Chicken Salad with Pickled Fennel, Watercress, and Macadamia Nuts

¾ cup extra-virgin olive oil, divided

1 teaspoon garam masala

½ teaspoon ground coriander

Pinch smoked paprika

¼ cup lemon juice (2 lemons), divided

1 tablespoon honey

¾ cup dried apricots, chopped

1 shallot, sliced thin

2 tablespoons minced fresh parsley

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

4 ounces (4 cups) watercress

½ cup whole almonds, toasted and chopped

1. Pat chicken dry with paper towels and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown chicken well on first side, 6 to 8 minutes. Flip chicken, add ½ cup water, and cover. Reduce heat to medium-low and continue to cook until chicken registers 160 degrees, 5 to 7 minutes. Transfer chicken to cutting board and let cool for 10 to 15 minutes, then slice ½ inch thick on bias.

2. Meanwhile, microwave 1 tablespoon oil, garam masala, coriander, and paprika in medium bowl until oil is hot and fragrant, about 30 seconds. Whisk 3 tablespoons lemon juice, honey, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper into spice mixture. Whisking constantly, drizzle in remaining oil.

3. In large bowl, combine cooled chicken, chickpeas, apricots, shallot, parsley, and half of dressing and toss to coat. Let mixture sit for 15 to 30 minutes. Whisk remaining 1 tablespoon lemon juice into remaining dressing. (Dressed chicken mixture and remaining vinaigrette can be refrigerated for up to 2 days. Bring to room temperature before continuing with step 4.)

4. Toss romaine, watercress, and almonds together in serving bowl, drizzle remaining dressing over top, and toss to combine. Season with salt and pepper to taste. Top with chicken mixture and serve.

Kale Caesar Salad with Chicken

Serves 4 MAKE AHEAD

Why This Recipe Works A Caesar salad topped with chicken is a superpopular dinner option for those summer nights when you want to feel satiated without weighing yourself down with a heavy meal. This play on a traditional chicken Caesar uses hearty, healthy kale rather than romaine for a bit more heft, but otherwise keeps all the savory punch of the classic salad. To stand up to the assertive flavor of the kale, we made our dressing extra-potent, with a stronger dose of lemon juice and anchovies than is typical in Caesar salad. We also made some easy, well-seasoned croutons, which could bake in the oven while we were preparing the salad. Parmesan cheese was the finishing touch, adding a rich, salty note.

½ cup extra-virgin olive oil, divided

2 garlic cloves, minced, divided

½–¾ loaf ciabatta, cut into ¾-inch cubes (5 cups)

½ teaspoon plus ⅛ teaspoon table salt, divided

12 ounces curly kale, stemmed and cut into 1-inch pieces

1 ounce Parmesan cheese, grated (½ cup), divided

⅓ cup mayonnaise

1 tablespoon lemon juice

2 teaspoons white wine vinegar

2 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

3 anchovy fillets, rinsed

4 (3- to 4-ounce) chicken cutlets, ½ inch thick, trimmed

1. Combine 1 tablespoon oil and half of garlic in small bowl. Place bread in large bowl, sprinkle with water and ¼ teaspoon salt, and squeeze bread gently to absorb water. Heat ¼ cup oil in 12-inch nonstick skillet over medium-high heat; add bread and cook, stirring often, until browned and crisp, 7 to 10 minutes.

2. Off heat, push bread to sides of skillet. Add garlic mixture and cook using residual heat of skillet, mashing mixture into skillet, for 10 seconds. Mix together with bread. Transfer croutons to bowl and let cool slightly; set aside for serving.

3. Place kale in large bowl and cover with warm tap water (110 to 115 degrees). Swish kale around to remove grit. Let kale sit in warm water bath for 10 minutes. Remove kale from water and spin dry in salad spinner in multiple batches. Pat leaves dry with paper towels if still wet.

4. Process ¼ cup Parmesan, mayonnaise, lemon juice, vinegar, Worcestershire, mustard, anchovies, remaining garlic, ¼ teaspoon salt, and ¼ teaspoon pepper in blender until smooth, about 30 seconds. With blender running, slowly add 2 tablespoons oil until incorporated. Toss kale with dressing and refrigerate for at least 20 minutes or up to 6 hours.

5. Pat chicken dry with paper towels and sprinkle with remaining ⅛ teaspoon salt and remaining ¼ teaspoon pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken and cook until golden brown and registers 160 degrees, about 3 minutes per side. Transfer chicken to cutting board and let cool, 10 to 15 minutes.

6. Toss dressed kale with croutons and remaining ¼ cup Parmesan. Divide salad among individual serving plates. Slice chicken thin and arrange over salads. Serve at room temperature or cold.

Beet and Carrot Noodle Salad with Chicken

Why This Recipe Works This colorful dish uses homemade beet and carrot noodles for the appeal of pasta salad with the freshness and lightness of raw vegetables. With their dense texture, beets make excellent vegetable “noodles,” as spiralizing renders them delicate enough to eat raw. Pairing them with carrot noodles made for a visually stunning salad. The noodles’ crisp-tender texture was a perfect foil for the creamy sweet-and-savory dressing. Topping the salad with pan-seared chicken cutlets was a quick and fuss-free way to make this dish a meal. You will need a spiralizer to make the beet and carrot noodles; if you don’t have one, use precut store-bought vegetable noodles. You’ll need about 12 ounces of each. Generously sized vegetables spiralize more easily, so 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. You can use smooth or chunky peanut butter in the dressing for this recipe.

¼ cup smooth or chunky peanut butter

3 tablespoons tahini

2 tablespoons lime juice, plus lime wedges for serving

1 tablespoon soy sauce

1 tablespoon honey

1 tablespoon grated fresh ginger

½ teaspoon toasted sesame oil

½ teaspoon plus ⅛ teaspoon table salt, divided

1 to 6 tablespoons hot water

1 pound beets, trimmed and peeled

1 pound carrots, trimmed and peeled

5 scallions, sliced thin on the bias

4 (3- to 4-ounce) chicken cutlets, ½ inch thick, trimmed

1 tablespoon vegetable oil

¼ cup fresh cilantro leaves

1. Whisk peanut butter, tahini, lime juice, soy sauce, honey, ginger, garlic, sesame oil, and ½ teaspoon salt in large bowl until well combined. Whisking constantly, add hot water, 1 tablespoon at a time (up to 6 tablespoons), until dressing has consistency of heavy cream.

2. Using spiralizer, cut beets and carrots into ⅛-inch-thick noodles, cutting noodles into 6- to 8-inch lengths with kitchen shears as you spiralize (about every 2 to 3 revolutions).

3. Add beet and carrot noodles and scallions to dressing and toss well to combine.

4. Pat chicken dry with paper towels and sprinkle with remaining ⅛ teaspoon salt and pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken and cook until golden brown and registers 160 degrees, about 3 minutes per side. Transfer chicken to cutting board and let cool for 10 to 15 minutes.

5. Divide noodles among individual serving plates. Slice chicken thin and arrange over salads. Sprinkle with cilantro and serve with lime wedges.

SPIRALIZING CARROTS

1. Trim carrot so it will fit on prongs. Secure vegetable between prongs and blade surface.

2. Spiralize by turning crank. Pull noodles straight and cut into correct lengths as directed in recipe.

INGREDIENT SPOTLIGHT

TAHINI

Tahini is a thick paste made from ground sesame seeds. It is often used to flavor eastern Mediterranean dishes such as hummus. It is also a popular condiment for falafel and can act as a base for creamy vinaigrettes. You can make your own tahini by grinding sesame seeds in a blender with just enough toasted sesame oil to make a smooth paste. Our favorite store-bought brand is Ziyad Sesame Tahini Paste, which has an intense sesame flavor and a smooth and fluid consistency.

Asian Chicken and Cellophane Noodle Salad

Why This Recipe Works Cellophane noodles, also known as glass noodles, are thin, transparent Asian noodles usually made from mung bean starch and water. They’re great in soups and stir-fries, but we also love them as an interesting base of a chilled, hearty, summery dinner salad. To keep this salad easy without sacrificing flavor or visual appeal, we loaded it up with color and flavorful bite by adding quick-pickled carrots and cucumbers, which were easy to prepare while the noodles cooked. Inspired by the cellophane noodles, we chose an Asian-flavored dressing for this salad, using rice vinegar, toasted sesame oil, fresh ginger, and minced garlic to build a rounded vinaigrette. Our Shredded Cooked Chicken was the perfect choice for the protein component of this salad, as its mild flavor perfectly picked up the savory dressing. You can substitute rotisserie chicken for the cooked chicken in this recipe.

