Radicchio

This highly riffable dinner salad features cubes of leftover polenta, tossed in Parmesan, and crisped in a skillet for croutons that are naturally gluten-free, delightfully crunchy on the outside, and warm and creamy on the inside.

Not pasta salad—it’s salad pasta. A whole salad’s worth of greens, folded into pasta to make a complete dinner in one bowl.

Marinated artichoke hearts, canned chickpeas, and pepperoni roast together to make a warm, crisp foundation for this wintry salad. Fresh oranges balance the salty and savory flavors.

Feta and bread get roasted alongside winter squash, then tossed with pleasantly bitter greens for a salad that’s equal parts warm and cold, soft and crunchy, and sweet and savory.

Flanken-style short ribs are an affordable, quick-cooking cut that benefit from a bittersweet, mustardy orange-marmalade marinade. Pair with hardy charred lettuces for a summer feast

Rich truffle butter and a heap of radicchio di Treviso put this "toast 'n' eggs" in a class of its own.

This tahini dressing recipe goes especially well with bitter greens but can also be paired with sweeter lettuces such as Little Gem or romaine.

Fresh figs and grapes cooked in balsamic vinegar and honey make an addictively sweet and sour sauce for pork chops in this seasonal fall dinner.

We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.

You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.

Walnuts can get bitter if toasted too long, so remove them from the oven as soon as they turn golden brown.

Baking a salad might make you nervous, but a quick moment in the oven will only wilt the greens slightly and yet melt the cheese so that it cloaks the greens nicely.

Chef Ignacio Mattos of Café Altro Paradiso and Estela in NYC inspired this puréed lemon dressing with olive oil, miso, and honey—the ideal base note for pleasantly bitter radicchio.

Simplicity relies on quality. Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.

Wheels of cucumbers and radishes are nice and all, but smashing them into ragged pieces is way more fun.

What’s a honeynut squash, you ask? It looks like a miniature butternut squash and has sweet, firm flesh that stands up to any cooking method.

It's all about the contrast in flavors, textures, and colors in this hearty winter side.

Stuffing salad still counts as salad, right?

Roasted and sweetly caramelized cipolline onions balance a pleasantly bitter radicchio salad in this simple and elegant steak dinner.

Bitter radicchio, spicy Italian sausage, and sweet sun-dried tomatoes make for a sophisticated pasta with very little effort.

The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.