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
Those of you who are getting loads of lettuce in your C.S.A. boxes may be tiring of salads, but this simple combination will never get old for me. Radishes look and taste beautiful against a romaine backdrop,...
Author: Martha Rose Shulman
Author: Marian Burros
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
Author: Marian Burros
This is based on a recipe from Mark Peel's "New Classic Family Dinners." Slice the cucumbers and radishes as thin as you can. I use an inexpensive plastic Japanese mandolin for this. (Make sure to use...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Pierre Franey
This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.
Author: Joan Nathan
Author: Pierre Franey
Author: Moira Hodgson
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
Author: Craig Claiborne
Author: Marian Burros
Author: Mark Bittman
Author: Molly O'Neill
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
Author: Florence Fabricant
Author: Pierre Franey
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
Author: Marian Burros
While summer is still with us, you can serve any vegetable-laden dishes you've been enjoying all season alongside your meat. Or for something different, I offer a couscous and dried apricot salad dressed...
Author: Melissa Clark
Author: Jacques Pepin
Author: Marian Burros
Author: Trish Hall
Author: Marian Burros
Author: Melissa Clark
Use a selection of sweet- and sharp-tasting herbs, such as tarragon, chervil, parsley, wild arugula and dill, for this fresh-tasting salad. Slice the mushrooms as thin as you can.
Author: Martha Rose Shulman
Author: Marian Burros
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Pierre Franey
Author: Molly O'Neill
Author: Pierre Franey
Author: Nigella Lawson
Author: Marian Burros
Author: Pierre Franey
This colorful tomato salad is bulked up with red or pink beans. But it's not a bean salad with tomatoes; it's a tomato salad with beans. I added celery to the mix for its crunchy texture, which is nice...
Author: Martha Rose Shulman
Author: Amanda Hesser
Author: Marian Burros
Author: Marian Burros
Author: Pierre Franey
Author: Florence Fabricant
Author: Pierre Franey
Author: Pierre Franey
Author: Moira Hodgson
Author: Marian Burros
Author: Marian Burros
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