This salad comes from the namesake Seattle restaurant.
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).
Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.
This hot bacon dressing for spinach salad uses tart malt vinegar and shallots.
For this dish, use fresh young favas with thin, tender skins that don't need peeling.
We got this recipe from Greek cookbook author and SAVEUR contributor Diane Kochilas.
This recipe comes from Margo True’s piece “The Accidental Pioneer” (April 2005) about Laura Chenel, the pioneering cheese maker who created American chèvre. Chenel advised us to use the juice of Meyer lemons—in season from winter through late spring—to dress this salad.
Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée.
Use the freshest salad greens and herbs you can, organic if possible, for this salad.
This traditional French salad is light, crunchy, and delightfully sweet.
Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad.
Despite its exotic name, this simple crab salad was invented in Mobile, Alabama, in 1947.
This recipe appeared in Eugenia Bone’s “Feast of the Seven Fishes,” in which she describes her family’s traditional Italian Christmas Eve feast (December 1998).
Author Lucretia Bingham, who grew up in the Bahamas, says that a simple cilantro-spiked fruit dessert her mother used to make at home inspired this recipe.
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.
Perfect ingredients are Maximin’s tools as he transforms simple food into unforgettable meals.
This salad can be adapted for just about any assortment of fresh vegetables.
Olive oil, a staple of Provençal cuisine, transforms the flavor of this delightful salad.
Roasting sunchokes brings out their sweet, nutty flavor.
Does Not Apply
This recipe tosses sweet apples with crisp watercress and nutty kohlrabi in a sumac-infused yogurt dressing.
Does Not Apply