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Classic Caesar Salad

There's a reason clichés like Caesar salad and iceberg with blue cheese dressing have become hyper-common: they're just good. The combination of cold crunchiness, mild bitterness and salty dressings is...

Author: Mark Bittman

Southern Buttermilk Salad Dressing

This recipe comes from a spring holiday dinner party that Mark Bittman and Sam Sifton prepared in Charleston, S.C. They used this dressing on a blend of kale, mustard greens and collards for a springtime...

Author: Mark Bittman And Sam Sifton

Cucumber Salad With Soy, Ginger and Garlic

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Author: Martha Rose Shulman

Salade Lyonnaise

Whether Lyon ever was the gastronomic capital of France is debatable, but it sure has spawned some great dishes, including salade Lyonnaise, not the most simple salad ever made but one that approaches...

Author: Mark Bittman

Winter Citrus Salad with Honey Dressing

This citrus salad requires only that you overcome the notion that salads must be green; it's a novel and wonderful antidote to sorry-looking lettuce. If you're lucky and can find blood oranges, use them;...

Author: Mark Bittman

Tuscan Kale Salad

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

Shaved Asparagus With Arugula and Parmesan

You can get asparagus from Peru all winter long, and early spring asparagus from Mexico and Southern California. This is not a dish to make with those. It celebrates your local, regional asparagus, whenever...

Author: David Tanis

Asparagus Salad with Soy Mustard Dressing

There are real differences between skinny and fat asparagus spears, aside from appearance, and it's worth attending to them. With either, you must first break off the woody bottoms (magically, they snap...

Author: Mark Bittman

Greek Style Watermelon Salad

It's not an immediately obvious combination - watermelon, cucumber, olives and feta - but one bite will leave you convinced that this savory-sweet summer salad is something truly special. The astringent...

Author: Mark Bittman

Orange Onion Salad

Author: Marian Burros

Warm Spinach Salad

Author: Florence Fabricant

Belgian Endive Salad

Author: Pierre Franey

Potato, Green Bean and Spinach Salad

Sometimes salads can be comforting, especially when warm potatoes are part of the mix. This is a particularly healthy combination whose three components bring together a great deal of vitamin C, vitamin...

Author: Martha Rose Shulman

Green and Wax Bean Salad With Tomato Vinaigrette

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

Arugula, Cherry and Goat Cheese Salad

This salad was inspired by a dish billed as Cherries and Goat Cheese on the menu at Westside Tavern in Los Angeles. Even if you're not inclined to add fruits like blueberries and cranberries to salads,...

Author: Martha Rose Shulman

Black Bean and Corn Salad

This zesty relish can be served on its own with chips, but can also be made into a heartier salad by adding meat, pork loin, lamb, or maybe skirt steak.

Author: Marian Burros

Haricots Verts Salad

Author: Jonathan Reynolds

Cucumber, Melon and Watermelon Salad

Watermelon and feta has been in vogue for some time (and forever in Greece). I decided to throw in some of my endless supply of cucumbers and mix it up with the melons. I cut the melon and cucumber into...

Author: Martha Rose Shulman

Crunchy Vietnamese Cabbage Salad With Pan Seared Tofu

Cabbages are the quintessential storage vegetable. You can cut a cabbage in quarters or thirds and use one piece at a time. The other hunks will keep, wrapped well in the vegetable crisper, for at least...

Author: Melissa Clark

Fennel and Cucumber Salad

Author: Pierre Franey

Zucchini Salad

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

Avocado and Mushroom Salad

Author: Pierre Franey

Portobello and Arugula Salad

Author: Marian Burros

Green Bean Salad With Chickpeas and Mushrooms

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

Red Pepper Cucumber Salad

Author: Marian Burros

Quick Black Bean Salad

Author: Florence Fabricant

Egg and Herb Salad

This is not like the egg salad you get at the local deli (hard-cooked eggs, lots of mayonnaise, celery). It is creamy, but the dressing is yogurt-based, and the salad is packed with lots of vivid, fresh...

Author: Martha Rose Shulman

Chopped Salad of Romaine, Arugula, Dill and Lemon

Served with niçoise olives, country bread and slices of feta or aged goat cheese, sprinkled with olive oil and black pepper.

Author: Amanda Hesser

Watercress and Red Onion Salad

Author: Pierre Franey

Salad of Pears And Parmesan Cheese

Author: Florence Fabricant

Asparagus and Goat Curd Salad

Author: Amanda Hesser

Escarole and Red Leaf Salad

Author: Pierre Franey

Green Salad With Croutons

Author: Jacques Pepin

Foolproof Lemon Garlic Mayonnaise

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

Zucchini and Fennel Salad With Pecorino and Mint

In 2007, if you were looking for a sign of the culinary times, you could do no better than the one prominently displayed in San Francisco, in my local Übermarket for the conscientious shopper: "Organic...

Author: Daniel Patterson

Arugula and Tomato Salad

Author: Pierre Franey

Tomato Salad With Turkish Tahini Dressing

If tomatoes are unavailable, use this popular Turkish dressing with steamed vegetables or a green salad.

Author: Martha Rose Shulman

Basic Vinaigrette

A basic vinaigrette deserves a permanent spot in every cook's repertoire. Ready in minutes and fine to keep in the fridge for weeks, it can totally change a salad. And it's highly adaptable. Add garlic...

Author: Julia Moskin

Green Tomato Salad With Russian Dressing

This salad is inspired by one that Los Angeles-based chef Mark Peel serves at his wonderful restaurant, Campanile. Green tomatoes go well with Russian dressing. My version combines mayonnaise with yogurt,...

Author: Martha Rose Shulman

Salad With Cauliflower And Olives

Author: Marian Burros