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magazine mixed bitter greens and kumquat salad
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This thick, robust vinaigrette is perfectly suited to dress a salad of sturdy greens.
4.5
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If you aren’t into bitter greens, this salad from vegetable maestro Bryant Terry may change your mind.
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The honey and vinegar will temper the bite of the greens; check the vinaigrette by dunking a piece of lettuce in it and tasting everything together.
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Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it’s the bacon….)
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Crisp-tender green beans meet a punchy Parmesan dressing in this easy, make-ahead fresh green bean salad that’s perfect for dinner parties or holidays.
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Kumquats are completely edible, skins and all. They lend a unique bittersweet flavor to this granita, and peak during the winter citrus season.
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Whether your produce is peak-season or just so-so, this smart recipe will make it shine.
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Summer means spicy, savory fruit salads made with whatever fresh produce you’ve got, plus lime juice, sugar, fish sauce, dried shrimp, and lots of red chiles.
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This orange-kumquat marmalade is as good on toast the day after Thanksgiving as it is on turkey.
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Articles
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Culture
You can do better than a salad the ‘Friends’ star doesn't even eat.
Ali Francis
Cooking
On this episode of Dinner SOS, Chris and Kendra help caller Natalie tackle leafy greens!
Culture
This is the rich, healthy-ish, and totally satisfying salad for people who think all homemade salads are meh.
Christina Chaey
techniques
These make ahead salads won't get soggy as they sit—they're even better the next day.
Rochelle Bilow
Cooking
Have more salad greens than you know what to do with? Check out our favorite non-salad ways to use up all that tender lettuce.
Rochelle Bilow
Cooking
Our favorite salad doesn't require a complicated dressing or a bunch of prepped veggies—just cold, crisp lettuce, salt and pepper, and lemon and oil.
Claire Saffitz
Videos
(215)
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Presented by ANA | This light yet filling Green Tea Soba Noodle Salad brings a lot of flavor to the table. Miso-roasted tomatoes, marinated enoki mushrooms, and soy-marinated egg make this traditional Japanese dish one of a kind.
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Try our raw and roasted chopped salad recipe!
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Sweet from dates, sour from lemon, bitter from celery, and salty from Parmesan, this humble salad manages to get all taste buds firing at once.
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Although we're pretty partial to this particular salad, the combo of crunchy veg + lettuce + creamy cheese + pulled protein + crispy topping is universally delicious. Make it your own by swapping in your favorite cheese or any leftover protein, or go ahead and use the all-purpose vinaigrette on just about any salad you can dream up.
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Every gathering needs a salad moment, but that doesn't mean you have to make standard leafy dish. Contributing Editor Alison Roman likes to throw together a colorful cross between a salad and a slaw that has watercress, radishes, apple, and lemon.
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Who says salad is only for the summer? Enjoy these crunchy greens with produce ripe in the wintertime!