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Salads

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This reimagined Caesar salad substitutes kale for romaine, rye bread for the croutons and tofu for raw egg in the gar...

Scott Boggs serves this salad with the rich, salty Toussaint cheese but it is equally delicious with Parmigiano-Reggi...

This rustic salad, made with toasted bread tossed in a rich Champagne-vinegar dressing, is meant to be a bed on which...

This fantastic salad combines cucumbers with two types of miso, toasted sesame and pine nuts. Be sure to use firm and...

This salad from F&W’s Grace Parisi brilliantly combines some of the most exciting food trends of 2013 into one am...

Inspired by cacio e pepe (cheese and pepper), the classic Italian pasta sauce, this salad features spring greens and...

This superb version of tabbouleh has chopped asparagus as well as traditional bulgur, tomato, parsley and mint. Slid...

Mario Batali’s seafood salad combines white beans and chunks of crab with a lively mint oil. The chef frequently make...

This chunky tuna salad—inspired by a traditional sauce from Livorno, Italy, of tomatoes, olives and capers—makes a ve...

In this unusual dish from chef Marcelo Betancourt, beets are boiled skin-on until cooked through, then lightly flatte...

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