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: Pierre Franey
Author: Jacques Pepin
Here is a salad to evoke late-night meals at the restaurant Odeon, in downtown Manhattan, in the era of "Bright Lights, Big City." There the country salad is somewhat smaller, and serves as a fine introduction...
Author: Sam Sifton
Author: Mark Bittman
Author: Pierre Franey
Author: Craig Claiborne
Author: Amanda Hesser
Author: Moira Hodgson
If tomatoes are unavailable, use this popular Turkish dressing with steamed vegetables or a green salad.
Author: Martha Rose Shulman
Author: Pierre Franey
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: Melissa Clark
Author: Pierre Franey
Author: Pierre Franey
Author: Molly O'Neill
Author: Mark Bittman
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: Pierre Franey
Author: Florence Fabricant
Author: Mark Bittman
Author: Amanda Hesser
Author: Marian Burros
Author: Alex Ward
Author: Sarah Belk
Author: Marian Burros
Author: Marian Burros
Author: Molly O'Neill
Author: Marian Burros
Author: Marian Burros
Author: Eric Asimov
Author: David Tanis
Author: Florence Fabricant
Author: Marian Burros
Author: Marian Burros
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: Pierre Franey
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
Author: Molly O'Neill
Author: Pierre Franey
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
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
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
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: Florence Fabricant
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