salads

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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…

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Fennel & Orange Salad

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See Ya, Boring Salads! Lunch Hour Has Never Tasted So Good

Cheers to never having a sad desk lunch ever again.

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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…

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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.

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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.

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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.

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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.

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Scandinavian Shrimp Salad

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

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Chopped Market Salad

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

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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.

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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,…

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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.

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Get 3 Spectacular Salad Recipes From The Cookbook Saladish

Touted as the woman who created the kale salad two decades ago at The City Bakery in New York, Ilene Rosen certainly knows her leafy greens. In Saladish, she continues her commitment to all things vegetal with salad recipes that are all about layers of flavor, contrasting textures and plenty…

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18 Easy & Exciting Lunch Recipes

Revitalize your midday meal!