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Vegetables

My favorite food group.

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Melon with Crispy Ham and Ricotta Salata

More salad than snack, but truthfully, it can be eaten as either a predinner snack or a dinner salad.

Tomatoes Dressed in Toasted Fennel and Anchovy

You’re probably thinking that you need perfect tomatoes to make this dish, but the beauty is that you don’t (any East Coaster will tell you that the good tomatoes don’t even show up until late August).

Summer Squash with Basil, Parmesan, and Toasted Buckwheat

I would not do anything ahead of time here, other than toast the buckwheat or pumpkin seeds.

Smashed Cucumbers with Sizzled Turmeric and Garlic

It’s hard to say how this salad-y number is best served—because the answer is “with everything and all the time.”

Crushed Peas with Burrata and Black Olives

This “salad” is just an excuse to eat an extraordinary amount of cheese.

Vinegared Apples with Persimmon and White Cheddar

You want the fruit to be fairly acidic and salty; the honey is there to compensate for any lack of naturally occurring sweetness, so adjust with more as needed.

Celery Salad with Cilantro and Sesame

It’s the perfect thing to eat when getting down on intensely lamb-y noodles or crazy-hot dumplings

Citrusy Cucumbers with Red Onion and Toasted Sesame

This is the kind of dish that can be served as part of a “snacks for dinner” spread, but also as a salad alongside other mains.

Celery and Fennel with Walnuts and Blue Cheese

Unfortunately for celery, the nicest thing most people can say about it is that they like to eat it with their buffalo wings; but the merits of this very good and underrated vegetable are plenty, and well . . . I LOVE CELERY.