From Burmese Tea Leaf to Fancy Ranch, Four Salads to Make Now

Liz Grossman

Salad season is here, and your guests deserve a few fresh, crispy takes. Drizzle on coconut milk or bright green nopal dressings, add layers of flavor with fermented tea leaves, or kick up basic kale with a chef’s take on fancy ranch.

Avocado and Granola Salad

Executive Chef Jordan Harvey, Hearth and Hill, Park City, Utah

Once Executive Chef Jordan Harvey committed to creating an avocado...