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Dressed with fresh lime juice, fish sauce, garlic, and Thai chiles, this tart salad makes the perfect accompaniment to beer-steamed crabs.
This refreshing salad works perfectly as a side dish or an appetizer.
Although many of us in the West assume that lemongrass must be cooked before it's eaten, cooks in southern Thailand adore its crunchy texture and intensely citrusy flavor.
This hot bacon dressing for spinach salad uses tart malt vinegar and shallots.
Cactus paddles have a flavor that is a cross between a bell pepper, asparagus, and green beans, with a slightly tangy taste.
Ranch dressing was originally sold by its inventor, Steve Henson, as a seasoning packet.
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.
The dressing for this salad is named for The Green Goddess, a stage play popular in the 1920s.
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.
This crisp salad is refreshing and simple to prepare.
A refreshing mix of fruits and vegetables in a sweet and salty dressing, this is a popular street snack in Malaysia.
We only use petals from organically grown roses for this fresh, tangy salad.
Served cold, this colorful dish combines black-eyed peas, red and green bell peppers, scallions, and tomatoes.
This simple salad is made with green beans, radishes, and a chile-infused honey.
This refreshing salad celebrates the staples of Vietnamese cuisine: Asian basil, peanuts, and fish sauce.
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.
A simple, cold spaghetti dish ennobled by Sevruga caviar.
The lamb sweetbreads required in this recipe may be special-ordered from your butcher.
This salad depends for its flavor and texture on fresh (not frozen) squid and dried (not canned) chickpeas. Other bitter greens, like curly endive or radicchio, may be substituted for wild chicory.
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.