Author: Florence Fabricant
Author: Moira Hodgson
Author: Pierre Franey
Author: Pierre Franey
Author: Marian Burros
Author: Molly O'Neill
Author: Eric Asimov
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
This Tuscan bread salad uses leftover roast chicken to make an amazing one-bowl meal. Instead of simply shredding chicken meat and skin and tossing it with tomatoes and bread, spend an few extra minutes...
Author: Melissa Clark
Author: Marian Burros
Author: Mark Bittman
Author: Marian Burros
This is a very simple yet very delicious salad, and it appeals to ominvores and vegans. The natural sweetness of raisins and squash are cut through by sherry vinegar and black pepper, and ginger lends...
Author: Mark Bittman
Author: Moira Hodgson
Author: Marian Burros
This salad is inspired by one I ate in Greece. I've added the cherries and made the olives optional, though I like the contrast of the briny, salty olives against the cherries. Purslane is nutrient-dense,...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Pierre Franey
Author: Craig Claiborne
Author: Molly O'Neill
Author: Craig Claiborne
Author: Pierre Franey
Author: Florence Fabricant
One of the things I like best about these greens is that they're good cooked or uncooked. The leaves of dandelions and amaranth are quite tough, so if they are to be used in a salad, they should be cut...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Marian Burros
Author: Marian Burros
Author: Marian Burros
This is one of those salads where the grain enhances texture, adds a nutritional punch, but isn't what the salad is about. It's about beets and spinach. I usually slice beets for salads, or cut them into...
Author: Martha Rose Shulman
Author: Jacques Pepin
Author: Linda Wells
Author: Florence Fabricant
Author: Florence Fabricant
The combination of sweet, juicy, tart (and cold) orange and bitter, fatty, slightly warmer tapenade is fantastic. Don't omit the fennel seeds, which add another dimension of flavor and texture - just super....
Author: Mark Bittman
Author: Pierre Franey
You don't need an expert to tell you that watermelon is just about the most refreshing thing you could possibly eat in the middle of summer, and that the first and best way to "prepare" it is to just cut...
Author: Mark Bittman
Author: Molly O'Neill
Author: Mark Bittman
Author: Marian Burros
Author: Sarah Belk
Author: Pierre Franey
This lively combination is inspired by one of my favorite Mexican salads, which is made with diced cooked cactus paddles (nopales), onion, tomato and avocado. Cactus paddles are gooey, like okra, so I...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Pierre Franey
Author: Pierre Franey
Author: Marian Burros
Author: Molly O'Neill
Author: Alex Ward
Author: Molly O'Neill