Salad

This uncooked mole gets heat from jalapeño, cooling freshness from lettuce and herbs, and a touch of richness from toasted seeds. Use any extra as a dip for crudités.

When not using this pesto to dress this very green salad, you could schmear it on just about any sandwich, or stir it into scrambled eggs.

Pickling the onion in lemon juice gives it a fresh, less acidic finish. If you like, soak the carrot ribbons in ice water for 10 minutes to make them curl.

Inspired by chile salt–sprinkled mangos, this salad is so deftly seasoned, you won’t even notice there’s not a drop of oil in the whole dish.

For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes great with a vinaigrette created by his wife, Simone Shubuck. Get the recipe here.

This sauce really showcases summer tomatoes. Use the best you can find.

Feel free to adapt this fruit salad as the seasons change; aim for a mix of juicy fruit (like melon), stone fruit, and berries.

Somewhere between a condiment and a side; this would be great spooned right onto a burger.

When buying squid, order a mix of bodies and tentacles for different textures and visuals, and ask your fishmonger to clean it, if it’s not already.

Who doesn’t love a wedge? Ask your butcher to cut slab bacon into thick slices (about ¼") to yield nice meaty pieces once they’re crisped on the grill.

Crispy chicken thighs, an elegant semifreddo, and a very green salad—your weeknight meals are about to get a whole lot brighter.

Watch the video to learn how to make our new favorite spring salad.

Who says gremolata has to have parsley and lemon? No one who’s tried this crunchy Thai-influenced pea salad recipe.

The color-coded salad is one of Babylonstoren’s signature dishes and always features a mix of fruits and vegetables on the same plate. Chef Maranda Engelbrecht says produce that looks good together tastes great together, too, and she’s developed specific vinaigrettes to complement the red, yellow, and green options.

If you don’t feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.

Start with very cold cream and keep it chilled between whipping and serving.

The dates act as both a sweetener and an emulsifier in this citrusy, mustardy vinaigrette.

The crisped prosciutto adds salty and savory notes, not unlike what Parmesan brings to a Caesar dressing.

Play around with different herbs in this lobster salad recipe, such as parsley or mint, and other citrus, like grapefruit in place of orange.

A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.

What's a garbage salad? It's about to become your new lunchtime go-to.

Our eighth episode of the Bon Appétit Foodcast features salad tips and Vegas eating adventures.

Composed salads aren't old-fashioned: These of-the-moment recipes are proof.

Your salad deserves more love. And whipped cream.