Mellow pears contrast the strong flavors of gorgonzola in this bright, lightly creamy salad. It's all finished with a sweet-tart dressing of onion, mustard and red wine vinegar. It makes a lovely first...
Author: Florence Fabricant
Author: Mark Bittman
Pears go wonderfully with all types of blue cheese, whether Roquefort, Stilton, Gorgonzola or an American blue such as Maytag.
Author: Martha Rose Shulman
This recipe, adapted from the Los Angeles restaurant Mozza, dresses mixed frisée lightly, with a simple dressing of two kinds of mustard, lemon juice and olive oil. It's done in minutes, and serves as...
Author: Adam Nagourney
Author: Joan Nathan
Author: Amanda Hesser
Author: Florence Fabricant
Author: Marian Burros
This dish is inspired by a salad I had recently at Hearth Restaurant in Manhattan. There's a nice contrast of flavors here - bitter endive, sweet oranges, mild ricotta, almonds and a nutty, mildly acidic...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Marian Burros
Author: Marian Burros
Author: Florence Fabricant
Author: Marian Burros
A bright toss of cilantro leaves and scallions, this dish, called lao hu cai, is somewhere between a salad and a garnish, adding coolness, salt and juice to the mix.
Author: Julia Moskin
Author: Florence Fabricant
The sweet juice from the grated apple permeates this crunchy salad, which could be a side dish, but would also make a good light lunch or dinner.
Author: Martha Rose Shulman
Author: Molly O'Neill
Browned pine nuts mellows the bitterness of this salad of broiled sardines on spinach from the chef Jonathan Waxman of Barbuto in the West Village of Manhattan.
Author: Florence Fabricant
Author: Marian Burros
Author: Pierre Franey
Author: Florence Fabricant