Chefs across New York City are giving the classic Caesar salad a fresh twist by using chrysanthemum greens, a leafy vegetable typically cooked in East Asian cuisine, as the base for inventive salads. Inspired by childhood memories and cultural traditions, chefs like Jessica Lee-An at Sae Ron, Craig Koketsu at Twin Tails, Patty Lee at Lei, and Calvin Eng at Bonnie’s are serving chrysanthemum greens raw, paired with creative dressings and toppings that highlight their herbaceous, slightly bitter flavor and crisp texture. The article discusses the greens’ medicinal qualities, their adaptability to New York’s climate, and how their use in salads is changing perceptions about eating them raw, making them a standout ingredient in contemporary Asian American cooking.