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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
10/02/2012
Caesar Salad
Julia Child was making Caesar salad. It seemed like the best thing I could possibly eat.
Issue #150
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
03/17/2012
Poppy Seed Dressing
Popularized by Texas cookbook author Helen Corbitt in the 1950s, this sweet-tart vinaigrette, enriched with poppy seeds, is perfect for a salad of butter lettuce.
Issue #146
12/02/2011
Goose Confit and Fig Salad
This salad is adorned with goose leg meat braised in goose fat to make a luscious confit.
Issue #143
11/08/2011
Baccala Salad
This refreshing salt cod salad is a staple Italian-American Christmas Eve dish.
Issue #143
10/31/2011
Parsley and Onion Salad
Fresh onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002) by Jeremiah Tower.
Issue #142
08/12/2011
Crispy Calamari with Pesto Mayonnaise
Chef Jim Leiken of DBGB in New York City serves pesto-spiked mayonnaise as a dipping sauce for a salad of fried calamari, cauliflower, and chickpeas.
Issue #140
08/01/2011
Pesto-Rubbed Chicken with Panzanella
Pesto genovese adds herbal brightness to this grilled chicken served over a toasted bread salad, but any flavor pesto will work.
Issue #140
06/29/2011
Potato Salad
This cool, creamy potato salad is spiked with pickle relish and red onion.
Issue #139
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
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
03/22/2011
Katz’s Chopped Liver
This famous liver spread, enriched with schmaltz, is a staple at Katz's Delicatessan. It's best served plain, on rye bread.
Issue #137
03/22/2011
Lobster Salad
The combination of lobster, mayonnaise, and crisp cucumber is unbeatable in a split, buttered roll.
Issue #137
03/22/2011
Helen Corbitt's Chicken Salad
This grape-studded chicken salad is delicious on toasted multigrain bread with lettuce and tomato.
Issue #137
03/22/2011
Southern Ham Salad
This spicy ham salad is our favorite use for leftover baked ham.
Issue #137
03/22/2011
Blue Ribbon's Tuna Salad
This recipe, calling for fresh, steamed tuna in place of canned, comes from Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg, Eric Bromberg, and Melissa Clark (Clarkson Potter, 2010).
Issue #137
03/21/2011
Muffuletta
At Central Grocery in New Orleans, they use their famous olive salad to dress deli meats and cheeses in an irresistible sandwich.
Issue #137
03/19/2011
Crab Cake Sandwich
This addictive sandwich is filled with sweet Dungeness crab, spicy romesco sauce, and crisp fennel salad.
Issue #137
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