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Narrow Results You've Selected: Salad Remove all Source Saveur (31) Jamie Oliver (3) Smitten Kitchen (2) Aggie's Kitchen (1) Chow (1) Show all... Closet Cooking (1) Oh Hey Great! (1) Recipe Zaar (1) Simply Recipes (1) Vic's Recipes (1) Difficulty Easy (34) Medium (4) Main Ingredient Vegetables (27) Cheese (10) Fish (7) Bread (6) Fruit (6) Show all... Tomato (4) Beans (3) Pork (3) Potato (3) Shellfish (3) Eggs (2) Nuts (2) Pasta (2) Beef (1) Lamb (1) Shrimp (1) Turkey (1) Cuisine Italian (40) American (10) Mediterranean (3) Classic (2) Quick & Easy (2) Show all... Vegetarian (2) French (1) German (1) Gluten-Free (1) Healthy (1) Simple (1) Season Summer (20) Spring (16) Fall (12) Winter (7) Occasion Easter (5) Christmas (4) Backyard BBQ (3) Thanksgiving (2) Cocktail Party (1) Technique No Cook (15) Bake (5) Poach (4) Marinate (3) Roast (3) Show all... Saute (3) Chill (2) Fry (2) Grill/Barbecue (2) Slow Cook (1) Topic Recipe (43) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Course:Salad"; var omni_prop8 = "Italian,Course:Salad"; var omni_pageName="saveur:"+omni_prop12; 05/06/2013 Angioletti Fritti con Rucola e Pomodori (Fried Dough with Arugula and Grape Tomatoes) A simple salad adds fresh contrast to fried strips of pizza dough. Issue #156 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 02/18/2012 Insalata di Polpo (Octopus Salad) Tender boiled octopus brightened with a lemony dressing is a Venetian cicheti staple. Issue #145 04/13/2011 Cajun Shrimp Salad This seafood salad, from Alexander Hoover of Hoover's Cooking restaurant in Austin, is made with grilled or smoked shrimp and a spicy cream cheese dressing. Issue #137 03/26/2012 Parsley and Pancetta Salad Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston's Dolce Vita restaurant. Issue #135 07/24/2012 Panzanella (Bread and Tomato Salad) In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes. Issue #130 03/08/2010 White Bean and Tuna Salad (Fagioli e tonno) Rich, fleshy cannellini beans, which are grown throughout central Italy, are used in this dish. Issue #128 10/02/2007 Cavolo Nero Salad with Pecorino Rossellino This dish is based on one made by chef Joshua McFadden at Franny's, an Italian restaurant in Brooklyn, New York. Issue #106 01/28/2008 Lemon Salad with Orange Zest If you find this dish too tart to eat as a salad, use as a condiment for roasted meat or poultry. Issue #93 01/28/2008 Cold Tripe Salad This tripe salad uses the purest of ingredients–fresh tomatoes, onions, basil and a good quality olive oil. Issue #92 04/19/2007 Fava and Pecorino Salad For this dish, use fresh young favas with thin, tender skins that don't need peeling. Issue #84 01/11/2006 Salad of Cold Spaghetti with Caviar A simple, cold spaghetti dish ennobled by Sevruga caviar. Issue #81 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 11/14/2005 Seven-Bean Salad For this salad, Cesare Casella of Beppe in New York City uses only the Tuscan dried beans he imports. He recommends a mixture of beans that is pleasingly varied in color, size, and texture. Issue #72 10/20/2005 Cardoon Salad with Marinated Anchovies Much prized in Italy and France, and especially in Piedmont and Nice, cardoons are in season from about October through February. Issue #69 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 05/14/2007 Caesar Salad This salad was reportedly invented by Italian restaurateur Caesar Cardini while he was chef at the famous Hotel Caesar's in Tijuana. Issue #44 10/25/2000 Sicilian Fennel Salad with Oranges, Arugula, and Black Olives In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender-leafed green. Issue #37 03/01/2007 Summer Panzanella A truly authentic Italian salad, loaded with tomatoes, garlic, basil, and olive oil. Issue #36 10/24/2000 Green Radicchio and Egg Salad Sugar-sweet green radicchio zuccherino is found only in Istria and northeastern Italy; a good substitute is mâche (lamb's lettuce). Issue #36 « Previous 1 2 3 Next »