noodles with the dressing, scallions, and cilantro and sprinkled them with toasted sesame seeds. Tasters loved the contrast of bright and aromatic ginger and herbs with the nutty dressing and earthy-sweet vegetables. For the best noodles, use beets that are at least 1½ inches in diameter and carrots that are at least ¾ inch across at the thinnest end and 1½ inches across at the thickest end. We prefer to spiralize our own vegetables, but you can substitute store-bought spiralized raw beets and carrots, though they tend to be drier and less flavorful. You can use smooth or chunky almond or peanut butter in this recipe. To make this recipe gluten-free, you must use gluten-free soy sauce or tamari.

Almond-Sesame Dressing

¼ cup almond or peanut butter

3 tablespoons tahini

3 tablespoons lime juice (2 limes), plus lime wedges for serving

1 tablespoon soy sauce

1 tablespoon agave syrup or honey

1 tablespoon grated fresh ginger

2 garlic cloves, minced

½ teaspoon toasted sesame oil

½ cup hot water

Noodles

1 pound beets, trimmed and peeled

1 pound carrots, trimmed and peeled

5 scallions, sliced thin on bias

¼ cup fresh cilantro leaves

1 tablespoon sesame seeds, toasted

1. For the dressing Whisk almond butter, tahini, lime juice, soy sauce, agave syrup, ginger, garlic, and sesame oil in large bowl until well combined. Whisking constantly, add hot water, 1 tablespoon at a time, until dressing has consistency of heavy cream (you may not need all of water).

2. For the noodles Using spiralizer, cut beets and carrots into ⅛-inch-thick noodles; then cut beet and carrot noodles into 6-inch lengths.

3. Add beet and carrot noodles and scallions to dressing and toss well to combine. Sprinkle with cilantro and sesame seeds. Serve with lime wedges.

Roasted Beet and Carrot Salad with Cumin and Pistachios

Serves 4 to 6

Why This Recipe Works Though beets and carrots are served raw in the spiralized noodle salad on this page, they also make a winning combination when roasted, since roasting enhances all their earthy sweetness. To turn roasted beets and carrots into a salad, we tossed them with an equally earthy vinaigrette while they were still hot, which allowed them to absorb maximum flavor. Cumin added warmth to the dressing, and shallot gave it a subtle oniony bite. Pistachios lent color and nutty crunch. Adding lemon zest and chopped parsley just before serving resulted in a bright, well-balanced salad. Wrapping the beets in foil allowed them to cook gently and still attain a distinct, concentrated roasted flavor. Steaming them individually in foil before slicing them also minimized “bleeding” of any liquid. You can use golden or red beets (or a mix of both) in this recipe. To ensure even cooking, use beets that are of similar size—2 to 3 inches in diameter. If your beets are larger, the cooking time will be longer.

1 pound beets, trimmed

1 pound carrots, peeled and sliced on bias ¼ inch thick

2½ tablespoons extra-virgin olive oil, divided

¾ teaspoon table salt, divided

½ teaspoon plus ⅛ teaspoon pepper, divided

1 tablespoon grated lemon zest plus 3 tablespoons juice, divided

1 small shallot, minced

1 teaspoon agave syrup or honey

½ teaspoon ground cumin

½ cup shelled pistachios, toasted and chopped

2 tablespoons minced fresh parsley

1. Adjust oven racks to middle and lowest positions. Place rimmed baking sheet on lower rack and heat oven to 450 degrees.

2. Wrap beets individually in aluminum foil and place on second rimmed baking sheet. Toss carrots with 1 tablespoon oil, ½ teaspoon salt, and ½ teaspoon pepper.

3. Working quickly, arrange carrots in single layer in hot baking sheet and place baking sheet with beets on middle rack. Roast until carrots are tender and well browned on 1 side, 20 to 25 minutes, and skewer inserted into center of beets meets little resistance (you will need to unwrap beets to test them), 35 to 45 minutes.

4. Open foil packets to allow steam to escape and let cool slightly. Once beets are cool enough to handle, rub off skins using paper towels. Slice beets into ½-inch-thick wedges, and, if large, cut in half crosswise.

5. Whisk lemon juice, shallot, agave syrup, cumin, remaining ¼ teaspoon salt, and remaining ⅛ teaspoon pepper together in large bowl. Whisking constantly, slowly drizzle in remaining 1½ tablespoons oil. Add beets and carrots, toss to coat, and let cool to room temperature, about 20 minutes.

6. Add pistachios, parsley, and lemon zest to bowl with beets and carrots and toss to coat. Season with salt and pepper to taste. Serve.

PLANT POWER

CARROTS

We’ve found that it’s usually important not to skip peeling carrots. Carrot skin contains high levels of two compounds, falcarindiol and dicaffeic acid, which protect the carrot from oxidation and fungi invasions but which taste bitter. Carrot flesh tastes sweeter than the skin because it contains only very small amounts of these compounds.

Rainbow Salad with Crispy Tempeh

Serves 4

Why This Recipe Works Arranging a rainbow of fruits and vegetables on a bed of greens makes a stunning presentation—and a healthful plant-based meal—but we also wanted a salad bowl that tasted as good as it looked. Cherry tomatoes and a segmented orange offered bright acidity, which we balanced with buttery avocado and crisp radishes for their peppery snap and cheerful pink hue. To contrast with all the raw vegetables, we roasted purply-red beets to bring out their natural sweetness. A refreshing dressing with orange juice and ginger complemented our salad, but we still wanted protein. A generous amount of our Crispy Tempeh was just the crunchy umami bomb this salad needed. If you would like to add cheese, we suggest a small amount of tangy blue cheese.

1 pound beets, trimmed

2 oranges

10 ounces (10 cups) baby arugula

½ cup Orange-Ginger Vinaigrette (this page), divided

8 ounces cherry tomatoes, halved

1 ripe avocado, cut into ½-inch pieces

8 radishes, trimmed, halved, and sliced thin

1 recipe Crispy Tempeh (this page)

1. Adjust oven rack to middle position and heat oven to 400 degrees. Wrap beets individually in aluminum foil and place on rimmed baking sheet. Roast until beets can be easily pierced with paring knife, 45 minutes to 1 hour, removing beets individually from oven as they finish cooking.

2. Open foil packets to allow steam to escape and let cool slightly. Once beets are cool enough to handle, rub off skins using paper towels. Cut beets into ¾-inch pieces and set aside to cool.

3. Cut away peel and pith from oranges. Holding fruit over bowl, use paring knife to slice between membranes to release segments. Toss arugula with half of vinaigrette to coat, then season with salt and pepper to taste. Divide among individual serving bowls, then top with orange segments, tomatoes, avocado, radishes, and beets. Drizzle with remaining vinaigrette and sprinkle with Crispy Tempeh. Serve.

Broccoli Salad with Creamy Avocado Dressing

Serves 4 to 6

Why This Recipe Works A combination of crisp broccoli, dried fruit, nuts, and creamy dressing makes for a classic picnic salad. For a modern, plant-based version of this old-school favorite, we ditched the heavy, often overly sweet mayo-based dressing in favor of a citrusy, garlicky avocado version. We got the best texture and flavor by quickly steaming the broccoli and then shocking it in ice water. Steaming also allowed us to cook the tougher broccoli stalks, leaving nothing to waste. By placing the chopped stalks in the boiling water and perching the florets on top to steam, we ensured that both became tender at the same time. Toasted almonds added crunch and dried cranberries provided a pop of tart brightness. Fresh tarragon brought everything together.

Creamy Avocado Dressing

1 avocado, halved, pitted, and cut into ½-inch pieces

2 tablespoons extra-virgin olive oil

1 teaspoon grated lemon zest plus 3 tablespoons juice

1 garlic clove, minced

¾ teaspoon table salt

¼ teaspoon pepper

Broccoli Salad

Table salt for cooking broccoli

1½ pounds broccoli, florets cut into 1-inch pieces, stalks peeled, halved lengthwise, and sliced ¼ inch thick

½ cup dried cranberries

½ cup sliced almonds, toasted

1 shallot, sliced thin

1 tablespoon minced fresh tarragon

1. For the dressing Process all ingredients in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Season with salt and pepper to taste.

2. For the broccoli salad Bring 1 cup water and ½ teaspoon salt to boil in large saucepan over high heat. Add broccoli stalks, then place florets on top of stalks so that they sit just above water. Cover and cook until broccoli is bright green and crisp-tender, about 3 minutes. Meanwhile, fill large bowl halfway with ice and water. Drain broccoli well, transfer to ice bath, and let sit until just cool, about 2 minutes. Transfer broccoli to triple layer of paper towels and dry well.

3. Gently toss broccoli with dressing, cranberries, almonds, shallot, and tarragon in separate large bowl until evenly coated. Season with salt and pepper to taste. Serve.

Brussels Sprout and Kale Slaw with Herbs and Peanuts

Serves 4

Why This Recipe Works Raw brussels sprouts and kale leaves may sound like an odd (and chewy) combination for a salad, but these two cabbage-like vegetables pair perfectly together, and their chewiness is easily tempered. As a bonus, since the uncooked leaves hold up well for hours, this Southeast Asian–inspired slaw is ideal for making ahead. We created a simple cider vinegar and coriander vinaigrette and marinated the thinly sliced brussels sprouts in the dressing to soften them slightly. A vigorous massage tenderized the sliced kale leaves in just a minute. We then showered the dressed vegetables with chopped peanuts and fresh cilantro and mint. A squeeze of lime juice gave this slaw a bright finish. Lacinato kale (also known as dinosaur or Tuscan kale) is more tender than curly-leaf and red kale; if using curly-leaf or red kale, increase the massaging time to 5 minutes. Do not use baby kale.

