Salad
1275 recipes found
Chopped Salad With Apples, Walnuts and Bitter Lettuces
The best place for a salad on the Thanksgiving menu is at the beginning of the meal, before everybody fills up. We often pass around plates of this vegetarian chopped salad (no bacon) to accompany the drinks before we sit down at the table. The salad is a great mix of bitter and sweet flavors, juicy and crunchy, and comforting, too. Sweet/tart, crisp juicy apples like Braeburns, Jonagolds, Honey Crisp and Granny Smith work well here.
Kale and Red Cabbage Slaw With Walnuts
I can’t remember where I heard or read about massaging raw kale with olive oil and a little salt, but it is a very effective way to soften the leaves just a bit if you are not cooking the kale. This briny slaw gets its crunch from red cabbage and walnuts.
Raw Asparagus Salad
Brussels Sprouts Salad With Apples and Walnuts
Raw brussels sprouts can stand up to the boldest and most assertive of flavors. Pair the shredded sprouts with a garlicky lemon dressing, plenty of aged Parmesan and crushed toasted walnuts. Toss in something crispy and sweet (apples and pears are ideal) and a bit of something fresh (mint and pomegranate) for a balanced bite.
White Bean and Roasted Potato Salad With Rosemary
Freshly cooked white beans hold their shape better than canned ones, so unless you’re really pinched for time, cook the beans yourself for this hearty, lively winter salad. Serve it as a side dish for roasted meats or chicken. If you omit the anchovies in the dressing (use capers instead), it would be an excellent meatless main course. If you have time, it's best to give the beans a proper soak (4 to 12 hours); if not, just tack 30 to 60 minutes onto the cooking time, adding more water as needed to keep them entirely covered.
Fennel and Radicchio Salad With Anchovy and Egg
The combination of sweet fennel, bitter radicchio and salty anchovy is a winning one. Look for fennel with the tops still attached and firm, pale green bulbs. As for anchovies, any type will work, but spend a bit more for a better brand of anchovies, packed in glass jars. (Anchovies from Spain are quite good.) If using tinned supermarket anchovies, rinse the fillets and pat dry before using to mute their fishiness.
Broccoli, Quinoa and Purslane Salad
Slice the raw broccoli very thin for this delicious salad. If you can’t find purslane you can substitute mâche.
Tomato Salad With Anchovy Toasts
Tomato salads are the ultimate summertime food. Ripe and sweet, tomatoes need little more than a good vinaigrette dressing. This salad has a niçoise bent, with anchovy toast and black olives.
Beet, Orange and Arugula Salad
The oranges in this sweet and pungent salad will look like blood oranges after they sit for a little while with the beets. This makes a pretty Christmas salad. Try to find the wispy wild arugula, which is more pungent than regular arugula.
Big Salad With Grains
There's no true recipe for a big salad, but for this robust green meal, you will want to keep a few rules in mind. Skip the soft lettuces, which tend to get squashed in a big salad, and start with sturdier greens, like kale or escarole. Add fruits and vegetables, a protein, like a hard-boiled egg, and a starch or two. You want a total of six to eight ingredients, before toppings. Too few, and it could get boring; too many, and the bowl gets crowded and confusing. Finish it off with a substantial dressing, like avocado, yogurt or tahini, and add a couple of toppings, like chives or chopped nuts. Serve with a side of whole-grain bread for a filling and healthy meal.
Indian-Style Rice Salad
In most cases, rice salads can be dressed not only minutes but hours in advance, making them ideal for entertaining or for just cooking ahead. Cook the rice a bit in advance, and dress it before it gets too cold. (While leftover rice — even from Chinese takeout restaurants — is close to ideal for fried rice, it doesn’t work nearly as well as fresh-cooked rice for salads.)
Breakfast Salad
From the same trend that brought us avocado toast, the breakfasts served in Australian cafes often include bright vegetables arranged in eye-catching ways. Salad is definitely not part of the traditional American breakfast menu, but on a sunny morning the combination of chilled, crunchy greens; protein-rich cheese and eggs; and an eye-opening dressing is hugely appealing. This one was created at Carthage Must Be Destroyed, an airy (and slightly eccentric) Australian-style cafe hidden behind an unmarked entrance in Brooklyn. The chef and owner Amanda Bechara likes to leave the lettuce leaves whole to make it easier to eat with your fingers. (You can prepare the vegetables the day before, and skip marinating the feta if you must.) This would also make a lovely lunch.