8 ounces cellophane noodles

3 carrots, peeled and cut into 2-inch-long matchsticks

2 English cucumbers, peeled and cut into 2-inch-long matchsticks

6 tablespoons rice vinegar, divided

⅓ cup soy sauce

2 tablespoons vegetable oil

1 tablespoon toasted sesame oil

1 tablespoon grated fresh ginger

1. Bring 4 quarts water to boil in large pot. Add noodles and cook until tender. Drain, rinse with cold water, and drain again to remove as much water as possible.

2 cups Shredded Cooked Chicken (this page)

2. Meanwhile, toss carrots and cucumbers with 2 tablespoons vinegar in large bowl; set aside to marinate for 10 minutes. Whisk soy sauce, remaining ¼ cup vinegar, vegetable oil, sesame oil, ginger, and garlic together in bowl.

3. Drain and discard vinegar from marinating vegetables. Add noodles, chicken, and dressing to bowl with vegetables and toss to thoroughly combine. Serve.

Wedge Salad with Steak Tips

Why This Recipe Works Crunchy iceberg lettuce, tangy blue cheese, and crispy bacon: these are the makings of the ever-popular steakhouse salad. In the summer, we love this salad as a light counterpoint to richer, meaty steak tips—a nod to the salad’s steakhouse roots—as the refreshing iceberg provides pleasant crunch and volume while serving as a cool, refreshing base of a complete meal. We prefer Stilton in this salad, but you can substitute any high-quality blue cheese. Sirloin steak tips, also known as flap meat, can be sold as whole steaks, cubes, and strips; to ensure uniform pieces, we prefer to purchase whole steaks and cut them ourselves. This salad is best when the iceberg wedges are cold, so leave the lettuce in the refrigerator until the steak is done cooking.

4 slices bacon, cut into ½-inch pieces

¾ cup plain yogurt

3 ounces Stilton cheese, crumbled (¾ cup), divided

1 teaspoon red wine vinegar

¾ teaspoon table salt, divided

1½ pounds sirloin steak tips, trimmed and cut into 2-inch pieces

1 head iceberg lettuce (9 ounces), cored and cut into 8 wedges

10 ounces cherry tomatoes, halved

2 tablespoons minced fresh chives

1. Cook bacon in 12-inch skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate and remove skillet from heat (do not wipe out skillet).

2. Whisk yogurt, ½ cup Stilton, vinegar, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl until combined.

3. Pat steak dry with paper towels and sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Heat bacon fat in skillet over medium-high heat until just smoking. Add steak and cook until well browned on all sides and meat registers 125 degrees (for medium-rare), about 7 minutes. Transfer to plate, tent with aluminum foil, and let rest.

4. Arrange lettuce wedges and steak tips on individual serving plates and drizzle with dressing. Top with tomatoes, bacon, and remaining ¼ cup Stilton. Sprinkle with chives and season with salt and pepper to taste. Serve.

Arugula Salad with Steak Tips and Gorgonzola

Why This Recipe Works Dressing peppery arugula with a simple vinaigrette and fortifying it with tender steak tips and blue cheese makes for a quick and elegant dinner salad when you don’t want to spend your whole summer evening in the kitchen. Adding Dijon mustard to the vinaigrette amped up the spiciness of the arugula, and cider vinegar and honey added a complementary fruity, sweet touch to the assertive greens. Sirloin steak tips, also known as flap meat, can be sold as whole steaks, cubes, and strips. To ensure uniform pieces, we prefer to purchase whole steaks and cut them ourselves after cooking. For optimal tenderness, make sure to slice the cooked steak against the grain (perpendicular to the fibers). You can substitute any blue cheese for the Gorgonzola.

1 pound sirloin steak tips, trimmed

6 tablespoons extra-virgin olive oil, divided

1 shallot, minced

2 tablespoons cider vinegar

12 ounces (12 cups) baby arugula

1 teaspoon honey

6 ounces Gorgonzola cheese, crumbled (1½ cups)

1. Pat steak dry with paper towels and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium- high heat until just smoking. Add steak and cook until well browned all over and beef registers 125 degrees, 8 to 10 minutes. Transfer to plate, tent with aluminum foil, and let rest for 5 to 10 minutes.

2. Whisk shallot, vinegar, garlic, mustard, honey, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper together in large bowl. While whisking constantly, slowly drizzle in remaining ¼ cup oil until combined. Add arugula and Gorgonzola to vinaigrette and toss to combine. Season with salt and pepper to taste. Slice steak against grain ¼ inch thick. Divide salad among individual plates and top with sliced steak. Serve.

INGREDIENT SPOTLIGHT

ALL ABOUT VINEGARS

Bright, acidic vinegar is essential to making many salad dressings. We also frequently reach for vinegar to add flavor to sauces, stews, soups, and bean dishes. Because different vinegars have distinctly different flavors, you will want to stock several varieties in your pantry.

Balsamic Vinegar Traditional Italian balsamic vinegars are aged for years to develop complex flavor—but they’re very pricey. They’re best saved to drizzle over finished dishes. Our recommended best buy for high-end balsamic is Oliviers & Co. Premium Balsamic Vinegar of Modena. For vinaigrettes and glazes, we use commercial balsamic vinegars, which are younger wine vinegars with added sugar and coloring. Our favorite everyday balsamic is Bertolli Balsamic Vinegar of Modena.

Red Wine Vinegar Use this slightly sweet, sharp vinegar for bold vinaigrettes. With its high acidity level, it works well with potent flavors. We prefer red wine vinegars made from a blend of wine and Concord grapes; our favorite brand is Laurent du Clos.

White Wine Vinegar This vinegar’s refined, fruity bite is perfect for light vinaigrettes. We also use it in dishes like potato salad where the color of red wine vinegar would detract from the presentation. Spectrum Naturals Organic White Wine Vinegar is our favorite.

Sherry Vinegar Sherry vinegar is a Spanish condiment with complex savory flavors. It adds fruity depth to vegetable salads as well as gazpachos. Our favorite is Napa Valley Naturals Reserve.

Cider Vinegar This vinegar has a bite and a fruity sweetness perfect for vinaigrettes; it works well in salads tossed with apple or dried fruits. Our favorite is Spectrum Naturals Organic Apple Cider Vinegar.

Steak Taco Salad

Why This Recipe Works Steak tacos are a fan-favorite summer food, but for a different spin on the classic, we worked the traditional components of steak tacos into a vibrant salad. We were after a fresher take on a taco salad, one featuring sliced steak, beans, and avocado heaped over shredded lettuce. For the greens, we tried versions with chopped romaine, iceberg, and Bibb lettuces and eventually chose romaine for its pronounced flavor and superior crunch. We settled on skirt steak for its meaty flavor and its textured exterior, which held on to plenty of seasonings. Searing the skirt steak in our nonstick skillet to medium and slicing it against the grain kept it pink in the center and minimized chewiness. An avocado did double duty as a salad topping and as the base of an ultracreamy, vibrantly fresh dressing. To make it a taco salad, we needed chips, but cutting fresh corn tortillas into strips and frying them was a little too much work for a simple salad. Store-bought tortilla chips added a salty crunch but lacked richness. Even better was another chip-aisle staple: Fritos, which brought a huge crunch and loads of corn flavor. We cook the skirt steak to medium so that it’s less chewy than it would be at medium-rare. You can substitute 1 cup of store-bought pico de gallo for the homemade version if you prefer.

Pico de Gallo

1 tomato, cored and chopped

2 tablespoons finely chopped red onion

2 tablespoons chopped fresh cilantro

2 teaspoons minced jalapeño chile

1½ teaspoons lime juice

2 tablespoons chopped fresh cilantro

Dressing

½ ripe avocado

½ cup buttermilk

1½ tablespoons lime juice

1 teaspoon table salt

Steak

¾ teaspoon chili powder

½ teaspoon ground cumin

1 (1-pound) skirt steak, trimmed and cut crosswise into 4 equal pieces

½ teaspoon pepper

1 tablespoon vegetable oil

Salad

1 (15-ounce) can pinto beans, rinsed

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

4 ounces Monterey Jack cheese, shredded (1 cup), divided

½ ripe avocado, cut into ½-inch pieces

1 cup Fritos corn chips

1. For the pico de gallo Combine all ingredients in bowl and set aside.

2. For the dressing Process all ingredients in blender until smooth, about 60 seconds.

3. For the steak Combine chili powder, cumin, salt, and pepper in bowl. Sprinkle steaks with spice mixture. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 135 degrees (for medium), 2 to 4 minutes per side. Transfer steaks to carving board, tent with aluminum foil, and let rest for 5 minutes.

