After laboring over a main course, few have the stamina to tackle a complicated green salad recipe. But what many don’t realize is, in the time it takes to whip up a workaday vinaigrette, a dizzying array of bold, eclectic salads can come together, too. Here are a dozen of our favorite alternatives to the classic salade verte.
This crisp, bright salad from Tanoreen in Brooklyn sings alongside fried fish and grilled meats, but it’s equally divine as a palate-cooling first course. Get the recipe >
The best-selling dish at Ma Der Lao Kitchen in Oklahoma City is this chile- and cilantro-packed starter that you can whip up using leftover rice from last night’s takeout. Get the recipe >
The bite of raw collards contrasts wonderfully with tender roasted sweet potatoes and tangy, rich goat cheese in this hearty starter. Get the recipe >
Bitter dandelion greens and sturdy puntarelle (an Italian chicory) are tossed in a honey-mustard vinaigrette in this assertive spring salad. Get the recipe >
Paired with some crusty bread and a glass of crisp white wine, this satisfying salad is a meal in itself. Get the recipe >
Fans of the classic Caesar salad will find much to love in this simple yet elegant French riff from Paris chef Alexia Duchêne. Get the recipe >
Soft, crunchy, acidic, hot: This classic Southeast Asian mainstay is a medley of compelling textures and flavors. Get the recipe >
Fire-roasted savoy cabbage is tossed with garlicky bread crumbs and a caper-anchovy vinaigrette in this summery, lettuce-less “Caesar.” Get the recipe >
Quick-pickled cucumbers get tossed with a lemon-herb dressing in this palate-cooling starter or side. Get the recipe >
Pomegranate seeds add a pop of acidity to each bite of this late-summer salad tossed with crunchy cucumbers and a toasty sesame oil vinaigrette. Get the recipe >
Bright acidity from citrus and fresh cranberries shines through in this salad redolent of mulling spices. Get the recipe >
Sweet, in-season jumbo asparagus is the cornerstone of this salad combining ribbons of the crisp stalks with crunchy sourdough breadcrumbs and a lemony anchovy vinaigrette. Get the recipe >
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