salads

Decorating & Design

Beet & Citrus Salad

This bright salad makes the best of winter produce.

Decorating & Design

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…

Decorating & Design

Fennel & Orange Salad

Decorating & Design

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.

Decorating & Design

Panzanella-Ish

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.

Decorating & Design

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.

Decorating & Design

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.

Decorating & Design

Scandinavian Shrimp Salad

A fresh take on the classic combination of shrimp, dill and rye bread.

Decorating & Design

Chopped Market Salad

Crunchy and creamy, sweet and spicy: these texture and flavor juxtapositions transform flavorful summer produce into this delicious salad.

Decorating & Design

Quick Charred Cabbage Salad

This cabbage salad makes a perfect summer side dish — but as an alternative, you could add a chicken thigh or a few scallops and call it dinner.

Decorating & Design

Ask A Chef: Misticanza di Bietola

Chef Rob Rossi of Giulietta shares his recipe for Misticanza di Bietola — a salad of Swiss chard, honeyed parsnips, sunflower seeds and Grana Padano. Q: I visited Giulietta on a recent trip to Toronto and ate the most delicious salad! It was made with Swiss chard,…

Decorating & Design

Peas And Fried Paneer Salad

For this recipe, you can make everything in advance, but fry the paneer and add it to the salad at the last minute so it will still be warm when served.