Salad

A lovely taste of spring.

You'll often see a Western-style salad on the menu at a restaurant in South Korea—in all likelihood, a result of the American presence there since World War II. Romaine retains a nice crunch, even after marinating in a hot dressing. Like the cucumber apple pickle , this dish adds a welcome splash of green to the table.

Just two additions—citrus zest in the dressing and toasted pine nuts—transform this simple salad into something memorable.

This recipe comes exclusively to Epicurious from Suzanne Tracht of Los Angeles' Jar restaurant and is part of a modern Hanukkah menu.

A V-slicer or mandoline is the perfect tool for slicing the fennel.

A bright citrus flavor and crunchy texture make this salad truly refreshing — a delicious balance of savory and sweet with the bonus of a little heat.

Fuji apples add great red color. For a zesty flavor, substitute low-fat plain yogurt for the sour cream.

A simple flurry of slightly bitter endive slivers is just the right palate cleanser after a substantial meal. The key to the equally easy vinaigrette is to temper sumptuous walnut oil with lighter, more neutral vegetable oil.

Juicy pineapple meets creamy avocado, crisp jicama, and red onion in a refreshing salad that goes especially well with the cilantro-chipotle tilapia .

Editor's note: This recipe is from chef Wolfgang Puck. If you don't have a Caesar salad on your menu in California, the customers will rebel. For a zesty Provençal touch, the Caesar at Spago is served with croutons slathered with our homemade tapenade. When you can find baby romaine, use it. If you can't, trim the outer leaves of the larger variety and, if necessary, break them into bite-size strips.

The peppery watercress and tangy onion are balanced by the sweet richness of the braised figs. It takes eight hours to pickle the onion, so be sure to plan ahead.

In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying winter salad. Be sure to choose bunches of Tuscan kale with small leaves, which are more tender.

When purchasing rack of lamb, ask your butcher to remove the chine bone as well as any excess surface fat and to "french" or clean, the rib bones. To create a really flavorful spice coating for the lamb, Hayden recommends using high-quality coffee and dark, strong Valrhona cocoa. For the salad, Fleming likes to use a spicy Tuscan olive oil to give the vinaigrette an extra kick of flavor.

Jazz up your winter repertoire with a tangy, colorful pomegranate dressing that melds fennel and oranges with salty Pecorino

This refreshing salad serves as a palate cleanser before dessert. Oltranti updates a traditional Italian-style salad dressing with the modern flavors of California cuisine: Floral Meyer lemon amplifies the acidity of red-wine vinegar in a bright shallot vinaigrette.

Fresh mint and sliced cucumbers give this American-style salad a lightness that leaves you feeling satisfied, not stuffed.

This no-cook quickie dinner is less than 18 percent fat. Dig in!

(Salade Tiede aux Oeufs en Meurette) Two grand bistro classics meet here: the frisée aux lardons salad with a poached egg, and oeufs en meurette (poached eggs in a red-wine sauce). Frisée, with its slightly bitter flavor and sturdy but delicate texture, stands up beautifully to the rich, concentrated sauce and the warm poached egg.