Salad

Soaking the onion slices in ice water rids them of their sulfury smell and firms them up.

A tangy and nutty rice salad to serve with broiled fish, pan-roasted pork chops, or roast turkey.

The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.

These bright winter recipes will tide you over till spring.

If anyone knows how to make a salad, it's the folks over at Sweetgreen. Listen up.

Daikon is the winter vegetable you should be eating—peppery, crunchy, crisp.

Learn how to emulsify your vinaigrette so that it'll actually stay as silky-smooth as you intended.

Puntarelle is a crisp, spiky Italian green related to chicory. If you can get it, you’re in luck. If not, escarole is a great substitute.

Use whatever bread you have lying around, but we like the earthy flavor combo of rye and beets.

Beans can roll with virtually any flavor profile, including bright fresh citrus, lime juice, and chiles in this wintery salad.

Think of this as a universal buttermilk ranch dressing that you could use to dunk your veggies or onion rings or drizzle onto your pizza.

This fresh take on tabbouleh eliminates the bulgur entirely and uses the golden seeds of millet instead, which give a nutty, cornlike taste to the salad. (Here's how to master millet). But it's really all about the green herbs: Feel free to add too many!

Not just for salads: Drizzle over roast potatoes, serve alongside rotisserie chicken, or spoon over a sandwich.

Tomato paste adds sweetness and will help the dressing emulsify.

Far less sweet than the bottled version, but equally delicious whether on a salad or tossed with some soba noodles.

The not-so-secret formula behind Sweetgreen and other DIY salad spots? And the key to making this smoked salmon recipe? It's called mise en place. Prep the components in advance, then put it all together later.

Try this versatile sauce tossed with cooked soba noodles or drizzled over seared salmon, and you've got an impressive dinner on the table in no time.

Try this drizzled over roasted potatoes or as a sub for mayo in chicken salad.

If you're ever cornered by a bland bowl of vegetables or whole grains, throw a handful of herbs on it. They instantly make the meal more beautiful and flavorful—without adding any salt, fat, or sugar. 

The broccoli should still have snap and crunch after charring—this is a far cry from the mayo-based broccoli salad you may be thinking of.

Smaller beets are ideal for this since the rounds will fit neatly on the end of a fork.

We’re into the celery-on-celery concept, but you could make this with celery root alone and it would be great.

This farro salad is clean eating at its most satisfying, because cleansing after the holidays doesn't have to be painful.

A robust green demands an aggressive dressing. Use any other kind of radicchio in place of or in tandem with the treviso.