Alex Guarnaschelli elevates this classic steakhouse side by grilling romaine hearts whole and topping them with a Tabasco-spiked anchovy dressing and crumbled blue cheese.
Sturdy chunks of romaine lettuce can stand up to the heat of the grill, taking on a smoky char that pairs wonderfully with this tart grapefruit dressing.
Featuring sweet watermelon, savory feta cheese and a tart pomegranate vinaigrette, this bright summer salad is complex in flavor, but it's a breeze to whip up.
Taking its cue from the legendary salad created from leftovers in a late-night Hollywood kitchen, our potato-studded version is a star in its own right.
Serve this salad for a light start to a summer meal. Ripe avocado adds richness atop a springy bed of arugula and cilantro, while the mellow, nutty vinaigrette offers a subtly smoky edge.
Alton Brown breaks out his mandoline for this salad's thin broccoli shavings, which soak up the tart vinaigrette with freshly squeezed lemon and Dijon. Toasted hazelnuts add subtle heft alongside summer's best: basil and tomatoes.
Massaging raw kale with oil and lemon juice for two to three minutes softens the leaves and cuts their bitterness, making the superfood much easier to eat and digest.
