Salad
1308 recipes found
Rice, Cucumber And Crab-Meat Salad With Lemon-And-Parsley Oil
Baked Lentils With Goat Cheese
The French green Le Puy lentils are smaller and firmer than brown lentils, but have the same type of earthy flavor. They lend themselves to dishes where you want the lentils to stay intact like salads and sides. "Beluga lentils" will also work for this salad.
Lentil, Cabbage And Bacon Salad
Wheatberry Salad With Rhubarb-Mint Dressing
Rice-And-Chili-Marinated Grilled-Chicken Salad
Basil, Snap Pea And Rice Salad With Creamy Yogurt Dressing
Gingered Lentil And Celery Salad
Lentil Salad With Walnut Oil
This dish is inspired by a recipe from “The Paris Cookbook,” by Patricia Wells. I’d never thought about using walnut oil, which is high in omega-3 fats, with lentils. It’s a great combination. Be sure to keep walnut oil in the refrigerator once it’s opened.
Burrata With Fava Beans, Fennel and Celery
Good fresh burrata — mozzarella’s luscious, creamy-centered cousin — really needs no adornment, just good bread to accompany it (and perhaps a drizzle of olive oil and few arugula leaves). To make it more festive, add a quickly made seasonal vegetable topping and serve the gilded burrata as a salad or antipasto. Bright green fava beans, celery and fennel make a lovely rendition for spring.
Green Lentils With Roasted Beets and Preserved Lemon
Celeriac and Red Pepper Salad
Onion Salad
Cress And Barley Salad
Mustard Greens Salad With Roasted Cheese Pumpkin And Goat Cheese
Smoked Whitefish Salad With Crème Fraîche and Capers
Whitefish salad is a necessity at traditional Jewish "appetizing" stores like Barney Greengrass and Russ & Daughters, which traditionally stock smoked and pickled fish, cheese, bagels and bialys, halvah and other small luxuries. According to strict kosher law, meat and dairy cannot be made in the same kitchen: Jewish butchers and delis traditionally supplied the meat, while appetizing stores sold dairy products. Fish can be paired with either. That's why you'll never see a Reuben sandwich at a truly authentic Jewish deli. Theo Peck, the owner of Peck's, a cafe in Brooklyn, is a trained chef and a descendant of the family that owned Ratner's, a famous Jewish restaurant on the Lower East Side. His version replaces mayonnaise with crème fraîche, and adds bright notes of capers and fresh herbs.
Warm Quinoa Salad
Pickled Bluefish Salad With Greens and Cherry Tomatoes
Spiced Pasta, Avocado and Onion-Feta Salad
Hominy and Squash Salad
Tomato Salad With Turkish Tahini Dressing
If tomatoes are unavailable, use this popular Turkish dressing with steamed vegetables or a green salad.
Carrot and Parsnip Salad
Chicken and Parsnip Salad With Roasted Shallot Dressing
Parsley Salad With Barley, Dill and Hazelnuts
I was going to call this a barley salad with parsley, dill and hazelnuts, but it is really a parsley salad, like a Middle Eastern tabbouleh. The relatively small amount of barley contributes substance and a wonderful chewy texture, as do the hazelnuts. I prefer it on the lemony side so I use 3 tablespoons lemon juice, but I’ve given you a range.
Freds’ Chicken Salad With Balsamic Dressing
This salad is a perennial favorite at Freds, the glittery see-and-be-seen restaurant inside Barneys New York. The recipe calls for a whole roasted chicken, so you'll need to build in time to allow one to cool after roasting, or you can use leftovers or a store-bought rotisserie chicken instead. When prepping the vegetables and pear, make sure the pieces are more or less the same size. And remember to sprinkle the pear with lemon juice to keep it from discoloring, and cut the avocado just before serving. Precision never goes out of fashion.