101 Cookbooks (2)
Aggie's Kitchen (1)
Cafe Liz (1)
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.
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.
This salad comes from the namesake Seattle restaurant.
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).
When shopping for brussels sprouts, look for small ones that have a bright green color.
This refreshing salad works perfectly as a side dish or an appetizer.
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.
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.
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.
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.
This refreshing salad improves in flavor if allowed to rest for a while before it's served.
Wake up your taste buds with this spicy, crunchy salad topped with crispy, golden calamari.
This recipe is from the famous Chez Panisse Café Cookbook by Alice Waters.
From noted chef and restaurateur Reed Hearon comes this elegant salad with a lemony flair.
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.