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03/09/2009
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
09/21/2012
Spinach Salad with Hot Bacon Dressing
This hot bacon dressing for spinach salad uses tart malt vinegar and shallots.
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
03/14/2002
Lobster and Celery Root Salad
James Beard grew up in Oregon eating dungeness crab—but became fond of lobster, and offered many recipes for it. This is our adaptation of one of his best.
Issue #21
03/30/2007
Cooked and Raw Vegetable Salad
This salad can be adapted for just about any assortment of fresh vegetables.
Issue #11