Cauliflower florets are a sly substitute for half of the baby potatoes in this creamy salad. The white-on-white combo gets zingy lift from briny capers, mustard and freshly grated horseradish. Ingredients 3 pounds cauliflower, cut into 1-inch florets 1/4 cup grapeseed oil Kosher salt 1 1/4 pounds fingerling potatoes, halved lengthwise and sliced crosswise 1/4 … Read more
This is chef George Mendes’s version of the simple tomato salads common in the Algarve region of southern Portugal. For a shortcut, use best-quality, olive oil–packed canned tuna. Ingredients 4 1/2 cups extra-virgin olive oil 3 thyme sprigs 1 bay leaf 1 small fennel bulb, thinly sliced 1/2 small carrot, thinly sliced 1 1/2 teaspoons … Read more
The Good News Chef Jan Birnbaum makes this piquant salad with two kinds of Belgian endive and chicory, which is rich in potassium and magnesium, then adds crunch with spiced pistachios, a cholesterol-free source of monounsaturated fats. “This salad is a healthy alternative to the creamy Caesar salads people expect at a steak house,” he … Read more
Starting with cooked chicken—leftovers, perhaps, or a store-bought rotisserie chicken—keeps the preparation time short. If you want just chicken salad with no greens, skip the lettuce; double the chicken, cucumber, bell pepper, onion, and tarragon; and toss them with the dressing. Ingredients 2 tablespoons lime juice (from about 1 lime) 1 tablespoon mayonnaise 2 teaspoons … Read more
This Moroccan-spiced salad combines vitamin A–rich carrots and heart-healthy avocados. Jamie Oliver’s favorite method for preparing carrots (as well as beets) is to first parboil them, then toss them with a dressing and roast them to intensify their sweetness. Ingredients 1 pound medium carrots 2 teaspoons cumin seeds 1 chile de árbol or other small … Read more
Armand Arnal uses ingredients from his restaurant’s enormous organic garden to create seasonal Provençal dishes like this salad of chicken tossed with pine nuts and lemon-marinated zucchini. Ingredients 1/3 cup dried currants 1/4 cup plus 2 tablespoons extra-virgin olive oil 1 garlic clove, thinly sliced 1/8 teaspoon ground cumin Finely grated zest of 1 lemon, plus … Read more
Crispy tofu turns this veggie-loaded, Vietnamese-inspired salad into a satisfying main course. Ingredients Dressing 1/4 cup fresh lime juice 1/4 cup Asian fish sauce 1 serrano chile, seeded and chopped 1 small shallot, coarsely chopped 1 small garlic clove, coarsely chopped 2 tablespoons chopped cilantro 1 tablespoon chopped mint 1 teaspoon minced fresh ginger 1/2 … Read more
Although Charles Phan says you can use any leafy green in this spicy main-course salad, he suggests watercress because it adds another subtle, peppery layer of heat to the dish. He also says it’s fine to partially cook the shallots ahead of time (even the night before) until they are golden, then let them cool; … Read more
Judy Joo’s tangy Asian dressing is a superb (and quick) way to dress up Broccolini and mushrooms. Ingredients 1 bunch Broccolini (12 ounces), trimmed 2 cups sliced button mushrooms 2 tablespoons toasted sesame seeds 1 1/2 tablespoons apple cider vinegar 1 1/2 tablespoons toasted sesame oil 1 1/2 tablespoons soy sauce 1/4 teaspoon crushed red … Read more
This is a big, hearty and tangy salad, with hunks of toasted bread, grilled vegetables and marinated anchovies. Ingredients 1/2 cup extra-virgin olive oil, plus more for brushing 5 garlic cloves 6 ounces rustic Italian bread, torn into 1 1/2-inch pieces Kosher salt Freshly ground pepper 1 large head of radicchio— quartered through the core … Read more