Salad
1308 recipes found
Beet Salad With Goat Cheese Toasts
A beet salad can be spectacular if you roast your own beets, specifically fresh ones, not vacuum-packed or canned. They take at least an hour to cook so it’s a good idea to make them early, even two days in advance. Then, this tasty salad can be assembled in a few minutes. Choose any color beet, but the golden ones make an impression.
Herbed Spring Salad With Egg and Walnuts
This bright, herby, fresh-tasting salad makes a very nice accompaniment to a pan-fried breaded pork chop. Cooked beets (preferably golden) thinly sliced radishes, celery and turnips are dressed, then tossed with a mixture of zesty salad greens — use a combination of watercress, dandelion, curly endive, escarole, radicchio, mizuna, spinach, or red sorrel leaves. The components can be prepared in advance, but wait until the last minute before dressing and serving.
Caramelized Beets With Orange-Saffron Yogurt
This astonishingly pretty platter is equally delicious, a signature of the British chef Yotam Ottolenghi, who provided the recipe: soft, sweet beets against the tart astringency of the orange-tinctured yogurt, its coolness threaded with saffron. It is also an ace make-ahead dish: You can prepare the yogurt and the beets the night before serving, or in the morning. Look for a good variety of beets if you can, for reasons of color and taste alike: golden ones to offset the red, say, with a mixture of candy canes between the two.
Cucumber and Dill Salad
Beet and Tomato Salad With Scallions and Dill
A little bistro in Normandy, France, inspired this salad that’s so satisfying in its simplicity. Bright and fresh, the beets and tomatoes are dressed in a tart vinaigrette and served side by side, rather than mixed together. Though the combination may seem unusual, it’s delicious. For the best flavor, choose ripe tomatoes and cook your own beets (don’t be tempted to use the precooked vacuum packed type). Feel free to cook the beets and day or two in advance.
Fennel ‘Quick Kimchi’
This is not a traditional kimchi, but it approximates the flavor profile, bypassing a lengthier fermentation and instead relying on vinegar. In Korea, this dish would be considered a muchim, which can refer to any number of “seasoned” or “dressed” salads or other preparations. That also means you can eat it right away, though this fennel kimchi will keep up to two or three days before losing its crunch. Admittedly, fennel is not a traditional ingredient in kimchi, but its gentle aniseed flavor provides a clean landing pad for the spicy dressing, which leans on pantry stalwarts like gochugaru, sesame oil and fish sauce. Enjoy this as a hearty salad alongside fish, pork chops or any main dish that could use a fresh accompaniment. For a vegetarian option, you can swap out the fish sauce for soy sauce.
Frisee Aux Lardons
Thai Grilled Beef Salad
Dandelion Salad With Beets, Bacon and Goat Cheese Toasts
Tender dandelion leaves make a sensational salad. This one is modeled after a classic Paris bistro salad, but the vinaigrette has fresh ginger and lime juice to stand up to dandelions' faintly bitter flavor. It still tastes very French, as do the goat cheese toasts.
Watercress Salad With Raw Beets and Radishes
This colorful salad, made with peppery watercress, is easy to put together. Dressed only with lemon juice, a separate horseradish cream is passed at the table. Serve a small portion as a first course or a more generous amount as a main course for a light lunch.
Smoked Trout and Beet Salad With Pink Caviar
This pretty winter salad gets an upgrade with a garnish of trout roe, sometimes known as pink caviar. Salmon roe is an option, too, as is a dab of relatively inexpensive paddlefish caviar. Make the salad as a first course composed on individual plates, or, for a stand-up cocktail affair, serve a small amount of the mixture spooned into the sturdy red leaves.
Roasted Golden Beet and Winter Squash Salad
Golden beets are more savory and earthy than their sugary ruby counterparts and fare better alongside the caramelized roasted winter squash in this many-textured salad. But red beets will work, too, if you don’t mind a slightly sweeter dish over all. If you can’t find delicata squash, other varieties, such as sweet dumpling (shown here), honey nut or acorn squash, make fine substitutes.
Kale Tabbouleh
Here’s the thing about tabbouleh salad: Most of the ones I’ve had invert my preferred proportion of bulgur to parsley. What you usually get is a bowl of tabbouleh studded with bits of parsley. I like a salad that is mostly parsley, studded with grains of tabbouleh. I pictured a generous ratio of green to tan, but with kale standing in for parsley. It has a hint of parsley’s pleasing bitterness, but is far milder, which means that this tabbouleh salad didn’t have to be just a side dish, one best eaten in small portions. Instead, I could eat a whole bowl of it — a dream for a raw kale devotee.