4. For the salad Toss beans, lettuce, and ½ cup Monterey Jack with dressing in large bowl. Season with salt and pepper to taste. Transfer to large serving platter. Slice steaks thin against grain. Layer avocado, pico de gallo, steak, and remaining ½ cup Monterey Jack on top of lettuce mixture. Scatter chips around salad. Serve.

Grilled Steak and Vegetable Salad

Why This Recipe Works In the summertime, grilled steak and vegetables is a go-to combination for dinner, as the grill offers smoky flavors, outdoor appeal, and the convenience of using one cooking method for the whole meal. We were inspired to take these components and turn them into a dinner-worthy grilled salad. For the vegetables, we chose some of the season’s finest: zucchini, red bell peppers, and tomatoes. Before grilling the sturdier zucchini and peppers, we brushed them with a garlic-and-herb vinaigrette. We cooked them on the grill simultaneously with a couple of boneless strip steaks. Once they were grilled, we tossed the vegetables with more of the vinaigrette and the tomatoes, which we’d cut into wedges. Finally, we sliced the steak and arranged the slices on top of the vegetable mixture for a vibrant, colorful, and supersimple summery grilled salad.

¼ cup extra-virgin olive oil, plus extra for drizzling

¼ cup red wine vinegar

2 teaspoons minced fresh thyme

1 teaspoon table salt, divided

¾ teaspoon pepper, divided

2 zucchini, sliced lengthwise into ½-inch-thick planks

2 red bell peppers, halved, stemmed, and seeded

2 (12-ounce) boneless strip steaks, about 1 inch thick

2 tomatoes, cored and cut into ½-inch wedges

1. Whisk oil, vinegar, garlic, thyme, mustard, ¾ teaspoon salt, and ½ teaspoon pepper together in large bowl. Brush zucchini and bell peppers with 2 tablespoons vinaigrette; set aside remaining vinaigrette.

2A. 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 in even layer over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

2B. For a gas grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).

3. Clean and oil cooking grate. Pat steaks dry with paper towels and sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Place steaks, zucchini, and bell peppers on grill and cook until meat registers 125 degrees (for medium-rare), 4 to 8 minutes per side, and vegetables are well browned, about 4 minutes per side. Transfer vegetables and steaks to carving board, tent steaks with foil, and let rest for 5 minutes.

4. Cut vegetables into 1-inch pieces. Add vegetables and tomatoes to reserved vinaigrette and toss gently to combine; divide vegetables evenly among plates. Slice steaks ¼ inch thick and arrange on top of vegetables. Drizzle with extra oil. Serve.

Grilled Thai Beef Salad

Why This Recipe Works In the best versions of Thai grilled beef salad, known as nam tok, the cuisine’s five signature flavor elements—hot, sour, salty, sweet, and bitter—come into balance, making for a light but satisfying dish perfectly suited for a weeknight or special-occasion summer dinner. We prepared a standard half-grill fire for grilling the meat, starting the meat over high heat to sear the exterior and then moving it to the cooler side to finish cooking for a perfect medium-rare steak with a nicely charred crust. The dressing for this dish should have a good balance of flavor elements to provide a counterpoint to the subtle bitter char of the meat. Fish sauce, lime juice, sugar, and a mix of hot spices provided these elements and the final addition—toasted rice powder made in a food processor—added extra body to the dressing. Serve with rice, if desired. If fresh Thai chiles are unavailable, substitute half of a serrano chile. Don’t skip the toasted rice; it’s integral to the texture and flavor of the dish. Any variety of white rice can be used. Toasted rice powder (kao kua) can also be found in many Asian markets; substitute 1 tablespoon rice powder for the white rice.

1 teaspoon paprika

1 teaspoon cayenne pepper

1 tablespoon white rice

3 tablespoons lime juice (2 limes)

2 tablespoons fish sauce

2 tablespoons water

½ teaspoon sugar

1 (1½-pound) flank steak, trimmed

1 English cucumber, sliced ¼ inch thick on bias

¼ teaspoon white pepper

1½ cups fresh mint leaves, torn

1½ cups fresh cilantro leaves

4 shallots, sliced thin

1 Thai chile, stemmed, seeded, and sliced thin into rounds

1. Heat paprika and cayenne in 8-inch skillet over medium heat; cook, shaking pan, until fragrant, about 1 minute. Transfer to small bowl. Return skillet to medium-high heat; add rice and toast, stirring constantly, until deep golden brown, about 5 minutes. Transfer to a second small bowl and let cool for 5 minutes. Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon rice powder).

2. Whisk lime juice, fish sauce, water, sugar, and ¼ teaspoon toasted paprika mixture in large bowl and set aside.

3A. 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 in even layer over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

3B. For a gas grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).

4. Clean and oil cooking grate. Pat steak dry and sprinkle with salt and white pepper. Place steak on hotter part of grill and cook until beginning to char and beads of moisture appear on outer edges of meat, 5 to 6 minutes. Flip steak, and continue to cook on second side until meat registers 125 degrees (for medium-rare), about 5 minutes. Transfer to carving board, tent with aluminum foil, and let rest for 10 minutes (or let cool to room temperature, about 1 hour).

5. Line large platter with cucumber slices. Slice steak ¼ inch thick against grain on bias. Transfer sliced steak to bowl with fish sauce mixture. Add mint, cilantro, shallots, Thai chile, and half of rice powder, and toss to combine. Arrange steak over cucumber-lined platter. Serve, passing remaining rice powder and remaining toasted paprika mixture separately.

Bistro Salad with Fried Egg

Why This Recipe Works A traditional French bistro salad normally consists of light, curly frisée and crunchy romaine dressed with a mustard vinaigrette and topped with chopped salty bacon and perfectly cooked eggs. To take this classic appetizer salad and turn it into a satisfying and richly flavored meal, we added some savory sautéed mushrooms to the mix for more substance. Along with the mushrooms, the thick-cut bacon and the standard fried egg now amounted to enough heft to serve our version of this salad as a light but deeply flavored dinner salad. The eggs’ runny yolks coated the delicate greens and mingled with the other ingredients to enrich and balance the acidic red wine vinaigrette. If you like your fried eggs less runny, use the following resting times in step 4: Let sit 45 to 60 seconds for soft but set yolks, or about 2 minutes for medium-set yolks. Sautéing the mushrooms in reserved bacon fat helps deepen the flavors of the dish. You can substitute 8 cups of mixed greens for the frisée and romaine, if you like.

2 tablespoons red wine vinegar

1½ teaspoons Dijon mustard

1 small shallot, minced

⅛ teaspoon plus ½ teaspoon table salt, divided

¼ teaspoon pepper, divided

3 tablespoons extra-virgin olive oil

6 slices thick-cut bacon, cut into 1-inch pieces

8 ounces cremini mushrooms, trimmed and halved if small, quartered if large

4 large eggs

1 head frisée (6 ounces), trimmed and cut into 1-inch pieces

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

1. Whisk vinegar, mustard, shallot, ⅛ teaspoon salt, and ⅛ teaspoon pepper together in large bowl. Whisking constantly, slowly drizzle in oil until incorporated.

2. Cook bacon in 12-inch nonstick skillet over medium heat until crispy, about 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off and reserve 5 teaspoons fat from skillet; discard any remaining fat.

3. Add 1 tablespoon reserved fat back to skillet and heat over medium-high heat until shimmering. Add mushrooms and ¼ teaspoon salt and cook, stirring occasionally, until liquid has released, about 3 minutes. Increase heat to high and continue to cook until liquid has evaporated and mushrooms begin to brown, about 5 minutes. Transfer mushrooms to bowl and cover to keep warm.

4. Crack eggs into 2 small bowls (2 eggs per bowl) and sprinkle with remaining ¼ teaspoon salt and remaining ⅛ teaspoon pepper. Add remaining 2 teaspoons reserved fat to now-empty skillet and heat over medium-high heat until shimmering. Pour 1 bowl of eggs in 1 side of pan and second bowl in other side. Cover and cook for 1 minute. Remove skillet from heat. Let sit, covered, 15 to 45 seconds for runny yolks (white around edge of yolk will be barely opaque).

5. Toss frisée and romaine in bowl with dressing and season with salt and pepper to taste. Divide salad among individual serving plates. Top with mushrooms, bacon, and fried eggs. Serve.

