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The secret to this salad is using big, juicy sweet onions like the Vidalias that Linton Hopkins favors, which get nic...

“Kale salads are great with a dressing that relies on cured fish, like anchovies or the salted oysters I make, which ...

Susan Feniger likes to make this salad early in the day, so the carrots marinate a bit in the dressing. Harissa, the ...

Linton Hopkins calls this vinegary slaw a maceration salad, because it sits overnight to develop its superbly tangy f...

Tossed with a tangy peanut dressing, this cold noodle salad with pork tenderloin is hearty but still refreshing.

Pickles add a tangy crunch to salads, and the brine is delicious in vinaigrettes. Chef Spike Gjerde pickles his own b...

Canned white asparagus from Navarra is so revered in Spain that it has its own D.O. (a protected denomination of orig...

This warm, garlicky anchovy dressing here is fantastic with an assortment of juicy, peak-season tomatoes. To finish t...

This delightful tabbouleh, which uses Israeli couscous in place of bulgur, follows the Lebanese tradition of includin...

With their sweet, mild pea flavor and their juicy stems, pea shoots are becoming a popular salad addition. Here, they...

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