Salad

Salads made with hearty romaine stand up well to strong flavors like garlic, lemon, and pungent Parmigiano-Reggiano. The chopped anchovies lend depth and savor, not fishiness, to the dressing.

This riff on classic potato salad will surprise you with its zing. Lemon, both juice and zest, helps lighten the mayonnaise dressing, and plenty of celery adds crunch.

Although this main-course salad sounds suspiciously Waldorfesque—it includes walnuts, celery, and apple—the fresh vinaigrette gives it a modern flair that sets it apart from its mayonnaise-dressed muse.

Tofu is frequently paired with Asian flavors, but here it is a delicate canvas for a robust, creamy French-inspired dressing that also gussies up the seasonal side salad. Dipping the tofu in egg before it hits the skillet seals its custardy texture inside a lovely golden crust.

The term shell bean generally refers to any bean that has to be removed from the pod before eating.

Korean chefs work with an array of distinct greens for fresh salads, including common red leaf lettuce, but also wild sesame leaves, young radish leaves, garlic chives, and chrysanthemums.

For more of a bite, add two to three teaspoons of whole grain mustard along with the olive oil.

Look for marinated feta in the refrigerated section of the supermarket where other specialty cheeses are sold.

Smoked duck is available at some supermarkets, specialty foods stores, and Asian markets, and from dartagnan.com. Smoked chicken or smoked turkey make great substitutes.

As this recipe proves, barbecue isn't just about the meat. Veggies taste even better when they're grilled. Add some crumbled Maytag blue cheese and a bright dressing for a meal that even a carnivore could love.

This recipe originally accompanied Baja Fish Tacos .

Grilled avocado is one of those things that sound faintly ridiculous until you try it—then you wonder why you never had it before.

Many riffs on Caesar salad are too heavily dressed, but here a hefty handful of basil keeps things fresh and herbal.

The slightly sweet, almost flowery flavor of marjoram adds a delicate note to this Middle Eastern—inspired salad, though oregano is also fine. To be sure the eggplant is tender, slice into it before taking it off the grill—when properly done, it will be moist all the way through.

This salad is delicious served immediately at room temperature. It's even better after being chilled for an hour to combine the flavors.