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Roast (2) Bake (1) Broil (1) Marinate (1) Poach (1) Topic Recipe (57) 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 = "Main Ingredient:Vegetables,Cuisine:American,Season:Summer,Course:Salad"; var omni_pageName="saveur:"+omni_prop12; 11/14/2012 Grilled Romaine Salad with Blue Cheese and Bacon Fresh heads of romaine lettuce are split down the middle, grilled until charred and smoky, and then topped with blue cheese and bacon for this satisfying salad. Issue #152 06/10/2011 Fresh Peas With Lettuce and Green Garlic This side dish from Andrea Reusing's Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter, 2011) is the essence of summer: emerald green vegetables cooked together briefly, until their flavors just meld. Issue #139 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 02/03/2010 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 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 10/10/2008 Brussels Sprouts Salad When shopping for brussels sprouts, look for small ones that have a bright green color. Issue #115 02/28/2008 Fennel, Sunchoke, and Apple Salad This refreshing salad works perfectly as a side dish or an appetizer. Issue #110 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 Mesclun Salad with Goat Cheese and Balsamic Vinaigrette Mesclun—a combination of slightly bitter baby greens and other greens like mizuna, arugula, and oak leaf—became all the rage in restaurants during the 1990s. 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 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 05/12/2004 String Bean and Mint Salad This refreshing salad improves in flavor if allowed to rest for a while before it's served. Issue #53 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 03/08/2007 Black Cat's Warm Artichoke Salad From noted chef and restaurateur Reed Hearon comes this elegant salad with a lemony flair. Issue #32 11/08/2000 Crab Louie Nobody knows for sure who Louie was, or where this dish was invented—but we think the version made at the Swan Oyster Depot in San Francisco is as good as it gets. Issue #25 « Previous 1 2 3 Next »