Author: Jacques Pepin
Author: Moira Hodgson
This is one of those salads where the grain enhances texture, adds a nutritional punch, but isn't what the salad is about. It's about beets and spinach. I usually slice beets for salads, or cut them into...
Author: Martha Rose Shulman
Author: Jonathan Reynolds
Author: Pierre Franey
Use lentil or sunflower sprouts, which have a peppery flavor, in this well-textured salad. These sprouts are available in many farmers' markets but very easy to make yourself (see below). I prefer black...
Author: Martha Rose Shulman
Author: Florence Fabricant
This outstanding dinner salad came to The Times via the British chef and restaurateur April Bloomfield, whose John Dory Oyster Bar in New York sometimes serves a slightly spicy crab salad with arugula...
Author: Sam Sifton
Author: Marian Burros
Author: Pierre Franey
The combination of sweet, juicy, tart (and cold) orange and bitter, fatty, slightly warmer tapenade is fantastic. Don't omit the fennel seeds, which add another dimension of flavor and texture - just super....
Author: Mark Bittman
This is a very simple yet very delicious salad, and it appeals to ominvores and vegans. The natural sweetness of raisins and squash are cut through by sherry vinegar and black pepper, and ginger lends...
Author: Mark Bittman
Author: Molly O'Neill
Author: Sarah Belk
You don't need an expert to tell you that watermelon is just about the most refreshing thing you could possibly eat in the middle of summer, and that the first and best way to "prepare" it is to just cut...
Author: Mark Bittman
Author: Mark Bittman
Author: Marian Burros
Author: Florence Fabricant
Author: Marian Burros
Author: Florence Fabricant
Orange-fleshed fruits, blueberries and pomegranate are all known to be supercharged with antioxidants, which scientists and dietitians say are good for us. Well, they might or might not be right, but any...
Author: Nigella Lawson
Author: Pierre Franey
Author: Florence Fabricant
Author: Mark Bittman
Author: William Grimes
Author: Pierre Franey
This is a typical Provençal salad. In France beets are sold already cooked, either roasted in wood ovens or steamed.
Author: Martha Rose Shulman
Author: Craig Claiborne
Author: Anne Semmes
Author: Molly O'Neill
Author: Mark Bittman
Here is a laid-back, unfussy salad that takes no time to prepare and is a great accompaniment to a summer pasta. It's also good on its own for lunch.
Author: Nigella Lawson
Author: Mark Bittman
Author: Craig Claiborne
Author: Enid Nemy
Author: Jason Epstein
Kale salad may someday go the way of other clichéd salads of yore - the bean salad, the chef's salad, the beet salad with goat cheese. But like all those other venerable mixtures, its ubiquity is due...
Author: Melissa Clark
This exquisitely simple recipe from Jacques Pépin first appeared in The Times in 1991, and couldn't be easier. The zucchini is gently roasted until tender, then tossed with salt, pepper, white wine vinegar...
Author: Jacques Pepin
This recipe calls for using past-their-prime tomatoes to make a vinaigrette by halving them across their equators, scooping out the seeds and grating the flesh on the large holes of a box grater. Seasoned...
Author: Melissa Clark
A far cry from cafeteria-style three-bean salad, this fresh, lively dish is a mixture of crunch and softness, bright colors and earth tones.
Author: Martha Rose Shulman
Author: Pierre Franey
The best type of arugula for this salad is the feathery type called wild arugula. I love the contrast of flavors here - peppery arugula alongside sweet carrots and a nutty dressing.
Author: Martha Rose Shulman
Author: Christine Muhlke
Mayonnaise started out in life as a salad dressing, but the modern supermarket version isn't something you'd want to serve on its own -- or use to highlight the vegetables of the season. This soft, lemony...
Author: Julia Moskin
Author: Craig Claiborne
Author: Florence Fabricant
This incredibly refreshing salad is loosely based on a recipe for a Thai cellophane noodle salad in Jeffrey Alford and Naomi Duguid's "Hot, Sour, Salty, Sweet." The authentic recipe includes more garlic...
Author: Martha Rose Shulman
Author: Jonathan Reynolds
Author: Melissa Clark