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French Potato and Green Bean Salad

If this sounds like a pared-down salade niçoise, it is. Make a bold vinaigrette that is unapologetically fragrant with garlic and anchovy. Boil medium-size potatoes in their skins. Peel, slice and dress...

Author: David Tanis

Miso Sesame Vinaigrette That's Good on Anything

This all-purpose miso-sesame vinaigrette is great on a simple salad with lettuces and fresh vegetables, such as cucumbers, tomatoes, sliced onions, radishes, jicama or grated carrots, or in this Chicken...

Author: J. Kenji López-Alt

Salade Niçoise With Fresh Tuna

In this elegant variation of the classic French salad, seared fresh tuna stands in for the conventional canned sort. The rest of the salad can be assembled a few hours ahead, but the tuna should be cooked...

Author: Jacques Pepin

Israeli Couscous and Chickpea Salad

You can find a whole-wheat version of the spherical couscous marketed as Israeli couscous in some whole foods and Middle Eastern markets.

Author: Martha Rose Shulman

Endive and Apple Salad

This salad came to The Times from Kathryn Anible, a personal chef in New York, whose solution to adding color to your winter table lies in this fresh, crunchy salad. "I just like it because the endive...

Author: Tara Parker-Pope

Fava Bean and Asparagus Salad

Thick-stemmed asparagus is best for this flavorful, intensely green salad; thin asparagus would be a bit wimpy. I weighed the asparagus after breaking off the ends. If you want to make this into a more...

Author: Martha Rose Shulman

Tomato and Watermelon Salad

Summer in a bowl: salty and sweet, with a hint of acidity. Make it with the best tomatoes you can find, a cold watermelon, less dressing than you would think and, if you can find it, Bulgarian feta.

Author: Sam Sifton

Corn Salad With Mango and Halloumi

This salad brings together some of summer's best and brightest ingredients: corn, mango and cucumbers. A perfect, just-ripe mango provides sweetness as a counterbalance to the saltiness of fried halloumi....

Author: Hetty McKinnon

Melon, Cucumber and Tomato Salad

Melon and cucumber are a marvelous combination, never more so than when ripe tomatoes provide a bridge between the two. Parsley, mint and the refreshing bite of Champagne vinegar take the flavors even...

Author: Martha Rose Shulman

Asparagus Salad With Hard Boiled Eggs

A classic Italian salad, there are many versions of this dish. Sometimes the asparagus are not cut up, just topped with chopped hard-boiled eggs and vinaigrette. I like to cut them into pieces and toss...

Author: Martha Rose Shulman

Lemon Herb Buttermilk Dressing

Packed with herbs and plenty of lemon, this quick buttermilk dressing can be considered a brighter, lighter cousin of ranch. It's terrific in grain bowls, for salads or even as a sauce for poached, sautéed...

Author: Francis Lam

Black Eyed Pea Salad

This salad is inspired by a Greek recipe that calls for lots of herb fennel. I couldn't find herb fennel, so I added a thinly sliced fennel bulb to the mix. Along with its refreshing flavor, the fennel...

Author: Martha Rose Shulman

Alice Waters's Grapefruit and Avocado Salad

This simple, refreshing salad from Alice Waters, the founder and owner of Chez Panisse, the legendary Berkeley restaurant, can be served as a first course or to revive the palate between the main course...

Author: Tara Parker-Pope

Spinach Salad With Bacon

Author: Pierre Franey

Endive and Radicchio Salad With Caramelized Pear

This recipe came to The Times from Bruno Davaillon, the executive chef of the celebrated Rosewood Mansion on Turtle Creek restaurant in Dallas. It is an elegant twist on the ubiquitous blue cheese-pear...

Author: Tara Parker-Pope

Charred Corn and Tomato Salad

Author: Pierre Franey

Couscous Salad With Dried Cranberries and Pecans

This combination of pecans, cranberries and couscous has the feel and flavor of a classic autumn side dish without the heaviness. It can also be made a day in advance.

