HELEN ROSNER
Recipes

Jump Into Spring With These Crunchy Salads

By SAVEUR Editors


Published on March 6, 2020

Warm Wheat Berry Salad with Fava Beans and Trout Roe
Warm Wheat Berry Salad with Fava Beans and Trout Roe

This warm salad, from Elise Kornack of the Brooklyn restaurant Take Root, is a satisfying main course thanks to chewy, protein-packed wheat berries topped with fennel. Get the recipe for Warm Wheat Berry Salad with Fava Beans and Trout Roe »

Spicy Thai-Style Zucchini Carrot Salad
Spicy Thai-Style Zucchini Carrot Salad

Matchstick ribbons of zucchini and carrot mingle with grassy, fresh herbs, and roasted peanuts in this salad inspired by the flavors of Thailand. A pungent, savory, tart dressing brings the dish together. Get the recipe for Spicy Thai-Style Zucchini Carrot Salad »

Marinated Celery and Avocado Salad
Marinated Celery and Avocado Salad

Crisp celery and radishes are lightly pickled in lemon juice in this salad from chef Juan Pablo Mellado Arana of Las Cabras in Santiago, which makes a perfect addition to any heavy Chilean meal.

Arugula, Radicchio, and Fennel Salad
Arugula, Radicchio, and Fennel Salad

Walnuts and parmesan add richness to this crunchy salad from The Yellow Table’s Anna Watson Carl. Get the recipe for Arugula, Radicchio, and Fennel Salad »

Watermelon Radish, Ahi Tuna, and Snap Pea Salad
Watermelon Radish, Ahi Tuna, and Snap Pea Salad

At Los Angeles’ Lemonade restaurant, crunchy radishes, snap peas, and medium-rare seared tuna are tossed in a ginger-soy dressing for a crisp and colorful entrée salad.

Crunchy Spring Salad

Celery, radishes, and fennel bring the crunch in this green salad tossed in a bright lemon vinaigrette. Get the recipe for Crunchy Spring Salad »

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