Leafy Greens

Advice on pairing salad greens with dressings, from hearty endive and kale to tender summer mâche mixes

Hot weather and spicy foods just go together, but this speedy stovetop dish won’t heat up your kitchen.

The best blue cheese for this is salty but creamy, not too sharp or funky.

This dish is a bold mix of salty, sweet, and acidic components. Crunchy slabs of melon and sharp greens keep it fresh; meaty chops provide depth.

A power lunch for grown-ups and kids alike.

“Don’t try this with iceberg,” advises Roberta’s chef Carlo Mirarchi. Flavorful, robust lettuces work best, allowing you to get grill marks on one side while the rest wilts.

Fresh crunch, cooling vegetables, a hit of extra acidity, and dollop of sour cream: It’s all here in this summer slaw.

A fish taco dream come true: crispy, light-as-air fried fish, balanced by a creamy slaw and fiery, cooling, and crunchy fixings.

Kale salad: so hot right now. But are you doing it wrong? We talked to our test kitchen to identify the most common mistakes when it comes to this trendy dish

Proof that fried onions are good on anything—even a slaw. (This recipe was developed with IBM's Chef Watson.)

Yes—you can grill lettuce. And it’s worth it.

A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

Find long beans at Asian or specialty grocers.

Grilling the bread dries it out a bit, so it can absorb more dressing.

First time grilling your greens? Lay them across the grill grates so they don’t fall through, and be ready to turn them—they char quickly.

Can’t find favas? Double up on peas. No pea shoots? Use mâche or baby spinach instead.

When local lettuces rear their heads, it's time to make summer salads—with a dressing perfectly appropriate for the greens. Here's how, with 4 recipes

This green tacos recipe is vegetarian but incredibly flavorful and hearty, daring to prove that not all tacos need meat.

This “put an egg on it” dream dish is a must-order menu item at Sqirl in Los Angeles.

This low-heat method is very gentle, lending the salmon a velvety texture.

“It's everything I want in a salad: sweet, crunchy, and bright.” –Claire Saffitz, assistant food editor

“A serving of spinach disguised as dip and an excuse to eat pita chips? Sold!” –Dawn Perry, digital food editor

“I'll juice just about any green, but spinach is my go-to. Melon just sweetens the deal.” –Alison Roman, senior associate food editor

This dressing is equally good drizzled over hard-boiled eggs or with crudité for dipping.