Top Brass Tossed Salad with Italian Dressing

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Cardoon Salad with Marinated Anchovies

Ingredients: 9 fresh anchovies or small sardines, cleaned and fileted, heads removed Coarse kosher salt 3 lemons 2 stalks cardoons, washed 5 sprigs fresh thyme 2 bay leaves 2 tsp. black peppercorns 1 Tbsp. white wine vinegar 1 cup extra-virgin olive oil 1 shallot, peeled and finely diced 1 salt-packed whole anchovy or 2 flat

Spiced Carrot Salad

Ingredients: ¼ cup golden raisins 2 ½ tablespoons fresh lemon juice (from 1 lemon) 1 bunch rainbow carrots with tops (about 1 lb.) 2 tablespoons olive oil 1 garlic clove, chopped ¼ teaspoon cumin seeds ¼ teaspoon crushed red pepper ¼ teaspoon sea salt Freshly ground black pepper

Citrus-Arugula Salad

Ingredients: 2 small tangerines, peeled and sliced 1 medium blood orange, peeled and sliced 3 cups packed baby arugula 2 tablespoons lime juice 2 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh tarragon 2 teaspoons finely chopped jalapeño ¼ teaspoon salt 1 chopped avocado

Chicken Paillards With Asian Pear Salad

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Arugula, Fennel, And Apricot Salad

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Lemony Crab Salad With Baby Greens

© 2025 Condé Nast. All rights reserved. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.

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