Chervil

Spring Gem Salad with Soft Herbs and Labneh Toasts

This spring salad recipe from chef Nancy Silverton features seasonal produce like peas, asparagus, and radishes. It's served with toasts topped with homemade labneh, finishing-quality olive oil, and if you'd like, sweet smoked paprika.

American

Green and White Crudités with Herbed Anise Dip

A refreshing assortment of crisp, fresh vegetables served with a flavorful anise-infused dipping sauce.

Heirloom Tomato Salad

A refreshing salad featuring juicy heirloom tomatoes, peppery watercress, and fragrant chervil or parsley.

Asparagus, Green Onion, Cucumber, and Herb Salad

This fresh salad can be served family-style with the rest of the meal or as a plated first course.

Warm Potato, Goat Cheese, and Niçoise Olive Salad with Thyme

A warm potato salad with creamy goat cheese, briny Niçoise olives, and fresh herbs.

Strozzapreti Carbonara with Radishes

This carbonara can be finished with other seasonal vegetables like shredded Brussels sprouts or Napa cabbage. The recipe is from Oberlin, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.