It’s spring — it says so on the calendar, and apart from last week’s nor’easter, spring means salad. Not church supper salads, not ham, egg, macaroni, or potato salad. We’re talking crisp green leaves ...

To make the spring salad, let's start with the sauce: blanch the peas in salted water for 5 minutes (1), then drain them and cool them under running water. Set aside 50 g of peas and pour the rest ...

Ah, spring! It’s the season of rejuvenation, where nature explodes with life and color. As someone passionate about vibrant, fresh ingredients, I always celebrate the return of spring with salads that ...