Salad

A palate-cleansing fennel salad to balance rich pork and hearty sides.

Yes, you can treat parsley as a salad green, as long as your bunch isn’t woody. Sweet molasses and tart sumac make it vibrant. As for the raw onions, massage them with salt and let them sit for half an hour so they’re not so astringent. Also, adds Ottolenghi, “so you don’t burb.”

A power lunch for grown-ups and kids alike.

The sweetness of nectarines makes for some fascinating bites. (This recipe was developed with IBM's Chef Watson.)

Proof that fried onions are good on anything—even a slaw. (This recipe was developed with IBM's Chef Watson.)

Yes—you can grill lettuce. And it’s worth it.

This light, fresh salad is made even crunchier with a sprinkling of pine nuts.

Cooking the trout skin side down and only quickly finishing it off on the other side ensures fish will be perfectly crisp.

The crispy bits are the key to this pork’s deliciousness. Use a wide, flat spatula for the best effect.

Cooked lettuces? Yes—but barely. When they hit the pan, they’ll pick up flavor from the chicken drippings, gently wilting and taking on the buttery sauce.

A blend of chiles, arugula, mint, and lime, this dressing brightens up everything from salads and grains to fish and meat

This lemony dressing is the classic vinaigrette, and the recipe is too easy not to make.

In addition to being deliciously nutty, quinoa is a complete protein—but you knew that already, right? If you can’t find red, the white variety will work just as well in this tangy, wilted salad.

Grain salads, like this herb-spiked one made with smoky freekeh, come together instantly with leftovers—reason enough to cook off a batch on Sundays.

“The grapefruit brightens everything in this dish.” —Eleanore Park, BA recipe tester