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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
09/26/2012
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
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
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
07/05/2011
Watermelon, Feta, and Olive Salad
In this summer salad, watermelon is a sweet counterpoint to the briny pungency of feta and olives.
Issue #113
10/16/2012
Poireaux Vinaigrette (Marinated Leeks with Herbs)
The origins of leeks vinaigrette—poached leeks in a mustardy dressing—are unknown, but it's easy to imagine someone pulling them out of the stockpot once they had worked their magic, then seasoning them.
Issue #68
03/20/2013
Kohlrabi, Apple, and Watercress Salad with Sumac Yogurt Dressing
This recipe tosses sweet apples with crisp watercress and nutty kohlrabi in a sumac-infused yogurt dressing.
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11/19/2012
Endive and Walnut Salad
With winter looming, this salad with endive, comte and walnuts is a great choice for cold weather.
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04/05/2012
Mixed Green Salad with Horseradish Dressing
The bite of horseradish takes the place of vinegar in this simple salad recipe.
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11/20/2011
Raw Kale Salad with Lemon, Pecorino, and Currants
In this simple, elegant salad, the spicy flavor of thinly sliced raw kale is offset by creamy Pecorino cheese, bright lemon, and sweet-tart dried currants.
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10/25/2011
Shredded Brussels Sprouts and Kale Salad
A simple salad of raw shredded kale and Brussels sprouts is a refreshing variation on cold weather's ubiquitous vegetables.
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