101 Cookbooks (5)
Jamie Oliver (4)
Smitten Kitchen (4)
Kalyn's Kitchen (3)
A simple salad adds fresh contrast to fried strips of pizza dough.
This sweet-tart cherry, cilantro, and walnut salad, chef Erez Komarovsky's riff on a classic Turkish recipe, is delicious on its own, or as a relish for grilled meats or fish.
Sumac and cinnamon heighten the flavors of this Israeli staple.
Tart cherries bring sweet-sour flavor to this simple beet salad recipe.
Fresh heads of romaine lettuce are split down the middle, grilled until charred and smoky, and then topped with blue cheese and bacon for this satisfying salad.
This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
Julia Child was making Caesar salad. It seemed like the best thing I could possibly eat.
A dish as simple as caprese salad demands the best ingredients: Use firm, in-season tomatoes, the freshest burrata, and dress with pristine olive oil and top-quality balsamic vinegar.
Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France.
Simple and satisfying, this chile-spiked black-eyed pea salad dressed with fresh lime juice is a great side dish for grilled fish. The longer it sits, the better it tastes, so let it marinate for an hour or more before serving.
The creamy avocado, sweet mango, and bright citrus in this salad make a refreshing counterpoint to Senegal's rich and savory stews.
This briny mix of cauliflower and olives is a refreshing starter salad.
This side dish from Andrea Reusing's Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter, 2011) is the essence of summer: emerald green vegetables cooked together briefly, until their flavors just meld.
The combination of lobster, mayonnaise, and crisp cucumber is unbeatable in a split, buttered roll.
Smoked herring, boiled potatoes and beets, and mustard make a refreshing salad to serve on dark rye as part of a Danish-style smørrebrød platter with crisp gherkins.
This spicy ham salad is our favorite use for leftover baked ham.
This recipe, calling for fresh, steamed tuna in place of canned, comes from Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg, Eric Bromberg, and Melissa Clark (Clarkson Potter, 2010).
Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston's Dolce Vita restaurant.