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magazine arugula salad with pears oven dried grapes and roasted shallot vinaigrette
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This stunning salad uses grapes three ways: split, mashed, and saba-ed
Bon Appétit
Culture
This salad brings the sunshine, not the other way around.
Emma Wartzman
The Bon Appétit Test Kitchen
techniques
Thanks to a few key pantry and fridge staples, these vinaigrettes are creamy AND light—without a drop of mayo or buttermilk in sight.
Rochelle Bilow
techniques
Advice on pairing salad greens with dressings, from hearty endive and kale to tender summer mâche mixes
Rochelle Bilow
Cooking
Last night Bon Appetit Senior Food Editor Sarah Tenaglia dropped by FOX's Hell's Kitchen as a judge of the "entree salads" challenge. Get the winning recipe here.
Emily Fleischaker
Lifestyle
These versions wouldn't know those old fruit salads if it passed them on the street.
Karen Palmer
Cooking
Or fruit—it’s that flexible.
Olia Hercules
Cooking
Our old friend kale salad pairs up with avocado for a sturdy, not sad, desk lunch.
Yasmin Fahr
Cooking
On this episode of Dinner SOS, Chris and Jess Damuck explore ways to make fresh, delicious salads all week long.
Cooking
Who knew cantaloupe was this much fun?
Claire Saffitz
Cooking
Another salad? Hardly. This one hits your palate with the force of citrus and jalapenos, and the soothing richness of avocados
Bon Appétit
Cooking
A lot of salads get worse over time. This one gets better.
Emma Laperruque
Cooking
Like roasted salmon and famous madeleines.
The Bon Appétit and Epicurious Staffs
Cooking
With love (and lots of fresh ingredients)
Bon Appétit
techniques
techniques
Today's hottest restaurants are making crisp, vibrant shaved-vegetable salads without a mesclun green in sight. Here's how you can, too
Bon Appétit
Cooking
Call it carottes râpées because grated carrots doesn’t sound quite as elegant.
Rebekah Peppler
Restaurants
Regenerative agriculture inspires exhaustive experiments in local flavor at Jordan Station’s fine-dining gem.
Aliza Abarbanel
Lifestyle
Food52's newest cookbook is all about salads, and we are so down.
Ali Francis
Culture
Because you gotta get those 5-9 servings in.
Perri Ormont Blumberg
Parmesan crisps make this radicchio and arugula salad additionally appealing.
Lucy Madison
Cooking
Plus there's a very impressive harissa-yogurt swoosh.
Aliza Abarbanel