Salads

"This is a salad you can keep in your refrigerator until you're ready to serve; just like your summer slaw, but for w...

Jeff Cerciello blends olive, canola and hazelnut oils to give depth to the dressing for this fantastic winter salad. ...

Jeff Cerciello pickles his mushrooms in a horseradish-and-juniper brine—flavors that are especially nice in winter wi...

To keep the vegetables in this salad crisp, Jeff Cerciello soaks them in ice water and then dries them in a salad spi...

Boiled salad dressings—which aren't actually boiled but heated gently in a double boiler—are butter-based vinaigrette...

This bright-flavored salad, from chef-owner Robert Moore of Moore's Delicatessen in Burbank, California, combines Bib...

Malin Elmlid's friend Emma Jessen Krut contributed this salad to the potluck; it's hearty enough to stand alo...

Michael Symon begins Thanksgiving with this tangle of multicolored vegetables—radishes, golden beet and carrots&...

Many bottled salad dressings are loaded with fat, as well as preservatives that keep them shelf-stable. Plus, they of...

When guests sit down to the dinner table, Moroccan hosts often set out small salads to eat with bread or on their own...

At Portland, Oregon's Little Bird, Gabriel Rucker (an F&W Best New Chef 2007) tweaks French dishes like céle...

"I like a fried egg," says April Bloomfield about the topping on her arugula salad. "Especially when it&#...

Kamut is an heirloom variety of wheat with a sweet, almost buttery flavor. F&W editor Kristin Donnelly loves using it...

The Japanese seaweed hijiki, mixed with fried tofu and tossed with sesame oil dressing, makes a lovely Halloween-read...

Most Paris bistros serve at least one verrine: a multi-textured salad or dessert layered in a glass. This one comes f...