⅓ cup cider vinegar

3 tablespoons sugar

½ teaspoon ground coriander

½ teaspoon table salt

¼ teaspoon pepper

2 tablespoons extra-virgin olive oil

1 pound brussels sprouts, trimmed, halved, and sliced very thin

8 ounces Lacinato kale, stemmed and sliced into ¼-inch strips (4½ cups)

¼ cup dry-roasted, salted peanuts, roughly chopped

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh mint

Lime juice

1. Whisk vinegar, sugar, coriander, salt, and pepper together in large bowl. Whisking constantly, drizzle in oil. Add brussels sprouts and toss to combine. Cover and let sit at room temperature for at least 30 minutes or up to 2 hours.

2. Vigorously squeeze and massage kale with your hands until leaves are uniformly darkened and slightly wilted, about 1 minute. Add kale, peanuts, cilantro, and mint to bowl with brussels sprouts and toss to combine. Season with salt and lime juice to taste, and serve.

CHOPPING AND MINCING FRESH HERBS

To chop: Gather leaves into tight pile and hold with your nonknife hand. Use rocking motion to slice thin. Turn sliced leaves 90 degrees and repeat.

To mince: Chop, then go over pile again by placing fingertips of your nonknife hand flat on top of knife spine and moving blade up and down with your knife hand while using knife tip as pivot.

Tangy Apple-Cabbage Slaw

Serves 10

Why This Recipe Works Piquant, vinegary slaw is a favorite Southern picnic salad. This version features tender cabbage, crunchy tart apples, and a sweet-and-spicy vinegar-based dressing. Because cabbage is relatively watery, we salted the cut cabbage to draw out excess moisture before dressing it, which prevented moisture from diluting the dressing later and leaving us with a watery slaw. Granny Smith apples worked best in this recipe—tasters loved their tartness and sturdy crunch. We cut the apples into matchsticks so they could be easily mixed with the cabbage while retaining their crispness. Cider vinegar gave the dressing a fruity flavor that complemented the apples, while red pepper flakes, scallions, and mustard added some punch. To help the dressing integrate, we heated it—chopped cabbage absorbs a hot dressing especially well. Look for yellowish or light green Granny Smith apples—they are riper than dark green Grannies, which will be more sour.

1 head green cabbage (2 pounds), cored and chopped fine

1½ teaspoons table salt, for salting cabbage

2 Granny Smith apples, cored and sliced into thin matchsticks

2 scallions, sliced thin

½ cup cider vinegar

½ cup sugar

6 tablespoons vegetable oil

1 tablespoon Dijon mustard

¼ teaspoon red pepper flakes

1. Toss cabbage with salt in colander set over large bowl and let sit until wilted, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain, and pat dry with paper towels. Combine wilted cabbage, apples, and scallions in large bowl.

2. Bring vinegar, sugar, oil, mustard, and pepper flakes to boil in medium saucepan, then pour over cabbage mixture and toss to coat. Refrigerate until chilled, about 1 hour. Season with salt and pepper to taste. Serve. (Slaw can be refrigerated for up to 1 day.)

Warm Cabbage Salad with Crispy Tofu

Serves 4 to 6

Why This Recipe Works Paired with crispy pan-fried tofu and a zesty dressing, convenient bagged coleslaw mix transforms into an impressive yet quick main-dish salad. For the dressing, we combined oil, vinegar, soy sauce, sugar, and Asian chili-garlic sauce and heated the mixture in the microwave. Then we tossed it with the coleslaw mix, crunchy chopped peanuts, scallions, cilantro, and mint. Draining the soft tofu to remove excess moisture, dredging it in a simple mixture of cornmeal and cornstarch, and quickly pan-frying it created the perfect light, crispy crust to contrast with its creamy interior. We prefer the texture of soft or medium-firm tofu here. Firm or extra-firm tofu will also work, but the pan-fried pieces will taste drier. Bags of coleslaw mix can vary in size, but a few ounces more or less won’t make a difference here. To make the dish spicier, use the higher amount of Asian chili-garlic sauce. To make this recipe gluten-free, you must use gluten-free soy sauce or tamari.

28 ounces soft tofu, halved lengthwise and sliced crosswise into 3-inch-long by ½-inch-thick fingers

½ teaspoon table salt

¼ teaspoon pepper

3 tablespoons vegetable oil

5 tablespoons rice vinegar

2 tablespoons soy sauce

2 tablespoons sugar

1–2 teaspoons Asian chili-garlic sauce

1 (14-ounce) bag green coleslaw mix

¾ cup dry-roasted peanuts, chopped

4 scallions, sliced thin

½ cup fresh cilantro leaves

½ cup chopped fresh mint

¾ cup cornstarch

¼ cup cornmeal

¾ cup vegetable oil for frying

1. Spread tofu over paper towel–lined baking sheet, let drain for 20 minutes, then gently press dry with paper towels. Sprinkle with salt and pepper.

2. Meanwhile, whisk 3 tablespoons oil, vinegar, soy sauce, sugar, and chili-garlic sauce together in bowl, cover, and microwave until simmering, 1 to 2 minutes. Measure out and reserve 2 tablespoons dressing separately for drizzling over tofu. Toss remaining dressing with coleslaw mix, peanuts, scallions, cilantro, and mint.

3. Combine cornstarch and cornmeal in shallow dish. Working with several tofu pieces at a time, coat thoroughly with cornstarch mixture, pressing gently to adhere; transfer to wire rack set in rimmed baking sheet.

4. Heat ¾ cup oil in 12-inch nonstick skillet over medium- high heat until shimmering. Working in 2 batches, cook tofu until crisp and golden on all sides, about 4 minutes. Gently lift tofu from oil, letting excess oil drip back into skillet, and transfer to paper towel–lined plate. Drizzle tofu with reserved dressing and serve with cabbage salad.

Roasted Cauliflower Salad with Golden Raisins and Almonds

Serves 4

Why This Recipe Works We used ever-adaptable cauliflower two ways in this vibrant salad. We roasted the florets from the head of cauliflower until tender and caramelized and then blitzed the chopped raw core in the food processor to add to the salad for a pleasantly crunchy grain-like texture and stronger, more vegetal flavor that contrasted with the more mellow softened cauliflower florets. A lemon-coriander vinaigrette, parsley, and mint added brightness. We stirred in a sweet-and-savory mix of minced shallot and golden raisins, and toasted almonds provided crunch and richness. Our two variations change up the dried fruits and nuts for different but equally delicious flavor profiles.

1 head cauliflower (2 pounds)

5 tablespoons extra-virgin olive oil, divided

1¼ teaspoons table salt, divided

1 teaspoon pepper, divided

⅓ cup golden raisins

1 shallot, minced

1 teaspoon grated lemon zest plus 1 tablespoon juice

1 teaspoon ground coriander

1 cup fresh parsley leaves

½ cup fresh mint leaves

¼ cup sliced almonds, toasted

1. Adjust oven rack to lowest position and heat oven to 475 degrees. Trim outer leaves from cauliflower and cut stem flush with bottom of head. Flip cauliflower stem side up. Using kitchen shears, cut around stem and core to remove large florets. Chop core and set aside. Cut florets through stems into 1-inch pieces (you should have about 6 cups florets).

2. Toss florets, 1 tablespoon oil, 1 teaspoon salt, and ½ teaspoon pepper together in bowl. Transfer to rimmed baking sheet and roast until florets are tender and browned on bottoms, 12 to 15 minutes. Let cool for 15 minutes.

3. While florets are roasting, combine raisins, shallot, lemon zest and juice, coriander, remaining ¼ cup oil, remaining ¼ teaspoon salt, and remaining ½ teaspoon pepper in large bowl; set aside.

4. Transfer core to food processor and process until finely chopped, 10 to 20 seconds, scraping down sides of bowl as needed; transfer to bowl with dressing. Add parsley and mint to now-empty processor and pulse until coarsely chopped, 5 to 7 pulses, scraping down sides of bowl as needed; transfer to bowl with dressing.

5. Add florets and almonds to bowl with dressing mixture and toss to combine. Season with salt and pepper to taste. Serve.

VARIATIONS

Roasted Cauliflower Salad with Apricots and Hazelnuts

Substitute chopped dried apricots for golden raisins, ½ teaspoon smoked paprika for coriander, and hazelnuts, toasted, skinned, and chopped, for almonds.

Roasted Cauliflower Salad with Cranberries and Pistachios

Substitute dried cranberries for golden raisins, ground fennel for coriander, and shelled pistachios, toasted and chopped, for almonds.

TOASTING NUTS

For amounts less than 1 cup: Place nuts in single layer in dry skillet set over medium heat and toast, stirring frequently, until they are fragrant and slightly darkened, 3 to 5 minutes. Transfer toasted nuts to plate and let them cool completely.

For amounts greater than 1 cup: Spread nuts in single layer on rimmed baking sheet and toast in 350-degree oven until they are fragrant and slightly darkened, 8 to 12 minutes, shaking sheet halfway through toasting (for smaller nuts, such as pine nuts, check them earlier).

Cucumber Salad with Chile, Mint, and Basil

Serves 4 to 6

Why This Recipe Works Cucumbers make a light, crisp, and refreshing salad—provided they’re not soggy from their own liquid and swimming in a watery dressing. For a cucumber salad with good crunch, we drained the sliced cucumbers on paper towels to remove some of their moisture while we prepared the dressing. To prevent the dressing from getting watered down, we made a concentrated version with ⅓ cup vinegar (which we reduced to 2 tablespoons) and just 2 teaspoons oil. When tossed with the cucumbers, this potent mixture retained its bright flavor as the vegetable continued to release moisture. Spicy Thai chiles, fresh basil and mint, and crunchy chopped peanuts nicely complemented the cool cucumber. Be sure to slice the cucumbers ⅛ to 3⁄16 inch thick. This salad is best served within an hour of being dressed. To make this recipe gluten-free, you must use gluten-free soy sauce or tamari in the Fish Sauce Substitute.

