Salad

Salad, meet pizza. Pizza, salad. The key here is to get the crust as thin as possible when stretching it out.

You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags. Pair this salad with a Shawarma-Spiced Braised Leg of Lamb for a Levantine-inspired feast from the duo behind L.A.’s buzzy restaurant Animal.

Raisins?! In a grain salad?!? Sounds dubious, but their sweet and chewy demeanor is A+++ in this herbaceous and slightly spicy side.

Kohlrabi is underappreciated and misunderstood. But we’ve decided it’s got our favorite crunch: sweet, dense, and snappy (think broccoli stem). We can thank the duo behind L.A.’s buzzy restaurants Jon & Vinny’s and Animal for this one.

If you have a mandoline, use it to slice the radishes and shallot. If not, use a sharp knife.

The dressing will help keep the apples from discoloring, even if they sit out for a while.

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.