Colorful Chicory Salad With Anchovy Dressing
The Italian chicory called radicchio comes in many guises. The round-headed radicchio di Chioggia is the most commonly known here, but the others, like the elongated Treviso and the curly fingered Tardivo are increasingly available. They sport shades of red, from burgundy to crimson to oxblood. The chicory family is a large one, though, and other members come in other colors, such as the fetchingly speckled yellow-cast Castelfranco; pale green broad-leafed escarole; curly endive or pointy-leaved Belgian endives, which are ivory or pink. All feature a pleasantly bittersweet flavor and require a somewhat assertive vinaigrette. Use only one type of chicory if you wish, but a colorful mixture of many kinds is a sight to behold.
Moroccan Carrot-Blood Orange Salad
Here, blood orange segments are tossed into a salad of roasted carrots, salty olives and freshly ground spices – a refreshing, satisfying and stunning dish with sunset colors.
Baby Greens With Balsamic-Roasted Turnips and Walnuts
In spring I welcome tender raw turnips into my salads, but I use another approach in the winter. I took some medium-size turnips that had been lingering in my crisper for some weeks, tossed them with balsamic vinegar and olive oil and roasted them. They would make a fine side dish, but I had a salad in mind. I paired the roasted turnips with tender baby greens, walnuts and blue cheese. I have served the turnips warm with the salad and also after they cooled; I liked them best warm.
Asparagus Salad, Italian-Style
Here, raw asparagus is simply dressed with lemon juice, olive oil and Parmesan shavings.
Vegan Vietnamese Vegetarian Noodle Salad
Grilled Corn and Tomato Salsa Salad
At our farmers’ market we picked up a dozen ears of corn for a weekend barbecue. With several ears left over, I repurposed the corn as the starting point for two salads. One emphasized cherry tomatoes, the other Italian parsley, both in plentiful supply at the farmers’ market.
Citrus Rice Salad With Parmesan
In all of American cooking there is probably no term less meaningful than “salad.” I’m racking my brain for a way to narrow the definition, but the best I can do is a dictionary-like “mixture of food, usually cold or at room temperature, with some kind of dressing.” That’s not saying much, but it opens a world of opportunities, especially when the base ingredient is rice, which offers a far wider variety of flavors and textures than any other grain.
Marinated Shaved Fennel with Avocado and Minneola Tangelos
This recipe, from the chef Norman Van Aken, came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan -- no meat, fish, eggs or dairy products.
The Original Waldorf Salad
"Millions who never visited the Waldorf owe him a debt," The New York Times wrote in 1950, upon Oscar Tschirky's death. Mr. Tschirky, a Swiss immigrant who became known as "Oscar of the Waldorf," is credited with creating this piece of Americana in 1893, a timeless dish whose popularity has spread far past the Waldorf's exclusive doors and into home kitchens. Over time, variations would include blue cheese, raisins and chopped walnuts, which can be added here alongside the celery and apples. But the original is an exercise in simplicity: four ingredients that have lived on for over a century.
Bulgur Salad With Greens, Barberries and Yogurt
I bought some dried barberries at my Iranian market not too long ago and have been adding them to frittatas and salads. They’re tart dried fruits, about the size of currants. You can substitute dried cranberries or dried cherries for them.
Crispy Parmesan Eggs With Radicchio and Pea Salad
The true stars of this main course salad are the Parmesan fried eggs, which have lacy, golden edges that are almost fricolike in their crunch. As the runny yolks leak onto the radicchio and vegetables, they mix with the lemony dressing, making the whole salad creamy and rich. It’s best to shred the Parmesan yourself, using the largest holes on your grater; the preground stuff is usually too fine. Then be sure to use a nonstick skillet or well-seasoned cast-iron pan to fry the eggs; otherwise, they are liable to glue themselves onto a regular pan. And if you aren’t an anchovy fan but still want to add a saline bite, a tablespoon of drained capers also works well.
Brown Rice and Farro Salad
I had a tiny amount of farro in my pantry and odds and ends of different grades of brown rice, so I combined them. I like the contrasting textures and flavors of the rice and farro, infused with the flavor of the roasted pepper and the vinaigrette.