Hi Reader,

A good salad is not a consolation prize.
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It is not the thing you put on the table so everyone can pretend they’re “being good” before returning to the ribs with the concentration of a raccoon in a dumpster.
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A good spring salad has snap. Color. Nerve. It has asparagus, peas, radishes, herbs, tender greens, lemon, crunch, salt, and maybe a little cheese because we are civilized people.
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This is the time of year when the sides stop behaving like afterthoughts. The produce is too good for that. The greens are perky, the herbs are everywhere, and even a bowl of sliced cucumbers can feel like someone opened a window in your mouth. In the best possible way. Don’t make it weird.
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So yes, you may already have the mains handled. Lovely. But these salads and lighter sides are where the meal starts to feel alive.

My Side-Dish Pep Talk

• Build around texture. Crisp, creamy, tender, crunchy—give the fork something to do.
• Use herbs like ingredients. Parsley, mint, dill, basil, chives—more than a sprinkle, please.
• Add brightness. Lemon, vinegar, pickles, capers, or mustard keep things lively.
• Season like you mean it. Vegetables need salt, too.
• Let sides earn attention. A great salad should never apologize for being on the table.

WHAT'S INSIDE...

• ​Carrot Ribbon Salad​
• ​Panzanella​
• ​Roasted Potatoes On The Grill​
• ​Grilled Kale​
• ​Asparagus Tart​
• ​Little Gem Salad​
• ​Apple, Parmesan, & Mixed Green Salad​
• ​Roasted Beet, Feta, & Mint Salad​
• ​Tomato Tart​
• ​Spring Salad With Shallot Vinaigrette​

​Carrot Ribbon Salad​

Really quick to put together, this easy carrot salad will happily sit alongside many other dishes. It is delicious as part of a Vietnamese noodle salad, alongside spinach falafels, or in pitas and wraps to add crunch.

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​Panzanella​

⭐⭐⭐⭐⭐ 4.79 from 14 votes

This panzanella, aka Tuscan bread salad, is simply croutons made from day-old bread, tomatoes, cucumbers, red and yellow bell peppers, onions, and a tangy vinaigrette. An Italian classic that is refreshing and takes no time to make. How easy is that!

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​Roasted Potatoes On The Grill​

⭐⭐⭐⭐⭐ 4.82 from 16 votes

These grilled potatoes are a cinch to make--simply potatoes, garlic, oil, and rosemary—that turn crispy on the outside, blissfully tender on the inside.

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​Grilled Kale​

Other kale varieties are fine for this, but lacinato is the only variety that crisps rather than wilts, allowing you to get great texture very quickly.

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​Asparagus Tart​

This asparagus tart, made with phyllo and cheese, is a stunning (and surprisingly simple) testament to spring.

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​Little Gem Salad​

Little Gem salad. Such an appropriate name. Made with Little Gem lettuce, radishes, shallots, walnuts, ricotta salata cheese, and walnut vinaigrette, it's truly a little gem of a salad.

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​Apple, Parmesan, & Mixed Green Salad​

⭐⭐⭐⭐⭐ 4.86 from 21 votes

This apple, Parmesan, and mixed green salad brings together a few simple ingredients to a sophisticated effect. Effortless and elegant, what could be better? Oh yeah, it's healthy, too.

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​Roasted Beet, Feta, & Mint Salad​

This roasted beet salad is so easy and can be bulked up by adding some arugula and watercress. It is a lovely side for pan-fried smoked mackerel and crispy potatoes.

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​Tomato Tart​

⭐⭐⭐⭐⭐ 4.94 from 16 votes

This fresh tomato tart is laden with slices of summer tomato—preferably heirloom—on an herbed crust topped with creamy goat cheese and finished with a pesto vinaigrette. Elegant and impressive yet (shhhhh!) really quite easy.

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​Spring Salad With Shallot Vinaigrette​

This spring salad—a mix of butter lettuce, radishes, avocados, goat cheese, and herbs—is tossed with a dressing that gets its creaminess and flavor from crème fraîche, honey, and Dijon mustard.

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