Bitter Greens and Fig Salad with Warm Shallot Dressing

Why This Recipe Works Fresh figs and salty prosciutto are a perfect pair around which to build a hearty main-dish salad. To match their strong flavors with a sturdy salad base, we chose to create a wilted green salad with a rich warm dressing. Spinach is the typical choice for tossing with a warm vinaigrette, but we wanted to feature greens that don’t get as much attention: curly frisée, ruffled escarole, and frilly chicory. We hoped that each (or a combination thereof) would soften under a hot dressing and provide a robust canvas for our bold ingredients. Drizzling a hot vinaigrette over the greens wasn’t enough to wilt them, so we thought of warming the greens while warming the dressing. We tried heating the dressing in a roomy Dutch oven, but by the time we’d tossed in all the greens, some leaves were not just wilted but cooked. Instead, we sautéed the mix-ins in the Dutch oven to warm the pot, let them cool briefly, and added the greens and vinaigrette off the heat. After a few turns of the tongs, the greens had just the right slightly softened texture. All that was left was to add some contrasting yet complementary tastes and textures to balance out the sweet figs and savory prosciutto: pine nuts for crunch and Parmesan cheese for salty richness. The volume measurement of the greens may vary depending on the variety or combination used.

Vinaigrette

¼ cup sherry vinegar

2 tablespoons extra-virgin olive oil

1 tablespoon Dijon mustard

1 tablespoon minced shallot

1 teaspoon minced fresh thyme

3 ounces thinly sliced prosciutto

Salad

2 tablespoons extra-virgin olive oil

8 shallots, peeled and quartered lengthwise

Pinch table salt

8 fresh figs, halved and sliced thin

⅓ cup pine nuts

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

1½ ounces Parmesan cheese, shaved

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

2. For the salad Place prosciutto between 2 layers of paper towels on plate and microwave until rendered and beginning to crisp, 2 to 3 minutes. Transfer prosciutto to cutting board. Let cool slightly, then chop coarse.

3. Heat oil in Dutch oven over medium heat until shimmering. Add shallots and salt and cook, stirring frequently, until browned and softened, 12 to 15 minutes. Add figs and pine nuts and continue to cook, stirring occasionally, until pine nuts are golden, 3 to 4 minutes. Remove pot from heat and let cool for 5 minutes.

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

Smoked Salmon Niçoise Salad

Why This Recipe Works French salade Niçoise is a satisfying composed salad of individually prepared vegetables, hard-cooked eggs, olives, and canned tuna. For an unexpected twist on the classic, we swapped in smoked salmon, a convenient no-cook protein that packs a flavorful punch different from traditional tuna. Instead of the standard vinaigrette, we opted for a simple creamy dressing. Since they’d be adorned with the flavorful dressing, the potatoes and green beans needed nothing more than a boil in salted water. Starting the potatoes first and adding the green beans later ensured that both vegetables finished cooking at the same time and that the green beans remained bright and vibrant. A simple dressing of sour cream, lemon, and dill was a fitting pairing for smoked salmon and brought this new niçoise together; we tossed a small amount with the greens for even distribution and served the rest for drizzling on top of the other components. Use red potatoes measuring 1 to 2 inches in diameter. If you don’t have a steamer basket, use a spoon or tongs to gently place the eggs directly in the boiling water.

1 pound small red potatoes, unpeeled, halved

¼ teaspoon table salt, plus salt for cooking potatoes and green beans

8 ounces green beans, trimmed

⅔ cup sour cream

2 tablespoons lemon juice

1 tablespoon chopped fresh dill

⅛ teaspoon pepper

10 ounces (10 cups) mesclun

4 Easy-Peel Hard-Cooked Eggs, halved

½ cup pitted kalamata olives, halved

8 ounces sliced cold-smoked salmon

1. Bring 4 quarts water to boil in large saucepan. Add potatoes and 1½ tablespoons salt, return to boil, and cook for 10 minutes. Add green beans and continue to cook until both vegetables are tender, about 4 minutes. Drain vegetables well and set aside to cool slightly.

2. Whisk sour cream, 2 tablespoons water, lemon juice, dill, salt, and pepper in large bowl until incorporated; measure out and reserve all but ¼ cup. Add mesclun to ¼ cup dressing in bowl and toss to coat, then divide among individual serving dishes. Top with potatoes, green beans, eggs, olives, and salmon and drizzle with reserved dressing. Serve.

Easy-Peel Hard-Cooked Eggs

Makes 4 eggs

Be sure to use large eggs that have no cracks and are cold from the refrigerator. This recipe can be doubled.

4 large eggs

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

2. When eggs are almost finished cooking, combine 2 cups ice cubes and 2 cups cold water in medium bowl. Using tongs or spoon, transfer eggs to ice bath; let sit for 15 minutes. (Eggs can be refrigerated for up to 5 days.) Peel before using.

Mediterranean Couscous Salad with Smoked Trout

Serves 4 to 6 FAST

Why This Recipe Works We love eating a lot of green salads in the summer, but for a change of pace, couscous makes a fantastic base, particularly as a mild canvas for smoked fish. We flaked richly flavored smoked trout into quick-cooking couscous for a Mediterranean-inspired salad. Pepperoncini and cherry tomatoes added spiciness and freshness for a simple salad with incredible complexity. We thought a tangy vinaigrette would soak into and liven up the grains and provide a refreshing pairing to the smoky richness of the trout. For the acid in our dressing, we used brine from the pepperoncini, an ingredient that often goes to waste. Tossing the cooked couscous with the dressing while it was still warm helped it absorb the dressing as it cooled in the refrigerator. As this is a dinner-worthy salad, we like to individually plate it and serve it with lemon wedges for a final squeeze of freshness. You can heat the water in a kettle and pour it over the couscous in a bowl instead of boiling it in a saucepan, if desired.

2 cups water

1½ cups couscous

¾ teaspoon table salt

⅓ cup extra-virgin olive oil, plus extra for drizzling

1 cup pepperoncini, stemmed and sliced into thin rings, plus 3 tablespoons brine

8 ounces cherry tomatoes, halved

½ cup fresh parsley leaves

3 scallions, sliced thin

6 ounces hot-smoked trout, skin and pin bones removed, flaked

Lemon wedges

1. Bring water to boil in medium saucepan. Remove pot from heat, then stir in couscous and salt. Cover and let sit for 10 minutes. Fluff couscous with fork.

2. Whisk oil, brine, and garlic together in large bowl. Transfer couscous to bowl with dressing and toss to combine. Let sit until cooled completely, about 20 minutes.

3. Add cherry tomatoes, parsley, scallions, and pepperoncini rings to cooled couscous and gently toss to combine. Season with salt and pepper to taste, and drizzle with extra oil to taste. Divide salad among individual serving plates and top with smoked trout. Serve with lemon wedges.

Seared Tuna Salad with Olive Dressing

Serves 4 to 6 FAST

Why This Recipe Works Fresh, quick-cooking tuna steaks are a perfect base for a hearty but lean dinner salad in the summer. To make sure we didn’t overcook the fish, we patted it dry before searing it in a very hot pan. Slicing it right away ensured that it didn’t overcook as it rested. A potent vinaigrette made with chopped green olives, parsley, garlic, and lemon juice stood up to the meaty flavor of the tuna. Cherry tomatoes provided pops of freshness, and cannellini beans added an appealing texture. Peppery arugula provided a perfect vehicle for the rest of our flavorful ingredients. Tuna steaks can be pricey. To get your money’s worth, only purchase tuna steaks that are deep purplish red, firm to the touch, and devoid of any “fishy” odor.

½ cup pimento-stuffed green olives, chopped

3 tablespoons lemon juice

1 tablespoon chopped fresh parsley

6 tablespoons extra-virgin olive oil, divided

2 (12-ounce) tuna steaks, 1 to 1¼ inches thick

5 ounces (5 cups) baby arugula

12 ounces cherry tomatoes, halved

1 (15-ounce) can cannellini beans, rinsed

1. Whisk olives, lemon juice, parsley, and garlic together in large bowl. Whisking constantly, slowly drizzle in 5 tablespoons oil. Season with salt and pepper to taste.

2. Pat tuna dry with paper towels and sprinkle with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook tuna until well browned and translucent red at center when checked with tip of paring knife and registers 110 degrees (for rare), about 2 minutes per side. Transfer to cutting board and slice into ½-inch-thick slices.

3. Whisk dressing to re-emulsify, then drizzle 1 tablespoon dressing over tuna. Add arugula, tomatoes, and beans to bowl with remaining dressing and gently toss to combine. Season with salt and pepper to taste. Divide salad among plates and top with tuna. Serve.

