Salad
1272 recipes found
Fennel Slaw with Vanilla Vinaigrette
Sometimes the beauty of a dish lies in its simplicity. I like such dishes, where the flavors of few key ingredients come together into something more than the sum of their parts. In this refreshing winter salad, the licorice taste of fennel is muted with vinaigrette, and only a hint of it comes through, accented with vanilla, almond and black pepper notes.
Home made spiced Paneer
Tongle tickling variation on the regular Paneer. You won't find this flavor in any store bought brick! I first tasted this Paneer (Fried into a Pakora) at Chef Vikas Khanna's restaurant Junoon. The flavor induced such an AHA moment and Chef Khanna was gracious enough to mention that the Paneer was made from scratch everyday at the restaurant. Not sure what other spices went into the Junoon Paneer, and quite frankly, I did not ask,I preferring to create my own version. Pepper & coriander were definitely in the cheese. Feel free to adjust the amount of spice to your personal preference
Warm Curried Chicken Salad
Chicken with greens make a perfect evening meal. The dish is filling and full of proteins and slow carbs. You will have your fill without excess centimeters!
Wilted Escarole with Feta, Walnuts, and Honey
Searing escarole brings out its light bitter flavor. Sweet honey and creamy, salty feta cheese complement that bitterness and turn this plain leafy green into a restaurant-worthy appetizer.
Tahini Cauliflower with Lemon and Smoked Paprika
I have made this warm, tangy and smoky cauliflower more times than I can count. If you can find “South African Smoke” seasoning at Trader Joe’s I highly recommend it, but any smoky pepper flakes will do nicely.
Cucumber, Green Bean and Dill salad
This one originally draws from Mark Bittman. It's refreshing in the summertime and goes well with everything. Use equal parts cukes and beans, and cut them into equally sized bites.
Tomato Tonnato
“Essentially tuna salad put into the blender until it liquefies” is how Melissa Clark described tonnato sauce back in 2012, when she brought this recipe to The Times, with the caveat that “it tastes much better than it sounds.” The method is as simple as can be: The sauce is whipped together in a blender (though a food processor would also work), then spread over some fresh tomatoes. It’s the best kind of summer meal — fresh and seasonal, easy and packed with flavor.
Green Goddess Salad topped with Almonds
This gorgeous goddess salad was inspired by a beautiful group of green veggies sitting in my fridge. I thought to myself, now how can I make these flavors come together for a sexy and light lunchtime salad? Lightly steamed cancer-fighting greens are placed atop of a bed of spicy arugula greens, sprinkled with colorful antioxidants, along with protein and nutrient-rich almonds.
Heirloom tomato salad with fresh mozzarella, watermelon and mint
My new favorite flavor combination is tomato and mint. With watermelon and a scoop of mozzarella, it's a light summer lunch. Burrata is hard to come by in my neck of the woods, but if you can get it, use it instead of the mozzarella
Cantaloupe with honey, mint & lime
The combination of honey, mint and lime is the best way I know to brighten up an early- or late-season melon. Use a mild honey such as orange blossom.
Beets with Pistachios and Mint
Beets with Pistachios and Mint is my attempt to recreate the dish that impressed me at a friend's wedding. It is incredibly simple: roasted beets marinated in mild vinegar served atop a small pool of creme fraiche and topped with roasted pistachios. The beet juice mixes every so slightly with the creme fraiche, so that when you scoop up a serving the colors mix into a beautiful swirly pink. The pistachios add a pleasant crunch and the mint perfumes the dish. It is a perfect simple side dish for summer.
Marinated mint zucchini salad
When zucchini season hits, I can't get enough of them in raw marinated salads. This year the first zucchinis came ouit the same week that I decided to invest in an herb garden. Luckily mint grows like a weed so I haven't killed my plant yet (my cilantro is another story...). This recipe does require a mandoline (the cheap ones are fine...just watch your fingers) or really strong knife skills because the salad is best with very thin slices of zucchini and onion.
Avocado dressing
This is so simple I hardly call it a recipe. Yet it is one of my Summer staples when I am making tasty, healthy ,quick Summer salads. Avocados are such a perfect fruit that I hate to do much to disguise their creamy, nutty flavor and this dressing stays true to that premise. I usually use Hass avocados ,the dark pebbly looking ones that have the best flavor(in my opinion).
Avocado & Tomato Salad
A simple Italian style salad
Avocado, Strawberry, and Mango Salad
This is not your average fruit salad recipe. This avocado, strawberry, and mango salad is fresh, sweet, creamy, tangy, and quick to make. And it's oh-so easy!
Black Bean, Avocado and Pineapple salsa
So far, I've served this salsa with halibut, swordfish and tuna, but I suspect chicken and pork would also marry happily, or chips. It tastes better after the ingredients have spent some time together, so feel free to bring it along to a BBQ, a picnic or camping.
BLT Wrapped Bites with Feta Cheese
I love cherry tomatoes and especially love the varieties available. With a box of cherry heirlooms, this preparation came to mind. The trick was to come up with a bite that would be easy to prepare and not wind up on everyone's laps or my floor. Serving the bites enveloped in romaine lettuce leaves makes it easy for eaters to wrap up the filling, and enjoy the feeling of a BLT. I prefer using feta cheese to blue cheese or chevre - blue cheese will be sharper in flavor; chevre milder.
Raw Turnip Tangelo Toss
This kind of Japanese side dish, sunomono, is usually a vinegared vegetable paired with a contrasting flavor. The late summer Japanese turnips are delicious raw so I paired them with California Tangelos. The Minneola Tangelos started appearing here last year, and have a very strong juice and tasty peeling. The salt/soaking in step 2 gives the turnips a softness seen in picture 3 (soaked) compared to 2 (not soaked).
Turnip Green Gomae
I love the Japanese appetizer recipe of Turnip Greens, with its nutty, sweet, and salty sauce coating just-blanched greens. You can make it with any greens.
Egg Salad on Radish Slices Canape
I like my egg salad recipe to be served on whole wheat toast with a thin layer of sliced radishes on top of the egg salad. It makes a great canapé!
Mooli Chaat
This recipe is quite possibly the easiest way to polish off radish at its freshest. Mooli chaat is street food from New Delhi with radish and masala.
Mango Salad with Lime and Pepitas
When I was traveling in Guatemala I spent a week taking Spanish classes in Panajachel where I managed to catch the tail end of mango season. Every morning the street was filled with men and women selling ripe, juicy mangoes sliced and arranged neatly in a tiny plastic bag. You could choose to eat your mango "simple", or plain, but I always noshed on mine with salt, ground pepitas, and freshly squeezed lime juice. The recipe below is essentially a table friendly version of this glorious “mango in a bag”. A couple notes: 1. Chili powder or cayenne pepper would make a nice addition if you want a little spice. 2. I ground my pepitas using a mortar and pestel. 3. This is a recipe that works well for any meal!
Mango Tarragon Vinaigrette with Pickled Green Peppercorns
A creamy vinaigrette recipe that gets its sweetness from ripe Mango, its aroma from tarragon, and delivers flavor bombs from Thai pickled Green Peppercorn.
