Salad

This simple salad gets extra flavor from finely grated hazelnuts.

This recipe can be easily halved; the dressing can be a little difficult to revive once it separates due to the density of the tahini.

Pick firm, bright-green celery stalks with lots of leaves for this refreshing dish from The Bristol in Chicago.

King trumpet mushrooms star in this salad served at Brooklyn's Prime Meats. They're available at many supermarkets, but you'll find them at better prices at many Asian markets. Crimini (baby bella) mushrooms are a fine substitute.

There's no need to cook beets when they're very thinly sliced. Renee Erickson and Marie Rutherford of Seattle restaurant the Whale Wins mellow them out with a dollop of creme fraiche.

Evan and Sarah Rich of San Francisco's Rich Table shock the carrots in ice water after shaving to give them a wavy shape and slightly soften their crunch.

You can't have a great Caesar Salad without a great Caesar dressing. Oh, look: Here's one!

The fried olives used to garnish this colorful salad just might become your new favorite. Try scattered over crostini or salads.

Can’t find Treviso, the long, thin variety of radicchio? Substitute endive or any other member of the bitter chicory family to play off the sweet citrus dressing.

Use this toasted-hazelnut vinaigrette on any fall salad.