Alex Lau
Mature spinach has a stronger flavor than baby spinach and holds up better to this creamy dressing. This is part of BA's Best, a collection of our essential recipes.
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
This towering salad—built with the components of a muffuletta sandwich like mortadella and an olive dressing—is ready for a party.
Crisp winter greens and tender slices of steak get the restaurant treatment with a punchy peppercorn dressing, crisp bacon bits, chives, and blue cheese.
The contrast of serving a grilled vegetable ice-cold is thrilling, and the Caesar dressing is rich and thick enough to cling longingly to each leaf of cabbage.
Roasted cabbage wedges get cloaked in a salty-sweet glaze of maple syrup and Dijon mustard before getting topped with crunchy bacon.
A luxuriously creamy and bright dressing made with aquafaba, miso, and crunchy poppy seeds makes a star out of summer produce.
Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.
The summer salad stalwart gets a makeover.