and to romaine specifically, was holding me back. I asked my friend, chef Jonathan Waxman, also a California native and lover of vegetables whose kale salad marked the beginning of a two-decades ...

One decidedly non-traditional serving suggestion: leave the romaine leaves whole so you can eat the salad with your hands ...

1. In a bowl, combine the scallions, blue cheese, lemon juice, vinegar, a generous pinch each of salt and pepper, and the ...

The thick stem and tightly packed leaves allow the romaine wedge to hold together well on the grill grates and remain crunchy ...

A spoonful of grainy mustard adds zip, while sliced green onions provide a gentle crunch and subtle onion flavor. But the ...

When I go to a fine restaurant and Caesar salad is on the menu, it is usually the first thing I order. When I was younger, ...