Salad, we're sorry you've been so misunderstood. You're more than a side dish, you're more than an appetizer. You're more than a collection of greens, drenched in bottled dressing. We know you for the complex, sophisticated bowlful that you are: hearty yet refreshing, nutritious yet exciting. For the doubters and the haters out there, these salads will satisfy skeptics and please any crowd in the weeknight dinner rotation or for any special occasion.
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"Caesared" Salmon Salad
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In this creative salmon Caesar salad, Caesar dressing gets spread on the salmon before grilling, creating a rich crust that keeps the fish succulent while picking up delicious smoky flavor from the grill.
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02of 17
Charred Shallot and Arugula Salad with Sunny-Side-Up Eggs
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This hearty salad packs a punch. It combines spicy arugula, cracked black pepper, Parmesan, prosciutto, sunny-side-up eggs, and shallots. The shallots are charred under the broiler, where they develop umami and subtle sweetness. The potent, garlicky dressing tastes great alongside the spicy greens, salty cheese, rich eggs, and fatty meat, where the richness of the runny egg yolk mingles perfectly with the pungent dressing.
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03of 17
Shrimp Wedge Salad with Old Bay Breadcrumbs and Hot Sauce Dressing
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Taking a cue from chef Nina Compton at Bywater American Bistro, we’re adding a Crystal hot sauce–spiked dressing to this mash-up of a wedge salad and a po’boy sandwich. Toasting the breadcrumbs in Old Bay–infused oil doubles down on the rich shrimp-boil flavor.
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Dungeness Crab Salad
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This abundant winter salad with crisp greens, winter fruits, crunchy croutons, and fresh crabmeat is as delicious as it is beautiful, served with a savory, garlicky, and almost Caesar-like dressing.
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05of 17
Salmon Niçoise Salad
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Tender salmon, briny olives, crisp-tender green beans, and satisfying potatoes all soak up the zippy, perfectly balanced dressing in this variation on a classic tuna Niçoise. Don't skip the anchovy garnish — it provides pops of umami saltiness that take this salad over the top.
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06of 17
Marinated Chickpea Salad with Radishes, Cucumber, and Queso de Freir
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This quick chickpea salad from pastry chef Paola Velez is packed with vegetables and tossed with a simple, flavorful lemon-garlic and cumin dressing. Crispy, melty strips of fried queso de freir — a favorite cheese from Velez's childhood — take the dish over the top. The salad comes together in 30 minutes, making it ideal for busy nights.
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07of 17
Big Italian Salad
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Part green salad, part antipasto salad, this recipe combines lettuce, celery, onion, peperoncini, olives, and cherry tomatoes — all tossed in a dressing made with olive oil, vinegar, and a little mayonnaise.
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08of 17
Sugar Snap Pea Salad
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Sweet sugar snap peas give this light summer salad from Ivan Conill’s Branch Line in Boston a satisfying crunch, while whole-milk ricotta adds heft with its mild, creamy richness. Shredded rotisserie chicken may be omitted for a vegetarian version, or you can substitute with flaked hot smoked salmon.
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09of 17
Charred Broccolini Caesar with Kale and Chickpeas
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Smoky, charred Broccolini and chickpeas give this take on Caesar salad the heft it needs to be a main course. Texture is the secret to a salad's wow factor. Here, Little Gem lettuces, hearty kale, and crisp-tender Broccolini bring three levels of crunch, and provide plenty of leafy nooks and crannies to catch the thick, anchovy-laced dressing.
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10of 17
Poached Salt Cod Salad with Sweet Peppers
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Pieces of slightly sweet, pleasantly chewy poached salt cod feature in this hearty salad of sweet peppers, purslane, herbs, and cherry tomatoes. Flavor is layered into every element of the dish.
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Greek Salad with Shrimp and Kamut
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Kamut, an ancient variety of wheat, adds hearty chew to this entree inspired by a classic Greek salad. Soak kamut overnight to help it cook faster or, for an even easier dish, cook the kamut in advance to trim day-of prep to 30 minutes.
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Charred Focaccia and Steak Salad
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Focaccia is the ideal crouton for a dinner salad; it’s tender yet sturdy enough to stand up to bold ingredients like the strip steak and Calabrian chile in this recipe.
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13of 17
Peppery Greens Salad with Avocado, Chicken, and Tortilla Croutons
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Crispy, pimentón-dusted tortillas stand in for the flatbread traditionally found in the Lebanese bread salad fattoush. Make this recipe with easy homemadeTex-Mex Tortillasor use your favorite store-bought version.
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14of 17
Cobb Salad with Roasted Sweet Onion Dressing
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Hearty and layered with ingredients from bacon to avocado, this salad gets a boost of flavor from a toasty roasted sweet onion and garlic dressing.
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Juicy Steak and Tomato Salad
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This summery salad from F&W culinary director at large Justin Chapple is quick and easy to pull together, and a total crowd-pleaser. Leftover steak works great with this recipe.
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Grilled Skirt Steak with Green Bean Salad and Citrus Vinaigrette
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2014 F&W Best New Chefs Greg Denton and Gabrielle Quiñónez Denton serve their onion-marinated skirt steak with a vibrant green bean salad in a spicy citrus dressing.
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Chicken Salad with Zucchini, Lemon, and Pine Nuts
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Chef Armand Arnal uses ingredients from his restaurant's enormous organic garden to create seasonal Provençal dishes like this salad of chicken tossed with pine nuts and lemon-marinated zucchini.
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