4 cucumbers, peeled, halved lengthwise, seeded, and sliced very thin

⅓ cup white wine vinegar

2 Thai chiles, stemmed, seeded, and minced

1 tablespoon lime juice

1 tablespoon Fish Sauce Substitute (this page)

2 teaspoons vegetable oil

2 teaspoons sugar

1 teaspoon table salt

¼ cup chopped fresh mint

¼ cup chopped fresh basil

¼ cup dry-roasted peanuts, toasted and chopped coarse

1. Spread cucumber slices evenly on paper towel–lined baking sheet. Refrigerate while preparing dressing.

2. Bring vinegar to simmer in small saucepan over medium-low heat and cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer to large bowl and let cool to room temperature, about 10 minutes. Whisk in chiles, lime juice, fish sauce substitute, oil, sugar, and salt.

3. Just before serving, add cucumbers, mint, and basil to dressing and gently toss to combine. Let salad sit for at least 5 minutes, then toss again. Sprinkle with peanuts and serve.

Fattoush

Serves 4 to 6

Why This Recipe Works Combining summery vegetables and herbs, toasted pita, and tangy sumac, fattoush hails from Lebanon and is found across the eastern Mediterranean. Sumac is a commonly used spice in the region, both in cooked preparations and as a finishing spice, and we used an ample amount of this citrusy spice, in the dressing to intensify the flavor and also as a garnish for the finished salad. To prevent the bread from becoming soggy, many recipes call for eliminating excess moisture by seeding and salting the cucumbers and tomatoes. We skipped these steps in order to preserve the crisp texture of the cucumber and the flavorful seeds and juice of the tomatoes. Instead, we made the pita pieces moisture-repellent by brushing their craggy sides with plenty of olive oil before baking them. The oil prevented the pita from absorbing moisture from the salad while allowing the pieces to pick up flavor from the lemony dressing. The success of this recipe depends on ripe, in-season tomatoes.

2 (8-inch) pita breads

7 tablespoons extra-virgin olive oil, divided

⅛ teaspoon plus ¼ teaspoon table salt, divided

⅛ teaspoon pepper

3 tablespoons lemon juice

4 teaspoons ground sumac, plus extra for sprinkling

¼ teaspoon minced garlic

1 pound ripe tomatoes, cored and cut into ¾-inch pieces

1 English cucumber, peeled and sliced ⅛ inch thick

1 cup arugula, chopped coarse

½ cup chopped fresh cilantro

½ cup chopped fresh mint

4 scallions, sliced thin

1. Adjust oven rack to middle position and heat oven to 375 degrees. Using kitchen shears, cut around perimeter of each pita and separate into 2 thin rounds. Cut each round in half. Place pitas smooth side down on wire rack set in rimmed baking sheet. Brush 3 tablespoons oil on surface of pitas and sprinkle with ⅛ teaspoon salt and pepper. (Pitas do not need to be uniformly coated; oil will spread during baking.) Bake until pitas are crisp and light golden brown, 10 to 14 minutes. Let cool completely.

2. Whisk lemon juice, sumac, garlic, and remaining ¼ teaspoon salt together in large bowl and let sit for 10 minutes. Whisking constantly, slowly drizzle in remaining ¼ cup oil. Add tomatoes, cucumber, arugula, cilantro, mint, and scallions. Break pitas into ½-inch pieces and add to bowl; gently toss to coat. Season with salt and pepper to taste. Serve, sprinkling individual portions with extra sumac.

Endive, Beet, and Pear Slaw

Serves 4 to 6

Why This Recipe Works This colorful, unexpected slaw uses no cabbage. Instead, we combined the natural mild bitterness and light texture of endive with the dense, earthy sweetness of beets and the floral fruitiness of pears. Tossing the shredded beets with a combination of sugar and salt and then spinning them in a salad spinner extracted some of their water, which otherwise would make for a watery slaw. We let them sit in the sugar and salt mixture while we got to work prepping the remaining ingredients and mixing up an elegant sherry vinegar–Dijon vinaigrette. To make this efficient to prepare, we recommend shredding and treating the beets before prepping the remaining ingredients. Shred the beets on the large holes of a box grater or with the shredding disk of a food processor.

1½ pounds beets, trimmed, peeled, and shredded

¼ cup sugar, plus extra for seasoning

1½ teaspoons table salt, divided

3 tablespoons sherry vinegar, plus extra for seasoning

2 tablespoons Dijon mustard

½ teaspoon pepper

½ cup extra-virgin olive oil

2 heads Belgian endive (4 ounces each), halved, cored, and sliced thin on bias

2 pears, peeled, halved, cored, and cut into ⅛-inch matchsticks

1 cup fresh cilantro leaves

1. Toss beets with sugar and 1 teaspoon salt in large bowl and let sit until partially wilted and reduced in volume by one-third, about 15 minutes.

2. Meanwhile, whisk vinegar, mustard, pepper, and remaining ½ teaspoon salt together in large serving bowl. Whisking constantly, slowly drizzle in oil until combined.

3. Transfer beets to salad spinner and spin until excess water is removed, 10 to 20 seconds. Transfer beets to bowl with dressing. Add endive, pears, and cilantro to bowl with beets and toss to combine. Season with salt, pepper, extra sugar, and extra vinegar to taste. Serve immediately.

Bitter Greens, Carrot, and Chickpea Salad

Serves 4

Why This Recipe Works Spinach is typically the green of choice for tossing with a warm vinaigrette, but we wanted to create a lightly wilted salad with a warm vinaigrette featuring greens that don’t get as much attention: curly frisée, ruffled escarole, and frilly chicory. Alone or in combination, these bitter greens make a robust canvas for equally bold, flavorful ingredients. But it turned out that just drizzling a hot vinaigrette over these leaves wasn’t quite enough to wilt them. So instead, we warmed up a Dutch oven by sautéing the salad mix-ins (carrots, raisins, and almonds), let it cool, and then added the greens and a lemony vinaigrette off the heat. A few turns of the tongs and the greens developed just the right slightly softened texture we were after. Convenient canned chickpeas added protein and savory substance to the salad. Feta will add a creamy, salty note, if you choose to include it. The volume measurement of the greens may vary depending on the variety or combination used.

Vinaigrette

2 tablespoons extra-virgin olive oil

1 tablespoon grated lemon zest plus 6 tablespoons juice (2 lemons)

1 tablespoon Dijon mustard

1 tablespoon minced shallot

½ teaspoon ground cumin

½ teaspoon ground coriander

¼ teaspoon smoked paprika

¼ teaspoon cayenne pepper

¼ teaspoon table salt

¼ teaspoon pepper

Salad

1 (15-ounce) can chickpeas, rinsed

Pinch table salt

1 tablespoon extra-virgin olive oil

3 carrots, peeled and shredded

¾ cup raisins, chopped

½ cup slivered almonds

12 ounces (10–12 cups) bitter greens, such as escarole, chicory, and/or frisée, torn into bite-size pieces

⅓ cup mint leaves, chopped

1½ ounces feta cheese, crumbled (⅓ cup) (optional)

1. For the vinaigrette Whisk all ingredients in bowl until emulsified.

2. For the salad Toss chickpeas with 1 tablespoon vinaigrette and salt in bowl; set aside. Heat oil in Dutch oven over medium heat until shimmering. Add carrots, raisins, and almonds and cook, stirring frequently, until carrots are wilted, 4 to 5 minutes. Remove pot from heat and let cool for 5 minutes.

3. Add half of remaining vinaigrette to pot, then add half of greens and toss for 1 minute to warm and wilt. Add remaining greens and mint followed by remaining vinaigrette and continue to toss until greens are evenly coated and warmed through, about 2 minutes. Season with salt and pepper to taste. Transfer greens to serving platter, top with chickpeas and feta, if using, and serve.

Escarole and Orange Salad with Green Olive Vinaigrette

Serves 4 to 6

Why This Recipe Works Escarole is a flavorful tender green that’s in season all through the winter and is as delicious raw in a salad as it is quickly sautéed. While this Sicilian-inspired salad especially brightens up a wintertime table, it’s delicious any time of year. Citrus fruits have a natural affinity for olive oil, salt, and pepper, and so we combined oranges treated this way with our escarole. Green olives added a briny umami element. To underscore the citrusy flavor, we used orange zest to boost the vinaigrette, and we cut the oranges into sections instead of larger rounds, so they were more evenly and abundantly distributed throughout the salad. That said, when arranging the orange segments on the escarole, leave behind any juice that is released, or it will dilute the dressing.

2 oranges

½ cup brine-cured green olives, chopped

⅓ cup extra-virgin olive oil

3 shallots, minced

2 tablespoons sherry vinegar

1 garlic clove, minced

1 head escarole (1 pound), trimmed and chopped

½ cup slivered almonds, toasted

1. Grate 1 teaspoon orange zest from 1 orange. Whisk olives, oil, shallots, vinegar, garlic, and orange zest in large bowl until combined. Add escarole and toss to coat. Season with salt and pepper to taste.

2. Cut off both ends of oranges, then cut away peel and pith. Holding fruit over separate bowl, use paring knife to slice between membranes to release segments. Divide dressed greens among individual serving plates, top with orange segments, and sprinkle with almonds. Serve.

SEGMENTING CITRUS

1. Slice off top and bottom of citrus, then cut away peel and pith using paring knife.

2. Holding fruit over bowl, slice between membranes to release individual segments.

Roasted Fennel and Mushroom Salad with Radishes

Serves 4

Why This Recipe Works Fennel and mushrooms both develop a tender yet still firm consistency and retain their structure rather than collapsing when roasted, making for a roasted salad with plenty of substance. First we tossed the vegetables with a little olive oil and seasoned them with salt and pepper, plus a pinch of sugar to aid in caramelization. To guarantee maximum browning, we arranged them in an even layer on a preheated baking sheet in a 500-degree oven. Tossing the roasted fennel and mushrooms with a simple vinaigrette while they were still hot allowed for better flavor absorption. To freshen up our roasted vegetables, we added crisp, raw radishes and some of the minced fennel fronds to the mix. If your fennel bulbs come without the fronds (the delicate greenery attached to the stems), substitute 1 tablespoon chopped fresh tarragon.

