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
Author: Melissa Clark
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
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
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
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
Author: Amanda Hesser
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
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: Mark Bittman
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
Author: Molly O'Neill
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
Author: Pierre Franey
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
Author: Pierre Franey
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 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
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 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
Author: Marian Burros
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: Toby Cecchini
Author: Trish Hall
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
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 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: Peter Mcquaid
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
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
Author: Joan Nathan
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: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
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
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
Author: Molly O'Neill
Author: Molly O'Neill
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: Barbara Kafka
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: Florence Fabricant
Author: Moira Hodgson