This is a dressing designed for drizzling, not for tossing: the pink of the shallots and the peppercorns look really lovely on top of a composed salad. But the artful mix of tart, crunchy, salty and sweet...
Author: Julia Moskin
Author: Pierre Franey
Here is a laid-back, unfussy salad that takes no time to prepare and is a great accompaniment to a summer pasta. It's also good on its own for lunch.
Author: Nigella Lawson
Mayonnaise started out in life as a salad dressing, but the modern supermarket version isn't something you'd want to serve on its own -- or use to highlight the vegetables of the season. This soft, lemony...
Author: Julia Moskin
The best type of arugula for this salad is the feathery type called wild arugula. I love the contrast of flavors here - peppery arugula alongside sweet carrots and a nutty dressing.
Author: Martha Rose Shulman
A far cry from cafeteria-style three-bean salad, this fresh, lively dish is a mixture of crunch and softness, bright colors and earth tones.
Author: Martha Rose Shulman