2 fennel bulbs, fronds minced, stalks discarded, bulbs halved, cored, and cut crosswise into ½-inch-thick slices

20 ounces cremini mushrooms, trimmed, quartered if large or halved if medium

3 tablespoons extra-virgin olive oil, divided

¾ teaspoon table salt, divided

¼ teaspoon plus ⅛ teaspoon pepper, divided

¼ teaspoon sugar

2 tablespoons lemon juice

1 teaspoon Dijon mustard

6 radishes, trimmed, halved, and sliced thin

1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Toss fennel and mushrooms with 2 tablespoons oil, ½ teaspoon salt, ¼ teaspoon pepper, and sugar in bowl. Working quickly, carefully spread fennel and mushrooms over hot baking sheet in even layer. Roast until vegetables are tender and well browned on 1 side, 20 to 25 minutes (do not stir during roasting).

2. Meanwhile, whisk lemon juice, mustard, remaining ¼ teaspoon salt, and remaining ⅛ teaspoon pepper together in now-empty bowl. Whisking constantly, drizzle in remaining 1 tablespoon oil.

3. Add hot vegetables to bowl with vinaigrette, toss, and let cool to room temperature, about 30 minutes. Stir in radishes and transfer to serving platter. Sprinkle with fronds and serve.

Crisp and Creamy Kale Salad

Serves 2 to 4

Why This Recipe Works One of the many reasons we love kale is for its versatility: It’s just as good as a hearty base for a salad as it is when crisped up into crunchy, salty kale chips. So here we decided to combine these two different treatments for a leafy salad with crispy elements: kale on kale. Since raw kale can be a bit chewy, we let it soak and soften in its warm rinsing water for 10 minutes. Then we baked a portion into crispy kale chips and used the other portion as our leafy salad base. We also used almonds in two ways: We blended some into a bright herb-and-lemon dressing to provide creamy richness, and we used sliced almonds for crunch in the salad. The result was a simple and hearty but texturally diverse salad. We prefer Lacinato kale (also known as dinosaur or Tuscan kale) to curly-leaf kale in this recipe, but either will work. Do not use baby kale. If you would like to include cheese, we like the robust flavor of Pecorino Romano.

Crispy Kale Topping

3½ ounces kale, stemmed and cut into 2-inch pieces

2 tablespoons vegetable oil

4 teaspoons sesame seeds, toasted

½ teaspoon kosher salt

¼ teaspoon sugar

¼ teaspoon cayenne pepper

Salad

5 ounces kale, stemmed and cut into 2-inch pieces

1 cup sliced almonds, toasted, divided

1½ cups fresh parsley leaves

6 tablespoons water

¼ cup vegetable oil

¼ cup grated Pecorino Romano cheese (optional)

3 tablespoons lemon juice

2 teaspoons fresh thyme leaves

½ teaspoon kosher salt

¼ teaspoon sugar

1. For the topping Adjust oven rack to middle position and heat oven to 275 degrees. Line rimmed baking sheet with parchment paper. Place kale in large bowl, cover with warm tap water, and swish to remove grit. Let kale sit for 10 minutes, then remove from water and dry thoroughly. Toss kale and oil in medium bowl until kale is well coated, about 30 seconds. Spread kale evenly on prepared sheet. Wipe bowl clean with paper towels. Bake kale until dry, crispy, and translucent, 30 to 40 minutes, turning leaves halfway through baking. Carefully return kale to bowl, leaving excess oil on sheet.

2. Thoroughly combine sesame seeds, salt, sugar, and cayenne in small bowl. Gently toss crispy kale and sesame seed mixture until evenly coated and kale is broken into ½- to 1-inch pieces.

3. For the salad Place kale in large bowl, cover with warm tap water, and swish to remove grit. Let kale sit for 10 minutes, then remove from water and dry thoroughly. Combine kale and ¾ cup almonds in large bowl.

4. Process parsley; water; oil; Pecorino, if using; lemon juice; thyme; salt; sugar; and remaining ¼ cup almonds in blender on high speed until smooth and creamy, about 2 minutes, scraping down sides of blender jar halfway through processing. Transfer ¾ cup dressing to bowl with kale mixture; toss until kale is well coated. Season with salt and pepper to taste. Divide salad among shallow bowls or plates, sprinkle with crispy kale topping, and drizzle with remaining dressing. Serve.

Kale Caesar Salad

Serves 4 to 6

Why This Recipe Works The success of any Caesar salad rests on its dressing. And given that Caesar dressing traditionally contains Parmesan and anchovies and gets its richness from egg yolks, a stellar plant-based version may seem unthinkable. For our reimagined dressing, we used creamy vegan mayo. To mimic the flavors that anchovies and Parmesan provide, we incorporated briny capers and umami-boosting nutritional yeast. The result was luxurious, even thicker and creamier than classic versions and a perfect match for sturdy kale. Soaking the kale in a warm water bath for just 10 minutes tenderized the sturdy vegetable. Our next step: chilling the dressed salad to cool it down and let the flavors meld. Tasters felt that the nutritional yeast provided the requisite cheesy flavor, but you can serve the salad with a sprinkling of our Vegan Parmesan Substitute (this page) or dairy Parmesan, if desired. Or try sprinkling it with crumbled Cheese Frico (recipe follows).

Salad

1 pound curly kale, stemmed and cut into 1-inch pieces

5 ounces baguette, cut into ¾-inch cubes (4 cups)

2 tablespoons extra-virgin olive oil

¼ teaspoon pepper

⅛ teaspoon table salt

Caesar Dressing

6 tablespoons plant-based mayonnaise or egg-based mayonnaise

1½ tablespoons nutritional yeast

1½ tablespoons lemon juice

1½ tablespoons capers, rinsed

2 teaspoons white wine vinegar

2 teaspoons vegan Worcestershire sauce

1 garlic clove, minced

¾ teaspoon Dijon mustard

½ teaspoon table salt

½ teaspoon pepper

3 tablespoons extra-virgin olive oil

1. For the salad Place kale in large bowl, cover with warm tap water, and swish to remove grit. Let kale sit for 10 minutes, then remove from water and dry thoroughly.

2. Adjust oven rack to middle position and heat oven to 350 degrees. Toss baguette with oil, pepper, and salt in bowl. Spread on rimmed baking sheet and bake until golden and crisp, about 15 minutes; set aside and let cool completely, about 15 minutes. (Croutons can be stored at room temperature for up to 24 hours.)

3. For the dressing Process mayonnaise, nutritional yeast, lemon juice, capers, vinegar, Worcestershire, garlic, mustard, salt, and pepper in blender until smooth, about 30 seconds. With blender running, slowly add oil until emulsified. Toss kale with dressing in large bowl and refrigerate for at least 20 minutes or up to 6 hours to chill. Toss salad with croutons and serve.

Cheese Frico

Makes 1½ cups

A thin, crispy, crumbly topping lets individual diners customize their salad with cheese, if desired. We prefer aged Asiago, but aged Manchego is also a good option. Use a rasp-style grater to grate the cheese.

4 ounces aged Asiago cheese, finely grated (2 cups), divided

1. Sprinkle half of cheese evenly over bottom of cold 10-inch nonstick skillet. Cook over medium heat until edges are lacy and light golden, 2 to 3 minutes. Remove skillet from heat and let sit for 1 minute.

2. Using 2 spatulas, carefully flip frico. Return to medium heat and cook until second side is golden, about 1 minute. Carefully slide frico to plate and set aside until cooled, about 10 minutes.

3. Wipe skillet clean with paper towels and repeat with remaining cheese. Let cool to room temperature, then crumble into bite-size pieces. (Frico can be stored in airtight container at room temperature for up to 5 days.)

Orange -Jícama Salad with Sweet and Spicy Peppers

Serves 8

Why This Recipe Works For this Mexican-inspired salad, we began by setting orange wedges in a strainer to drain. For a zesty dressing assertive enough to stand up to the sweet oranges, we flavored lime juice and olive oil with cumin and mustard. Jícama and red bell pepper added vegetable crunch, while jalapeños lent a hint of heat. Cilantro and scallion greens contributed herbal freshness. Fresh parsley can be substituted for the cilantro. Toast the ground cumin in a dry skillet over medium heat until fragrant (about 30 seconds) and then remove from the heat so the cumin won’t scorch.

6 oranges

6 tablespoons lime juice (3 limes)

1 teaspoon ground cumin, toasted

¾ teaspoon table salt, divided

½ teaspoon Dijon mustard

½ cup vegetable oil

2 pounds jícama, peeled and cut into 2-inch-long matchsticks

2 red bell peppers, stemmed, seeded, and cut into ⅛-inch-wide strips

4 jalapeño chiles, stemmed, seeded, quartered lengthwise, and quarters cut crosswise into ⅛-inch-thick slices

1 cup chopped fresh cilantro

6 scallions, green parts only, sliced thin on bias

1. Cut away peel and pith from oranges. Halve oranges from end to end. Cut each half lengthwise into 3 wedges, then cut crosswise into ¼-inch pieces. Place orange pieces in fine-mesh strainer set over bowl; let drain to remove excess juice.

2. Whisk lime juice, cumin, ½ teaspoon salt, and mustard together in large bowl. Whisking constantly, gradually add oil.

3. Toss jícama and bell peppers with remaining ¼ teaspoon salt in large bowl until combined. Add jícama mixture, jalapeños, cilantro, scallions, and oranges to bowl with dressing and toss well to combine. Divide salad among individual plates, drizzle with any remaining dressing in bowl, and serve immediately.

