Colorful and tangy, this is a salad you’ll be proud to serve to guests. Because of its soft texture, fresh goat cheese can be difficult to slice. We’ve discovered dental floss works well, especially if the cheese is chilled.

Here’s a simple tapa from Spanish celebrity chef José Andrés that depends entirely on the quality of the ingredients, beginning with fragrant, flavorful extra virgin olive oil.

This recipe was developed by my longtime friend Justin Wangler, executive chef for Kendall-Jackson Wine Estate and Gardens in Fulton, California.

Garden-fresh carrots with feathery tops are preferred for this simple but colorful salad. It is perfect for weeknight dinners, potlucks, or picnics.

This salad is a visual and textural beauty that will be the talk of your seasonal table. Serve a cruet of extra virgin olive oil on the side for a transcendent experience.

Bold textures and avors distinguish this salad from its warm-weather version.

Bitter escarole and tender butter lettuce are united by a bright-tasting citrus vinaigrette you’ll make again and again.

Cauliflower is the “little black dress” of the Southern Italian table; it can be dressed up or down and is compatible with an array of ingredients. For eye-popping color, add strips of roasted and peeled red pepper.