Salad

Quickly grilling kale makes it crispy. Pairing it with fresh plums and ricotta transforms it into our new favorite salad.

You'll want to make this recipe part of your summer repertoire; it's the perfect side dish for a barbecue or picnic. It's equally delicious warm, cold, or at room temperature.

Grilled okra, toasted coconut, and a punchy vinaigrette steal the show.

Each of the components in this indulgent salad can be prepared a day ahead, making it a great choice for potlucks. Can’t find burrata? Use fresh mozzarella.

This refreshing, sweet-tart salad brightens up chicken liver pâté; it’s also delicious tossed with mixed greens or spooned over grilled chicken or pork.

Green bean salad met a marinated kale salad and after they got married, they had a baby which is this recipe. The longer the raw kale sits in its lemony vinaigrette, the more tender
it will become. If you prefer a crisper salad, let it sit for an hour or two; for a softer texture, chill it for up to 1 day.

Look for new potatoes (freshly dug, thin-skinned tubers that haven’t been stored) to make this hearty side dish.

The mangoes really help to brighten this black rice salad recipe. And the peanuts give it a much needed crunch.

In this version of the classic Middle Eastern salad, the more traditional bulgur gets swapped for the “supergrain” quinoa.