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.
Elf in LA’s Echo Park serves a version of this refreshing Japanese-inspired salad.
Our take on the popular Leon Salad served at La Scala in Beverly Hills calls for marinating chickpeas, salami, and cheese in a red wine vinaigrette.
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.
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).
We love this creamy salad on a toasted bagel half, topped with tomato and onion slices.
When shopping for brussels sprouts, look for small ones that have a bright green color.
In this summer salad, watermelon is a sweet counterpoint to the briny pungency of feta and olives.
Chef Bill Smith serves a version of this refreshing dish during the late summer.
This refreshing salad works perfectly as a side dish or an appetizer.
This 1950s classic is a staple of picnics and salad bars.
This hot bacon dressing for spinach salad uses tart malt vinegar and shallots.
Ranch dressing was originally sold by its inventor, Steve Henson, as a seasoning packet.
This recipe for chef's salad is based on one developed by Louis Diat, onetime chef at New York's Ritz-Carlton Hotel and purported inventor of the dish.
The dressing for this salad is named for The Green Goddess, a stage play popular in the 1920s.
The invention of thousand island dressing is often attributed to Theo Rooms, a chef at the Blackstone Hotel in Chicago when it opened in 1910.
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.