In China, cucumbers are considered the ideal foil for hot weather and hot food. Versions of this salad, pai huang gua, are served all over the country, sometimes spiked with dried chiles and Sichuan peppercorns...
Author: Julia Moskin
A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more...
Author: Melissa Clark
The reassurance of potato salad, its portability, conviviality and - depending on the cook - blank slate for creativity have been appealing to Americans since the last half of the 19th century. Immigrants...
Author: Suzanne Hamlin
Wedge salads are essential steakhouse fare and have been for decades - "iceberg wedges, blue cheese, bacon" was Roger Sterling's order on "Mad Men" when he and Don Draper saved the Madison Square Garden...
Author: Sam Sifton
This is a better version of a ubiquitous salad found in takeout shops all over France. Salade Russe, as it is called, is a mayonnaise-dressed mixture of potatoes, diced carrots, peas and other vegetables,...
Author: Martha Rose Shulman
As with coleslaw, there are two schools of potato salad: the mayonnaise-based and the vinegar-based. This recipe plants itself firmly in the latter camp with bright, punchy flavors. The dressing here is...
Author: Lidey Heuck
Ben Moïse, a retired game warden in South Carolina, has been serving a version of this coleslaw at his Frogmore stew parties for years. The hot, boiled dressing softens the cabbage and pickles it slightly....
Author: Kim Severson
Corn, lightly steamed and cut off the cob, is terrific in salads. It goes very nicely with arugula, the sweet corn providing a beautiful contrast to the pungent salad green. Although we don't think of...
Author: Martha Rose Shulman
Author: Moira Hodgson
It's not just cilantro-and-mint salad, of course. There is parsley as well, and also arugula and baby lettuce: a jumble of herbs and soft greens lightly dressed with lime juice and oil. It's a terrific...
Author: Sam Sifton
Here's a marvelous, peppery salad with buttermilk cornbread croutons and a tangy buttermilk-basil dressing that came to The New York Times from the chef Bart Vaughan of the Foothills Milling Company in...
Author: Julia Moskin
In 2012, carrots, those little spark plugs in a salad or a stew, were having a moment. Chefs across the country were showcasing handsome, meaty specimens in a rainbow of colors, dressed and garnished without...
Author: Florence Fabricant
Author: Molly O'Neill
Author: Bryan Miller
I sometimes use parsley as a salad green, adding the leaves whole or cutting them into chiffonade, as I do in this delicate salad. You can dress it with a vinaigrette, or with a simpler combination of...
Author: Martha Rose Shulman
This salad couldn't be easier. Simply slice the peeled cucumber as finely as you can and macerate it in sugar, vinegar, salt and chopped dill. This makes quite a lot of liquid as it sits in the refrigerator,...
Author: Nigella Lawson
It's hard to imagine an easier salad than one of chopped cooked beets, vinegar-steeped onion and crumbled Danish blue cheese. It must surely become one of your summer stalwarts.
Author: Nigella Lawson
Tradition is a beautiful thing, unless it requires you to make something you don't enjoy making or eating. For me, that's charoset. Classically, it's an apple-walnut mixture (occasionally including a touch...
Author: Alison Roman
This potato salad takes its inspiration from a Swedish wintertime classic, Janssen's Temptation, a gratin of cream-swathed potatoes spiked with anchovies. You might think that 10 anchovy fillets strike...
Author: Nigella Lawson
This Chinese-inspired salad has complex flavors and is quite refreshing. At the market, choose eggplants that are firm and shiny; they will taste sweeter and have fewer seeds. Make it several hours ahead...
Author: David Tanis
Squash absorbs the rich, acidic flavor of balsamic vinegar in the most inviting way; the idea of tossing it with the vinegar before roasting comes from Heidi Swanson. Put this delicious autumn salad in...
Author: Martha Rose Shulman
In this memorable salad from "Jerusalem," the beloved Middle Eastern cookbook from Yotam Ottolenghi, roasted cauliflower, celery and hazelnuts are combined with pomegranate seeds, fresh parsley, cinnamon...
Author: Tara Parker-Pope
The colors of the vegetables were the inspiration behind this beautiful salad. You may be fooled into thinking the orange vegetables next to the dark beets are sliced golden beets, but they are slices...
Author: Martha Rose Shulman
Most fruit salads consist of little more than diced fruit mixed in a bowl. They are simple and satisfying, but not necessarily special. This one is a more sophisticated take. It calls for a star anise-...
Author: Melissa Clark
Author: Suzanne Hamlin
Author: Moira Hodgson
Author: Amanda Hesser
Author: Molly O'Neill
Delicately crunchy and bright tasting, this easy southern Vietnamese favorite is technically a pickle because the vegetables steep in brine. But it is eaten in large amounts like a salad, usually with...
Author: Andrea Nguyen
Eddie Hernandez, who runs a string of Mexican restaurants in Georgia and Tennessee called Taqueria del Sol, came up with a delicious way to deal with hard, unripe peaches. Sliced thinly, softened with...
Author: Kim Severson
Author: Florence Fabricant
Here is a dish that melds the best flavors of summer into a robust salad. Yotam Ottolenghi calls for cherry tomatoes, but summer's best tomatoes would also be right at home among the feta, mint and za'atar,...
Author: Sam Sifton
Mark Iacono sometimes serves a version of this salad at Lucali, his candlelit church of pizza in Brooklyn. It's what he calls a "bottom of the bowl" salad, reminiscent of what's left after a long Sunday...
Author: Sam Sifton
This delicate salad, from the chef Yotam Ottolenghi, is redolent with spring flavors. Do not dress it until just before it reaches the table, and if mâche is not available, try purslane.
Author: Sam Sifton
Author: Marian Burros
Author: Moira Hodgson
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
To make the salad, I steam the potatoes first and, as soon as they're done, season them and toss them with a portion of the lemon juice and vinegar dressing. Then, I briefly steam and slice the trimmed...
Author: Martha Rose Shulman
If you are unfamiliar with farro, here's a primer: Farro is a whole wheat berry with a complex, nutty taste and a hearty texture. In cooking you can use it interchangeably with spelt or wheat berries,...
Author: Martha Rose Shulman
Along with burgers and hot dogs, a good potato salad is a quintessential part of a cookout, and this one is a classic. It's dressed with mayonnaise, mustard and juice from the sweet pickle jar and incorporates...
Author: Suzanne Hamlin
Author: Craig Claiborne
Author: Molly O'Neill
Smashing cucumbers instead of slicing them gives the flesh an appealing rough surface, the better to bond with any dressings you dream up. In this salad, from the Manhattan restaurant Superiority Burger,...
Author: Julia Moskin
This colorful golden beet salad is certain to win over even the staunchest beet skeptic. It comes from Sara Forte, a self-taught vegetarian chef who writes the Sprouted Kitchen blog. This beet salad was...
Author: Tara Parker-Pope
Author: Marian Burros
Author: Florence Fabricant
This stylish recipe for a warm kale salad comes from Anna Jones, a British food stylist who worked for Jamie Oliver before striking out on her own. It appears in her 2015 cookbook, "A Modern Way to Eat,"...
Author: Sam Sifton
What Brigitte Bardot enjoyed and called tabbouleh salad is closer to a couscous dish.
Author: Frederic Van Coppernolle
Author: Jacques Pepin