Fennel and Bibb Salad with Scallops and Hazelnuts

Why This Recipe Works Scallops can come off as a little fancy: Their pristinely smooth flesh and superlative sweetness seem to call for an extra-special occasion. But scallops don’t have to be finished with luxurious sauces at a special dinner; they’re an ideal weeknight meal because they’re super-quick-cooking and they’re right at home simply paired with greens. After quickly searing scallops to browned perfection, we made a salad of delicate Bibb lettuce, crisp sliced fennel, and radishes. We tossed the vegetables with a lemon vinaigrette and topped individual portions with warm scallops. Chopped toasted hazelnuts brought out the natural sweet nuttiness of the scallops and tarragon emphasized the anise flavor of the fennel.

1½ pounds large sea scallops, tendons removed

¾ teaspoon table salt, divided

7 tablespoons extra-virgin olive oil, divided

1 small shallot, minced

½ teaspoon grated lemon zest plus 1½ tablespoons juice

2 heads Bibb lettuce (1 pound), torn into bite-size pieces

1 fennel bulb, 1 tablespoon fronds minced, stalk discarded, bulb halved, cored and sliced thin

4 radishes, trimmed and sliced thin

¼ cup hazelnuts, toasted, skinned, and chopped

2 tablespoons minced fresh tarragon

1. Pat scallops dry with paper towels and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Heat 1 tablespoon oil over high heat until just smoking. Add half of scallops in single layer and cook, without moving, until well browned, 1½ to 2 minutes. Flip and cook until sides are firm and centers are opaque, 30 to 90 seconds (remove scallops as they finish cooking). Transfer scallops to plate and tent with aluminum foil. Wipe out skillet with paper towels and repeat with 1 tablespoon oil and remaining scallops.

2. Whisk shallot, mustard, lemon zest and juice, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper together in large bowl. Whisking constantly, slowly drizzle in remaining 5 tablespoons oil until combined. Add lettuce, fennel, and radishes and toss to combine. Season with salt and pepper to taste. Divide salad among individual serving plates, then top with scallops and sprinkle with hazelnuts, tarragon, and fennel fronds. Serve.

PREPPING SCALLOPS

Use your fingers to peel away small, crescent-shaped tendon that is sometimes attached to scallops, as it is incredibly tough when cooked.

NOTES FROM THE TEST KITCHEN

BUYING SCALLOPS

In general, most recipes use only one type of scallop—sea scallops. The other scallop varieties, bay and Calico (the latter often mislabeled as bay), are much smaller and often too rare and expensive or very cheap and rubbery.

Dry Versus Wet Scallops Wet scallops are dipped in preservatives (a solution of water and sodium tripolyphosphate, known as STP) to extend their shelf life. Unfortunately, these watery preservatives dull the scallops’ flavor and ruin their texture. Unprocessed, or dry, scallops have much more flavor and a creamy, smooth texture; plus, they brown very nicely. Dry scallops look ivory or pinkish; wet scallops are bright white.

Distinguishing Dry from Wet If your scallops are not labeled, you can find out if they are wet or dry with this quick microwave test: Place one scallop on a paper towel–lined plate and microwave for 15 seconds. A dry scallop will exude very little water, but a wet scallop will leave a sizable ring of moisture on the paper towel. (The microwaved scallop can be cooked as is.)

Treating Wet Scallops When you can find only wet scallops, you can hide the off-putting taste of the preservative by soaking the scallops in a solution of 1 quart of cold water, ¼ cup of lemon juice, and 2 tablespoons of salt for 30 minutes. Be sure to pat the scallops very dry after soaking them. Even after this treatment, these scallops will be harder to brown than untreated dry scallops.

Shrimp and White Bean Salad with Garlic Toasts

Why This Recipe Works Quick-cooking shrimp are a great ingredient to use for last-minute weeknight dinners, especially in the summer when less is more as far as time spent over the stove is concerned. For this dinner salad, the secret was in making sure that the shrimp were perfectly cooked—seared on the outside and moist on the inside. The sweetness of mild, creamy cannellini beans was a perfect foil to the briny shrimp, so we chose these beans to make up the base of the salad and added color, texture, and vibrancy with bell pepper and red onion. Assertive arugula brought some green freshness to the bean salad, and the greens also stood up well to the flavor of the shrimp without being drowned out. Finally, toasted bread rubbed with garlic gave the meal some more heft. Keeping frozen shrimp in your freezer is a great shortcut to a quick meal. If you’re using frozen shrimp, make sure to thaw them before starting the recipe.

4 (¾-inch) slices rustic bread

3 garlic cloves (2 minced, 1 peeled and left whole)

5 tablespoons extra-virgin olive oil, divided

1 red bell pepper, stemmed, seeded, and chopped fine

1 small red onion, chopped fine

¼ teaspoon red pepper flakes

2 (15-ounce) cans cannellini beans, rinsed

¼ cup water

1 pound extra-large shrimp (21 to 25 per pound), peeled and deveined

⅛ teaspoon pepper

2 ounces (2 cups) baby arugula

2 tablespoons lemon juice

1. Adjust oven rack 6 inches from broiler element and heat broiler. Spread bread out evenly over rimmed baking sheet. Broil, flipping as needed, until well toasted on both sides, about 4 minutes. Rub 1 side of each toast with whole garlic clove, then drizzle with 1 tablespoon oil and season with salt and pepper to taste.

2. Heat 3 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add bell pepper, onion, and ¼ teaspoon salt. Cook until softened, about 5 minutes. Stir in pepper flakes and minced garlic. Cook until fragrant, about 30 seconds. Add beans and water and cook until heated through, about 5 minutes. Transfer mixture to serving bowl and cover to keep warm.

3. Pat shrimp dry with paper towels and sprinkle with remaining ¼ teaspoon salt and pepper. Wipe skillet clean with paper towels. Heat remaining 1 tablespoon oil in now-empty skillet over high heat until just smoking. Add shrimp to skillet in single layer and cook, without stirring, until spotty brown and edges turn pink on first side, about 1 minute. Off heat, flip shrimp and let sit until opaque throughout, about 30 seconds.

4. Add shrimp, arugula, and lemon juice to beans and gently toss to combine. Season with salt and pepper to taste, and drizzle with extra oil to taste. Serve with garlic toasts.

Mediterranean Chopped Salad

Serves 6 FAST NO COOK

Why This Recipe Works The appeal of a chopped salad is that all the ingredients are cut to a uniform size and tossed together, permitting a taste of everything in each bite. Virtually any ingredients may be used, yet most chopped salads are uninspired, laden with deli meats and cheeses and drowned in dressing. With a world of options at our disposal, we steered our salad in a Mediterranean direction, starting with escarole. A member of the chicory family, this underutilized leafy green is loaded with vitamins and has a mild bitterness that pairs well with bold flavors. Next we added chopped cucumbers and grape tomatoes, salting them to remove excess moisture, and red onion. To make our salad hearty, instead of deli meat we incorporated nutty chickpeas. Kalamata olives added richness, and walnuts brought crunch and healthy fats. We tossed everything with a simple red wine vinaigrette to let the salad’s flavors shine through. Finally, not wanting to completely eliminate cheese from our salad, we sprinkled on ½ cup of briny feta to round out the flavors. 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

3 tablespoons extra-virgin olive oil

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)

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, and walnuts and toss gently to combine. Season with salt and pepper to taste. Serve.

Vegetarian Cobb Salad

Why This Recipe Works For a meatless take on this classic hearty dinner salad, we tossed mixed greens and chickpeas in a creamy dressing of yogurt, whole-grain mustard, and fresh dill and topped the greens with soft-boiled eggs, croutons, and avocado. To give the salad a little heft and pleasant layer of crunch, we toasted cubes of sandwich bread in a nonstick skillet until crisp and perfectly browned and used them to top off the salad. For ripe avocados at their creamy best, look for purple-black (not green) fruit that yields slightly when gently squeezed.

8 large eggs

¼ cup extra-virgin olive oil, divided

3 slices hearty white sandwich bread, cut into ½-inch cubes

⅔ cup plain whole-milk yogurt

¼ cup chopped fresh dill

3 tablespoons whole-grain mustard

7 ounces (7 cups) mixed greens

1 avocado, pitted and quartered

1. Bring 3 quarts water to boil in large saucepan over high heat. Gently lower eggs into boiling water and cook for 6 minutes. Transfer eggs to medium bowl filled with ice water and let sit until cool, about 3 minutes. Peel eggs and set aside.

2. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add bread, ¼ teaspoon salt, and ¼ teaspoon pepper and cook, stirring frequently, until golden brown and crisp, about 10 minutes.

3. Whisk yogurt, dill, mustard, remaining 2 tablespoons oil, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper together in large bowl. Add greens and chickpeas and toss to combine. Divide salad among plates. Divide avocado, croutons, and eggs among salads. Serve.