SALAD TOPPERS

Crispy, crunchy, packing umami or a boost of protein, these toppers offer an easy way to turn a head of greens, a mix of vegetables, or even a soup or sandwich into something exciting. All can be made ahead and will add texture, flavor, and seasonings to your next salads. Other great salad toppers include Vegan Parmesan Substitute (this page), Crispy Tempeh (this page), Spiced Roasted Chickpeas (this page), Orange-Fennel Spiced Almonds (this page), Cheese Frico (this page), and Hard-Cooked Eggs (this page).

Classic Croutons

Makes 3 cups

Choose your favorite hearty sandwich bread (either fresh or stale) to make these all-purpose croutons. To make herbed croutons, add ¾ teaspoon of your favorite dried herbs along with the salt and pepper.

6 slices hearty sandwich bread, crusts removed, cut into ½-inch cubes (3 cups)

3 tablespoons extra-virgin olive oil

⅛ teaspoon table salt

Pinch pepper

Adjust oven rack to middle position and heat oven to 350 degrees. Toss bread with oil, sprinkle with salt and pepper, and spread on rimmed baking sheet. Bake until golden brown and crisp, 20 to 25 minutes, stirring halfway through baking. Let cool and serve. (Croutons can be stored at room temperature for up to 3 days.)

Crispy Tortilla Strips

Makes 2 cups

Crunchy corn tortilla strips are a fun and flavorful alternative to croutons. For ease of preparation, instead of frying them, we turned to the oven.

8 (6-inch) corn tortillas, cut into ½-inch-wide strips

1 tablespoon extra-virgin olive oil or vegetable oil

Adjust oven rack to middle position and heat oven to 425 degrees. Toss tortilla strips with oil, spread on rimmed baking sheet, and bake, stirring frequently, until deep golden brown and crisp, 8 to 12 minutes. Transfer to paper towel–lined plate and season with salt to taste. (Tortilla strips can be stored at room temperature for up to 1 week.)

Crispy Shallots

Makes ½ cup

Crispy shallots add an oniony flavor boost to any salad. To make the preparation as simple as possible, we used the microwave to create shallots with a fried exterior with minimal mess.

3 shallots, sliced thin

½ cup vegetable oil, for frying

Microwave shallots and oil in medium bowl for 5 minutes. Stir shallots, then microwave for 2 more minutes. Repeat stirring and microwaving in 2-minute increments until beginning to brown, then repeat stirring and microwaving in 30-second increments until deep golden brown. Using slotted spoon, transfer shallots to paper towel–lined plate and season with salt to taste. Let drain and crisp for about 5 minutes. (Shallots can be stored in airtight container at room temperature for up to 1 month.)

Spiced Pepitas or Sunflower Seeds

Makes ½ cup

Salty, spicy toasted seeds are an easy topping that brings crunch and elevates a basic salad in a snap.

2 teaspoons extra-virgin olive oil or vegetable oil

½ cup pepitas or sunflower seeds

½ teaspoon paprika

½ teaspoon coriander

¼ teaspoon table salt

Heat oil in 12-inch skillet over medium heat until shimmering. Add pepitas, paprika, coriander, and salt. Cook, stirring constantly, until seeds are toasted, about 2 minutes; transfer to bowl and let cool. (Seeds can be stored in airtight container at room temperature for up to 5 days.)

Pistachio Dukkah

Makes ½ cup

This Middle Eastern spice blend adds a powerful boost of flavor when sprinkled over salads, beans, or grains. If you don’t own a spice grinder, you can process the spices in a mini food processor.

1½ teaspoons coriander seeds, toasted

¾ teaspoon cumin seeds, toasted

½ teaspoon fennel seeds, toasted

2 tablespoons sesame seeds, toasted

3 tablespoons shelled pistachios, toasted and chopped fine

½ teaspoon flake sea salt, such as Maldon

½ teaspoon pepper

Process coriander seeds, cumin seeds, and fennel seeds in spice grinder until finely ground, about 30 seconds. Add sesame seeds and pulse until coarsely ground, about 4 pulses; transfer to small bowl. Stir in pistachios, salt, and pepper. (Dukkah can be refrigerated for up to 3 months.)

Umami Croutons

Makes 5 cups

With a trifecta of nutritional yeast, miso, and mustard, these flavor-packed croutons are so delicious that you can simply snack on them as is. Of course, they would also be at home on any salad or soup.

¼ cup extra-virgin olive oil

3 tablespoons nutritional yeast

1 teaspoon white miso

1 teaspoon Dijon mustard

¼ teaspoon distilled white vinegar

⅛ teaspoon table salt

6 ounces baguette, cut into 1-inch pieces (5 cups)

Adjust oven rack to middle position and heat oven to 400 degrees. Whisk oil, nutritional yeast, miso, mustard, vinegar, and salt together in large bowl. Add baguette and, using your hands, massage oil mixture into bread. Transfer to rimmed baking sheet and bake until golden brown and crisp, 13 to 15 minutes. Let cool and serve. (Croutons can be stored at room temperature for up to 3 days.)

Quick Pickled Grapes

Makes 1⅓ cups

Pickling adds a vibrantly acidic pop and subtly savory quality to grapes, bringing a tart and sweet element to a salad.

⅓ cup white wine vinegar

1 tablespoon sugar

½ teaspoon table salt

8 ounces seedless grapes, halved

Microwave vinegar, sugar, and salt in medium bowl until simmering, 1 to 2 minutes. Stir in grapes and let sit, stirring occasionally, for 45 minutes. Drain. (Drained pickled grapes can be refrigerated for up to 1 week.)

Pea Green Salad with Warm Apricot-Pistachio Vinaigrette

Serves 4 to 6

Why This Recipe Works Pea greens (also known as pea shoots or pea tendrils) are the young and tender leafy tips of the pea plant. Initially a farmers’ market find in the spring and summer, they are increasingly appearing in the produce aisle of large supermarkets. Both the stems and the leaves of the pea plant are edible, making these delicate greens a lovely choice for a light salad. We complemented the grassy pea greens by adding fresh peas, endive, and a warm, fruity vinaigrette that both offset the faintly bitter quality of the pea greens and lightly wilted them. We steamed the fresh peas in a skillet until just tender. In the same skillet, we toasted pistachios in oil and then took the skillet off the heat to add the rest of the dressing, as the hot oil would sizzle otherwise. The last step was simply tossing the warmed vinaigrette with the pea greens, cooked peas, and a bit of Belgian endive for crunch. You can substitute thawed frozen peas for the fresh peas; if using frozen peas, skip step 1.

1 pound fresh peas, shelled (1¼ cups)

3 tablespoons white wine vinegar

2 teaspoons whole-grain mustard

½ teaspoon sugar

¼ teaspoon table salt

½ cup dried apricots, chopped

1 small shallot, halved and sliced thin

3 tablespoons vegetable oil

⅓ cup shelled pistachios, chopped

8 ounces (8 cups) pea greens

2 heads Belgian endive (8 ounces), trimmed, halved lengthwise, and sliced ¼ inch thick

1. Bring peas and ¼ cup water to simmer in 10-inch skillet over medium-high heat. Cover, reduce heat to medium-low, and cook, stirring occasionally, until peas are tender, 5 to 7 minutes. Drain peas and set aside. Wipe skillet clean with paper towels.

2. Whisk vinegar, mustard, sugar, and salt together in medium bowl. Add apricots and shallot, cover, and microwave until steaming, 30 seconds to 1 minute. Stir to submerge shallot, then let cool to room temperature, about 15 minutes.

3. Heat oil in now-empty skillet over medium heat until shimmering. Add pistachios and cook, stirring frequently, until toasted and fragrant, 1 to 2 minutes. Off heat, stir in shallot mixture and let sit until heated through, about 30 seconds.

4. Gently toss pea greens, endive, and peas with warm vinaigrette in large bowl until evenly coated and wilted slightly. Season with salt and pepper to taste. Serve.

French Potato Salad with Dijon Mustard and Fines Herbes

Serves 4 to 6

Why This Recipe Works French-style potato salad shuns the typical mayo-heavy dressing in favor of a bold wine vinaigrette. Visually appealing small skin-on red potatoes are the traditional choice. The cooked potatoes should be tender but not mushy, and the bright vinaigrette should thoroughly permeate them. To eliminate the common problem of torn skins and broken slices, we sliced the potatoes before boiling rather than after. To evenly infuse the warm tubers with the garlicky vinaigrette, we spread them on a baking sheet and poured the dressing over the top. Gently folding in the fresh herbs just before serving helped keep the potatoes intact. We stayed in France for our variation with fennel and black olives. If you would like to add Hard-Cooked Eggs (recipe follows), gently fold sliced cooked eggs into the salad along with the shallots and herbs. If fresh chervil isn’t available, substitute an additional ½ tablespoon of minced parsley and an additional ½ teaspoon of tarragon. Use small red potatoes measuring 1 to 2 inches in diameter.

2 pounds small red potatoes, unpeeled, sliced ¼ inch thick

Table salt for cooking potatoes

1 garlic clove, peeled and threaded on skewer

¼ cup extra-virgin olive oil

1½ tablespoons champagne vinegar or white wine vinegar

2 teaspoons Dijon mustard

½ teaspoon pepper

1 small shallot, minced

1 tablespoon minced fresh chervil

1 tablespoon minced fresh parsley

1 tablespoon minced fresh chives

1 teaspoon minced fresh tarragon

1. Place potatoes and 2 tablespoons salt in large saucepan and add water to cover by 1 inch. Bring to boil over high heat, reduce heat to medium-low, and simmer until potatoes are just tender and paring knife can be slipped in and out of potatoes with little resistance, 5 to 6 minutes.

2. While potatoes are cooking, lower skewered garlic into simmering water and blanch for 45 seconds. Run garlic under cold running water, then remove from skewer and mince.

