Dressing helps your greens.
Rather than the same old flaccid dressings, Vongerichten prefers to thicken things up. "I do two tablespoons of lemon juice," he says, "four tablespoons of olive oil, a tablespoon of mustard, and two tablespoons of parmesan. Whisk it together. And I always add some chilies – a little shaving of jalapeño or serrano on top." Time counts, too, because letting a salad rest with the dressing on helps tenderize tougher greens like kale. "I toss my kale for almost five minutes," says Vongerichten.