Marinated Tofu and Vegetable Salad

Serves 4 FAST NO COOK

Why This Recipe Works For an Asian-inspired, no-cook dinner salad, we combined marinated tofu with a bright dressing and crunchy cabbage, snow peas, and bell pepper. Marinating is a great way to imbue raw tofu with flavor without having to cook it; here, a sriracha-based salad dressing did double-duty as the marinade, bringing in a touch of heat and tons of flavor. Firm tofu is tender and supple when eaten raw, but still sturdy. Do not substitute other varieties in this recipe.

28 ounces firm tofu, cut into ¾ inch cubes

¼ cup rice vinegar

3 tablespoons toasted sesame oil

2 tablespoons sriracha

2 teaspoons honey

½ small head napa cabbage, cored and sliced thin (4 cups)

6 ounces snow peas, strings removed, cut in half crosswise

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

2 scallions, sliced thin on bias

2 tablespoons toasted sesame seeds

1. Gently press tofu cubes dry with paper towels. Whisk vinegar, oil, sriracha, honey, and salt in large bowl until combined.

2. Gently toss tofu in dressing until evenly coated, then cover and refrigerate for 20 minutes.

3. Add cabbage, snow peas, and bell pepper to bowl with tofu and gently toss to combine. Season with salt and pepper to taste, sprinkle with scallions and sesame seeds, and serve.

NOTES FROM THE TEST KITCHEN

CHOOSING THE RIGHT TOFU

Tofu is available in a variety of textures: extra-firm, firm, medium-firm, soft, and silken. We prefer extra-firm or firm tofu for stir-fries as they hold their shape in high-heat cooking applications; they’re also great marinated or tossed raw into salads. Medium and soft tofu’s creamy texture is perfect for pan-frying for a crispy exterior and a silky interior. Ultracreamy silken tofu is often used as a base for smoothies and dips or in desserts.

Fattoush

Why This Recipe Works Fattoush is an eastern Mediterranean salad that combines fresh produce and herbs, toasted pita bread, and bright, tangy sumac. Sumac is a commonly used spice across the region—where it’s often used on its own as a finishing spice—and it traditionally lends its citrusy punch to this salad. We opted to use an ample amount of sumac in the dressing to intensify the flavor, and also used it 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 and becoming soggy while still allowing it to pick up flavor from the lemony dressing. The success of this recipe depends on using ripe, in-season tomatoes.

2 (8-inch) pita breads

7 tablespoons extra-virgin olive oil, divided

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

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. (Pitas do not need to be uniformly coated; oil will spread during baking.) Season with salt and pepper to taste. Bake until pitas are crisp and light golden brown, 10 to 14 minutes. Let cool completely.

2. Whisk lemon juice, sumac, garlic, and 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.

Tomato and Burrata Salad with Pangrattato and Basil

Why This Recipe Works Burrata is a deluxe version of fresh mozzarella in which supple cheese is bound around a filling of cream and bits of cheese. We wanted to create a Caprese-inspired salad in which summer’s best tomatoes could star alongside this decadent cheese. To concentrate the tomato flavor, we combined standard tomatoes and cherry tomatoes and salted them to help draw out their watery juices. Minced shallot and white balsamic vinegar made a bold vinaigrette. A topping of Italian pangrattato (rustic garlicky bread crumbs) brought the dish together, soaking up the tomato juices and the burrata cream. The success of this dish depends on using ripe, in-season tomatoes and very fresh, high-quality burrata.

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

8 ounces ripe cherry tomatoes, halved

½ teaspoon plus pinch table salt, divided

3 ounces rustic Italian bread, cut into 1-inch pieces (1 cup)

6 tablespoons extra-virgin olive oil, divided

Pinch pepper

1 shallot, halved and sliced thin

1½ tablespoons white balsamic vinegar

½ cup chopped fresh basil

8 ounces burrata cheese, room temperature

1. Toss tomatoes with ¼ teaspoon salt and let drain in colander for 30 minutes.

2. Pulse bread in food processor into large crumbs measuring between ⅛ and ¼ inch, about 10 pulses. Combine crumbs, 2 tablespoons oil, pinch salt, and pepper in 12-inch nonstick skillet. Cook over medium heat, stirring often, until crumbs are crisp and golden, about 10 minutes. Clear center of skillet, add garlic, and cook, mashing it into skillet, until fragrant, about 30 seconds. Stir garlic into crumbs. Transfer to plate and let cool slightly.

3. Whisk shallot, vinegar, and remaining ¼ teaspoon salt together in large bowl. Whisking constantly, slowly drizzle in remaining ¼ cup oil. Add tomatoes and basil and gently toss to combine. Season with salt and pepper to taste, and arrange on serving platter. Cut burrata into 1-inch pieces, collecting creamy liquid. Sprinkle burrata over tomatoes and drizzle with creamy liquid. Sprinkle with bread crumbs and serve immediately.

Salad with Pickled Tomatillos, Sun-Dried Tomatoes, and Goat Cheese

Why This Recipe Works Tomatillos are most often used in sauces and salsas to be served alongside any number of main dishes, but we thought these green summer gems deserved more of a starring role. To show them off in a new light, we built a salad with an unexpected flavor profile around the focal point of pickled tomatillos. Tomatillos’ crunchy skin holds up well to the pickling process and their tart flavor is enhanced by a balanced sweet and vinegary brine. We boiled the tomatillo wedges in a simple brine of cider vinegar, sugar, water, and salt for just 1 minute to infuse flavor before transferring the mixture to a bowl to cool to room temperature. While the tomatillo pickles were cooling, we built our salad. Oil-packed sun-dried tomatoes were an unexpected flavor complement, their assertively bright flavor pairing perfectly with the pickled tomatillos. Refreshing leaf lettuce made a sturdy base for our salad. For a zippy, punchy dressing, we used the sun-dried tomato packing oil and the tomatillo pickle brine. To finish the salad, creamy goat cheese balanced the acidity of the tomatillos and dressing, and toasted walnuts added a crunchy final touch.

½ cup cider vinegar

¼ cup sugar

2¼ teaspoons table salt, divided

12 ounces tomatillos, husks and stems removed, rinsed well and dried, and cut into eighths

⅓ cup oil-packed sun-dried tomatoes, patted dry and sliced thin, plus 2 tablespoons packing oil, divided

¼ cup chopped fresh basil

¼ teaspoon red pepper flakes

1 head red or green leaf lettuce (8 ounces), torn into bite-size pieces

2 ounces goat cheese, crumbled (½ cup)

¼ cup walnuts, toasted and chopped

1. Bring vinegar, sugar, 2 tablespoons water, and 2 teaspoons salt to boil in medium saucepan over medium-high heat. Add tomatillos and boil for 1 minute. Transfer mixture to bowl and let cool to room temperature, about 30 minutes. Drain tomatillos, reserving 2 tablespoons brine.

2. Whisk reserved brine, sun-dried tomato oil, basil, garlic, pepper flakes, and remaining ¼ teaspoon salt together in large serving bowl. Add pickled tomatillos, red leaf lettuce, and sun-dried tomatoes and toss to combine. Season with salt and pepper to taste. Sprinkle with goat cheese and walnuts. Serve.

HUSKING AND RINSING TOMATILLOS

1. Pull papery husks and stems off of tomatillos; discard.

2. Rinse tomatillos in colander to rid them of sticky residue from husks. Dry tomatillos thoroughly.

Farmers’ Market Find Tomatillos

Tomatillos are husk-encased green spheres that look much like small green tomatoes when out of their papery husks. In many regions in the United States, tomatillos are in season in the summer and fall. When shopping for tomatillos, choose those of a similar size so they will cook evenly. Look for firm specimens that boast bright green skin—a yellow color indicates that the flesh is overripe and will taste sweet, not tangy. A light green, flexible, unblemished husk is also desirable; a brown hue and a dry, papery texture indicate overripeness. Finally, the tomatillo should completely fill out its husk (the husk should not balloon away from the fruit). Don’t remove the husks or rinse off the sticky coating (which protects the fruit from bugs) until you are ready to cook the tomatillos. Store tomatillos in an open plastic produce bag in the refrigerator for a couple of weeks.

Farro Salad with Sugar Snap Peas and White Beans

Serves 4 to 6 MAKE AHEAD

Why This Recipe Works While often relegated to simple side-dish status, farro works just as well as the base of a hearty grain salad to serve as a main course. We wanted a farro salad featuring some summer farmers’ market vegetables that was substantial enough for a main course. Boiling the farro and then draining it yielded nicely firm but tender farro. We let the grains cool and then tossed them with fresh, crunchy snap peas that we had cooked first in the boiling water to bring out their vibrant color and crisp-tender bite. A lemon-dill dressing served as a citrusy, herbal complement to the earthy farro and fresh-tasting peas. For a full-flavored finish, we added in some cherry tomatoes and meaty kalamata olives, and we stirred in creamy cannellini beans to make this salad even more of a hearty meal. We prefer the flavor and texture of whole-grain farro; pearled farro can be used in this dish, but the texture may be softer. We found a wide range of cooking times among various brands of farro, so start checking for doneness after 10 minutes. Be sure not to use quick-cooking farro here.

