Romaine

Maybe you’ve never thought to cook romaine before, but just think of it like any other leafy green and give it a try.

We call this a hand salad because lettuce and dip just doesn’t sound like nearly as much fun.

Using pecans as a nut butter in the dressing and salt-roasted on top lends an earthy note to this bright spring salad.

Toasty pita chips, crisp romaine, and cool cucumbers make for a Middle Eastern–style salad that comes together on the fly.

This rice dish is based on one of the most famous Persian polos (pilaf), known as sabzi polo.

Nutritional yeast, silken tofu, and capers mimic the anchovies and egg yolks in a classic Caesar. Genius!

Sprouting and frying the sunflower seeds completely transforms their flavor. But just using salted, roasted sunflower seeds would also work fine. This recipe is from Staplehouse, America's Best New Restaurant 2016.

Thinly sliced raw cauliflower takes center stage in this salad, tossed in a bright, limey dressing and dusted with nutritional yeast.

The not-so-secret formula behind Sweetgreen and other DIY salad spots? And the key to making this smoked salmon recipe? It's called mise en place. Prep the components in advance, then put it all together later.

Local chefs run off with all the fancy lettuces at your farmers’ market? Not to worry. The herbed avocado base of this dish will elevate even the most basic supermarket greens.

Get true unripe green tomatoes, not green heirlooms, which are too delicate to grill. As for the green juice, there are some good store-bought ones if you’d rather not make your own.

Sure, you can make these satisfying wok-fried noodles from chef Kris Yenbamroong without a wok. Just get your skillet super hot. 

Look for celery root that is firm—not spongy—at the bottom end.

Charred to a crisp: Not a statement usually associated with salads, but delicious nonetheless in this Mexican-inspired romaine number from Rose's Luxury.

“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.

A club salad is a great way to use grilled chicken leftovers for lunch

Not only is this entire Parmesan chicken recipe in one pan—it comes with a built-in side dish of roasted romaine. Skeptical about roasted greens? Try it, and you'll be a convert.

A classic chopped salad recipe with diced fruit, nuts, and a honey-shallot dressing.