Salad
1308 recipes found
Rice Noodle Salad With Salted Peanuts and Herbs
This satisfying salad has rice noodles and vegetables in equal measure, making it bright, crisp and light. The peanuts add richness and a salty crunch, along with a dose of protein. And the dressing is a little spicy and a lot tangy, with a pungent kick from fish sauce, garlic and ginger. The recipe makes just enough dressing to lightly coat the vegetables and noodles, but if you’re a fan of heavily dressed salads, consider doubling it. Any leftover will keep in the fridge for up to a week, and you’ll be happy to drizzle it on fish, chicken and all kinds of vegetables.
Freekeh, Chickpea and Herb Salad
There is a lot to love about freekeh, an earthy grain that I’d like to see catch on in more kitchens. It cooks up in about 25 minutes, and it’s light, like coarse bulgur, which it resembles, except that the color is darker and greener. But freekeh has a more complex flavor than bulgur. What stands out is its smokiness, a result of the production process, in which durum wheat — the type used for many pastas — is harvested while still green and soft, and carefully roasted in the husk over open fires. The wheat is beaten to remove the chaff, and in the Middle East it is sold whole or cracked. The cracked version is what you’re more likely to find here in the United States, and happily it’s become easy to do so. Look on the shelves of Middle Eastern markets, at whole-food markets or online. Cracked freekeh is tastier and easier to work with than whole freekeh. Add it to soups or stews, or use in the same way you would use rice or bulgur. The cracked wheat has a grassy, herbal quality that also makes it great for use in lemony salads like this one, in which the freekeh is tossed with chickpeas, scallions and a welcome dash of bright green in the form of fresh mint and parsley.
Chicken and Tomato Salad With Sumac and Herbs
Layered flavors are the secret behind this chicken salad, from the chef Sara Kramer of Kismet in Los Angeles. After grilling the chicken and letting it rest, reserve the chicken juice to whisk into a vinaigrette of olive oil and lemon juice. Then add chile crisp, that chile-flake-in-oil condiment some Chinese restaurants have on the table, and augment it with toasted and crushed coriander, fennel seed and cardamom. Kismet makes its own shallot powder with dehydrated shallots, but you could use onion powder instead, or fry up some shallots, garlic or onion, mince them with a chef's knife, and add them to the dressing. Finally, the vinaigrette gets a generous spoonful of sumac for an elegantly tart note. You should use the best-looking herbs and greens at your local greenmarket. If there are several kinds of basil or mint, grab them. This recipe is less a precise formulation than a structure for a dish that you will make your own. If you're tight on time, grill the chicken ahead, even the day before (and, if you can’t grill, poach the chicken in chicken stock with aromatic herbs). When it’s time, assemble the ingredients and serve with grilled bread or a bowl of rice.
Chicken and Escarole Salad With Anchovy Croutons
Think of this salad as an umami-charged version of a classic Caesar. The central difference is that the egg yolk, which is typically emulsified into a creamy dressing, is plopped directly onto the lettuces, leaving you to break it and let it mingle with the salty, garlicky, lemony dressing, which is bolstered with a bit of soy sauce. (If the whole, raw egg yolks freak you out, swap them for jammy soft-boiled eggs or crispy fried eggs.) The true reason to make this salad, though, is that it’s adorned with chicken-fat-laced anchovy croutons, made in the oven while the chicken finishes cooking. They are worth the price of admission.
Herb and Radish Salad With Feta and Walnuts
This light, crunchy salad is inspired by sabzi khordan, the heaping platter of fresh herbs, radishes, walnuts and feta cheese that accompanies nearly every Persian meal.
Roasted Pumpkin Salad
Fennel and Mushroom Salad
Green Bean, Mushroom, Pepper and Olive Salad
Avocado and Mushroom Salad
Radish and Cheese Salad
Turkish Yogurt and Spinach Dip
Known in Turkey as caçik, this garlicky mixture of green vegetables, fresh herbs and yogurt can be served as a salad or as a dip with pita and raw vegetables. Traditionally, caçik is made with a number of vegetables, including cucumbers, cabbage and beets.
Tohu Thoke
This “tofu” comes together fast; it’s essentially a quick chickpea flour porridge that you cool and slice. The tart, savory tamarind dressing and crispy shallots and garlic with oil give the dish tons of flavor. As an untraditional addition, you could also add corn and diced tomatoes for a fresh summer meal.
Tomato, Cucumber and Corn Salad
You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.
Avocado-Onion Salad
Endive Salad With Egg and Anchovy
For a cool-weather salad, pale green Belgian endive dressed with an assertive anchovy vinaigrette is a refreshing beginning to a meal — or a nice light lunch. For more color, try adding other endive relatives: the red-leafed variety, frisée, different types of radicchio or speckled Castelfranco chicory. All of these winter salad greens have sweetness and a pleasant hint of bitterness. Belgian endive is the mildest of the bunch. As for anchovies, look for good fat meaty ones. Rinse and blot, then coat with a little good extra-virgin olive oil.
Spring Salad With Bagna Cauda Dressing
Bagna cauda is a traditional Italian sauce that prominently features anchovy and garlic, often used as a dip for raw vegetables. Here it dresses a fresh spring salad. Use the quantities given and suggested vegetables as a guide, choosing whatever crisp offerings are available. Serve with a crusty baguette or hearth-baked loaf.
Brown Rice and Barley Salad with Sprouted Red Lentils and Green Beans
This hearty salad, dressed with a creamy, spicy dressing, can be made with a number of different grains. I’ve been making iterations of this hearty whole grain salad tossed with a creamy, curry-spiced dressing since my earliest days of vegetarian cooking. My choice of grains for this version was a function of what I found in my pantry and my refrigerator: -- enough brown rice and barley to combine for a salad but not enough for a more substantial dish. Farro or spelt would also work. The split red lentils, soaked just long enough to soften and begin to sprout, contribute color and texture along with their grassy flavor. Tossing the grains with lemon juice while they’re still warm intensifies the flavors in the salad.
Watercress and Hard-Cooked Egg Salad
Roasted Corn and Edamame Salad
A late-summer side with lots of crunch, spice and herbs, this is great with anything grilled. Hugh Mangum, the New York chef of Texas lineage who started the Mighty Quinn’s Barbeque chain, has brightened up the traditional Texas plate of meat, meat, meat and white bread with fresh sides like this one. It holds up well overnight, too.
Char-Grilled Tuna With Toasted Corn Vinaigrette And Avocado Salad
Watercress, Broccoli And Orange Salad
Papeete I'a Ota (Tahitian Fish Salad)
Telepan's Beet and Bulgur Salad
Most bulgur salads I’ve met follow the tabbouleh model. They are either predominantly tan in color, or predominantly green, depending upon whether the grain or the parsley is emphasized in the recipe. This bulgur salad, a recipe from the chef Bill Telepan at Telepan restaurant on the Upper West Side, is exuberantly different. Instead of softening the bulgur in boiling water, his recipe calls for homemade beet broth. And instead of parsley, scallions and tomatoes, puréed beets add vegetable matter to the mix. It’s an earthy, bright and dazzlingly fuchsia take on the familiar salad, as palate-pleasing as it is eye-catching.
Mark Bittman’s Grilled Eggplant Salad With Yogurt
This dish is a creamy and mild eggplant salad made with a quick dressing of yogurt and seasonings. You can grill the eggplant half an hour before you serve the salad, or a half a day (or longer) ahead; it doesn't matter much at all.