5 recipes
Salads
Bright, substantial, never sad
Salad is the most maligned category in cooking. Done badly, it's a chore — limp leaves and watery dressing. Done well, it's some of the most exciting eating there is: layers of crunch, salt, fat, and acid in every bite.
These salads are built to be meals on their own. They lean on hardy greens that don't wilt, generous handfuls of herbs, beans or cheese for body, and dressings with enough fat and acid to actually taste like something. Most of them get better in the fridge, which makes them the rare salad you can pack for tomorrow.
All salads recipes
Salads
Mediterranean Chickpea Salad: A 15-Minute Lunch That Improves Overnight
Chickpeas, cucumber, red onion, parsley, lemon, and a generous pour of good olive oil. The kind of salad that gets better the longer it sits.
6 min read
Salads
Massaged Kale Caesar with Crispy Chickpeas
All the savory punch of a classic Caesar, with hearty kale that holds up overnight and crispy chickpeas in place of croutons.
7 min read
Salads
Heirloom Tomato & Burrata Salad: A Three-Ingredient Showpiece
Peak-summer tomatoes, a torn ball of burrata, and good olive oil. The recipe that proves the best dishes are the simplest.
5 min read
Salads
Shaved Brussels Sprout & Apple Salad with Pecans
Crunchy raw Brussels sprouts, crisp apple, toasted pecans, and shaved pecorino in a maple-mustard dressing. The salad that holds up for hours.
6 min read
Salads
Roasted Beet, Lentil & Goat Cheese Salad
Earthy roasted beets, French lentils, peppery arugula, and creamy goat cheese with toasted walnuts and a balsamic-orange dressing. Restaurant-quality, weeknight-easy.
8 min read
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