Author: Jacques Pepin
Author: Mark Bittman
Author: Marian Burros
Author: Trish Hall
Author: Marian Burros
Author: Marian Burros
Author: Molly O'Neill
Author: Amanda Hesser
Here is a laid-back, unfussy salad that takes no time to prepare and is a great accompaniment to a summer pasta. It's also good on its own for lunch.
Author: Nigella Lawson
Author: Amanda Hesser
Author: Melissa Clark
Author: Pierre Franey
Author: Florence Fabricant
Author: Marian Burros
Author: Marian Burros
Author: Pierre Franey
Author: David Tanis
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...
Author: Melissa Clark
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...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Pierre Franey
The best type of arugula for this salad is the feathery type called wild arugula. I love the contrast of flavors here - peppery arugula alongside sweet carrots and a nutty dressing.
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Melissa Clark
Author: Marian Burros
Author: Molly O'Neill
In the height of summer, a stellar but simple tomato salad is essential dinner party fare. This one has the distinct profile of a niçoise: Thick slices are arranged on a platter, then topped with a garlicky...
Author: David Tanis
Author: Florence Fabricant
Author: Molly O'Neill
Author: Marian Burros
Author: Jacques Pepin
This is one of those salads where the grain enhances texture, adds a nutritional punch, but isn't what the salad is about. It's about beets and spinach. I usually slice beets for salads, or cut them into...
Author: Martha Rose Shulman
Author: Marian Burros
One of the things I like best about these greens is that they're good cooked or uncooked. The leaves of dandelions and amaranth are quite tough, so if they are to be used in a salad, they should be cut...
Author: Martha Rose Shulman
Mâche is a delicate green also known as lamb's lettuce, and it's now available in many Whole Foods stores and other supermarkets in the United States. It has a rich nutritional profile: It is very high...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Linda Wells
Author: Florence Fabricant
Author: Marian Burros
Author: Pierre Franey
Author: Florence Fabricant
Author: Mark Bittman
Author: Marian Burros
Author: Pierre Franey
Author: Mark Bittman
Author: Craig Claiborne
Author: William Grimes
This recipe calls for using past-their-prime tomatoes to make a vinaigrette by halving them across their equators, scooping out the seeds and grating the flesh on the large holes of a box grater. Seasoned...
Author: Melissa Clark
Kale salad may someday go the way of other clichéd salads of yore - the bean salad, the chef's salad, the beet salad with goat cheese. But like all those other venerable mixtures, its ubiquity is due...
Author: Melissa Clark