Author: Mark Bittman

Quinoa and Asparagus Salad

I had been cooking quinoa sort of like pasta, in 3 parts water, then draining it and letting it dry in a towel-covered pan. This is a good way to obtain very fluffy grains, but sometimes my quinoa is soggy...

Author: Martha Rose Shulman

Salade Niçoise

Author: Toby Cecchini

The Greenest Green Salad

The cookbook author Jessica Battilana's advice to home cooks is simple: "If you're going to spend your energy somewhere, spend it somewhere that matters." Put her philosophy into practice and make this...

Author: Samin Nosrat

Green Beans, Corn and Carrot Salad

This is a sturdy, appealing picnic recipe made from haricots verts, corn and carrots. Haricots verts, by the way, are skinny green beans, but you can use regular ones instead. Like the sandwich, this salad...

Author: Melissa Clark

Arugula And Endive Salad

Author: Trish Hall

Canlis Salad

Canlis, a longtime Seattle institution, floats high above Lake Union. A menu highlight is the Canlis salad, which is in some measure a basic steakhouse salad: chopped romaine with bacon and croutons and...

Author: Sam Sifton

Shrimp and Artichoke Salad

Author: Craig Claiborne

Ginger Cucumber Salad With Scallops

This 2004 recipe draws its inspiration from Thailand, where Mark Bittman first sampled it. The original was topped with shrimp, but his version uses scallops, "a slightly more unusual and elegant combination,"...

Author: Mark Bittman

Lobster and Avocado Salad

This recipe, from Craig Claiborne with Pierre Franey, brings together two scrumptious delights, the lobster and the avocado. The creaminess of the avocado complements the sweetness of the lobster. The...

Author: Craig Claiborne And Pierre Franey

Grilled Caesar Salad

This recipe, from Alan Ashkinaze of the now-closed Millesime in Manhattan, came to The Times in 2012. In his version of the classic Caesar salad, a light grilling enhances the flavor of the romaine lettuce,...

Author: Sam Sifton

White Beans And Tuna Salad

Author: Marian Burros

Greek Salad With Goat Cheese

This recipe, brought to The Times in a 1991 article about the increasing popularity of goat cheese, is simple and full of bright flavors and satisfying textures. Feta, the cheese traditionally used in...

Author: Florence Fabricant

Chopped Salad With Jalapeño Ranch Dressing

This chopped salad is fresh, festive and excessive in a celebratory way. While most salads opt for the lightest layer of dressing to optimize the produce's flavors, this one calls for the dressing to generously...

Author: Alexa Weibel

Wild rice and almond salad

Author: Craig Claiborne And Pierre Franey

Moroccan Beet Salad

Author: Joan Nathan

Simmered Beet Greens With Roasted Beets, Lemon and Yogurt

The Greeks serve this dish as a salad, and it's one that I never failed to order at lunch when I spent 10 days on the Greek island of Ikaria, known for the longevity of its population. If you want to make...

Author: Martha Rose Shulman

Shaved Artichoke Salad

Prepping artichokes can take time and patience, but they are among the most delicious of nature's gifts, so are well worth the effort. In this dish they are served raw to showcase their flavor, which is...

Author: Mark Bittman

Watermelon, Radish and Avocado Salad

Watermelon works beautifully in summer salads, especially when paired with savory or bitter ingredients to balance its fragrant sweetness. This recipe is no exception. Adding radishes, arugula and diced...

Author: Lidey Heuck

Shrimp and scallop salad

Author: Craig Claiborne And Pierre Franey

Lentil and Mint Salad

Author: Molly O'Neill

Hearts Of Palm Salad

Author: Barbara Kafka

Spinach Salad With Roasted Vegetables and Spiced Chickpeas

The best main-course salads are precariously balanced things, requiring planning and forethought to come out well. You need to make sure that your mix of vegetables, proteins and starches hits all the...

Author: Melissa Clark

Brown Rice and Farro Salad

I had a tiny amount of farro in my pantry and odds and ends of different grades of brown rice, so I combined them. I like the contrasting textures and flavors of the rice and farro, infused with the flavor...

Author: Martha Rose Shulman

Green Salad With Goat Cheese Vinaigrette

Author: Florence Fabricant