SALADS EXCEPT! ACTUALLY AWESOME!

Great chefs all over the country are finally giving greens the attention and deliciousness they deserve. These four salads will completely change how you eat your vegetables-just in time for peak-season produce. Grab a fork.

- Todd Kliman

FARM LETTUCE SALAD

THE LESSON: Croutons don't own crunch.

Yes, the paper-thin squash, salty cheese, and tangy lemon dressing make this salad incredible. But don't discount the pistachios, which do way more for texture (not to mention heart-healthy fats) than croutons ever could. -Recipe by Michael Paley, chef/owner of Amara at Paraiso in Miami

WHAT YOU'LL NEED

5 OZ CONTAINER LITTLE GEM LETTUCE OR SPRING MIX

½2 SMALL RED ONION, VERY THINLY SLICED AND SOAKED IN ICE WATER

½2 LB SUMMER SQUASH, VERY THINLY SLICED

1 CUP PISTACHIOS, TOASTED AND SHELLED

½ CUP LEMON DRESSING (SEE BELOW)

1/2 CUP SHAVED PARMIGIANO-REGGIANO EXTRA-VIRGIN OLIVE OIL, FOR DRIZZLING

HOW TO MAKE IT

In a salad bowl, toss the lettuce, onion, squash, pistachios, dressing, and salt and pepper to taste. Divide the salad among 4 plates and top each with some of the cheese and olive oil. Makes 4 salads

LEMON DRESSING In a blender or food processor, whir till smooth the zest from 1 lemon, 2 Tbsp lemon juice, 1 small minced garlic clove, 112 tsp Dijon, ½ cup extra-virgin olive oil, and ¼ cup plain Greek yogurt. Season with salt and pepper.

CRUNCHMASTER CRISP

THE LESSON: Yes, you can sear salad.

Adding char to sturdy greens brings out their natural sweetness while adding a subtle smokiness. Balance those flavors with something tart (like the apple in this recipe), something crunchy (a triple threat of frizzled onions, toasted nuts, and puffed rice), and something fresh (picked herbs) and you have a main-course-worthy meal. -Recipe by Garrett Benedict, chef/ owner of G Love in Portland, Oregon

WHAT YOU'LL NEED

1 HEAD SAVOY CABBAGE, CUT INTO 8 WEDGES (ROOT/STEM INTACT)

2 TBSP CANOLA OIL