James Beard grew up in Oregon eating dungeness crab—but became fond of lobster, and offered many recipes for it. This is our adaptation of one of his best.
Versions of this raw beef salad can be found throughout Southeast Asia, but the addition of prahok (fermented fish) makes this one distinctly Cambodian.
Sautéed garlic and mushrooms combine with smoked ham to top this simple but special salad.
Several different flavors and textures come together to make one terrific dish.
New York City chef Chef Haruo Shibata wouldn't give us his secret recipe for daikon salad, so we started experimenting, and came up with our own.
A former chef at the Glacier Bay Country Inn in Gustavus, Alaska, created this salad to use up leftover halibut, but it can be made with salmon as well.
This salad can be adapted for just about any assortment of fresh vegetables.
This recipe comes from Mexican Family Cooking by Aída Gabilondo.
This traditional version of Nice's classic salad follows all the rules: no lettuce, no cooked vegetables, no vinegar, and no fresh fish.
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.
The sweetness of the crab is a lovely counterpoint to the earthy flavors of the celery and hazelnut oil in this light salad.
This salad showcases the colors and flavors of summer—bright, crisp, and wonderfully light.
Ripe, juicy tomatoes and an elegant simplicity of approach—this moist, flavorful salad reflects Tuscan cooking at its best.
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.
Tangy, spicy, or delicate—the greens you choose will determine the flavor of this dish.
Choy sum’s slightly bitter taste stands up well to assertive flavors such as wine vinegar and shallots.
Chinese cabbage lends a mild flavor and lovely crunch to this delicious salad.
When young and small, Asian greens are mild, tender, and wonderfully delicate enough to eat raw in a salad.
Spicy, spicy, spicy—this Indian snack from Madras will awaken all your senses.
Vibrant in color, refreshing in flavor, this salad is for the true parsley lover.