25
results
Narrow Results
You've Selected:
Salad
Recipe
Easter
Source
Saveur (25)
Difficulty
Easy (22)
Medium (1)
Main Ingredient
Vegetables (19)
Cheese (7)
Shellfish (3)
Tomato (3)
Beans (2)
Cuisine
American (10)
Italian (5)
French (4)
Vegetarian (3)
Gluten-Free (2)
Season
Spring (21)
Summer (15)
Fall (2)
Technique
No Cook (10)
Roast (5)
Chill (3)
Poach (2)
Saute (1)

Advertisement
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
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
09/21/2012
Spinach Salad with Hot Bacon Dressing
This hot bacon dressing for spinach salad uses tart malt vinegar and shallots.
Issue #102
04/18/2007
Fava and Pecorino Salad
For this dish, use fresh young favas with thin, tender skins that don't need peeling.
Issue #84
04/18/2007
Pasta Salad with Favas
We got this recipe from Greek cookbook author and SAVEUR contributor Diane Kochilas.
Issue #84
03/06/2007
Crunchy Spring Salad
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.
Issue #83
12/06/2005
Frisée Salad with Hazelnuts, Parmigiano-Reggiano, and Roasted Prune-Plums
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.
Issue #77
12/05/2005
Baby Beets with Herb Salad and Warm Chèvre
Use the freshest salad greens and herbs you can, organic if possible, for this salad.
Issue #75
03/06/2007
Grated Carrot Salad
This traditional French salad is light, crunchy, and delightfully sweet.
Issue #59
06/21/2007
White Bean, Tuna, and Red Onion Salad
Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad.
Issue #46
02/15/2007
West Indies Salad
Despite its exotic name, this simple crab salad was invented in Mobile, Alabama, in 1947.
Issue #41
03/06/2007
Salad of Shrimp and Roasted Peppers
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).
Issue #31
03/08/2002
Seafood Salad
According to Rao’s Cookbook, this seafood salad is “perhaps the most popular dish at Rao’s”, and one whose simplicity epitomizes the Rao’s style.
Issue #28
03/04/2002
Bahamian Fruit Salad
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.
Issue #26
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
03/20/2002
Salad of Haricots Verts and Green Hazelnuts
Perfect ingredients are Maximin’s tools as he transforms simple food into unforgettable meals.
Issue #17
03/29/2007
Cooked and Raw Vegetable Salad
This salad can be adapted for just about any assortment of fresh vegetables.
Issue #11
01/19/2007
Marinated Vegetable and Herb Salad
Olive oil, a staple of Provençal cuisine, transforms the flavor of this delightful salad.
Issue #1
03/26/2013
Menu: An Italian Easter
This spring Easter menu is pure celebration food perfect for your entire extended family.
Does Not Apply
« Previous 1 2 Next »