Ask A Chef: Insalata Invernale
Head chef Luca Lussoso of Eataly's Trattoria Milano shares his recipe.
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…
Fennel & Orange Salad
Crispy Artichoke Salad With Tomato & Roasted Red Pepper Fondue
This satisfying salad is easy to assemble if you’ve made the tomato and roasted red pepper fondue (a fancy name for purée) ahead of time. Fry the artichokes and toss the greens just before serving.
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.
Ask A Chef: Sugar Snap Pea Salad With Pistachio Tahini
Chef Cassie Piuma of Sarma in Somerville, Massachusetts shares her recipe for Sugar Snap Pea Salad With Pistachio Tahini, Radishes And Crispy Quinoa. Q: I recently visited Boston and had an amazing meal at Sarma, just outside the city. I loved so many of the small plates we ate that…