There's no better compliment to a barbecue dish than a side of grilled green beans. This Grilled Green Beans recipe is great for summer night barbecues.
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5

Chef Valette represents his Sonoma, Calif., home with this elegant duck dish, glazed in a maple syrup and champagne vinegar reduction so that it’s sweet and savory.
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4.25

The beautiful balance of sweet, sour, and salty tastes comes through in this simple salad. You might want to make a double batch and enjoy leftovers the next day, since hearty spinach stands up to the light lemon vinaigrette. Click here to see 10 Best Summer Pasta Salad Recipes
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4

Couscous Salad with Lemon Vinaigrette
Couscous, small round pieces of pasta made from a mixture of semolina flour and water, makes the perfect base for a cold salad. If you’re looking for something other than a sandwich to pack for lunch, this is a great option. This recipe calls for red bell peppers, zucchini, feta cheese, and a lemon vinaigrette, but you could easily adapt this concept based on the ingredients you have on hand or your personal taste preference. Click here for more pasta salad recipes.  
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4

Fennel Salad
This simple salad is a great change of pace from a traditional greens salad, and it pairs wonderfully with chicken or fish. The shaved fennel and onions give it crunch, and it's livened up by a bright lemon vinaigrette. It can also double as a slaw; try it atop a pulled pork sandwich. 
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4

  Tender new potato potatoes are first boiled and then roasted to achieve a crispy skin while the inside stays delicate. You’ll love smashing the potatoes with the flat side of a knife almost as much as you’ll love devouring this zesty, herbal potato salad.
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4

Arugula Salad
This salad is so simple, yet is packed full of so many different flavors: It’s peppery, bitter, and citrusy, all at once.This recipe is courtesy of The Yellow Table.
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4

Salad, up close
A fine chiffonade of romaine lettuce forms the foundation for this light and refreshing spring salad that is often served for Greek Easter celebrations. While Chef Jim Botsacos of Molyvos Restaurant in New York City adds some baby arugula to the lettuce for added flavor and texture in this recipe, he has also used chunks of endive. — Allison Beck 
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4

Often paired with relishes like ones made with olives or capers, it’s obvious that swordfish goes perfectly with salt, and Palmer is not shy about this. For his holiday swordfish, he sautés pancetta-wrapped swordfish and pairs it with fennel purée and a fennel, endive, and grapefruit salad for a salty-sweet flavor combination. 
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3.875

Celeriac and Apple Salad with Watercress
Celeriac (also called celery root or knob celery) might be one of the ugliest-looking vegetables you’ll ever lay your eyes on. A plant species in the family of common celery, celeriac is grown for its bulb rather than its stems, which are stringy and unpalatable. But beneath that scabby skin and those gnarly roots, celeriac hides an exquisitely perfumed white flesh. And although the root’s aroma is very pronounced, its flavor turns out to be quite delicate. Combined with the fragrant, sweet apples, the ambrosial Meyer lemon vinaigrette, and the spunky watercress, this salad wakes up the taste buds, and makes you (almost) forget that it’s midwinter.
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2.708335

Watermelon Radish and Fennel Salad with Meyer Lemon Vinaigrette
The first time I stumbled upon watermelon radishes was at the Berkeley Farmers Market, more than two years ago. I was searching for parsnips and thought this was it! The cheery crew at Happy Boy Farms warned me that it was a spicy radish. I had never seen a radish so... large. She took a knife out from her back pocket and cut it open.I was in awe. The vibrant color completely had me. I fell in love with the somewhat tie-dyed design made of the brightest pink I had ever seen. Yes, I was buying purely on beauty. I took a paper bag and filled it with different sizes and shapes. I had no idea what to expect when I got home.Tenderly, I took one of the radishes out of the crumpled bag, scrubbed the just-picked dirt off, and took a big bite. The spicy juices started to run down the corner of my mouth, and I was hooked. It was like my first kiss; wet, unknown, and a little bit spicy. I continued to slice a couple more, then I laid them on a plate and buttered a piece of still warm baguette. I put a couple vibrant slices onto the creamy butter and sprinkled Maldon salt over the top. It was perfect.Since that first "kiss" some two years ago, watermelon radishes grace our table very often as an afternoon snack or mixed with tender greens for a dinner salad. Now that we are working from home, full-time, I am on the lookout for simple but delicious lunches. This salad is one of our favorites. It is full of sweet fennel and spicy watermelon radishes with a drizzle of olive oil and fresh squeezed Meyer lemons. It screams spring time, doesn’t it?
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2.5