Hearty and satisfying main-course salads, from Caesar salad with crispy tofu croutons to a warm bacon-and-egg salad.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the
AEP Privacy Statement.
Pickles add a tangy crunch to salads, and the brine is delicious in vinaigrettes. Chef Spike Gjerde pickles his own beans at his Baltimore restaurants, but using store-bought versions in this mid-Atlantic take on a Niçoise salad works well, too.