101 Cookbooks (5)
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Jamie Oliver (4)
Refreshing molded salads like this one were wildly popular when a version of this recipe was first published, in Knox Gelatine: Dainty Dishes for Dainty People.
This dish is a refreshing adaptation of a more widely known version made with papaya.
In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes.
Cinnamon and allspice add distinctive flavors to this version of the classic Middle Eastern parsley salad.
Rich, fleshy cannellini beans, which are grown throughout central Italy, are used in this dish.
Los Angeles's Brown Derby closed its doors long ago, but this classic salad, invented in 1937 by the restaurant's owner, Robert H. Cobb, lives on.
We based this recipe on one given to us by Los Angeles home cook Ruth Honnegar. Ask your fishmonger for baby octopus; it's often sold cleaned and frozen in 1- to 2-pound packages.
Iranian-born home cook Noura Samimi serves this refreshing Persian side salad with kuku kadoo and rice at her home in Manhattan Beach, California.
Elf in LA’s Echo Park serves a version of this refreshing Japanese-inspired salad.
Our take on the popular Leon Salad served at La Scala in Beverly Hills calls for marinating chickpeas, salami, and cheese in a red wine vinaigrette.
A French- or Japanese-style mandoline works best for thinly slicing the vegetables in this chopped salad, which is based on a dish served at Jar Restaurant in Los Angeles.
Use fine-grained bulgur for this refreshing, lemony salad.
Roasted lamb top round, a tender and flavorful cut from the leg, is the centerpiece of this composed salad of earthy mushrooms, crisp potatoes, and a garlicky vinaigrette.
This boldly flavored and refreshing late-summer salad is based on one served at Chase’s Daily in Belfast, Maine.
The jarred white lotus roots or stems for this crisp, tart-sweet salad can be found at many Chinese, Thai, and Vietnamese markets.
This dish is a perfect garnish for falafel and is also delicious on its own.