Endive

Swap tomatoes for citrus in this wintery twist on the classic Italian bread salad.

Is this a salad you can eat with your hands? Or lettuce cups you can eat with a fork and knife? Either way this easy dinner is packed with flavor and ready in 30 minutes flat.

Your Thanksgiving spread doesn’t just need a salad—it needs THIS salad with a bright, tart-sweet cranberry dressing.

Lean into the monotony of the season with a monochrome mix of cold-weather fruits and vegetables topped with a creamy, tangy dressing

This winter salad with peak season bitter greens, salami, and crispy chickpeas is hearty enough on its own, but not so over-the-top that you can’t also pair it with pasta for dinner.

This bright, zippy chicory salad gets dressed with a punchy anchovy-lemon vinaigrette and adds a serious pop of color to your table.

Perfect as either a side salad or a cocktail hour snack platter, you’re going to want to keep serving this mix of complementary sweet and salty and crunchy and soft bites all summer long.

Eating your veggies is a lot easier when there's cheese and fried bread involved.

What can't this mellow, irresistibly crunchy veggie do?

Rubbing a little honey across the surface of the pork before searing guarantees a shiny, caramelized crust. Pair that with a lemony endive and apple salad, and you've got the ultimate dinner for two.

Lose the mesclun and kick the kale. Your salad days are about to change thanks to the bittersweet and beautiful chicory family.

The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts. This recipe is from Flora Bar in NYC—a sleeper hit of the menu.

What makes this salad special is the miso ranch dressing and the pulverized nori.

This puréed lemon dressing with olive oil, miso, and honey is the ideal base note for pleasantly bitter radicchio.

There’s no creamy dip to hide behind here: Use the nicest spring vegetables and olive oil you can find.

The bean purée may thicken when chilled. Loosen it back up with a splash or two of water or stock.

The liquid will not submerge the endive at first, and that’s okay. Take the gratin out of the oven after 10 minutes and press down with a spatula to submerge the endive in cream.

We're swapping our summer lettuces for fall's best bitter chicories, from radicchio to escarole.

Even if you’re not a huge fan of bitter greens, don’t substitute regular lettuce here; the slightly sweet dressing will taste cloying without some sharp contrast.

Here's how to buy, store, and cook with chicory, in season in September.

A beautiful winter-white salad; the natural bitterness of the endive is balanced by sweet roasted parsnips and a tad of sugar in the dressing.

Membrillo lends subtle sweetness to the dressing; look for it at any well-stocked cheese counter.

Feel free to substitute chard and radicchio for the endive.

Cutting endive into long, layered spears gives it an elegant look.