Warm Spring Vegetable Salad with Favas, Green Beans, Peas, and Radicchioby Jody Adams

A Boston culinary star will send taste buds into overdrive with this Italian-inspired salad.

A warm salad of radicchio and blanched peas is a classic Italian combination, and with the addition of fresh fava beans and green beans, every bite is like taking a mini-vacation to a beautiful spring day in the Italian countryside. Serve the salad with a glass of crisp, cold white wine and it’s almost as though winter never happened.

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Polpette of Potato with Avocado, Red Onion, and Cucumber Salad by Michael Chiarello

Forget what you know about meatballs—this Food Network star shares a salad that will be the center of attention on any kitchen table.

Polpette are meatballs, but not in this case. These polpette are made of mashed potato and are gently fried until golden and crisp on the outside. Cut into them and find a hidden treat of melty, oozy mozzarella. And just in case there’s any guilt around indulging in this kind of decadent delight, a fresh spring salad of avocado, red onion, and crisp cucumber makes the whole thing just a little lighter, and a perfect spring supper.

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Grilled Asparagus with Hazelnut-Star Anise Mayonnaise by Tom Douglas

A James Beard award superstar pairs one of the season’s best veggies with a palate-awakening, unique dressing.

In Europe, hollandaise or mayonnaise is the traditional accompaniment to asparagus, and for good reason. The rich, tangy sauce is a perfect foil for the tender green stalks, which should be cooked until just al dente. This mayonnaise, spiked with the assertive flavor of star anise and the rich nuttiness of hazelnuts, is a fabulously unusual variation.

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Broad Bean and Crispy Pancetta Salad with a Pea, Pecorino and Mint Dressingby Jamie Oliver

A driving force behind today’s healthful eating movement, Oliver shows how to serve a salad that’s full of flavor and equally as filling, sans a usual meal’s fat.

Who says a salad needs lettuce? And really, when you’ve got rich broad beans (or fava beans) and peas, a simple mint dressing, salty aged sheep’s milk cheese, and crisp, smoky pancetta, lettuce seems completely unnecessary. On top of everything, this salad is dense, with enough heft and flavor to serve as a perfect spring lunch, or with a roast chicken for dinner.

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Green Mango Salad with Shrimp and Avocado by Alice Waters

For your next summer party, serve a dish that’s a true fiesta of flavors from one of the culinary scene’s most seasonal and sensational chefs.

Instead of the sticky sweet flavor and bright orange color of ripe mango, green mango—which is essentially unripe mango—is, well, green, but also crisp and slightly tart and very refreshing. This brilliant salad is given some weight with the addition of perfectly cooked shrimp, slices of creamy ripe avocado, crunchy romaine lettuce, and a sprinkling of cilantro.

Click here for the recipe.

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