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Fry (6) Marinate (6) Bake (4) Roast (4) Slow Cook (2) Steam (2) Stir-Fry (2) Broil (1) Topic Recipe (173) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Course:Salad"; var omni_prop8 = " Season: Summer,Course:Salad"; var omni_pageName="saveur:"+omni_prop12; 03/14/2002 Lobster and Celery Root Salad James Beard grew up in Oregon eating dungeness crab—but became fond of lobster, and offered many recipes for it. This is our adaptation of one of his best. Issue #21 03/14/2002 Cured Beef Salad Versions of this raw beef salad can be found throughout Southeast Asia, but the addition of prahok (fermented fish) makes this one distinctly Cambodian. Issue #21 03/06/2007 Chanterelle Salad Sautéed garlic and mushrooms combine with smoked ham to top this simple but special salad. Issue #19 03/06/2007 Grilled Softshell Crabs with Jicama Salad and Tomato–Avocado Salsa Several different flavors and textures come together to make one terrific dish. Issue #19 08/07/2007 Daikon and Sunflower Sprout Salad New York City chef Chef Haruo Shibata wouldn't give us his secret recipe for daikon salad, so we started experimenting, and came up with our own. Issue #14 06/28/2007 Halibut Salad A former chef at the Glacier Bay Country Inn in Gustavus, Alaska, created this salad to use up leftover halibut, but it can be made with salmon as well. Issue #13 03/30/2007 Cooked and Raw Vegetable Salad This salad can be adapted for just about any assortment of fresh vegetables. Issue #11 05/02/2007 Cactus Paddle Salad This recipe comes from Mexican Family Cooking by Aída Gabilondo. Issue #10 03/08/2007 Salade Niçoise This traditional version of Nice's classic salad follows all the rules: no lettuce, no cooked vegetables, no vinegar, and no fresh fish. Issue #8 03/07/2011 Orange and Radish Salad Fragrant orange flower water, called zhaar in Morocco and made from the blossoms of bergamot orange trees, perfumes this delicate salad, in which sweet citrus is offset by spicy radish. Issue #7 02/15/2007 Crab Salad with Two Celeries The sweetness of the crab is a lovely counterpoint to the earthy flavors of the celery and hazelnut oil in this light salad. Issue #6 02/15/2007 Sheila Lukins’s Summer Succotash Salad This salad showcases the colors and flavors of summer—bright, crisp, and wonderfully light. Issue #6 02/15/2007 Panzanella Ripe, juicy tomatoes and an elegant simplicity of approach—this moist, flavorful salad reflects Tuscan cooking at its best. Issue #6 01/27/2007 Marinated Zucchini and Green Bean Salad The ouzo bar is to Greece what the tapas bar is to Spain—a place to gather and eat with friends—and this summer salad is a popular favorite in many ouzo bars around Athens. This recipe appeared in an article on ouzo bars by Cynthia Hacinli in our March/April 1995 issue. Issue #5 01/26/2007 Pappardelle Over Wilted Asian Greens Tangy, spicy, or delicate—the greens you choose will determine the flavor of this dish. Issue #5 01/26/2007 Steamed Choy Sum with Sweet Shallot Vinaigrette Choy sum’s slightly bitter taste stands up well to assertive flavors such as wine vinegar and shallots. Issue #5 01/26/2007 Chinese Cabbage Salad with Scallions and Roasted Peanuts Chinese cabbage lends a mild flavor and lovely crunch to this delicious salad. Issue #5 01/26/2007 Asian Green Salad with Sweet Shallot Vinaigrette When young and small, Asian greens are mild, tender, and wonderfully delicate enough to eat raw in a salad. Issue #5 01/23/2007 Munchable Peanut Salad Spicy, spicy, spicy—this Indian snack from Madras will awaken all your senses. Issue #4 01/23/2007 Parsley Salad Vibrant in color, refreshing in flavor, this salad is for the true parsley lover. 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