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07/13/2007
Three-Bean Salad, sans Biz
This 1950s classic is a staple of picnics and salad bars.
Issue #104
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
10/20/2005
The Big Mushroom Salad
This earthy salad can be served warm or cold.
Issue #69
11/30/2007
Sicilian Eggplant and Tuna Salad
Eggplant is an extremely popular vegetable in Sicily used in scores of ways as in this salad.
Issue #31
03/06/2007
Salad of Shrimp and Roasted Peppers
This recipe appeared in Eugenia Bone’s “Feast of the Seven Fishes,” in which she describes her family’s traditional Italian Christmas Eve feast (December 1998).
Issue #31
03/20/2002
Salad of Haricots Verts and Green Hazelnuts
Perfect ingredients are Maximin’s tools as he transforms simple food into unforgettable meals.
Issue #17
03/07/2011
Orange and Radish Salad
Fragrant orange flower water, called zhaar in Morocco and made from the blossoms of bergamot orange trees, perfumes this delicate salad, in which sweet citrus is offset by spicy radish.
Issue #7
01/27/2007
Marinated Zucchini and Green Bean Salad
The ouzo bar is to Greece what the tapas bar is to Spain—a place to gather and eat with friends—and this summer salad is a popular favorite in many ouzo bars around Athens. This recipe appeared in an article on ouzo bars by Cynthia Hacinli in our March/April 1995 issue.
Issue #5
01/23/2009
Warm Chanterelle and Pancetta Salad
Use the highest quality olive oil in this salad to enhance its varied, intense flavors.
Issue #4
12/17/2012
Menu: A French Christmas
Celebrate the holiday réveillon style with a long, decadent dinner of French classics, from roasted oysters with white wine to a rack of lamb with rosemary and thyme. Finish the meal with a show-stopping Bûche de Noël, as well as traditional French shortbread cookies.
Does Not Apply
11/09/2012
Green Bean Salad with Feta and Mint
Feta, red onion, and mint are a classic combination; tossed with snappy green beans they make a salad of surprising complexity, at home both as a light main course or an effortless side dish.
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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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11/18/2011
Menu: A German Christmas
This decadent take on a traditional German Christmas menu is perfect for any holiday feast.
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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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11/23/2009
Cabbage, Apple, and Walnut Salad
This fresh salad, which combines crunchy cabbage, tart apples, and piquant blue cheese, is the perfect complement to heavy entrées.
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Source: Smitten Kitchen
11/23/2009
Baked Pear and Roasted Beet Salad
After blanching thinly sliced pears and baking them until crisp, you are left with delicious chips that pair perfectly with tender roasted beets.
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Source: La Table de Nana
04/07/2009
Bulgur, Celery, and Pomegranate Salad
Colorful pomegranate seeds add pop, while the bulgur provides nuttiness and texture.
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Source: 101 Cookbooks
04/03/2009
Apple and Endive Salad
Toasted walnuts add extra crunch to a raw salad.
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Source: Vic's Recipes