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04/10/2013
Israeli Chopped Salad
Sumac and cinnamon heighten the flavors of this Israeli staple.
Issue #156
10/22/2012
Celery Root Rémoulade
This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
Issue #150
09/10/2011
Marinated Cauliflower Salad
This briny mix of cauliflower and olives is a refreshing starter salad.
Issue #141
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
04/14/2011
Kolrābju Salāti (Kohlrabi Salad)
When grated and mixed with heavy cream and farmer's cheese, kohlrabi makes a creamy yet refreshing slaw.
Issue #138
11/18/2010
Salata de Varza (Coleslaw)
The recipe for this deli staple comes from Silvia Weiss, a kosher caterer in Bucharest.
Issue #134
10/19/2010
Céleri-Rave Rémoulade (Celery Root Rémoulade)
In this classic bistro salad julienned celery root melds with a Dijon mustard–spiked dressing. Continue...
Issue #133
04/15/2013
Greek Salad (Horiatiki)
This refreshing salad takes on various guises in Greece depending on what vegetables are in season, but it almost always features feta and a dusting of dried oregano. Continue...
Issue #131
05/09/2013
Thai Green Mango Salad (Som Tum Mamuang)
This dish is a refreshing adaptation of a more widely known version made with papaya.
Issue #130
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
06/27/2011
Shirazi Salad
Iranian-born home cook Noura Samimi serves this refreshing Persian side salad with kuku kadoo and rice at her home in Manhattan Beach, California.
Issue #127
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
07/13/2009
Mixed Green Salad with Sichuan Peppercorns
This boldly flavored and refreshing late-summer salad is based on one served at Chase’s Daily in Belfast, Maine.
Issue #122
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
04/12/2009
Lotus Stem Salad
The jarred white lotus roots or stems for this crisp, tart-sweet salad can be found at many Chinese, Thai, and Vietnamese markets.
Issue #120
04/09/2009
Tomato Salad with Herbs and Pomegranate
This dish is a perfect garnish for falafel and is also delicious on its own.
Issue #120
04/01/2009
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
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