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Salad
Saveur
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06/09/2011
Quinoa Salad with Frisee, Eggplant, and Corn
This quinoa recipe combines gluten-free quinoa with sautéed eggplant and a light Asian lime vinaigrette.
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03/30/2011
Pea Shoots with Shrimp, Bacon, and Chives
Tender pea shoots are natural partners for rich-tasting shrimp and bacon.
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01/31/2011
Napa and Red Onion Salad
Recipe for Napa and Red Onion Salad from Naomi Duguid and Jeffrey Alford's book Beyond the Great Wall—Recipes and Travels in the Other China. Perfect for Chinese New Year Celebration.
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12/17/2010
Pan-Crisped Deviled Eggs on French Lettuces
Pan-Crisped Deviled Eggs on French Lettuces
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06/18/2010
Grilled Montauk Squid with a Thai Basil Salad
Fragrant Thai basil salad harmonizes with tender marinated grilled squid in this refreshing creation from Chef Peter Hoffman, chef and owner of Savoy restaurant in New York City.
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06/18/2010
Chickpea and Lentil Salad with Feta, Cilantro, and Onions
Chef April Bloomfield, of The Spotted Big in New York City, turns a satisfying combination of chickpeas and lentils into a creamy salad with the addition of tangy feta.
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05/24/2010
Spinach Salad with Oregano Vinaigrette
Be sure to use large, mature spinach with thick stems, not bagged baby spinach, to make this salad. The leaves' hardy texture and earthy flavor will stand up to the pungent vinaigrette. Continue...
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03/30/2010
Xoriatiki Salata (Country-Style Greek Salad)
This refreshing salad, which is based on a family recipe from SAVEUR editorial assistant Maria Xerakia, is the perfect accompaniment for rustic main courses such as grilled leg of lamb.
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03/09/2010
Smashed Beets with Goat Cheese
We based this dish on one that appears in Seven Fires: Grilling the Argentine Way by Francis Mallmann (Artisan, 2009). Smashing the beets creates a flatter, craggier surface, allowing the vegetables to sear nicely in a cast-iron skillet.
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03/08/2010
Pasta and Potato Salads
Salmon, crabs, and fava beans are just a few of the ingredients that bring energy and flavor to our collection of pasta and potato salads: the perfect addition to your weeknight meal or summer barbecue.
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03/07/2007
Israeli Salad
The simplicity of this salad demands that you use only the freshest and most flavorful vegetables you can find.
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03/06/2007
Lentil Salad
For this salad, use only the best: tiny, earthy lentilles du Puy from the Haute-Loire in France.
03/01/2002
Celery and Blue Cheese
Serve this tasty salad well chilled.
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