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Description   Does anybody need a recipe to make a salad? Of course not. But if you want your salad to hold strong in your lunch bag or carry the day as a one-bowl dinner, dressing on lettuce isn't going to cut it. Make way for Mighty Salads, in which the editors of Food52 present sixty salads hefty with vegetables, meats, grains, beans, fish, seafood pasta, and bread. Think shrimp and radicchio tossed in a bacon vinaigrette, a make-ahead jumble of white beans with charred lemon and fennel, slow-roasted duck and apples scattered across spicy greens, It's comforting food made captivating by simply charring one ingredient or marinating another, shaving some, or roasting a bunch. But since we don't always follow recipes, there are also loose formulas for confident off-roading as well as back-pocket tips and genius tricks for improving any old salad. Because once you know how to fix too-salty dressing, wash greens once and for all, keep an avocado from browning, and even sprout your own grains, this humble dish starts looking a lot more interesting- and a whole lot more like dinner. Remember when 'Salad" meant a sad iceberg wedge, Russian dressing, and a mealy tomato? Goodbye, says FOOD52, and we're better off for it. Whether you're looking for a one-plate mighty meal or a jumping-off point for some vegetable-centric culinary experimentation, you'll find it here. We're Food 52, and we've created a groundbreaking kitchen and home destination. Founded in 2009 by Amanda Hesser and Merrill Stubbs- two authors, editors, and opinionated home cooks who formerly worked for the New York Times- We support, connect , and celebrate home cooks, and give them everything they need in one place. That includes smart and entertaining stories about cooking home, over 60000 recipes, a cooing hotline, a suite of cookbooks, a shop with everything from stunning tabletop goods to the trustiest pan, and a community of talented and curiose home cooks, Oh, and we've mon many a James Beard and IACP award going it.

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