Arugula

Mâche, the sweet, tender lettuce that’s been popular in France since the 1700s, is increasingly easier to find at specialty grocers and farmers’ markets. Mizuna and baby arugula are just as delicious with these golden, crackling shallots.

Using mature arugula leaves instead of the baby variety will make for a more peppery salsa. For a nice variation, try it with fresh basil and/or parsley.

This dish is inspired by a steak salad recipe on the menu at Keens Steakhouse in NYC.

Pickled nectarine cuts the rich, creamy burrata in this bright summertime salad.

The jalapeño's ribs and seeds are the spiciest parts; be careful not to rub your eyes after handling (or wear gloves)!

"I like the fact that just three or four main ingredients can make a smashing result," says van Boven about this sweet and crunchy salad.

You can also try this recipe with chives, dill, oregano, or parsley.

Add the prosciutto at the last minute to preserve the pretty pink color.

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

A creamy eggplant spread tops this lavash recipe—and oh, did we mention the Parmesan cheese?