Salad

The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.

Salting draws excess moisture from the cucumbers and seasons them simultaneously.

Meaty mushrooms compliment nutty, chewy grains in this savory dish.

You can prep your vegetables ahead of time (store them in a zip-top bag in the crisper drawer), but wait to assemble these at the last minute.

Thick slab bacon is key to this dish. Buy it packaged if you can find it or from the butcher.

When shopping for celeriac, look for firm, unblemished roots that feel heavy for their size, with a greenish hue.

Toasting the seeds and nuts in oil forms the base of a complex vinaigrette.

Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.

To prevent peeled or cut celery root from browning, submerge it in cold water with the juice of 1 lemon for up to 1 day.

The mix of lettuces and crisp vegetables is up to you (and we recommend a mandoline for slicing).

Claire Danes talks about her favorite salad(s) and shares some tips on entertaining.

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

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

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

Crunchy, bitter, acidic, juicy: If these words don’t make you think of salad, this gorgeous dish is about to expand your vocabulary.

Your breakfast salad called. It wants to get up close-and-personal with granola.

Who wouldn't want a salad made of bread?

Use just one type of bean to ensure even cooking.

The beet juices will tint the potatoes swirly-pink when tossed together; it’s best not to fight it.

Rye berries have a rich nutty flavor, but you can use any firm whole grain instead (farro, wheat berries, and spelt are all good choices).

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

Local chefs run off with all the fancy lettuces at your farmers’ market? Not to worry. The herbed avocado base of this dish will elevate even the most basic supermarket greens.

Suprêming citrus may be a labor of love, but there really is nothing more refreshing than taking a bite into one of these segments.

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