12 ounces sugar snap peas, strings removed, cut into 1-inch lengths

¼ teaspoon table salt, plus salt for cooking snap peas and farro

1½ cups whole farro

3 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

2 tablespoons minced shallot

1 (15-ounce) can cannellini beans, rinsed

6 ounces cherry tomatoes, halved

⅓ cup chopped pitted kalamata olives

2 tablespoons chopped fresh dill

1. Bring 4 quarts water to boil in large pot. Add snap peas and 1 tablespoon salt and cook until crisp-tender, about 2 minutes. Using slotted spoon, transfer snap peas to large plate and let cool completely, about 15 minutes.

2. Add farro to water, return to boil, and cook until grains are tender with slight chew, 15 to 30 minutes. Drain farro, spread on rimmed baking sheet, and let cool completely, about 15 minutes. (Cooled farro can be refrigerated for up to 3 days.)

3. Whisk oil, lemon juice, shallot, mustard, pepper, and salt together in large bowl. Add cooled snap peas, cooled farro, beans, tomatoes, olives, and dill and toss to combine. Season with salt and pepper to taste, and serve.

Quinoa Taco Salad

Why This Recipe Works Taco salad hits a home run with any crowd. While we love a traditional beef taco variety, here we wanted a substantial grain-based taco salad that retained all of the components that make taco salad a crowdpleaser, so we replaced the beef with quinoa. Some tasters had doubts, but this high-protein grain—with its chewy texture and ability to absorb flavors—made a good stand-in for ground beef. Toasted and simmered in chicken broth with chipotles in adobo, tomato paste, anchovy paste, and cumin, it acquired a rich, spiced, meaty flavor. We substituted escarole for lettuce, cut back on cheese, opting for queso fresco, and added an extra-hefty amount of cilantro. Black beans, avocado, cherry tomatoes, and scallions completed the picture. Tasters found the salad so hearty it didn’t need tortilla chips, but if you prefer, serve with your favorite multigrain chip. We like the convenience of prewashed quinoa; rinsing removes the quinoa’s bitter protective coating (called saponin). If you buy unwashed quinoa, rinse it and then spread it out on a clean dish towel to dry for 15 minutes.

¾ cup prewashed white quinoa, rinsed

3 tablespoons extra-virgin olive oil, divided

1 small onion, chopped fine

2 teaspoons minced canned chipotle chile in adobo sauce

2 teaspoons tomato paste

1 teaspoon anchovy paste (optional)

½ teaspoon ground cumin

1 cup chicken or vegetable broth

2 tablespoons lime juice

1 head escarole (1 pound), trimmed and sliced thin

2 scallions, sliced thin

½ cup chopped fresh cilantro, divided

1 (15-ounce) can black beans, rinsed

8 ounces cherry or grape tomatoes, quartered

1 ripe avocado, halved, pitted, and chopped

2 ounces queso fresco, crumbled (½ cup)

1. Toast quinoa in medium saucepan over medium-high heat, stirring frequently, until quinoa is very fragrant and makes continuous popping sound, 5 to 7 minutes; transfer to bowl.

2. Heat 1 tablespoon oil in now-empty saucepan over medium heat until shimmering. Add onion and ¼ teaspoon salt and cook until onion is softened and lightly browned, 5 to 7 minutes.

3. Stir in chipotle; tomato paste; anchovy paste, if using; and cumin and cook until fragrant, about 30 seconds. Stir in broth and toasted quinoa, increase heat to medium-high, and bring to simmer. Cover, reduce heat to low, and simmer until quinoa is tender and liquid has been absorbed, 18 to 22 minutes, stirring once halfway through cooking. Remove pan from heat and let sit, covered, for 10 minutes. Spread quinoa onto rimmed baking sheet and let cool for 20 minutes.

4. Whisk remaining 2 tablespoons oil, lime juice, remaining ¼ teaspoon salt, and pepper together in large bowl. Add escarole, scallions, and ¼ cup cilantro and toss to combine. Gently fold in beans, tomatoes, and avocado. Transfer to serving platter and top with quinoa, queso fresco, and remaining ¼ cup cilantro. Serve.

Bulgur Salad with Chickpeas, Spinach, and Za’atar

Why This Recipe Works This hearty salad combines creamy, nutty chickpeas and hearty bulgur with the clean, vegetal punch of fresh spinach. To boost the flavor of this dish, we decided to add the aromatic eastern Mediterranean spice blend za’atar, with its fragrant wild herbs, toasted sesame seeds, and tangy sumac. We found that incorporating the za’atar at two distinct points in the cooking process brought out its most complex flavor. First, to release its deep, earthy flavors, we bloomed half of the za’atar in an aromatic base of onion and garlic before adding the bulgur, chickpeas, and cooking liquid. We added the remainder of the za’atar along with the fresh spinach, off the heat; the residual heat in the bulgur was enough to perfectly soften the spinach and to highlight the za’atar’s more delicate aromas. The finished salad was robust enough to serve as a satisfying main dish. When shopping, don’t confuse bulgur with cracked wheat, which has a much longer cooking time and will not work in this recipe.

3 tablespoons extra-virgin olive oil, divided

1 onion, chopped fine

2 tablespoons za’atar, divided

3 garlic cloves, minced

1 cup medium-grind bulgur, rinsed

¾ cup chicken or vegetable broth

¾ cup water

3 ounces (3 cups) baby spinach, chopped

1 tablespoon lemon juice

1. Heat 2 tablespoons oil in large saucepan over medium heat until shimmering. Add onion and salt and cook until softened, about 5 minutes. Stir in garlic and 1 tablespoon za’atar and cook until fragrant, about 30 seconds.

2. Stir in bulgur, chickpeas, broth, and water and bring to simmer. Reduce heat to low, cover, and simmer gently until bulgur is tender, 16 to 18 minutes.

3. Off heat, lay clean dish towel underneath lid and let bulgur sit for 10 minutes. Add spinach, lemon juice, remaining 1 tablespoon za’atar, and remaining 1 tablespoon oil and fluff gently with fork to combine. Season with salt and pepper to taste. Serve.

Pearl Couscous Salad with Radishes and Watercress

Serves 6 MAKE AHEAD

Why This Recipe Works Pearl couscous, also known as Israeli couscous, has a chewy texture and toasty flavor. We wanted a foolproof method for cooking pearl couscous to serve as the base for a main-course salad featuring crisp radishes. To give the couscous spheres maximum flavor, we toasted them in oil to bring out their nuttiness. Once they turned golden brown, we added a measured amount of water that the pearls soaked up. This absorption method helped produce more evenly cooked results than boiling the couscous like regular pasta. Plus, the covered pot required little attention. When the water was absorbed, we spread the warm couscous out to cool quickly. Along with the crunchy, peppery radishes, we added watercress, fresh herbs, toasted walnuts, and tangy goat cheese just before serving. This kept the salad bright, light, and moist. Do not substitute regular couscous in this dish, as it requires a different cooking method and will not work.

¼ cup extra-virgin olive oil, divided

2 cups pearl couscous

2½ cups water

½ teaspoon plus ⅛ teaspoon table salt, divided

3 tablespoons sherry vinegar, plus extra for seasoning

2 ounces (2 cups) watercress, torn into bite-size pieces

1 teaspoon smoked paprika

¼ teaspoon sugar

6 scallions, sliced thin

6 radishes, trimmed and cut into matchsticks

1½ cups chopped fresh parsley

½ cup walnuts, toasted and chopped

4 ounces goat cheese, crumbled (1 cup)

1. Cook 1 tablespoon oil and couscous in medium saucepan over medium heat, stirring frequently, until half of grains are golden brown, about 5 minutes. Stir in water and ½ teaspoon salt, increase heat to high, and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until water is absorbed and couscous is tender, 9 to 12 minutes.

2. Off heat, let couscous sit, covered, for 3 minutes. Transfer couscous to rimmed baking sheet and let cool completely, about 15 minutes. (Couscous can be refrigerated for up to 3 days, bring to room temperature before continuing with recipe.)

