Butter Lettuce Salad with Pistachios and Orange Crème Fraîche Dressing
Butter Lettuce Salad with Pistachios and Orange Crème Fraîche Dressing. Helen Rosner
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Skip the mesclun in the grocery store aisle and instead celebrate the newly sprouted baby lettuces, buttery leaves of bibb, and fresh herbs that begin to appear at local farmers’ markets in the spring. Pair these versatile greens with everything from goose confit and figs to fresh peas and green garlic.

Sicilian Fennel Salad with Oranges, Arugula, and Black Olives

In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender-leafed green. Substitute with arugula if you can’t find wild chicory. See the recipe for Sicilian Fennel Salad with Oranges, Arugula, and Black Olives »
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See the Recipe Christopher Hirsheimer
"Lobster

Lobster Ceviche with Limestone Lettuce

This recipe, which came from noted chef Nobu Matsuhisa, is typical of the cross-cultural innovations that made him such a success. Get the recipe for Lobster Ceviche with Limestone Lettuce »

Crunchy Spring Salad

This recipe comes from Margo True’s piece ¿The Accidental Pioneer” (April 2005) about Laura Chenel, the pioneering cheese maker who created American chevre. Chenel advised us to use the juice of Meyer lemons–in season from winter through late spring–to dress this salad. See the recipe for Crunchy Spring Salad »
"Peas

Blanched Peas with Lettuce

Leaves of baby bibb lettuce become nests for single servings of barely cooked fresh green peas, making for a light and simple side dish.

Watercress Salad with Ranch Dressing

Ranch dressing was originally sold by its inventor, Steve Henson, as a seasoning packet that contained, among other ingredients, dehydrated garlic, dehydrated onion, black pepper, and dried parsley; all cooks had to do was add mayonnaise and buttermilk. Our version uses fresh herbs, but fresh garlic and onion won’t do: only the dried powders produce this dressing’s characteristic flavor. See the recipe for Watercress Salad with Ranch Dressing»
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See the Recipe André Baranowski
mesclun salad
See the Recipe Farideh Sadeghin
"Salade

Salade Lyonnaise

Hailing from Lyon, this French bistro standard gathers a delectable trio of bitter frisée, runny poached egg, and crisp lardons. Get the recipe for Salade Lyonnaise »
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See the Recipe Kurt E. Smith
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See the Recipe André Baranowski
"Fresh

Fresh Peas With Lettuce and Green Garlic

Fresh Peas With Lettuce and Green Garlic
"Quinoa

Quinoa Salad with Frisee, Eggplant, and Corn

Quinoa Salad with Frisee, Eggplant, and Corn
"Goose

Goose Confit and Fig Salad

For this luxurious salad, top spicy arugula with a rich confit of braised goose leg and fresh black mission figs.
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See the Recipe MacKenzie Smith
"Kohlrabi

Kohlrabi and Watercress Salad

For a twist on the classic Waldorf salad, try tossing sweet apples with crisp watercress and nutty kohlrabi in a sumac-infused yogurt dressing.
"Butter

Butter Lettuce Salad with Pistachios and Orange Crème Fraîche Dressing

Butter Lettuce Salad with Pistachios and Orange Crème Fraîche Dressing
"Creamy

Creamy Watercress Dip

Creamy cottage cheese combines with watercress, lemon, chive, and parsley to make this bright dip for raw vegetables.
"Toast

Toast with Roasted Beet Dip, Smoked Salmon, and Watercress

Roasting beets and puréeing them with a little balsamic vinegar makes a sweet, earthy spread that’s a perfect base for slices of smoked salmon and peppery watercress.

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