Frisée

These toasts are also delicious without the foie gras or with a slice of country pâté substituted for the foie gras.

Crisp winter greens and tender slices of steak get the restaurant treatment with a punchy peppercorn dressing, crisp bacon bits, chives, and blue cheese.

The classic pairing of pork and apples, reimagined as a weeknight meal. A salad packed with sliced apples and pickled chiles balances simple, saucy pork chops.

Your Thanksgiving spread doesn’t just need a salad—it needs THIS salad with a bright, tart-sweet cranberry dressing.

If you aren’t into bitter greens, this salad from vegetable maestro Bryant Terry may change your mind.

This bright, zippy chicory salad gets dressed with a punchy anchovy-lemon vinaigrette and adds a serious pop of color to your table.

Poaching eggs is one of those cooking techniques that's shrouded in mystery—but for no good reason! We have two tricks that will help you poach with confidence, even if it's the first time. 

What makes this salad special is the miso ranch dressing and the pulverized nori.

We love making this take on a Niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.

This salad was inspired by the classic French bistro salad, in which sturdy winter greens are laced with crisp lardons of bacon and a silky poached egg. We’ll never begrudge you a bit of bacon, but here vegetables are roasted to give the salad a leaner form of texture, flavor, and color.