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recipes quick recipes escarole and seared radicchio salad with pecan vinaigrette
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Cooking
In these cold, dark days, it's easy to believe greens have vanished from the earth. But this radicchio-escarole creation proves salad is in season
Bon Appétit
Parmesan crisps make this radicchio and arugula salad additionally appealing.
Lucy Madison
Don't be fooled by the name, the sturdy escarole in this recipe stays crunchy even after getting doused with a warm (yes, not cold!) vinaigrette.
Jasmin Sun
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
Cooking
A good side needs to do two things: Be low-effort and offer something new, just like these guys.
Alex Beggs
techniques
Camille Becerra, chef and salad wiz of Navy in NYC, shares her best secrets for perfectly composed salads.
Christina Chaey
Culture
Chef Ignacio Mattos taught Bon Appétit editor Adam Rapoport how to make a salad. Finally.
Adam Rapoport
Cooking
You can’t get anything like this in a bottle.
Alex Beggs
Cooking
Warm salad is a thing, and it's a great way to take your greens to the next level
Danielle Walsh
Cooking
Bitter lettuce, crunchy breadcrumbs, and creamy dressing form the ultimate winter salad trifecta.
Emma Wartzman
A colorful fall salad with farro, kale, squash, and radishes with a tahini vinaigrette is the perfect quick meal for a weeknight
Danielle Walsh
Lifestyle
Food52's newest cookbook is all about salads, and we are so down.
Ali Francis
Cooking
You need a refreshing, raw counterpart to go along with the mashed potatoes, gravy, and stuffing
Emma Wartzman
Cooking
Or fruit—it’s that flexible.
Olia Hercules
Lifestyle
This is a tasty, simple salad that can easily be added to a weeknight repertoire. Yet somehow I managed to mess it up.
Chris Hall
Culture
Maria Helm Sinskey
Cooking
Too busy to cook? These strategies (and recipes) will save you time, day in and day out
Bon Appétit
Culture
We gave you a sneak peek at three photos from Mixt Salads. You voted for your favorite, and now we're ready to reveal the winning recipe!
Julia Bainbridge
Culture
Petit Trois chef Ludo Lefebvre wants to teach you how to make the best one you've ever had (without the pricey plane ticket).
Elyssa Goldberg
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
techniques
Learn how to emulsify your vinaigrette so that it'll actually stay as silky-smooth as you intended.
Rick Martinez
techniques
Your salad deserves more love. And whipped cream.
Bon Appétit
Cooking
Another salad? Hardly. This one hits your palate with the force of citrus and jalapenos, and the soothing richness of avocados
Bon Appétit