Sugar Snap Pea Salad
This light summer salad from Ivan Conill's Branch Line in Boston has a pleasing crunch from the sweet sugar snap peas, and it has weight from the mild, creamy richness of the whole-milk ricotta.
Shaved Beet and Carrot Salad With Citrus-Scallion Dressing
This lovely, bright salad transforms late-winter food, such as finely sliced beets, carrot ribbons, and rounds of juicy clementine, for spring with a citrus-scallion vinaigrette.
Ponzu Dressing Brings Lots of Zing to Pea Shoot and Chive Salad
Yangban in Los Angeles's Katianna Hong and John Hong, winners of the 2018 F&W Best New Chef, present a dish of fresh pea shoots, leaves, and sprouts topped with a spicy citrus-soy sauce
Strawberry Burrata Salad
This salad of strawberries marinated in honey and balsamic vinaigrette, topped with arugula and basil leaves, has creamy burrata as the star ingredient.
Spring Gem Salad with Soft Herbs and Labneh Toasts
When Nancy Silverton puts this salad on the menu at Osteria Mozza in Los Angeles, she believes it's the first indication of spring. She serves toasts covered with labneh
Asparagus and Spring Onion Salad with Seven-Minute Eggs
The tastiest alliums of the year, spring onions pair well with soft lettuces and asparagus that is just coming into season in this salad. The acidic dressing, made with a combination of soy and ginger
Farro Salad with Radishes, Snap Peas, Olives, and Pecorino
Farro is chewy, sweet, and earthy, making it the ideal salad ingredient in the spring. The following day, always tastes even better.
Spinach, Grapefruit, and Avocado Salad with Sesame Vinaigrette
For this quick and easy 15-minute salad, use fresh baby spinach and juicy grapefruit it goes well with hearty dishes.