101 Cookbooks (5)
Smitten Kitchen (5)
Jamie Oliver (4)
A simple salad adds fresh contrast to fried strips of pizza dough.
This sweet-tart cherry, cilantro, and walnut salad, chef Erez Komarovsky's riff on a classic Turkish recipe, is delicious on its own, or as a relish for grilled meats or fish.
Sumac and cinnamon heighten the flavors of this Israeli staple.
Tart cherries bring sweet-sour flavor to this simple beet salad recipe.
Almost any vegetable can be substituted for spinach in this vegetarian appetizer.
Fresh heads of romaine lettuce are split down the middle, grilled until charred and smoky, and then topped with blue cheese and bacon for this satisfying salad.
This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
Julia Child was making Caesar salad. It seemed like the best thing I could possibly eat.
A dish as simple as caprese salad demands the best ingredients: Use firm, in-season tomatoes, the freshest burrata, and dress with pristine olive oil and top-quality balsamic vinegar.
Cumin and lemon bring a smoky and tart savoriness to this classic Egyptian bean dish from Aladdin's Castle Café in Portland, Oregon.
Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France.
Simple and satisfying, this chile-spiked black-eyed pea salad dressed with fresh lime juice is a great side dish for grilled fish. The longer it sits, the better it tastes, so let it marinate for an hour or more before serving.
The creamy avocado, sweet mango, and bright citrus in this salad make a refreshing counterpoint to Senegal's rich and savory stews.
Tender boiled octopus brightened with a lemony dressing is a Venetian cicheti staple.
This salad is adorned with goose leg meat braised in goose fat to make a luscious confit.
This Guatemalan composed salad is eaten on All Saint's Day, November 1st.
This briny mix of cauliflower and olives is a refreshing starter salad.
This tangy salad brightens mild, delicately crunchy wood ear mushrooms with chiles and lime.
Mushrooms, boiled until firm and succulent, are tossed with a dressing of chiles and sesame oil for this spicy salad.