Author: Rori Trovato
This puréed lemon dressing-with olive oil, miso, and honey-is the ideal base note for a salad of pleasantly bitter radicchio, endive, and sweet oranges.
Author: Chris Morocco
Author: Susie Fishbein
Chicken fat does triple duty to yield crisp skin, golden toast, and a schmaltzy dressing.
Author: Andy Baraghani
Author: Jean Georges Vongerichten
It's best to divide this salad between two bowls; put one on the buffet table, and keep the other refrigerated until you need it later in the party. Make the pickled onions at least one day ahead.
Author: Mark Van Wye
The pepper skins add smokiness to the salad, so don't peel them. Bonus: That makes life a lot easier.
Author: Yotam Ottolenghi
Avocados in this seafood salad help your body to absorb beta-carotene from the crispy endive leaves.
We've accented this Warm Mushroom Salad with hazelnuts, which have a bitter, papery, dark-brown skin that clings tightly to the nut meats.
Author: Sheila Lukins