Author: Jacques Pepin
Author: Pierre Franey
This Tuscan bread salad uses leftover roast chicken to make an amazing one-bowl meal. Instead of simply shredding chicken meat and skin and tossing it with tomatoes and bread, spend an few extra minutes...
Author: Melissa Clark
Author: Jacques Pepin
Author: Pierre Franey
Author: Pierre Franey
Author: Craig Claiborne
Author: Pierre Franey
Author: Pierre Franey
Author: Moira Hodgson
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
If tomatoes are unavailable, use this popular Turkish dressing with steamed vegetables or a green salad.
Author: Martha Rose Shulman
Author: Amanda Hesser
Author: Mark Bittman
Author: Pierre Franey
Author: Alex Ward
Author: Melissa Clark
This lively combination is inspired by one of my favorite Mexican salads, which is made with diced cooked cactus paddles (nopales), onion, tomato and avocado. Cactus paddles are gooey, like okra, so I...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Marian Burros
Author: Molly O'Neill
Author: Amanda Hesser
Author: Marian Burros
Author: David Tanis
Author: Florence Fabricant
Author: Marian Burros
Author: Marian Burros
Author: Mark Bittman
Author: Pierre Franey
Author: Marian Burros
Author: Molly O'Neill
Author: Florence Fabricant
This salad is inspired by one I ate in Greece. I've added the cherries and made the olives optional, though I like the contrast of the briny, salty olives against the cherries. Purslane is nutrient-dense,...
Author: Martha Rose Shulman
Author: Sarah Belk
Author: Marian Burros
In the height of summer, a stellar but simple tomato salad is essential dinner party fare. This one has the distinct profile of a niçoise: Thick slices are arranged on a platter, then topped with a garlicky...
Author: David Tanis
Author: Eric Asimov
Author: Marian Burros
One of the things I like best about these greens is that they're good cooked or uncooked. The leaves of dandelions and amaranth are quite tough, so if they are to be used in a salad, they should be cut...
Author: Martha Rose Shulman
Bitter herbs - the maror - are part of the Seder ritual, symbolizing the bitterness of slavery experienced by the Jews in Egypt. Endive, romaine and chicory (for which I've substituted radicchio) are present...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Marian Burros
This is a dressing designed for drizzling, not for tossing: the pink of the shallots and the peppercorns look really lovely on top of a composed salad. But the artful mix of tart, crunchy, salty and sweet...
Author: Julia Moskin
Author: Pierre Franey
Author: Pierre Franey
Mâche is a delicate green also known as lamb's lettuce, and it's now available in many Whole Foods stores and other supermarkets in the United States. It has a rich nutritional profile: It is very high...
Author: Martha Rose Shulman
Author: Linda Wells
Author: Molly O'Neill
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