Salad

How to make the absolutely definitive Caesar salad (yes, it's got anchovies and raw egg yolks)

Although the recipe calls for chicken, you can serve this nutrient-dense cabbage slaw with any protein you like.

The pleasantly earthy flavor of black rice pairs well with the bright acidity of this vinaigrette. If you can't find it, use wild rice instead.

A drizzle of this herb pesto will complement virtually any savory dish, and it takes only minutes to make.

There are all kinds of radishes available at the markets in spring--use any shape or color that looks good to you.

Herbs in the dressing beg for herbs in the salad, too. We like to toss this vibrant, green vinaigrette with Bibb lettuce and lots of the tender herbs—like mint, chervil, and parsley. This recipe will dress about 8 cups of mixed greens, and you’ll want to use it all up at once—and close to when you start chopping (the garlic and chives won’t let this last longer than a few hours). Freshness is key here!

Bloomfield loves making this salad with black mint, which you'll find in spring and summer at farmers' markets.

This satisfying salad is great alongside broiled fish, roast chicken, or a simple steak. To turn into a vegetarian meal, fold in sliced hard-boiled eggs.

Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandolin, use a vegetable peeler.

With favas, you have two choices. Buy fresh, or buy frozen ones at Middle Eastern markets.

This dish is a perfect side for roast chicken; or crumble feta on top for a vegetarian lunch. Quinoa freezes well, so cook a big batch, let cool, and freeze in resealable plastic bags until ready to use.

We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.

Always make more salad dressing than you'll need. It takes no longer to mix a big batch, and it means tomorrow night's salad will be ready in minutes. This recipe makes enough vinaigrette for three large salads.

"Pineapple is the surprise guest star in this crunchy, juicy tropical slaw. Serve it with roasted chicken or fish." —Sue Li, recipe developer, BA Test Kitchen

Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté with shrimp.