Sugar Snap Peas With Yogurt, Feta and Dill
Much of the appeal of sugar snap peas comes from their juicy, sweet crunch, which means you’ll want to take care when blanching them. They turn from perfectly crisp-tender to soft in seconds. The key is to have a bowl of salted ice water next to the stove and a slotted spoon at the ready. The salt in the ice water seasons the peas, and the ice stops them from overcooking. In this savory salad, they’re tossed with a garlicky dressing for brightness, and a creamy feta-yogurt sauce for richness. Serve them with crusty bread as a summery appetizer, or as a side dish for grilled fish or meats.
Black-Eyed Pea Salad
This salad is inspired by a Greek recipe that calls for lots of herb fennel. I couldn’t find herb fennel, so I added a thinly sliced fennel bulb to the mix. Along with its refreshing flavor, the fennel bulb contributes a delightful contrasting crunchy texture. It’s a great salad with or without the tomatoes.
Smoked Trout With Celery Salad
Fennel Salad With Anchovy and Olives
This salad is a zesty first course or a fine lunch. A range of sharp flavors — garlic, anchovy, lemon and briny olives — contrast beautifully with the anise-scented fennel bulb. Dress the salad just before serving, so the sliced fennel stays crisp. It may seem silly to smash and pit your own green olives, but they look better and taste meatier that way. In any case, please don’t cut pitted olives crosswise into little slices.
Carrot Salad With Cumin and Coriander
These lemony carrots taste lovely just as the recipe is written, perfumed with toasted cumin and coriander, a hint of garlic, and a touch of cayenne. This recipe draws its inspiration from Moroccan carrot salads, many of which use cooked vegetables, but this version uses slivered raw carrots instead. But if you want to splash out, try a pinch of cinnamon, and top with lots of fluffy chopped cilantro and thinly sliced jalapeño. Or add crumbled feta and olives. For the best-looking salad, use the julienne blade of a food processor, or cut the carrots into thin matchstick shapes with a sharp knife. The large holes of a box grater will work, too, but the result won’t be quite as attractive. (But avoid those supermarket bags of pre-grated carrots. They’re not suitable here.)
Fennel and Celery Salad With Lemon and Parmesan
This crisp, lemony salad of raw fennel and celery (you could add thinly sliced celery root to the salad as well) makes a refreshing start to a meal, garnished with radishes and slightly bitter Treviso or radicchio leaves. It could also be a light meal on its own. Don’t slice the vegetables paper-thin; you want the salad to have some crunch. You may prepare the vegetables up to an hour in advance and keep refrigerated, but don’t dress the salad more than 10 minutes before serving.
Sesame Snap Pea-Chicken Salad
This simple salad features crisp-tender sugar snap peas, delicate shredded chicken and creamy sesame dressing. The cooking methods are important here: Blanching the peas, then shocking them in ice water ensures that they retain crunch and color, while gently poaching the boneless chicken breast and plunging it into an ice water bath means it stays moist. The tangy dressing, which is a nod to the highly addictive Japanese-style goma dressing, is made with earthy roasted sesame seeds and mayonnaise; it finds its way to the craggy edges of the shredded chicken. Try to shred the meat the same size as the sliced peas for the best texture. This salad is great to serve immediately, and even better after spending at least an hour in the refrigerator.
Turkey Salad With Fried Shallots and Herbs
This recipe is adapted from Naomi Duguid's chicken salad in "Burma: Rivers of Flavor." It incorporates shallots two ways, raw and fried, as well as the deeply savory oil used to fry them. Bright with lime juice, the raw heat of a green chile and plenty of fresh herbs, it's excellent plain, or with some chopped cucumber and lettuce beneath it, for crunch. As Ms. Duguid points out in the book, it's a dressing that can be applied to refresh all manner of leftovers, from the roasted turkey you're left with the day after Thanksgiving, to the roasted vegetables.
Black Cherry-Pistachio Salad With Charred Scallion Vinaigrette
The experience of biting into a juicy black cherry embodies summer. For cherry recipes, dessert may come to mind first, but how about something savory? Bursting bites of cherry star in this five-ingredient salad, with scallions, pistachios, oil and vinegar. The recipe puts scallions to work in two ways: Their raw greens bring bright, grassy notes, while the charred bottoms bring sweetness and bitterness when pulverized into paste. Raw, coarse chopped pistachio lends an interesting chew that develops into a complex fat for the salad. This salad is elegant and simple — and deserves to be among your new summer classics. Use your best extra-virgin olive oil, and try adding fresh, organic rose petals to the dish for a delicate strawberry-rose flavor, and a Baroque, sensual layering of flavors.
White Bean, Sage And Tomato Salad
Cellophane Noodle Salad With Cabbage
This incredibly refreshing salad is loosely based on a recipe for a Thai cellophane noodle salad in Jeffrey Alford and Naomi Duguid’s “Hot, Sour, Salty, Sweet.” The authentic recipe includes more garlic and chiles as well as dried shrimp. Make sure to cut up the noodles before you try to toss them with the other ingredients.