Any combination of pea leaves, shoots, and sprouts will work well in the recipe, tossed with a spicy ponzu dressing.

Crisp greens, crunchy croutons, winter fruit, and fresh crabmeat make this salad a showstopper.

“When I make the dressing for the farro salad, I like to use young ginger, which is tender and easy to grate. And it's just so juicy,” says chef Annie Somerville.

Kamut is an heirloom variety of wheat with a sweet, almost buttery flavor. F&W editor Kristin Donnelly loves using it in her warm shrimp salad.

Crispy roasted root vegetables like parsnips and celery root add an earthy, caramelized depth to this simple grain salad made with tender, chewy farro. Resist the urge to stir the vegetables during cooking to help the them develop the most color.

These mini wedges are coated in a creamy, anchovy-packed dressing and dredged in crunchy panko, making them easy to eat with your hands.

This tart and refreshing Lebanese salad is very versatile: You can make it with lettuce or purslane, and with or without bread. The fresh herbs are important not only to add flavor but also to hold the ground sumac that gives the dish its distinctive taste.

This colorful salad pairs Savoy and red cabbage, tender herbs, and crunchy cashews with a creamy lemon-ginger dressing.

An herby Green Goddess dressing is the creamy, rich counterpoint to the pickled garlic scapes and peppery radishes in this springtime salad.