Salad

Butter lettuce, grown hydroponically, is a great way to add green to your cold-weather menus. This quick and easy salad is so tasty that you can throw some leftover roast chicken on top and call it a meal. We use store-bought walnuts here; for The Dandelion's recipe for spiced walnuts, go to bonappetit.com/go/walnuts.

Pair fennel with jewel-like pomegranate seeds and power-packed quinoa for texture, and you have the hallmarks of a chef Yotam Ottolenghi salad.

Letting the hot steak rest over a platter of frisée serves to gently wilt the greens.

Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.

Skip the bottled ranch; make this dressing all winter long to add a tangy kick to salads and crudités.

This gorgeous-looking salad, featuring Tuscan kale and brussels sprouts, is a bright alternative to more heavy sides.

This beautiful, classical Southern ambrosia salad is the holiday fruit salad of your dreams.

If you can’t find mozzarella di bufala (buffalo mozzarella) for this late-summer dish, substitute fresh cow’s-milk mozzarella. Silverton sometimes serves the dish with slow-roasted tomatoes for a tangy-sweet flourish.

This recipe works just as well with peeled and seeded sliced cucumbers.

Chef Nancy Silverton turns the classic salad into an art form by using great ingredients. Choose sweet heirloom tomatoes, drizzle with good-quality extra-virgin olive oil, and serve with creamy buffalo mozzarella to make this simple dish sing.

The fresh herbs in this dish— part of the gluten-free menu at Boston’s Myers + chang—add lots of flavor, so don’t even think about skimping!