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04/01/2009
Iceberg Wedge with Blue Cheese
This hearty wedge salad, which contains the classic elements of a bacon, lettuce, and tomato sandwich, is a version of one served at Old Homestead Steakhouse in New York City.
Issue #120
03/08/2009
Canlis Salad
This salad comes from the namesake Seattle restaurant.
Issue #119
04/30/2012
Raw Artichoke Salad with Parmesan and Mint
In this simple salad, pleasantly bitter baby artichoke hearts, thinly sliced with a mandolin, are paired with fresh mint and nutty Parmesan. We published this recipe online to accompany David Plotnikoff's article about artichokes, "Tender at Heart" (March 2009).
Issue #118
02/17/2009
Rascal House Whitefish Salad
We love this creamy salad on a toasted bagel half, topped with tomato and onion slices.
Issue #118
02/17/2009
Pickled Seaweed Salad
This briny-sweet Japanese-style salad is based on one served at the Manago Hotel, in the Big Island town of Captain Cook.
Issue #118
02/14/2008
Warm Salad with Jerusalem Artichokes, Bacon, and Radicchio
This hearty salad was adapted from Jamie Oliver's cookbook Cook With Jamie: My Guide to Making You a Better Cook(2007, Hyperion).
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10/10/2008
Brussels Sprouts Salad
When shopping for brussels sprouts, look for small ones that have a bright green color.
Issue #115
10/10/2008
Minced Pork Salad
This fragrant salad is a staple dish in Laos.
Issue #115
07/22/2011
Cypriot Tomato Salad
When making this simple side dish, try using one of the many species of Cypriot oregano, or rigani, which lends a faintly musky essence to meaty summer tomatoes.
Issue #113
07/05/2011
Watermelon, Feta, and Olive Salad
In this summer salad, watermelon is a sweet counterpoint to the briny pungency of feta and olives.
Issue #113
07/18/2008
Smashed Cucumbers with Ginger
This easily made pickle is a great side dish for both Asian and Western courses.
Issue #113
07/18/2008
Frisée Salad with Poached Eggs and Bacon
Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.
Issue #113
07/18/2008
Watermelon and Tomato Salad
Chef Bill Smith serves a version of this refreshing dish during the late summer.
Issue #113
05/16/2008
Vietnamese Green Papaya Salad with Beef Jerky
A northern Vietnamese favorite, this salad pairs crunchy strips of firm-fleshed unripe papaya with a sweet and spicy dressing.
Issue #112
04/13/2008
Crab and Cabbage Salad (Goi Bap Cai Gà Cua)
Dressed with fresh lime juice, fish sauce, garlic, and Thai chiles, this tart salad makes the perfect accompaniment to beer-steamed crabs.
Issue #111
02/28/2008
Fennel, Sunchoke, and Apple Salad
This refreshing salad works perfectly as a side dish or an appetizer.
Issue #110
12/19/2007
Chicken Salad, Walnuts, Roasted Tomatoes, Pickled Red Onions, and Frisée on Multigrain Bread
We love modern renditions of old favorites, and Tom Colicchio's New York–based sandwich emporium has done just that with this recipe.
Issue #108
11/06/2007
Black-Eyed Pea Salad
Black-eyed peas are the main ingredient in many Bahian dishes,fritter,sauce,and salads like this one.
Issue #107
10/02/2007
Cavolo Nero Salad with Pecorino Rossellino
This dish is based on one made by chef Joshua McFadden at Franny's, an Italian restaurant in Brooklyn, New York.
Issue #106
07/13/2007
Korean-Style Carrot Salad
This is a unique and tasty way to prepare carrots.
Issue #104
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