Salad
1308 recipes found
Avocado With Spiced Tahini-Yogurt Dressing
Arugula and Red-Leaf Lettuce Salad
Papaya Salad
Yogurt Carrot Cucumber Salad
Jicama Salad With Lime Vinaigrette and Mint Cream
The chef Eric Werner, who moved from Brooklyn to the Yucatán Peninsula, in Mexico, in 2009, and opened Hartwood in Tulum, puts in long hours on the road every week chasing down local produce at remote markets and farms. He might not know what he'll do with it once back in the kitchen, he has the knack for turning a jumble of tropical fruits and vegetables into an American-style composed salad or a rustic but elegant side dish. Jicama is native to Central America, and readily available in the United States, but most home cooks haven't embraced it yet. This salad should change that. It's sliced into refreshing, crunchy slices, then lavished with flavors like mint and lime that are cool, tart and sweet. If you're not putting the salad together immediately, keep the sliced jicama in the refrigerator, covered with cold water and a squeeze of lemon juice. It will last for at least a day. Pat dry before using.
Airplane Salad
Green Papaya Salad With Shrimp
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Spinach and Egg Salad
Crab Salad With Cilantro, Tarragon and Grapefruit
Pear and Jicama Salad
Parsley Salad
Spicy Crab Salad With Carrots and Jicama
Gingered Carrot Salad
White Radish And Jicama Salad
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Tomato-Mozzarella Bread Salad
Seared Green-Bean Salad
Pear and Roast Beets With Roquefort
Shaved Fennel And Wild Mushroom Salad
Endive Salad With Walnuts and Roquefort
Arugula, Apple And Roquefort Salad
Mixed Green Salad With Roquefort Dressing