Fattoush, the Middle Eastern salad made with stale pita and vegetables, is usually seasoned with za'tar, which can itself be considered a version of a dukkah.
Author: Martha Rose Shulman
Author: Rozanne Gold
Author: Mark Bittman
Author: Molly O'Neill
One thing I've learned about cooking sturdy grains like this (and the other grains we're working with this week) for salads is that they will absorb dressing better if you let them cook until they burst...
Author: Martha Rose Shulman
Author: Jeff Gordinier
Author: Amanda Hesser
Author: Marian Burros
Here, blood orange segments are tossed into a salad of roasted carrots, salty olives and freshly ground spices - a refreshing, satisfying and stunning dish with sunset colors.
Author: Melissa Clark
Author: Jacques Pepin
In a great end-of-summer salad, this tomatillo dressing has a delicate and wonderfully herbal flavor. The salad is all about texture and color.
Author: Martha Rose Shulman
Author: Moira Hodgson
You can make this salad with wide rice noodles, but I love the nutty flavor and wholesomeness of buckwheat soba.
Author: Martha Rose Shulman