Salad
1272 recipes found
Kibbutz Carrot Salad
In 1961 my sister spent a year on a kibbutz in Israel, and came home with this recipe. In 1981, my husband and I had a store with a natural foods deli, and served this salad. 2011, we still make it and have found no reason to do it any differently. If you want, try blood orange for the juice, or grate raw beets with the carrots, or use gogi berries in place of raisins... or just keep making it according to the original, simple and elegant directions. On the kibbutz, it probably showed up at breakfast, lunch and dinner. Why not?
Pear, Persimmon and Hazelnut Salad
Roasted Cauliflower Salad With Watercress, Walnuts and Gruyère
You can make this kind of salad with almost any vegetable that won’t wilt or burn when subjected to a copious slick of oil and a blast of high heat. Broccoli, brussels sprouts, beets, parsnips, sweet potatoes, winter squash and rutabagas all work well. One of the best vegetables for this salad, though, is cauliflower. The florets turn juicy and tender in the center while crisping and browning around the edges, and cauliflower’s mild flavor is amenable enough to pair nicely with almost anything else you toss in the bowl.
Raw Butternut Squash Salad With Raisins and Ginger
This is a very simple yet very delicious salad, and it appeals to ominvores and vegans. The natural sweetness of raisins and squash are cut through by sherry vinegar and black pepper, and ginger lends complexity.
Black Kale and Black Olive Salad
This sophisticated-looking number centers on the dark green version of kale known variously as black, Tuscan or lacinato kale. The leaves are cut into thin ribbons, but left raw, then combined with cut black olives and a dressing of olive oil and sherry vinegar. Shower some Parmesan over the top and you have a recipe that can hold its own on any table, at any time.
Endive and Radicchio Salad With Caramelized Pear
This recipe came to The Times from Bruno Davaillon, the executive chef of the celebrated Rosewood Mansion on Turtle Creek restaurant in Dallas. It is an elegant twist on the ubiquitous blue cheese-pear salad combination. Grilling the radicchio removes the bitterness from the leafy green, helping it to better complement the pears and endive.
mummy’s yummy tomato salad
This is an incredibly simple recipe. Almost child’s play. All you really need is perfectly-ripe, but firm and juicy tomatoes at room temperature — they are the star ingredient here. My mom has been making these ever since we were children. And I have never had this exact combination anywhere else. It's an excellent starter on a warm summer evening. You can also serve it over a piece of toasted bread in the spirit of a bruschetta. The bread soaks the briny solution oozing out of the tomatoes and tastes heavenly!
Hot radish and japanese cucumber salad
This spontaneously created Radish- Cucumber salad has been long time favorite in my house. This oil-free, healthy, spicy, crunchy and unbelievably easy to make salad will fit into any diet.
Laptop Fennel and Radish Salad
First of all I will say up front that I haven't prepared this yet, but I have a cooking job scheduled next week and I'm working from my laptop in a hotel room. I work like this frequently. I'm preparing a porchetta which I can make in my sleep but I must have a salad to satisfy the vegan sect (I've heard they are going to be burning copies of "Nose to Tail" this weekend). But I think fennel and radish will complement the porchetta straight off the food truck. Here's what I'm thinking:
Radish and Cress Side
This is a homage to every Central and South American co-worker I ever had the privilege of working with in a kitchen. To the things they taught me about their food, culture and heritage from papusas to tamales to lorca, the food is and will always be kick ass. The one thing I learned early on is food south of the American border is more often than not, not served with refried beans and rice. Thank god! This is a salad and the variations are infinite, where the greens maybe different but the radishes are the anchor. You could use cabbage, wilted with a little salt for an hour or so or any peppery green. Make that enchilada or tamale pie and serve this as the side, you won't regret it, trust me.
Rootin’ Tootin’ Radish Salad
This is an play on tatziki sauce. Here slices of radishes are enveloped in soft clouds of sweet and creamy sour cream. This dish can be served along side of grilled kabobs, or eaten by its self. You can use greek yogurt instead of sour cream, it will add a bit of tanginess.
Radish & Cucumber Salad
In Russian you call someone “rediska”, which means radish, when they’re naughty and misbehaving. At least that’s what my mother does. I never could understand why, but perhaps it’s because radishes are sharp and peppery. Anyway, being called a radish doesn’t hurt my feelings any because I happen to love radishes. I grew up eating this cool and refreshing radish salad, and as far as I can tell, it’s a Russian classic. My mother makes it with Kirby cucumbers, but I usually use English cucumbers because they’re much easier to find. And Mom never used the dill, though it is a common addition. I can’t remember what Mom served this with, and she’s being a radish and not answering her phone right now so I can’t ask, but I think it’s great on the side with roast chicken. One large bunch of radishes is usually enough to make the recipe. - Lucy Vaserfirer
Cucumber-Watermelon Salad
Asian (hoisin sauce) and Mexican (jalapeño) combine in this bright summer salad, which takes advantage of a seasonal favorite, watermelon and the ever-reliable cucumber. Flat-leaf parsley adds specks of deep green, and pistachios add crunch.
Corn with mint and ricotta salata
The saltiness of the cheese works really nicely with the sweet corn. The mint ties it all together.
Sichuan Celery and Tofu Salad
This otherwise simple salad, adapted from a dish at Szechuan Gourmet in Manhattan, may require a trip to a Chinese market for Szechuan peppercorns and pressed tofu. And you’ll need to make your own chili oil! But here’s the thing. The effort, which really isn’t much more than difficult shopping, produces an elegant dish that is worth whatever shoe leather or mileage you’ll expend getting the ingredients together. It is astonishingly good. And we’ll even allow one substitution. You can use regular celery instead of the Chinese version!
Heirloom tamato and Kidney bean receipe
Just made it up
heirloom tomato salad
Can use the cherry tomatoe kind or big tomatoes cut into chunks. This is so refreshing and great with Blanc des Karantes.
Heirloom Ensalata Caprese
I discovered this delicious combination about two summers ago, using fresh tomatoes and basil from my garden. Allow to marinate about one hour. So delicious! This only takes about ten minutes to make.
Italian Heirloom Salad
I use to know some very sweet Italian people in Dallas Texas many years ago and this was one of the dishes I learned to make from Momma Katrina where I spent many Happy hours cooking and eating in her kitchen.
Heirloom Tomatoes Simply Sliced & Served with Lemon Basil
The only question here is salt or no salt?
Old Country Heirloom Caprese
A simple recipe that allows the natural sunkissed flavor of heirlooms to shine through for a fresh light dish.
Balsamic Tomato Salad
This recipe comes from my dad. It's such a classic salad, and I can honestly remember having it every summer. When we lived on the East Coast we grew our own tomatoes and cucumbers for the salad. Its so refreshing!
Sweet, Salty, Spicy
Whenever I think of heirloom tomatoes, I think of last year's local roadside vegetable and fruit stand that had a huge sign listing the available produce...including HERLOOM TOMATOES. (I have become a terrible speller myself...too much red wine?) This tomato recipe produces an intense sweet, salty, spicy tomato condiment that is delicious on sandwiches, salads or just as an side to the main course. Use all the ingredients somewhat lightly so as not to overshadow the luscious flavor of the fresh heirloom/herloom tomatoes.
Beets and Herbs Salad
Isn't it time to take a break from roasted beets with goat cheese? I thought so. This past weekend, I tossed beets, still warm, with sherry vinegar, Dijon and olive oil. The vinegar makes their sweetness sing; the mustard gives them grit. And a spray of chopped herbs -- basil, tarragon, chives and mint -- beckons the doubters.