Salad
1308 recipes found
Potato-And-Shrimp Salad With Peas And Basil Oil
Simmered Beet Greens With Roasted Beets, Lemon and Yogurt
The Greeks serve this dish as a salad, and it’s one that I never failed to order at lunch when I spent 10 days on the Greek island of Ikaria, known for the longevity of its population. If you want to make a meal of this, serve the greens and beets with a whole grain, like barley or quinoa. The authentic dish includes much more olive oil than this one. If the beets you find at the farmers' market or the store don’t have a generous bunch of greens attached, ask the vendor or the head of the produce department for greens they have cut away for other customers. They’ve probably got a box full of them in the back.
Beet and Potato Salad With Caviar
Wild rice and almond salad
Vegan Summer Three-Bean Salad With Tofu and Soy Vinaigrette
Skillet Wild Rice, Walnut and Broccoli Salad
Broccoli flowers catch the nutty, lemony dressing in this winter salad.
Tuna With Black-Eyed Pea and Artichoke Salad
Warm Wild-Rice Salad In Baked Acorn Squash
Balsamic Roasted Winter Squash and Wild Rice Salad
Squash absorbs the rich, acidic flavor of balsamic vinegar in the most inviting way; the idea of tossing it with the vinegar before roasting comes from Heidi Swanson. Put this delicious autumn salad in your Thanksgiving file. Make sure to cook the wild rice until it begins to splay or you won’t get the full nutty flavor of the grains
Salad of Shredded Greens and Smoked Salmon (Chiffonnade de Saumon)
DURING the last year or so, chiffonnades - greens and vegetables cut into thin slivers - have become increasingly popular, as salads appear more often on menus. At Auberge des Templiers, in Beziers, in the Languedoc region, a chiffonnade of watercress and raw mushrooms was paired with tiny marinated red mullet and monkfish. This recipe comes from Christiane Massia of L'Aquitaine. The dressing can be made a day in advance, then refrigerated, but prepare the rest of the ingredients just before serving time.
Crunchy Fava-Bean Salad With Frisee, Peppers and Pecorino
Grilled Chicken Breast And Bean Salad
Poached Rhubarb And Asparagus Salad
Fava Bean Salad
Diana Vreeland's Salade Parisienne
Apple-Arugula Salad With Calvados
Melon Stuffed With Crab Salad
Wheat Berry and Tomato Salad
Whole wheat berries lend themselves to both summer and winter dishes. Much of the flavor in this salad comes from the tangy juice of chopped tomatoes, almost like a marinade for the chewy wheat. The salad is all about texture, with crunchy celery (or cucumber) and soft feta contrasting with wheat.
Lettuce with Guanciale, Scallions, Green Peppers and Corn
Caprese Salad With Blueberry Croutons
Panzanella With Crisp Chicken Skin
This Tuscan bread salad uses leftover roast chicken to make an amazing one-bowl meal. Instead of simply shredding chicken meat and skin and tossing it with tomatoes and bread, spend an few extra minutes crisping up the skin first. It’s a huge reward for the effort. The skin goes from floppy to crunchy and almost baconlike.
Sweet Potato and Kale Salad With Roquefort
This is a great salad to make with leftover roasted sweet potatoes but you can also roast them just to make the salad. The trick to succeeding with crispy kale is to make sure it is completely dry before you put it in the oven. If you are using bunched kale I recommend that you stem and wash it, spin it twice in a salad spinner, then set the leaves in single layers on a few layers of paper towels and roll them up. You can then refrigerate for up to a day or two. Once the salad is assembled, the portion of kale that you toss with the sweet potatoes will soften, and the kale that surrounds the sweet potatoes will remain crispy.
Vincent Scotto's Onion Salad
