The Department of Salad

Yes, you need one. No, it doesn't have to make your life a living hell.

Because patience is a virtue, but getting what you want when you want it is fabulous.

Also: Help yourself to some self-help masquerading as salad instruction.

Because we needed something grounding here at the Department of Salad—and thought you might, too.

Perfect for fancy tea sandwiches. Plus: A rainbow-colored dance party of a grain salad, full of crunchy chopped vegetables, fruit, and nuts. (And I have another bee in my bonnet.)

We have an easy recipe! Plus a simple, delicious dish celebrating autumn apples and FIVE years of the Department of Salad.

An Autumnal Seven-Layer with Tahini Cream. A Plate of Herby Greens and Persian Prizes.

Department of Salad favorite Hetty Lui McKinnon is back with a new cookbook, celebrating her flair for the form—and we have recipes.

An unpredictable kale salad full of pickled things, cheddar, and roasted squash. Blithely nonconformist skillet-roasted radicchio wedges with melted Taleggio cheese and prosciutto.

Three classics for free readers, two bold new recipes exclusively for subscribers. It's creamy dressing week!

One deep purple with plums and grapes, one entirely apple-focused, both rebels.

An autumn-leaning tour through peach, pear, and apple dishes from the Department of Salad archive— plus perfect walnut vinaigrette for everyone (and a lush blueberry balsamic just for subscribers).

Salads that turn overripe or overlooked produce into late-summer DRAMA.

Perfect salads for company (if you actually let people in your house) and block parties (if your neighborhood still believes in those sorts of things).

All the usual long-winded existential dread you've come to expect from your salad newsletter—and more! (A lonely goat, chummy donkeys, Turk's-cap Lilies, Calabrian peppers, etc.)

Boost your late summer bounty with our cold, tart, sweet nectarine pickles and/or our chunky, surprisingly mellow pickle dressing—for salads or for topping grilled meat, fish, vegetables.

Winter is fine, but who doesn't love a season that practically pelts you with pretty produce?

Because what is a "side salad" really? What is an "entree"?

Just kidding. I have no idea how these delicious salad's would rank. I'm trying to be an influencer.

You'll make these all summer. Unless you just don't feel like moving.