Raw Food
570 recipes found
Greek Salad Sandwich
Greek salad on a bun makes a wonderfully satisfying meal. The English muffins absorb the sweet and tangy juices from the salad without becoming soggy.
Arugula and Carrot Salad With Walnuts and Cheese
The best type of arugula for this salad is the feathery type called wild arugula. I love the contrast of flavors here — peppery arugula alongside sweet carrots and a nutty dressing.
Tower Of Bagel Sandwiches
At Eli Zabar's E.A.T. in New York, the smoked salmon and cream cheese sandwich is taken to the next level, literally. The bagel is sliced into four neat slivers that each receive a smear of cream cheese and a slice of salmon before being stacked on top of one another.
New-Wave Chowchow
Celery and Radish Salad With Gorgonzola
Use the delicate hearts, or inner stalks, of celery for this salad. Slice both the celery and radishes very thin; it goes faster than you’d think but you can use a food processor to speed up the process.
White Peaches, Pistachios, Honey and Ricotta
This recipe is based on a dish from the chef Seamus Mullen of Tertulia in New York. It’s inspired by a Catalan honey-and-cheese dessert called mel i mató, with an unexpected sprinkle of pistachios and fresh peaches. After falling ill, Mr. Mullen changed his diet to focus more on ingredients with anti-inflammatory effects. Many such foods, like stone fruits, often play a central role in the Spanish cuisine he specializes in.
Crunchy Cabbage Salad
Fennel, Mushroom and Radish Salad
Salsa Cruda
Crudité Platter With Dukkah
You can make your own assortment of crudités depending on what’s available and pretty. Here’s one example.
Salad of Cherry Tomatoes And Hearts of Palm
Quinoa, Lentil Sprout and Arugula Salad
Use lentil or sunflower sprouts, which have a peppery flavor, in this well-textured salad. These sprouts are available in many farmers’ markets but very easy to make yourself (see below). I prefer black or red quinoa in this dish because I like the texture, but regular quinoa works as well.
Pan-Bagnat (A Mediterranean Sandwich With Salade Nicoise)
Pesto and Pistou
I use pesto and pistou in many other dishes besides pasta. Pesto is a nutritionally dense condiment; basil is a great source of flavonoids that are believed to have antioxidant and antibacterial properties. It's also an excellent source of vitamin K, and a very good source of iron, calcium and vitamin A. Purists will only use a mortar and pestle for pesto. I like the results I get using a hand blender inside a straight-sided jar. As long as you make the full batch, this is the best machine to use, as it purées the basil much more efficiently than a food processor.
Mache and Endive Salad With Clementines and Walnuts
Mache, a delicate green with a mild, subtle flavor, packs quite a nutritional punch, as it is high in omega-3s (as are walnuts) and folic acid. The salad is simple to throw together, but its flavors are complex, with sweet juicy mandarin (or tangerine or clementine sections), crunchy bitter endive and walnuts, soft and almost sweet mache, and vibrant fresh herbs. The recipe will serve 4 to 6 but I admit to eating a good half of this salad when I tested it.
Basic Rub For Barbecue
Spinach Salad With Persimmons, Goat Cheese and Walnuts
I was never crazy about persimmons until I made this salad with the crunchy Fuyu variety. I love the contrast of sweet persimmons with earthy spinach.
Mâche Salad With Yogurt Dressing
Mâche is a delicate green also known as lamb’s lettuce, and it’s now available in many Whole Foods stores and other supermarkets in the United States. It has a rich nutritional profile: It is very high in vitamin C, beta carotene, omega-3s and iron (it has even more than spinach). I love the contrast here between the mild, subtle mâche and the sharp, pungent garlic-spiked yogurt.
Bagel and Smoked Salmon Sandwiches
Celeriac and Red Pepper Salad
Pickled Daikon And Carrot
Ginger-Sake Marinade
Sea Trout Tartar With Avocado and Herbs
