At the height of tomato season, for every perfectly ripe, taut and juicy specimen, there's an overripe, oozing counterpart not far away. The Tuscan bread salad called panzanella is the perfect place to...
Author: Melissa Clark
When fennel is kissed by an oven's fiery heat, its strong anise flavor is toned down and replaced by a mellow char and sweetness. Similarly, roasting grapes intensifies the fruit's juices, deepens its...
Author: Hana Asbrink
Depending on your appetite, this variation on a classic Caesar salad with grilled chicken makes an excellent first-course or a full-on meal. Hitting the lettuce with a little fire is an unexpectedly brilliant...
Author: Florence Fabricant
You can use regular couscous or Israeli couscous for this lemony, confetti-like mixture of couscous, mixed diced peppers and mint. I categorize this salad as a salad with grains rather than a grain salad...
Author: Martha Rose Shulman
I never throw out broccoli stems. If I don't use them for pickles or stir-fries, I'll shred them and use them in a delicious slaw like this one.
Author: Martha Rose Shulman
Cauliflower is very happy in a pungent marinade, so I added it to one of my favorite stand-bys, tuna and bean salad. I liked this salad even more with the cauliflower added, as the tuna flavor infuses...
Author: Martha Rose Shulman
Slice the raw broccoli very thin for this delicious salad. If you can't find purslane you can substitute mâche.
Author: Martha Rose Shulman
Author: Molly O'Neill
This salad was a big surprise. It is so simple. I began with a bulb of fennel and some celery that I had on hand in the refrigerator, the remains of a bag of black quinoa, and fresh herbs from my garden,...
Author: Martha Rose Shulman
A farmer at my market recently was selling huge, sturdy bunches of Swiss chard, the kind I used to cook with in France, with wide ribs and heavy leaves. One bunch weighed almost 2 pounds; the leaves alone,...
Author: Martha Rose Shulman
This salad was a big surprise. It is so simple. I began with a bulb of fennel and some celery that I had on hand in the refrigerator, the remains of a bag of black quinoa, and fresh herbs from my garden,...
Author: Martha Rose Shulman