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...
Author: David Tanis
This all-purpose miso-sesame vinaigrette is great on a simple salad with lettuces and fresh vegetables, such as cucumbers, tomatoes, sliced onions, radishes,...
Author: J. Kenji López-Alt
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...
Author: Jacques Pepin
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,...
Author: Tara Parker-Pope
Thick-stemmed asparagus is best for this flavorful, intensely green salad; thin asparagus would be a bit wimpy. I weighed the asparagus after breaking...
Author: Martha Rose Shulman
Author: Melissa Clark
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...
Author: Sam Sifton
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
Author: Amanda Hesser
Author: Mark Bittman
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....
Author: Martha Rose Shulman
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,...
Author: Francis Lam
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...
Author: Tara Parker-Pope
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...
Author: Martha Rose Shulman
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...
Author: Martha Rose Shulman
This salad brings together some of summer's best and brightest ingredients: corn, mango and cucumbers. A perfect, just-ripe mango provides sweetness as...
Author: Hetty McKinnon
Author: Pierre Franey
Author: Molly O'Neill
Author: Marian Burros
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...
Author: Mark Bittman
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."...
Author: Samin Nosrat
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...
Author: Melissa Clark
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...
Author: Alexa Weibel
Author: Pierre Franey
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...
Author: Martha Rose Shulman
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...
Author: Tara Parker-Pope
This recipe, from Craig Claiborne with Pierre Franey, brings together two scrumptious delights, the lobster and the avocado. The creaminess of the avocado...
Author: Craig Claiborne And Pierre Franey
Author: Trish Hall
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...
Author: Martha Rose Shulman
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,...
Author: Mark Bittman
Author: Toby Cecchini
Author: Peter Mcquaid
Author: Joan Nathan
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...
Author: Florence Fabricant
Author: Craig Claiborne
Author: Molly O'Neill
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...
Author: Sam Sifton
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...
Author: Sam Sifton
Author: Craig Claiborne And Pierre Franey
Author: Craig Claiborne And Pierre Franey
Watermelon works beautifully in summer salads, especially when paired with savory or bitter ingredients to balance its fragrant sweetness. This recipe...
Author: Lidey Heuck
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...
Author: Mark Bittman
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...
Author: Melissa Clark
Author: Molly O'Neill
This versatile salad, or pilaf, may be construed as a home cook's answer to a fast-casual lunch bowl. But it does not need to be piled high with a freewheeling...
Author: Florence Fabricant
Here, I've riffed on a classic French salade niçoise. I save the anchovy for the dressing, but anchovy admirers can add more for garnish - and anchovy...
Author: Melissa Clark
Author: Barbara Kafka
Author: Molly O'Neill
Author: Florence Fabricant
Author: Craig Claiborne And Pierre Franey