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
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
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
Author: Florence Fabricant
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
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
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
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
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
Author: Pierre Franey
Author: Marian Burros
Author: Marian Burros
Author: Mark Bittman
Author: Florence Fabricant
Author: Molly O'Neill
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
Author: Jonathan Reynolds
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
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
Author: Jacques Pepin
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
Author: Pierre Franey
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
Author: Alice Hart
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
Author: Florence Fabricant
Author: Pierre Franey
Author: Pierre Franey
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: David Tanis
Author: Molly O'Neill
This dish is a creamy and mild eggplant salad made with a quick dressing of yogurt and seasonings. You can grill the eggplant half an hour before you serve the salad, or a half a day (or longer) ahead;...
Author: Mark Bittman
Author: Marian Burros
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
Author: Pierre Franey
Served with niçoise olives, country bread and slices of feta or aged goat cheese, sprinkled with olive oil and black pepper.
Author: Amanda Hesser
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
Author: Pierre Franey
Author: Fran Schumer
Author: Pierre Franey
Author: Amanda Hesser
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
Author: Marian Burros
Author: Molly O'Neill
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: Barbara Kafka