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03/06/2007
Green Mango Salad with Grilled Beef
This refreshing salad celebrates the staples of Vietnamese cuisine: Asian basil, peanuts, and fish sauce.
Issue #85
12/12/2005
Salad of Squid, Wild Chicory, and Chickpeas with Lemon–Garlic Sauce
This salad depends for its flavor and texture on fresh (not frozen) squid and dried (not canned) chickpeas. Other bitter greens, like curly endive or radicchio, may be substituted for wild chicory.
Issue #78
10/05/2005
Warm Lobster Salad with Lemongrass
Guérard, like other modern-day French chefs, sometimes uses prepared ingredients, including Tabasco and even ketchup, in his sauces.
Issue #67
04/11/2007
Cucumber and Egg Salad
This salad—refreshingly delicious, with just the right amount of crunch—is commonly served at Minangkabau wedding ceremonies in Indonesia.
Issue #58
03/06/2007
Crispy Calamari with Curry Slaw
Wake up your taste buds with this spicy, crunchy salad topped with crispy, golden calamari.
Issue #51
10/26/2000
Shaved Foie Gras and Rocket Salad
This recipe is from the famous Chez Panisse Café Cookbook by Alice Waters.
Issue #38
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
01/23/2007
Salt Cod Salad
The balance of salt cod, potatoes, onions, and fresh parsley makes this salad delightful.
Issue #2
06/24/2008
Heirloom Tomato Salad with Sweet Onion and Bacon
Heirloom tomatoes speak for themselves, but a tangy vinaigrette and fresh Spanish onions round out the full flavor of summer.
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Source: New York Magazine