Smitten Kitchen (5)
101 Cookbooks (3)
Closet Cooking (3)
Backyard BBQ (31)
Cocktail Party (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.
Julia Child was making Caesar salad. It seemed like the best thing I could possibly eat.
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.
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.
This salad is adorned with goose leg meat braised in goose fat to make a luscious confit.
This refreshing salt cod salad is a staple Italian-American Christmas Eve dish.
Fresh onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002) by Jeremiah Tower.
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.
This cool, creamy potato salad is spiked with pickle relish and red onion.
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 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.
This famous liver spread, enriched with schmaltz, is a staple at Katz's Delicatessan. It's best served plain, on rye bread.
The combination of lobster, mayonnaise, and crisp cucumber is unbeatable in a split, buttered roll.
This grape-studded chicken salad is delicious on toasted multigrain bread with lettuce and tomato.
This spicy ham salad is our favorite use for leftover baked ham.
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).
At Central Grocery in New Orleans, they use their famous olive salad to dress deli meats and cheeses in an irresistible sandwich.
This addictive sandwich is filled with sweet Dungeness crab, spicy romesco sauce, and crisp fennel salad.