3. Drain potatoes, reserving ¼ cup cooking water. Arrange hot potatoes close together in single layer on rimmed baking sheet. Whisk oil, minced garlic, vinegar, mustard, pepper, and reserved potato cooking water together in bowl, then drizzle evenly over potatoes. Let potatoes sit at room temperature until flavors meld, about 10 minutes. (Potatoes can be refrigerated for up to 8 hours; return to room temperature before serving.)

4. Transfer potatoes to large bowl. Combine shallot, chervil, parsley, chives, and tarragon in small bowl, then sprinkle over potatoes and combine gently using rubber spatula. Serve.

VARIATION

French Potato Salad with Fennel, Tomato, and Olives

If desired, chop 1 tablespoon of the fennel fronds and add it to the salad with the parsley.

Omit chervil, chives, and tarragon. Increase parsley to 3 tablespoons. Add ½ bulb thinly sliced fennel, 1 cored and chopped tomato, and ¼ cup pitted oil-cured black olives, quartered, to salad with shallots and parsley.

Hard-Cooked Eggs

Be sure to use eggs that have no cracks and are cold from the refrigerator. You can cook the eggs up to three days ahead.

4–6 large eggs

1. Bring 1 inch water to rolling boil in medium saucepan over high heat. Place eggs in steamer basket and transfer basket to saucepan. Cover, reduce heat to medium-low, and cook eggs for 13 minutes.

2. Using tongs or slotted spoon, transfer eggs to ice bath and let sit for 15 minutes. Remove from ice bath and peel or store.

Green Goodness Salad with Tofu

Serves 4

Why This Recipe Works To qualify as a green goddess salad, one thing is required: creamy green goddess dressing, which gets its herbaceous flavor and appealing pale green hue from a wallop of fresh herbs—and which typically contains sour cream or buttermilk. Once we had our creamless version of green goddess nailed, we took the concept further by creating a “goodness” bowl with an abundance of green foods, including baby spinach, broccoli, edamame, and chopped pistachios. Raw broccoli proved a bit too crunchy and strong tasting, so we quickly sautéed it to give it some nice char, which softened its texture and mellowed its flavor. To give our salad a finishing creamy touch to complement the dressing, we added buttery sliced avocado.

14 ounces extra-firm tofu, cut into ¾-inch pieces

¼ teaspoon plus ⅛ teaspoon table salt, divided

⅛ teaspoon pepper

2 tablespoons extra-virgin olive oil, divided

8 ounces broccoli florets, cut into 1-inch pieces

1½ tablespoons water

1 garlic clove, minced

¼ teaspoon minced fresh thyme or pinch dried

8 ounces (8 cups) baby spinach

1 cup Creamless Creamy Green Goddess Dressing (this page), divided

1 ripe avocado, sliced thin

½ cup frozen shelled edamame beans, thawed and patted dry

¼ cup shelled pistachios, toasted and chopped

1. Spread tofu over paper towel–lined baking sheet, let drain for 20 minutes, then gently press dry with paper towels. Sprinkle with ¼ teaspoon salt and pepper.

2. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add tofu and cook until lightly browned, 6 to 8 minutes; transfer to bowl.

3. Heat 1 tablespoon oil in now-empty skillet over medium- high heat until just smoking. Add broccoli and remaining ⅛ teaspoon salt and cook, without stirring, until beginning to brown, about 2 minutes. Add water, cover, and cook until broccoli is bright green but still crisp, about 2 minutes. Uncover and continue to cook until water has evaporated and broccoli is crisp-tender, about 2 minutes.

4. Clear center of pan, add remaining 1 teaspoon oil, garlic, and thyme and cook, mashing garlic into skillet until fragrant, about 30 seconds. Stir garlic mixture into broccoli. Off heat, season with salt and pepper to taste, and let cool slightly.

5. Toss spinach with half of dressing to coat, then season with salt and pepper to taste. Divide among individual serving bowls then top with tofu, broccoli, avocado, and edamame. Drizzle with remaining dressing and sprinkle with pistachios. Serve.

Spinach Salad with Carrots, Oranges, and Sesame

Serves 6

Why This Recipe Works When you hear “spinach salad,” you may think that bacon or cheese needs to be involved, since those are typical additions. But spinach salad can go in a number of more plant-forward directions, from a simple classic salad with red onion and mushrooms to one enlivened with mixed berries and nuts to our variation that includes another salad green, an herb, and strawberries. This rendition is boldly flavored with toasted sesame oil and seeds. Since spinach and oranges make a great pairing—both visually and on the palate—we decided to add orange segments to the salad and then used the juice and zest in our dressing. We combined them with rice vinegar and a small amount of toasted sesame oil, using neutral-tasting canola oil as the base. A bit of mustard and mayonnaise kept our dressing emulsified. Shaved carrots and sliced scallions further complemented the earthy spinach, and a sprinkling of toasted sesame seeds added a finishing crunch. For more information on segmenting citrus fruits, see this page.

2 oranges

2 carrots, peeled

2 tablespoons rice vinegar

1 small shallot, minced

1 teaspoon Dijon mustard

¾ teaspoon plant-based mayonnaise or egg-based mayonnaise

⅛ teaspoon table salt

2½ tablespoons vegetable oil

¾ teaspoon toasted sesame oil

6 ounces (6 cups) baby spinach

2 scallions, sliced thin

1½ teaspoons toasted sesame seeds

1. Grate ½ teaspoon zest from 1 orange; set zest aside. Cut off both ends of oranges, then cut away peel and pith. Holding fruit over fine-mesh strainer set in bowl, use paring knife to slice between membranes to release segments. Measure out and reserve 2 tablespoons juice; discard remaining juice. Using vegetable peeler, shave carrots lengthwise into ribbons.

2. Whisk orange zest and reserved juice, vinegar, shallot, mustard, mayonnaise, and salt together in large bowl. While whisking constantly, drizzle in both oils until completely emulsified. Add orange segments, carrots, spinach, and scallions and gently toss to coat. Sprinkle with sesame seeds. Serve.

VARIATION

Spinach Salad with Frisée and Strawberries

2 tablespoons chopped fresh basil

5 teaspoons balsamic vinegar

1 small shallot, minced

1 teaspoon Dijon mustard

¾ teaspoon plant-based mayonnaise or egg-based mayonnaise

½ teaspoon grated orange zest plus 2 tablespoons juice

½ teaspoon pepper

⅛ teaspoon table salt

3 tablespoons extra-virgin olive oil

6 ounces (6 cups) baby spinach

1 head frisée (6 ounces), chopped

5 ounces strawberries, hulled and quartered (1 cup)

Whisk basil, vinegar, shallot, mustard, mayonnaise, orange zest and juice, pepper, and salt together in large bowl. While whisking constantly, drizzle in oil until completely emulsified. Add spinach, frisée, and strawberries and gently toss to coat. Serve.

Potato, Green Bean, and Tomato Salad

Serves 4

Why This Recipe Works Whereas our French Potato Salad (this page) is all about the potatoes, this rendition includes a variety of colorful vegetables. Here we added green beans, grape tomatoes, shallot, and plenty of fresh herbs to Yukon Gold potatoes. The secret to getting tender spuds and vibrant green beans was to stagger their cooking. We cooked the potatoes in boiling water until just tender and then added the beans so both vegetables finished cooking at the same time. We marinated the tomatoes in a pungent dressing while the other vegetables cooked and then tossed everything together before serving. A handful of parsley leaves and chopped dill provided a refreshing herbal pop. Since you’re not peeling the potatoes, be sure to scrub them well. High-quality extra-virgin olive oil makes a big difference here. You can substitute cherry tomatoes for the grape tomatoes. For the best results, use a rubber spatula to combine the ingredients in steps 3 and 4.

1½ pounds Yukon Gold potatoes, unpeeled, cut into ¾-inch pieces

¾ teaspoon table salt, plus salt for cooking vegetables

1 pound green beans, trimmed and cut into 1-inch pieces

½ cup extra-virgin olive oil

¼ cup white wine vinegar

¾ teaspoon pepper

6 ounces grape tomatoes, halved

¼ cup capers

1 shallot, sliced thin

2 teaspoons Anchovy Substitute (this page)

½ cup fresh parsley leaves

¼ cup chopped fresh dill

1. Place potatoes and 2 teaspoons salt in large saucepan and cover with water by 1 inch. Bring to boil over high heat. Reduce heat to medium-low and simmer until potatoes are almost tender, about 7 minutes. Add green beans and continue to cook until both vegetables are tender, about 7 minutes.

2. Meanwhile, whisk oil, vinegar, pepper, and salt together in large bowl; measure out ¼ cup dressing and set aside. Add tomatoes, capers, shallot, and anchovy substitute to bowl with remaining dressing and toss to coat; set aside.

3. Drain potatoes and green beans thoroughly in colander, then spread out on rimmed baking sheet. Drizzle reserved dressing over potatoes and green beans and, using rubber spatula, gently toss to combine. Let cool slightly, about 15 minutes.

4. Add parsley, dill, and potato mixture to bowl with tomato mixture and toss to combine. Season with salt and pepper to taste. Serve.

Roasted Butternut Squash Salad with Za’tar and Parsley

Serves 4 to 6

Why This Recipe Works Pairing roasted squash with bold flavors and textural contrasts results in a hearty salad that’s delicious warm or at room temperature. We found that roasting in a hot oven on the lowest rack produced perfectly browned squash pieces with a firm center in about 30 minutes. The traditional Middle Eastern spice blend za’atar (a pungent combination of toasted sesame seeds, thyme, marjoram, and sumac) balanced the natural sweetness of the squash. Dusting the za’atar over the hot squash worked similarly to toasting the spice, enhancing its flavor. For a foil to the tender squash, we landed on toasted pumpkin seeds for a textural accent and to reinforce the squash’s nutty flavor. Pomegranate seeds added a burst of tartness and color. You can substitute chopped red grapes or small blueberries for the pomegranate seeds.

