Whether light or hearty, these prime-time salads are just right for summer

For just-set yolks, place cold eggs in a saucepan; cover with 2 inches water and bring to a boil. Cover, remove from heat, and let stand 6 minutes. Drain; transfer to an ice-water bath until cold.

• 4 slices bacon, coarsely chopped
• 1 pound large shrimp, peeled and deveined
• Coarse salt and freshly ground pepper
• 1 teaspoon grated lime zest, plus 3 tablespoons juice
•  1/2 cup extra-virgin olive oil
•  1/4 cup lightly packed chopped cilantro
• 1 bunch watercress, thick stems removed (3 cups)
• 2 hearts of romaine, thinly sliced (6 cups)
• 1 pint cherry or grape tomatoes, halved
• 4 hard-cooked eggs, peeled and halved
• 1 avocado, pitted, peeled and sliced

1. Cook bacon in a large skillet over medium heat until browned, 8 to 10 minutes. Transfer to paper towels. Remove all but 1 tablespoon fat from skillet; return to medium heat. Season shrimp with salt and pepper; cook in a single layer, flipping once, until opaque and firm to the touch, 3 to 4 minutes.

2. Whisk together zest and juice, oil and cilantro; season with salt and pepper. Toss greens with half of dressing; transfer to a platter. Top with shrimp, tomatoes, eggs, avocado and bacon. Season with salt and pepper; serve, with remaining dressing.

Nutritional analysis per serving: 594 calories, 45 grams fat, 14 grams carbohydrates, 36 grams protein, 390 milligrams cholesterol, 376 milligrams sodium, 5 grams dietary fiber, 67 percent of calories from fat.

• 4 hanger steaks (6 ounces each), room temperature
• Coarse salt and freshly ground pepper
• 6 tablespoons plus 2 teaspoons extra-virgin olive oil
• 3 ounces creamy blue cheese, sliced into 4 pieces
• 1 large sweet onion,  1/2 coarsely chopped,  1/2 thinly sliced
• 3 cloves garlic, minced (1 tablespoon)
• 3 tablespoons sherry vinegar
• 4 beefsteak or heirloom tomatoes, 2 coarsely chopped, 2 sliced
• 2 teaspoons whole-grain Dijon mustard
• 2 teaspoons chopped fresh oregano, plus leaves for serving
• 1 small head iceberg lettuce, quartered lengthwise

1. Season steaks with salt and pepper; let stand 10 minutes. Heat a large skillet over medium-high; swirl in 2 teaspoons oil. Cook steaks, turning a few times, until browned all over, 8 to 10 minutes for medium-rare. Transfer to a plate; top each with a cheese slice.

2. Lower heat to medium. Add 2 tablespoons oil, chopped onion and garlic to skillet; cook 1 minute. Add vinegar; bring to a simmer, scraping up browned bits. Stir in chopped tomatoes; simmer until they release their juices, about 5 minutes. Stir in remaining  1/4 cup oil and juices from steak plate; strain through a sieve. Whisk in mustard and oregano; season with salt and pepper. Season lettuce and tomato and onion slices with salt and pepper, drizzle with vinaigrette and top with oregano leaves; serve, with steaks.

Nutritional analysis per serving: 631 calories, 47 grams fat, 13 grams carbohydrates, 40 grams protein, 103 milligrams cholesterol, 468 milligrams sodium, 4 grams dietary fiber, 67 percent of calories from fat.

•  1/2 teaspoon grated lemon zest and 2 tablespoons juice, plus lemon wedges, for serving
•  1/2 cup extra-virgin olive oil
• 2 tablespoons capers, rinsed and drained
• Coarse salt and freshly ground pepper
• 1 pound baby yellow potatoes
• 12 ounces green beans, trimmed
• 4 ears corn, cut into 1-inch coins
• 4 skin-on salmon fillets (5 ounces each), room temperature
• 3 mini cucumbers, or 1 English cucumber, sliced on the bias
• Olives, such as nicoise

1. Whisk together zest and juice, 7 tablespoons oil and capers; season with salt and pepper.

2. In a large pot, cover potatoes with 2 inches of water; season with salt. Bring to a boil and cook until easily pierced with the tip of a knife, 7 to 9 minutes. Transfer to a plate with a slotted spoon. Add beans to pot; boil until crisp-tender, 3 to 4 minutes. Add corn and boil 1 minute more; drain.

3. Season fish with salt and pepper. Heat a large skillet over medium-high; swirl in remaining 1 tablespoon oil. Add fish, skin-side down; cook, flipping once, until skin is crisp and fish is just cooked through, 5 to 6 minutes. Serve, with potatoes, beans, corn, cucumbers, olives, dressing, lemon wedges, salt and pepper.

Nutritional analysis per serving: 606 calories, 33 grams fat, 46 grams carbohydrates, 36 grams protein, 74 milligrams cholesterol, 159 milligrams sodium, 8 grams dietary fiber, 48 percent of calories from fat.

Juicy plums and toasted almonds replace apples and walnuts in this light summertime take on the classic.

• 1 small head fennel, bulb thinly sliced, fronds picked, stalks reserved
• 2 bone-in, skin-on chicken-breast halves (about 1  1/2 pounds)
• Coarse salt and freshly ground pepper
•  3/4 cup plain yogurt
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon finely chopped tarragon
• 2 heads butter lettuce, such as bibb, leaves separated
• 3 plums, pitted and sliced into thin wedges
•  1/2 cup toasted almonds, coarsely chopped

1. Bring 2 inches of water to a boil with fennel stalks in a large saucepan. Add chicken and 3 tablespoons salt (if chicken is not fully submerged, add water to cover). Reduce heat to medium-low; simmer until a thermometer inserted into thickest parts of chicken registers 165 degrees, 20 to 25 minutes. Transfer chicken to a cutting board; let cool 10 minutes.

2. Whisk together yogurt, oil and tarragon; season with salt and pepper. Remove chicken skin, then remove meat from bones and thinly slice against the grain. Divide lettuce, chicken, sliced fennel and plums among 4 plates. Top with dressing, almonds and fennel fronds; season with salt and pepper; serve.

Nutritional analysis per serving: 477 calories, 30 grams fat, 18 grams carbohydrates, 36 grams protein, 90 milligrams cholesterol, 152 milligrams sodium, 5 grams dietary fiber, 55 percent of calories from fat.