Food52: Mighty Salads

Endless variations for turning the simplest of dishes into something meal-worthy and memorable

White beans with charred lemon and fennel three ways; slow-roasted duck with grilled apples and spicy greens; seared scallops on a bed of citrus-spiked sprouts and greens. Here, salad is so much more than dressing on lettuce: Its components can be roasted, toasted, frittered, fried, slivered, shaved, marinated, wilted, charred, crisped, and more. With loose formulas for riffing at home, and genius tips that’ll improve any old salad, Mighty Salads will set readers up to create dinners (and make-ahead lunches) that are satisfying and smart.