3–3½ pounds butternut squash, peeled, seeded, and cut into ½-inch pieces (8–10 cups)

¼ cup extra-virgin olive oil, divided

1¼ teaspoons table salt, divided

½ teaspoon pepper

1 teaspoon za’atar

1 small shallot, minced

2 tablespoons lemon juice

2 tablespoons pomegranate molasses

¾ cup fresh parsley leaves

⅓ cup unsalted pepitas, toasted

½ cup pomegranate seeds

1. Adjust oven rack to lowest position and heat oven to 450 degrees. Toss squash with 1 tablespoon oil in bowl and sprinkle with 1 teaspoon salt and pepper. Lay squash in single layer on rimmed baking sheet and roast until well browned and tender, 30 to 35 minutes, stirring halfway through roasting time. Remove squash from oven, sprinkle with za’atar, and let cool for 15 minutes.

2. Whisk shallot, lemon juice, pomegranate molasses, and remaining ¼ teaspoon salt together in large bowl. Whisking constantly, drizzle in remaining 3 tablespoons oil. Add squash, parsley, and pepitas and toss gently to combine. Arrange on platter, sprinkle with pomegranate seeds, and serve.

Peach and Tomato Salad

Serves 4 to 6

Why This Recipe Works This gorgeous, unexpected salad takes advantage of beautiful summertime fruits and vegetables (although technically, the tomato is a fruit). We combined ripe, sweet, in-season peaches and tomatoes. Salting and draining the tomatoes helped concentrate their flavors by removing excess liquid that would water down the salad. We balanced the natural sweetness of the fruits with acidic cider vinegar, lemon juice, and lemon zest in the dressing. Thinly sliced shallot kept the salad on the savory side, and torn mint leaves added a fresh herbal note. Perfectly ripe peaches and tomatoes are essential to this recipe, as they are to the variation, which is a riff on a classic Caprese salad.

1 pound ripe tomatoes, cored, cut into ½-inch-thick wedges, and wedges halved crosswise

1 teaspoon table salt, divided

3 tablespoons extra-virgin olive oil, plus extra for drizzling

2 tablespoons cider vinegar

½ teaspoon grated lemon zest plus 1 tablespoon juice

½ teaspoon pepper

1 pound ripe peaches, halved, pitted, cut into ½-inch-thick wedges, and wedges halved crosswise

1 shallot, sliced thin

⅓ cup fresh mint leaves, torn

1. Combine tomatoes and ½ teaspoon salt in bowl and toss to coat; transfer to colander and let drain in sink for 30 minutes.

2. Whisk oil, vinegar, lemon zest and juice, pepper, and remaining ½ teaspoon salt together in large bowl. Add peaches, shallot, and drained tomatoes to dressing and gently toss to coat. Season with salt and pepper to taste. Transfer to platter and sprinkle with mint. Drizzle with extra oil. Serve.

VARIATION

Peach, Tomato, and Mozzarella Caprese

Toss 12 ounces fresh mozzarella cheese, halved and sliced ¼ inch thick, in with the peaches.

Cherry Tomato Salad with Mango and Lime-Curry Vinaigrette

Serves 4 to 6

Why This Recipe Works For this Indian-inspired salad, we tossed quartered cherry tomatoes with a little salt and sugar to help extract some of the liquid and prevent a soggy salad. We then used a salad spinner to separate the tomato liquid from the flesh, reserving the liquid so that we could reduce it to an umami-rich concentrate. Adding shallot, lime juice, and curry powder and drizzling in olive oil turned the concentrate into a dressing, ready to be reunited with the tomatoes. Juicy mango and chopped cilantro filled out this brightly flavored and colored salad. If you don’t have a salad spinner, wrap the bowl tightly with plastic wrap after the salted tomatoes have sat for 30 minutes and gently shake to remove seeds and excess liquid. Strain the liquid and proceed. If you have less than ½ cup of juice after spinning, proceed with the recipe using the entire amount of juice you do have and reduce it to 3 tablespoons as directed (the cooking time will be shorter).

1½ pounds cherry tomatoes, quartered

½ teaspoon sugar

¼ teaspoon table salt

1 mango, pitted, peeled, and cut into ½-inch pieces

½ cup toasted slivered almonds

3 tablespoons chopped fresh cilantro

1 shallot, minced

4 teaspoons lime juice

¼ teaspoon curry powder

2 tablespoons extra-virgin olive oil

1. Toss tomatoes with sugar and salt in bowl and let sit for 30 minutes. Transfer tomatoes to salad spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds, stopping to redistribute tomatoes several times during spinning. Add tomatoes, mango, almonds, and cilantro to large bowl; set aside.

2. Strain ½ cup tomato liquid through fine-mesh strainer into liquid measuring cup; discard remaining liquid. Bring tomato liquid, shallot, lime juice, and curry powder to simmer in small saucepan over medium heat and cook until reduced to 3 tablespoons, 6 to 8 minutes. Transfer to small bowl and let cool to room temperature, about 5 minutes. Whisking constantly, slowly drizzle in oil. Drizzle dressing over salad and gently toss to coat. Season with salt and pepper to taste. Serve.

Panzanella

Serves 4

Why This Recipe Works When this rustic, hearty Italian bread and tomato salad is done well, the sweet juice of the tomatoes mixes with a bright-tasting vinaigrette, moistening chunks of thick-crusted bread until they’re softened and just a little chewy—but the line between lightly moistened and unpleasantly soggy is thin. We found that toasting fresh bread in the oven worked better than using the traditional day-old bread. The bread lost enough moisture in the oven to absorb the flavorful dressing without getting mushy. A 10-minute soak yielded perfectly moistened bread ready to be tossed with the tomatoes, which we salted first to remove excess liquid and intensify their flavor. A thinly sliced cucumber and shallot for crunch plus a handful of chopped fresh basil perfected our salad. The variations are a little bolder: One adds garlic and capers, while the other replaces the cucumber and basil with red bell pepper and arugula. The success of this recipe depends on high-quality ingredients, including ripe, in-season tomatoes, fruity olive oil, and fresh basil. Your bread may vary in density, so you may not need the entire loaf. Be ready to serve this dish immediately after it is assembled.

1 (1-pound) loaf rustic Italian or French bread, cut or torn into 1-inch pieces (6 cups)

½ cup extra-virgin olive oil, divided

¾ teaspoon table salt, divided

1½ pounds ripe tomatoes, cored, seeded, and cut into 1-inch pieces

3 tablespoons red wine vinegar

¼ teaspoon pepper

1 cucumber, peeled, halved lengthwise, seeded, and sliced thin

1 shallot, sliced thin

¼ cup chopped fresh basil

1. Adjust oven rack to middle position and heat oven to 400 degrees. Toss bread pieces with 2 tablespoons oil and ¼ teaspoon salt in bowl and spread in single layer on rimmed baking sheet. Toast bread until just starting to turn light golden, 15 to 20 minutes, stirring halfway through baking. Let cool to room temperature.

2. Meanwhile, gently toss tomatoes with remaining ½ teaspoon salt in large bowl. Transfer to colander set over now-empty bowl and let drain for 15 minutes, tossing occasionally.

3. Whisk vinegar, pepper, and remaining 6 tablespoons oil into drained tomato juices. Add toasted bread, toss to coat, and let sit for 10 minutes, tossing occasionally. Add drained tomatoes, cucumber, shallot, and basil, and toss to coat. Season with salt and pepper to taste, and serve immediately.

VARIATIONS

Panzanella with Garlic and Capers

Whisk 2 tablespoons rinsed capers and 1 minced garlic clove into dressing before adding toasted bread.

Panzanella with Peppers and Arugula

Substitute 1 thinly sliced stemmed and seeded red bell pepper for cucumber and 1 cup coarsely chopped baby arugula for basil.

Grilled Vegetable Salad

Serves 4 to 6

Why This Recipe Works Grilling vegetables gives them a smoky, flavorful char that elevates a summery vegetable salad. Strategically cutting the vegetables into large pieces resulted in just the right amount of charring and helped ensure that the vegetables didn’t slip through the grill grate—no grill basket needed. Scoring crosshatch marks on the cut sides of the eggplant and zucchini allowed some of their moisture to evaporate on the grill. Chopping the veggies into bite-size pieces meant we got a bit of everything in every bite. Dressing the vegetables while they were still warm helped them absorb the garlicky, citrusy vinaigrette more effectively.

Vinaigrette

1 tablespoon lemon juice

2 teaspoons Dijon mustard

1 garlic clove, minced

¼ teaspoon table salt

⅛ teaspoon pepper

3 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh basil, chives, or parsley

Vegetables

2 red bell peppers

1 eggplant, halved lengthwise

1 zucchini (8 to 10 ounces), halved lengthwise

1 red onion, cut into ½-inch-thick rounds

4 plum tomatoes, cored and halved lengthwise

3 tablespoons extra-virgin olive oil

1 teaspoon table salt

½ teaspoon pepper

1. For the vinaigrette Whisk lemon juice, mustard, garlic, salt, and pepper together in large bowl. Whisking constantly, slowly drizzle in oil. Stir in basil and set aside.

2. For the vegetables Slice ¼ inch off tops and bottoms of bell peppers and remove cores. Make slit down 1 side of each bell pepper, then press flat into 1 long strip, removing ribs and remaining seeds with knife as needed. Cut strips in half crosswise (you should have 4 bell pepper pieces).

3. Using sharp paring knife, cut ½-inch crosshatch pattern in flesh of eggplant and zucchini, being careful to cut down to but not through skin. Push toothpick horizontally through each onion round to keep rings intact while grilling. Brush tomatoes, bell peppers, zucchini, and onion all over with oil, then brush eggplant with remaining oil (it will absorb more oil than other vegetables). Sprinkle vegetables with salt and pepper.

