Mellow pears contrast the strong flavors of gorgonzola in this bright, lightly creamy salad. It's all finished with a sweet-tart dressing of onion, mustard and red wine vinegar. It makes a lovely first...
Author: Florence Fabricant
Pears go wonderfully with all types of blue cheese, whether Roquefort, Stilton, Gorgonzola or an American blue such as Maytag.
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Joan Nathan
This recipe, adapted from the Los Angeles restaurant Mozza, dresses mixed frisée lightly, with a simple dressing of two kinds of mustard, lemon juice and olive oil. It's done in minutes, and serves as...
Author: Adam Nagourney
Author: Amanda Hesser
Author: Marian Burros
This dish is inspired by a salad I had recently at Hearth Restaurant in Manhattan. There's a nice contrast of flavors here - bitter endive, sweet oranges, mild ricotta, almonds and a nutty, mildly acidic...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Florence Fabricant
A bright toss of cilantro leaves and scallions, this dish, called lao hu cai, is somewhere between a salad and a garnish, adding coolness, salt and juice to the mix.
Author: Julia Moskin
Author: Florence Fabricant
Author: Florence Fabricant
Author: Marian Burros
The sweet juice from the grated apple permeates this crunchy salad, which could be a side dish, but would also make a good light lunch or dinner.
Author: Martha Rose Shulman
Browned pine nuts mellows the bitterness of this salad of broiled sardines on spinach from the chef Jonathan Waxman of Barbuto in the West Village of Manhattan.
Author: Florence Fabricant
Author: Marian Burros
Author: Marian Burros
Author: Molly O'Neill
Author: Florence Fabricant
Author: Marian Burros
Author: Pierre Franey