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Chill (7) Grill/Barbecue (7) Marinate (3) Broil (2) Poach (2) Slow Cook (1) Steam (1) Topic Recipe (120) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:American"; var omni_prop8 = "Main Ingredient:Vegetables,Course:Salad,Cuisine:American"; var omni_pageName="saveur:"+omni_prop12; 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 02/14/2008 Warm Salad with Jerusalem Artichokes, Bacon, and Radicchio This hearty salad was adapted from Jamie Oliver's cookbook Cook With Jamie: My Guide to Making You a Better Cook(2007, Hyperion). Web Exclusive! 10/10/2008 Brussels Sprouts Salad When shopping for brussels sprouts, look for small ones that have a bright green color. Issue #115 02/28/2008 Fennel, Sunchoke, and Apple Salad This refreshing salad works perfectly as a side dish or an appetizer. Issue #110 12/19/2007 Chicken Salad, Walnuts, Roasted Tomatoes, Pickled Red Onions, and Frisée on Multigrain Bread We love modern renditions of old favorites, and Tom Colicchio's New York–based sandwich emporium has done just that with this recipe. Issue #108 11/06/2007 Black-Eyed Pea Salad Black-eyed peas are the main ingredient in many Bahian dishes,fritter,sauce,and salads like this one. Issue #107 07/13/2007 Three-Bean Salad, sans Biz This 1950s classic is a staple of picnics and salad bars. Issue #104 09/21/2012 Spinach Salad with Hot Bacon Dressing This hot bacon dressing for spinach salad uses tart malt vinegar and shallots. Issue #102 05/07/2007 Watercress Salad with Ranch Dressing Ranch dressing was originally sold by its inventor, Steve Henson, as a seasoning packet. Issue #102 05/07/2007 Chef's Salad with American French Dressing This recipe for chef's salad is based on one developed by Louis Diat, onetime chef at New York's Ritz-Carlton Hotel and purported inventor of the dish. Issue #102 05/07/2007 Mixed Green Salad with Green Goddess Dressing The dressing for this salad is named for The Green Goddess, a stage play popular in the 1920s. Issue #102 05/07/2007 Iceberg Lettuce with Thousand Island Dressing The invention of thousand island dressing is often attributed to Theo Rooms, a chef at the Blackstone Hotel in Chicago when it opened in 1910. Issue #102 05/07/2007 Mesclun Salad with Goat Cheese and Balsamic Vinaigrette 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. 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 05/16/2007 Spinach Salad with Warm Bacon Dressing This classic spinach salad recipe comes from The Fannie Farmer Cookbook. Issue #82 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 12/05/2005 Baby Beets with Herb Salad and Warm Chèvre Use the freshest salad greens and herbs you can, organic if possible, for this salad. Issue #75 10/20/2005 The Big Mushroom Salad This earthy salad can be served warm or cold. Issue #69 10/20/2005 Seared and Grilled Squab with Chicory Salad Alice Waters shared this recipe with us when we visited her in Turin, Italy. Issue #69 10/03/2008 Beet and Walnut Salad This colorful salad is best served at room temperature. Issue #61 « Previous 1 2 3 4 5 . . .6 Next »