4A. For a charcoal grill Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

4B. For a gas grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.

5. Clean and oil cooking grate. Place vegetables on cooking grate, cut sides down, and cook until skins of bell peppers, eggplant, and tomatoes are well browned and interiors of eggplant and zucchini are tender, 10 to 16 minutes, flipping and moving vegetables as necessary to ensure even cooking and transferring vegetables to baking sheet as they finish cooking. Place bell peppers in bowl, cover with plastic wrap, and let steam to loosen skins, about 5 minutes.

6. When cool enough to handle, peel bell peppers and tomatoes, discarding skins. Using spoon, scoop eggplant flesh out of skin; discard skin. Chop all vegetables into 1-inch pieces, transfer to bowl with vinaigrette, and toss to coat. Serve warm or at room temperature.

SLICING BELL PEPPERS FOR GRILLING

1. Slice off tops and bottoms of bell peppers and remove cores.

2. Cut down 1 side of each pepper, then press flat into 1 long strip.

Moroccan Tempeh Salad

Serves 4

Why This Recipe Works This multitextured salad is redolent with favorite Moroccan flavors of sweet apricot, tart lemon, and warm spices. Two salad greens, plus parsley and shallot, formed the salad bed. And two plant-based protein sources—chickpeas and our umami-rich Crispy Tempeh— ensured this salad was satisfyingly hearty. To give the dressing complex flavor, we reached for garam masala, a spice blend of coriander, cumin, ginger, cinnamon, and black pepper. We also added a little more coriander and some agave syrup for depth. Blooming the spices in the microwave deepened their flavors for an even bolder dressing. Tossing half the dressing with our greens and drizzling the remaining dressing on just before serving made the flavors pop. We prefer our Homemade Garam Masala (this page), but you can use a store-bought blend.

6 tablespoons plus 2 teaspoons extra-virgin olive oil, divided

1 teaspoon garam masala

½ teaspoon ground coriander

¼ cup lemon juice (2 lemons)

2 teaspoons light agave syrup or honey

½ teaspoon table salt

½ teaspoon pepper

2 romaine lettuce hearts (12 ounces), cut into 1-inch pieces

4 ounces (4 cups) watercress

2 tablespoons minced fresh parsley

1 shallot, sliced thin

1 recipe Crispy Tempeh (this page)

1 cup canned chickpeas, rinsed

½ cup dried apricots, chopped coarse

1. Microwave 2 teaspoons oil, garam masala, and coriander in medium bowl until fragrant, about 30 seconds. Whisk lemon juice, agave, salt, and pepper into spice mixture until combined. While whisking constantly, drizzle in remaining 6 tablespoons oil until combined.

2. Toss romaine, watercress, parsley, and shallot with half of vinaigrette to coat, then season with salt and pepper to taste. Divide among individual serving bowls, then top with crispy tempeh, chickpeas, and apricots. Drizzle with remaining vinaigrette. Serve.

Tofu Salad with Vegetables

Serves 6

Why This Recipe Works Creamy, custard-like soft tofu makes a great foil for crisp sliced raw vegetables in this Asian main-dish salad. To drain the tofu of excess moisture, we cut it into cubes and placed them on multiple layers of paper towels to drain. Broiling the drained tofu gave it some light charring and additional flavor. For the vegetables, we chose carrots, snow peas, and bell peppers for both their crisp textures and their bright colors. Bean sprouts added more nice crunch and a clean flavor. For the dressing, tasters favored a blend of peanut butter, hoisin sauce, lime juice, toasted sesame oil, and garlic, a combination that created the right balance of salty, acidic, and savory. A little chili-garlic sauce added a touch of heat. Thinly sliced scallions, minced cilantro, and toasted sesame seeds gave our salad just the right finishing touches. We prefer the texture of soft tofu in this recipe; however, firm tofu may be substituted.

Peanut Dressing

3 tablespoons creamy peanut butter

3 tablespoons hot water

¼ cup hoisin sauce

4 teaspoons lime juice

2 teaspoons toasted sesame oil

1 garlic clove, minced

¾ teaspoon Asian chili-garlic sauce

½ teaspoon table salt

Salad

28 ounces soft tofu, cut into ¾-inch pieces

½ teaspoon table salt

¼ teaspoon pepper

8 ounces snow peas, strings removed, cut into ½-inch pieces

1 red or yellow bell pepper, stemmed, seeded, and cut into ½-inch pieces

4 ounces (2 cups) bean sprouts

2 carrots, peeled and shredded

2 scallions, sliced thin on bias

3 tablespoons minced fresh cilantro

1 tablespoon toasted sesame seeds

1. For the dressing Whisk peanut butter and water in large bowl until smooth, then whisk in hoisin, lime juice, sesame oil, garlic, chili-garlic sauce, and salt until combined; set aside.

2. For the salad Position oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Spread tofu on paper towel–lined baking sheet and let drain for 20 minutes. Gently press dry with paper towels. Sprinkle with salt and pepper.

3. Gently toss tofu with half of dressing in separate bowl and spread in even layer on prepared sheet. Broil tofu until spotty brown, 5 to 6 minutes.

4. Add snow peas, bell pepper, bean sprouts, carrots, and scallions to bowl with remaining dressing and gently toss to coat. Gently fold in tofu, cilantro, and sesame seeds. Season with pepper to taste, and let sit until flavors meld, about 15 minutes. Serve.

Mediterranean Chopped Salad

Serves 6

Why This Recipe Works A major appeal of a chopped salad is that all the ingredients are cut to a uniform size and tossed together, allowing for a taste of everything in each bite. But old-style chopped salads tend to be laden down with deli meats and cheeses and drowned in a heavy dairy-based dressing. With a world of plant-forward options at our disposal, we decided to steer our salad in a lighter, fresher Mediterranean direction, starting with escarole as the base leafy green. To that we added chopped cucumbers and grape tomatoes, salting and draining them first to remove excess moisture, and red onion. To make our salad substantial enough for a main course, we incorporated hearty chickpeas, briny kalamata olives, and rich, crunchy walnuts. A small amount of (optional) feta is a creamy, tangy addition. A simple red wine vinaigrette let the salad’s many flavors shine through. Cherry tomatoes can be substituted for the grape tomatoes.

1 cucumber, halved lengthwise, seeded, and cut into ½-inch pieces

10 ounces grape tomatoes, quartered

1 teaspoon table salt

3 tablespoons red wine vinegar

1 garlic clove, minced

3 tablespoons extra-virgin olive oil

1 (15-ounce) can chickpeas, rinsed

½ cup pitted kalamata olives, chopped

½ small red onion, chopped fine

½ cup chopped fresh parsley

1 head escarole (1 pound), trimmed and cut into ½-inch pieces

2 ounces feta cheese, crumbled (½ cup) (optional)

½ cup walnuts, toasted and chopped

1. Toss cucumber and tomatoes with salt and let drain in colander for 15 minutes.

2. Whisk vinegar and garlic together in large bowl. Whisking constantly, drizzle in oil. Add drained cucumber-tomato mixture, chickpeas, olives, onion, and parsley and toss to coat. Let sit for at least 5 minutes or up to 20 minutes.

3. Add escarole; feta, if using; and walnuts and toss gently to combine. Season with salt and pepper to taste. Serve.

Chopped Winter Salad with Butternut Squash

Serves 4

Why This Recipe Works In the butternut squash salad on this page, squash is the star, whereas in this recipe it’s part of an ensemble cast. We introduced more elements for lots of different textures and flavors: an assertive salad green, a milder salad green, sweet apple, and toasted hazelnuts. To accentuate the flavor of the squash, we cut it into small pieces and tossed them with balsamic vinegar and olive oil before roasting them. The vinegar caramelized in the oven and complemented the earthy sweetness of the squash. Chopped, toasted hazelnuts and raw cubed apple added crunchy contrast to the riot of leafy greens and creamy squash. Feta cheese, if you choose to include it, adds a tangy note. There’s no need to peel the apple. We prefer Fuji, but any sweet apple will work here.

1 small (1½- to 2-pound) butternut squash, peeled, seeded, and cut into ½-inch cubes (about 4½ cups)

¼ cup extra-virgin olive oil, divided

3 tablespoons balsamic vinegar, divided

¼ teaspoon plus ⅛ teaspoon table salt, divided

¼ teaspoon plus ⅛ teaspoon pepper, divided

1 tablespoon Dijon mustard

1 head radicchio (6 ounces), trimmed, cored, and sliced into ½-inch-thick pieces

1 romaine lettuce heart (6 ounces), cored and cut into 1-inch pieces

1 Fuji apple, halved, cored, and cut into 1-inch cubes

½ cup hazelnuts, toasted, skinned, and chopped

2 ounces feta cheese, crumbled (½ cup) (optional)

1. Adjust oven rack to lowest position and heat oven to 450 degrees. Toss squash with 1 tablespoon oil, 1½ teaspoons vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper.

2. Spread squash in single layer on aluminum foil–lined rimmed baking sheet and roast until well browned and tender, 20 to 25 minutes, stirring halfway through roasting. Remove squash from oven and let cool for 5 to 10 minutes.

3. Whisk mustard, remaining 2½ tablespoons vinegar, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper together in large bowl. Whisking constantly, slowly drizzle in remaining 3 tablespoons oil until incorporated.

4. Add radicchio, romaine, and apple to bowl with dressing and toss to combine. Divide salad among individual serving dishes. Top with squash and sprinkle with hazelnuts. Crumble feta over top, if using. Season with salt and pepper to taste. Serve.

SALAD DRESSINGS

Rainbow Salad with Crispy Tempeh

Cheese Frico

Quick Pickled Grapes

French Potato Salad with Dijon Mustard and Fines Herbes

Spinach Salad with Carrots, Oranges, and Sesame

Chopped Winter Salad with Butternut Squash