This week Lynne looks at the simple salad with fresh eyes. Tossing together a salad is one of the most sensual things you can do in the kitchen. Think tender greens, the scent of freshly torn herbs lingering in your fingertips .... Lynne says, "Think of the fragile 'give' of tender greens as you toss them with your hands, the scent of fresh-torn herbs lingering on your fingers, the cool lick of that first taste of tart lettuce, the loving bite of vinegared onions on your tongue. Anyone who thinks salads are dull is missing the point."

Lynne leaves us with her recipe for "Tuesday Night Supper Salad" to get us on our way. Our man with the opinionated palate, David Rosengarten of The Rosengarten Report, has been tasting microgreens, and wants us to sample things like amaranth and upland cress. And finally Lynne has a conversation with forum regular cookrichard about using Candied Walnuts in salads.

From David Rosengarten: Microgreens
Lynne calls David this week in New York to chat about microgreens. Hear some of his recommendations on this week's Tuesday Night Kitchen, and read his report on "The Nine Stages of Growth in Greens," from The Rosengarten Report.

Tuesday Night Tips: Salads
1. Salads are sensual cooking at its best.

2. The more variety in a salad, the better.

3. Think outside the lettuce box—consider things like chard, spinach, dandelion greens, fresh herbs, and edible flowers.

4. Think about contrasting textures—the crunch played against soft, melting against crisp. Use this as a guide when adding new things like thin raw asparagus, raw corn when its in season, canned chickpeas and beans, seeds, and nuts.

5. Think about flavors—sweet, tart, salty, and bitter. Add pieces of melon, pineapple wedges, furls of cheese.