This caprese salad is fresh, deeply satisfying and light, just the right thing for a late-summer / early fall first course.

Crunchy fennel and corn play nicely with arugula, especially with a vinaigrette that sports orange juice, a little cider vinegar and Dijon for punch and some honey to mellow it out.

An updated recipe for the traditional steakhouse-style wedge salad, made all the more glorious with a balsamic reduction sauce to complement the blue cheese.

The five basic flavors – bitter, salty, sour, sweet and umami – are highlighted in this Kale and Nut Butter Salad with Pineapple, Almonds and Tomatoes.

A perfect salad for the autumn table.

This salad is fun for dinner party guests to put together while you’re finishing the main course. Just put the tools and ingredients on a big cutting board ahead of time and give the guests their assignment along with a glass of wine.