Author: Pierre Franey
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: Marian Burros
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
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
Author: Pierre Franey
Author: Marian Burros
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: Molly O'Neill
Author: David Tanis
Author: Amanda Hesser
Author: Pierre Franey
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: Moira Hodgson
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: Marian Burros
Author: Pierre Franey
Author: Marian Burros
Author: Marian Burros
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
Author: Florence Fabricant
Author: Melissa Clark
Author: Pierre Franey
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: Jacques Pepin
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
Author: Molly O'Neill
Author: Marian Burros
Author: Molly O'Neill
Author: Florence Fabricant
Author: Marian Burros
Author: Pierre Franey
Author: Linda Wells
Author: Marian Burros
Author: Marian Burros
Author: Pierre Franey
Author: Florence Fabricant
Author: Marian Burros
Author: Marian Burros
Author: Mark Bittman
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
Author: Florence Fabricant
Author: William Grimes
Author: Mark Bittman
Author: Craig Claiborne
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