Ask A Chef: Insalata Invernale
Head chef Luca Lussoso of Eataly's Trattoria Milano shares his recipe.
Southern Italian/Cold NYC Winter Salad
“Cutting the fennel as thin as humanly possible dials back some of the intensity of the anisey flavor, giving you more delicate but still crunchy strands of translucent goodness,” says Queer Eye‘s culinary expert, Antoni Porowski. “Chilling the citrus makes the salad extra refreshing.”…
Chili Passionfruit Salad
Try this Chili Passionfruit Salad recipe from the new cookbook, Vibrant & Pure. Fruit salad is a beloved classic, but it’s even better with a spicy kick. There’s just something about the juxtaposition of spicy and sweet that makes my taste buds happy — not to…
Beet & Citrus Salad
This bright salad makes the best of winter produce.
Sobo’s Pacific Rim Salad
“If I could eat only one dressing for the rest of my life, it would be my Ginger Soy Vinaigrette,” says Sobo‘s chef Lisa Ahier. “The zesty, punchy combo of soy and ginger always pounces on my palate, especially with raw veggies and lettuces. This salad is…
See Ya, Boring Salads! Lunch Hour Has Never Tasted So Good
Cheers to never having a sad desk lunch ever again.
5 Simple Steps To Build A Better Salad
Food editor Eshun Mott shares five ingredients to take your salad to the next level. 1. Mix Those Greens Put down that box of mesclun mix! We know it’s easy, but there are so many better options. Mix and match your own combinations. Try: radicchio Belgian endive frisée mâche butter…
Tuscan Chicken Salad
Pickled grapes are juicy, sweet and slightly savory all at once, giving this salad a special lift. Using boneless, skinless chicken thighs gives you more flavor and also more leeway on the barbecue, as they don’t dry out as easily as breasts.
This version of the classic salad has a few tricks up its sleeve. Watermelon adds extra sweetness, the grilled bread ups the depth of flavor, and the fish sauce introduces a hit of umami.
French Bistro Salad
Hard-boiled eggs add richness to a salad, launching it into salad-as-a-meal territory. For a slightly runny yolk, a cold-from-the-fridge large egg will be perfect when boiled for about 7 1/2 minutes, then chilled.
Toasted Farro With Corn & Summer Squash
Grain salads don’t have to be dry and boring! Cooked farro is tossed with dressing while warm and topped with chunky, just-sautéed vegetables and toasted nuts, and served on labneh for an especially satisfying salad.
Scandinavian Shrimp Salad
A fresh take on the classic combination of shrimp, dill and rye bread.
Chopped Market Salad
Crunchy and creamy, sweet and spicy: these texture and flavor juxtapositions transform flavorful summer produce into this delicious salad.
Yuzu–Marinated Cucumber And Radish Salad
“This dish is fresh and bright from the yuzu and has just enough spice, making it the ultimate summer salad,” says Matty Matheson of this family recipe. Matty notes it only takes a few minutes to prepare. “It goes with anything coming off the grill, including fish, lamb and pork.
Big Spanish Salad
This healthy salad is packed with big flavours. Tip: Use cured meat almost like a condiment to make a vegetable-centric dish feel more satisfying.