There's a reason clichés like Caesar salad and iceberg with blue cheese dressing have become hyper-common: they're just good. The combination of cold crunchiness, mild bitterness and salty dressings is...
Author: Mark Bittman
You can get asparagus from Peru all winter long, and early spring asparagus from Mexico and Southern California. This is not a dish to make with those. It celebrates your local, regional asparagus, whenever...
Author: David Tanis
This zesty relish can be served on its own with chips, but can also be made into a heartier salad by adding meat, pork loin, lamb, or maybe skirt steak.
Author: Marian Burros
There are real differences between skinny and fat asparagus spears, aside from appearance, and it's worth attending to them. With either, you must first break off the woody bottoms (magically, they snap...
Author: Mark Bittman
Whether Lyon ever was the gastronomic capital of France is debatable, but it sure has spawned some great dishes, including salade Lyonnaise, not the most simple salad ever made but one that approaches...
Author: Mark Bittman
Sometimes salads can be comforting, especially when warm potatoes are part of the mix. This is a particularly healthy combination whose three components bring together a great deal of vitamin C, vitamin...
Author: Martha Rose Shulman
This salad was inspired by a dish billed as Cherries and Goat Cheese on the menu at Westside Tavern in Los Angeles. Even if you're not inclined to add fruits like blueberries and cranberries to salads,...
Author: Martha Rose Shulman
Cabbages are the quintessential storage vegetable. You can cut a cabbage in quarters or thirds and use one piece at a time. The other hunks will keep, wrapped well in the vegetable crisper, for at least...
Author: Melissa Clark
Watermelon and feta has been in vogue for some time (and forever in Greece). I decided to throw in some of my endless supply of cucumbers and mix it up with the melons. I cut the melon and cucumber into...
Author: Martha Rose Shulman
This salad is inspired by one that Los Angeles-based chef Mark Peel serves at his wonderful restaurant, Campanile. Green tomatoes go well with Russian dressing. My version combines mayonnaise with yogurt,...
Author: Martha Rose Shulman
Served with niçoise olives, country bread and slices of feta or aged goat cheese, sprinkled with olive oil and black pepper.
Author: Amanda Hesser
Mayonnaise started out in life as a salad dressing, but the modern supermarket version isn't something you'd want to serve on its own -- or use to highlight the vegetables of the season. This soft, lemony...
Author: Julia Moskin
If tomatoes are unavailable, use this popular Turkish dressing with steamed vegetables or a green salad.
Author: Martha Rose Shulman
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;...
Author: Mark Bittman
A far cry from cafeteria-style three-bean salad, this fresh, lively dish is a mixture of crunch and softness, bright colors and earth tones.
Author: Martha Rose Shulman
A basic vinaigrette deserves a permanent spot in every cook's repertoire. Ready in minutes and fine to keep in the fridge for weeks, it can totally change a salad. And it's highly adaptable. Add garlic...
Author: Julia Moskin
In 2007, if you were looking for a sign of the culinary times, you could do no better than the one prominently displayed in San Francisco, in my local Übermarket for the conscientious shopper: "Organic...
Author: Daniel Patterson
This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.
Author: Joan Nathan
Those of you who are getting loads of lettuce in your C.S.A. boxes may be tiring of salads, but this simple combination will never get old for me. Radishes look and taste beautiful against a romaine backdrop,...
Author: Martha Rose Shulman