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recipes quick recipes escarole and seared radicchio salad with pecan vinaigrette
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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
Cooking
A good side needs to do two things: Be low-effort and offer something new, just like these guys.
Alex Beggs
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
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
Cooking
Like a make-ahead lentil salad and baked butter paneer.
The Bon Appétit Staff
Cooking
Or fruit—it’s that flexible.
Olia Hercules
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
techniques
Camille Becerra, chef and salad wiz of Navy in NYC, shares her best secrets for perfectly composed salads.
Christina Chaey
Cooking
Bitter lettuce, crunchy breadcrumbs, and creamy dressing form the ultimate winter salad trifecta.
Emma Wartzman
Cooking
You need a refreshing, raw counterpart to go along with the mashed potatoes, gravy, and stuffing
Emma Wartzman
Cooking
On this episode of Dinner SOS, Chris and Jess Damuck explore ways to make fresh, delicious salads all week long.
Lifestyle
Food52's newest cookbook is all about salads, and we are so down.
Ali Francis
Cooking
Warm salad is a thing, and it's a great way to take your greens to the next level
Danielle Walsh
Cooking
Like a glazed rhubarb cake and saucy roasted cauliflower.
The Bon Appétit Staff
A colorful fall salad with farro, kale, squash, and radishes with a tahini vinaigrette is the perfect quick meal for a weeknight
Danielle Walsh
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
Cooking
A great dinner salad is substantial, addictive, and won't leave you scrounging for leftovers a half hour later.
Kat Boytsova
Cooking
Call it carottes râpées because grated carrots doesn’t sound quite as elegant.
Rebekah Peppler
Cooking
If you’ve never thought, “Why doesn’t my fruit salad have more salt on it?”, well, why not?!
Christina Chaey
Cooking
Keep your crunchy veg in an ice bath for hours and never frantically assemble a salad before dinner again.
Alex Beggs
Cooking
Like tender sponge cake, and citrusy salad.
Bon Appétit Staff & Contributors