Salad

Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water).

This is a great excuse to treat yourself to some seriously delicious vinegar.

With salty, sweet, and creamy components, this recipe is more than just a salad: It's a fully realized side dish.

Date syrup gives this savory, nutty eggplant salad the perfect amount of sweetness.

Yes, you can eat butternut squash raw!

All the things that you love about elote (Mexican grilled corn), now in a convenient tossed-together form.

We love a classic Niçoise salad made with fancy oil-packed tuna, but using warm, slow-roasted salmon instead makes the whole thing feel a little more special.

If you have a batch of our Chile Crisp at the ready, you can make this summery, no-fuss pantry salad in just 5 minutes.

No raw egg yolk, no problem. All the flavor you love in the classic in a quarter of the time.

This gomae recipe has a simple soy-sesame dressing that makes it a versatile side dish for whatever else you’re cooking.

The raw broccoli salad at Emmy Squared in Brooklyn showed us that broccoli can be delicious even when squeaky raw.

Exactly what you want when dinner NEEDS to be salad, and salad NEEDS to be dinner.

This is an antidote to every side salad that ever was. Instead of meh greens, it’s got shavings of fennel that bend and twist but keep their refreshing crunch.

This is actually just a way to serve people a big old pile of seasoned cheese and pretend like it's a salad or something.

Feeling under the weather? This superfruit salad will give you the perfect jolt of vitamins you need to get back on the path of recovery.

This cabbage salad is packed with herbs that make it taste super fresh and green—and it's perfect for a crowd.

This simple salad is all about the herbs, so put your best effort into finding the prettiest greens.

Shredded brussels and kale, salty cheese, sweet-tart apple, and crunchy seeds make for a borderline addictive salad.

We would never ask you to use your blender if it didn’t make a smoother and better dressing. The effort is worth it; you’ll have enough sauce to get you through a week of lunches.

This recipe is inspired by Gado-gado, a colorful and crunchy Indonesian salad, made with a wide array of raw and cooked vegetables (and sometimes noodles). The dressing is usually peanut-based, but we used cashews. Feel free to try another tender nut such as pistachios or pecans instead.