With a radicchio base and a grapefruit-inclusive marinade and dressing, this salmon salad amps up the bitterness for a unique seafood option.

It’s also best when tossed with other lettuce in a salad blend—namely because its sharp, bitter and more aggressive flavor makes it a good candidate for playing well with other milder-tasting ...

Why your salad needs a pinch of this bitter herb—arugula adds flavor depth, boosts digestion, and transforms boring greens.

Walnuts work in place of hazelnuts here, and you can add wedges of roast onion. The dish is about balancing sweet, bitter and savoury.

The recipe from Houston chef Anita Jaisinghani includes Chinese bitter melon and was inspired by one of her chef friends, Karen Man.

Bitter herbs have been eaten as an entree since ancient times, promoting the enzymes to digest the meal. To lessen the bitter taste, salad leaves were dressed with salted water.

With a radicchio base and a grapefruit-inclusive marinade and dressing, this salmon salad amps up the bitterness for a unique seafood option.