When shopping for brussels sprouts, look for small ones that have a bright green color.
Mesclun—a combination of slightly bitter baby greens and other greens like mizuna, arugula, and oak leaf—became all the rage in restaurants during the 1990s.
A refreshing mix of fruits and vegetables in a sweet and salty dressing, this is a popular street snack in Malaysia.
This refreshing salad celebrates the staples of Vietnamese cuisine: Asian basil, peanuts, and fish sauce.
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.
This salad is tangy and fresh, with just the right amount of heat.
This recipe is from the famous Chez Panisse Café Cookbook by Alice Waters.
Sautéed garlic and mushrooms combine with smoked ham to top this simple but special salad.
Tangy, spicy, or delicate—the greens you choose will determine the flavor of this dish.
Chinese cabbage lends a mild flavor and lovely crunch to this delicious salad.
Spicy, spicy, spicy—this Indian snack from Madras will awaken all your senses.
This perfectly simple main course salad is a fantastic way to dress up leftover roast chicken. Continue...
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