Endive & Spinach Salad With Champagne Lemon Vinaigrette
Pop your finest champagne (vinegar) for this sweet and tangy salad!
Ask A Chef: Burrata With Beet & Blood Orange Salad
Chef John Sinopoli from Ascari Enoteca shares his recipe.
Grilled Romaine With Fried Capers, Radishes & Creamy Vinaigrette
This is a nod to Caesar salad, but it’s way more decadent and delicious.
Shaved Zucchini & Melon Salad With Mint & Almonds
Serve this summer salad with soft goat cheese and a baguette alongside.
20+ Vibrant Summer Salads To Serve Up In A Heat Wave
Filled with the freshest ingredients, these healthy dishes work perfectly as a side or main.
Herb & Citrus Salad
North Americans mostly see herbs as a garnish, but this salad is the perfect summer side.
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
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.