3. Whisk vinegar, mustard, paprika, sugar, and remaining ⅛ teaspoon salt together in large bowl. Whisking constantly, drizzle in remaining 3 tablespoons oil. (Dressing can be refrigerated for up to 3 days)

4. Add couscous, watercress, scallions, radishes, parsley, and walnuts to vinaigrette and toss to combine. Season with salt, pepper, and extra vinegar to taste. Let sit for 5 minutes. Sprinkle with goat cheese and serve. (Salad can be refrigerated for up to 2 hours)

VARIATION

Pearl Couscous Salad with Tomatoes, Olives, and Ricotta Salata

Do not substitute regular couscous in this dish, as it requires a different cooking method and will not work in this recipe. Crumbled feta cheese can be substituted for the ricotta salata.

Substitute red wine vinegar for sherry vinegar, baby spinach for watercress, and basil for parsley. Omit smoked paprika, sugar, scallions, radishes, walnuts, and goat cheese. Add couscous, 12 ounces quartered grape tomatoes, spinach, basil, ½ cup crumbled ricotta salata, ⅔ cup pitted, sliced kalamata olives, 6 tablespoons toasted pine nuts, and ¼ cup minced fresh chives to bowl with vinaigrette and gently toss to combine. Season with salt and pepper to taste, and transfer to serving bowl. Let sit for 5 minutes. Sprinkle with ¼ cup crumbled ricotta salata and 2 tablespoons toasted pine nuts and serve.

Wheat Berry and Endive Salad with Blueberries and Goat Cheese

Serves 4 to 6 MAKE AHEAD

Why This Recipe Works Nutty, chewy wheat berries (unprocessed kernels of wheat) retain their natural bran and germ, making them whole grains that serve as a hearty, substantive base of a grain salad. We cooked the wheat berries like we do pasta, simply simmering them in a large pot of water until they were tender but still had some nice chew. We used less salt than we do for other grains; too much, and the grains didn’t absorb enough water and remained hard. To round out the grains with pleasing textures and complex flavors, we started with assertive endive, which we found added bitter contrast to sweet fresh blueberries and tangy, creamy goat cheese. A bright vinaigrette made with champagne vinegar, shallot, chives, and mustard brought all the ingredients together harmoniously. If using quick-cooking or presteamed wheat berries (read the package carefully to determine this), you will need to decrease the wheat berry cooking time in step 1.

1½ cups wheat berries

½ teaspoon table salt, plus salt for cooking wheat berries

2 tablespoons champagne vinegar

1 tablespoon minced shallot

1 tablespoon minced fresh chives

6 tablespoons extra-virgin olive oil

2 heads Belgian endive (4 ounces each), halved, cored, and sliced crosswise ¼ inch thick

7½ ounces (1½ cups) blueberries

¾ cup pecans, toasted and chopped

4 ounces goat cheese, crumbled (1 cup)

1. Bring 4 quarts water to boil in large pot. Add wheat berries and ¼ teaspoon salt, return to boil, and cook until tender but still chewy, 50 minutes to 1 hour 10 minutes. Drain and rinse under cold running water until cool; drain well. (Wheat berries can be refrigerated for up to 3 days. Bring to room temperature before continuing with recipe.)

2. Whisk vinegar, shallot, chives, mustard, ½ teaspoon salt, and pepper together in large bowl. Whisking constantly, slowly drizzle in oil until combined. Add drained wheat berries, endive, blueberries, and pecans and toss to combine. Season with salt and pepper to taste, sprinkle with goat cheese, and serve.

VARIATION

Wheat Berry Salad with Figs, Pine Nuts, and Goat Cheese

Omit chives. Add 1 teaspoon honey to vinegar mixture. Decrease oil to 3 tablespoons. Omit endive, blueberries, and pecans. Add 8 ounces chopped figs, ½ cup fresh parsley leaves and ¼ cup toasted pine nuts to wheat berries. Reduce goat cheese to 2 ounces.

INGREDIENT SPOTLIGHT

GOAT CHEESE

Goat cheese (sometimes labeled chèvre) can be aged or fresh, soft or firm, musky or mild. That said, most of what you can buy in American supermarkets is young cheese packaged in a log shape; it has a creamy, grainy texture and a tangy, milky flavor. Avoid precrumbled cheeses—they tend to be dry and chalky. Our favorite goat cheese is Laura Chenel’s Pure Goat Milk Cheese Original Log.

Egyptian Barley Salad

Serves 6 to 8 MAKE AHEAD

Why This Recipe Works We set out to create a vibrantly spiced pearl barley salad with the right balance of sweetness, tang, and nuttiness that was just as aesthetically stunning as it was flavorful. Inspired by the flavors of Egypt, where barley is a staple and is featured in a range of dishes, we incorporated toasty pistachios and bright cilantro and balanced their flavors with warm, earthy spices and sweet golden raisins. Salty feta cheese, pungent scallions, and pomegranate seeds adorned the dish for a colorful composed salad with dynamic flavors and textures. For the dressing, we used pomegranate molasses—another prominent ingredient in Egyptian cuisine—combined with olive oil, bright lemon, and warm cumin and cinnamon. If you can’t find pomegranate molasses, substitute 2 tablespoons of lemon juice, 2 teaspoons of mild molasses, and 1 teaspoon of honey. Do not substitute hulled barley or hull-less barley in this recipe. If using quick-cooking or presteamed barley (read the ingredient list on the package to determine this), you will need to decrease the barley cooking time in step 1.

1½ cups pearl barley

½ teaspoon table salt, plus salt for cooking barley

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

2 tablespoons pomegranate molasses

1 teaspoon lemon juice

½ teaspoon ground cinnamon

¼ teaspoon ground cumin

½ cup chopped fresh cilantro

⅓ cup golden raisins

¼ cup shelled pistachios, toasted and chopped

3 ounces feta cheese, cut into ½-inch cubes (¾ cup)

6 scallions, green parts only, sliced thin

½ cup pomegranate seeds

1. Bring 4 quarts water to boil in Dutch oven. Add barley and 1 tablespoon salt, return to boil, and cook until tender, 20 to 40 minutes. Drain barley, spread in rimmed baking sheet, and let cool for 15 minutes. (Barley can be refrigerated for up to 2 days; bring to room temperature before proceeding with recipe.)

2. Whisk oil, pomegranate molasses, lemon juice, cinnamon, cumin, and ½ teaspoon salt together in large bowl. (Dressing can be refrigerated for up to 2 days.)

3. Add barley, cilantro, raisins, and pistachios and gently toss to combine. Season with salt and pepper to taste. Spread barley salad evenly on serving platter and arrange feta, scallions, and pomegranate seeds in separate diagonal rows on top. Drizzle with extra oil and serve. (Salad can be refrigerated for up to 2 hours.)

Brown Rice Salad with Jalapeños, Tomatoes, and Avocado

Why This Recipe Works Nutty, pleasantly chewy brown rice works perfectly in a hearty and vibrantly flavored salad. Baking the brown rice didn’t work here. In an early test, we discovered that once it was cooled and drizzled with dressing, the baked rice turned gummy. Instead, we cooked the rice by boiling it in a large pot of water, which washed away its excess starches. Then we spread it out on a baking sheet to cool rapidly, preventing it from overcooking as it sat. To give the rice some bright flavor, we drizzled it with tangy lime juice while it was still warm. We then added some bold summery mix-ins for contrasting flavors and textures: bright tomatoes, creamy and mild avocado, fiery minced jalapeño, crunchy scallions, and fresh cilantro. To make this salad spicier, add the chile seeds.

1½ cups long-grain brown rice

½ teaspoon table salt, plus salt for cooking rice

1 teaspoon grated lime zest plus 3 tablespoons juice (2 limes), divided

2½ tablespoons extra-virgin olive oil

2 teaspoons honey

10 ounces cherry tomatoes, halved

½ teaspoon ground cumin

½ teaspoon pepper

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

1 jalapeño chile, stemmed, seeded, and minced

5 scallions, sliced thin, divided

¼ cup minced fresh cilantro

1. Bring 3 quarts water to boil in large pot. Add rice and 2 teaspoons salt and cook, stirring occasionally, until rice is tender, 22 to 25 minutes. Drain rice, spread onto rimmed baking sheet, and drizzle with 1 tablespoon lime juice. Let rice cool completely, about 10 minutes; transfer to large bowl.

2. Whisk oil, honey, garlic, cumin, pepper, salt, and lime zest and remaining 2 tablespoons juice together in small bowl, then drizzle over cooled rice. Add tomatoes, avocado, and jalapeño and toss to combine. Let sit for 10 minutes.

3. Add ¼ cup scallions and cilantro and toss to combine. Season with salt and pepper to taste. Sprinkle with remaining scallions and serve.

Chilled Soba Noodle Salad with Cucumber, Snow Peas, and Radishes