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09/26/2012
Caprese Salad
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.
Issue #150
05/20/2011
Cucumber Salad
This crunchy salad from Elizabeth Karmel's Taming the Flame (Wiley, 2005), is a cool counter to smoked meat.
Issue #139
02/22/2010
Winter Salad with Buttermilk Dressing
Chef Suzanne Goin reinvents the Waldorf salad in this appetizer. Continue...
Issue #127
02/05/2010
Kale and Avocado Salad
Elf in LA’s Echo Park serves a version of this refreshing Japanese-inspired salad.
Issue #127
02/04/2010
Leon 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.
Issue #127
02/03/2010
Iceberg Salad with Blue Cheese Vinaigrette
When making the vinaigrette for this salad, use a crumbly blue cheese like cabrales or valdéon from Spain. Continue...
Issue #120
04/02/2009
Iceberg Wedge with Blue Cheese
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.
Issue #120
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
02/17/2009
Rascal House Whitefish Salad
We love this creamy salad on a toasted bagel half, topped with tomato and onion slices.
Issue #118
10/10/2008
Brussels Sprouts Salad
When shopping for brussels sprouts, look for small ones that have a bright green color.
Issue #115
07/05/2011
Watermelon, Feta, and Olive Salad
In this summer salad, watermelon is a sweet counterpoint to the briny pungency of feta and olives.
Issue #113
07/18/2008
Watermelon and Tomato Salad
Chef Bill Smith serves a version of this refreshing dish during the late summer.
Issue #113
02/28/2008
Fennel, Sunchoke, and Apple Salad
This refreshing salad works perfectly as a side dish or an appetizer.
Issue #110
07/13/2007
Three-Bean Salad, sans Biz
This 1950s classic is a staple of picnics and salad bars.
Issue #104
09/21/2012
Spinach Salad with Hot Bacon Dressing
This hot bacon dressing for spinach salad uses tart malt vinegar and shallots.
Issue #102
05/07/2007
Watercress Salad with Ranch Dressing
Ranch dressing was originally sold by its inventor, Steve Henson, as a seasoning packet.
Issue #102
05/07/2007
Chef's Salad with American French Dressing
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.
Issue #102
05/07/2007
Mixed Green Salad with Green Goddess Dressing
The dressing for this salad is named for The Green Goddess, a stage play popular in the 1920s.
Issue #102
05/07/2007
Iceberg Lettuce with Thousand Island Dressing
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.
Issue #102
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
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