Salad Recipes

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Nora Ephron’s Vinaigrette Is My Go-To Salad Dressing

 Everyone needs a good back pocket vinaigrette, mine just happens to be from the writer of When Harry Met Sally.

Chicory Salad with Cranberry Sauce Vinaigrette

Drizzled with a tart dressing spiked with leftover cranberry sauce, this vibrant salad is a refreshing reset after a heavy Thanksgiving feast, perfect for a day-after lunch. Leftover cornbread, crumbled and crisped in bacon drippings, adds the perfect touch of balancing richness. If Castelfranco radicchio isn’t available, use any chicories or bitter greens such as endive, treviso, or frisee. “Most of us only make cranberry sauce once a year, and there’s always leftovers,” says chef Brittanny Anderson, who shared this recipe. “A vinaigrette is the perfect place to use it all up.”

Farro Salad with Roasted Root Vegetables

Crispy roasted root vegetables like parsnips and celery root add an earthy, caramelized depth to this simple grain salad made with tender, chewy farro. Resist the urge to stir the vegetables during cooking to help the them develop the most color.

These Amazing Summer Salads Are Inspired by Barbecue Sauce

Taking their cue from regional barbecue sauces, these bold dressings transform summer salads into hearty main dishes.

Summer Tomato Salad with Jicama and Avocado

Traci des Jardins’ take on a classic, produce-forward summer salad features juicy tomatoes, crunchy cucumbers, and lightly sweet slices of jicama. The simple lime dressing gets a hit of fresh, herbal brightness from plenty of cilantro leaves.

Charred Focaccia and Steak Salad

Focaccia is the ideal crouton for a dinner salad; it’s tender yet sturdy enough to stand up to bold ingredients like the steak and Calabrian chile in this recipe.

More Salads

Grilled Shrimp and Lettuces with Charred Green Goddess Dressing

Green goddess dressing—a retro favorite—gets a smoky upgrade from from charred parsley and scallions. Barely grilled baby lettuces double down on the flavor while retaining their sweet crunch.

Gazpacho Salad

This side dish from Anne Quatrano (BNC class of 1995) celebrates the best of summer with a combination of chilled gazpacho and chunky, fresh vegetables. “It’s a perfect way to highlight all that is right about summer vegetables at their peak,” Quatrano says. “We utilize tomato scraps for a juicy vinaigrette, and all the bounty of the summer can be combined in a delicious and healthy salad.” For a meatier bite, substitute melted lardo for extra-virgin olive oil in the dressing. Leftover tomato-cucumber water works well in a savory cocktail with crisp blanco tequila.

Broccoli Rabe and Avocado Salad with Lemon Dressing and Herby Molten Eggs

Hard- or soft-cooked eggs are one of the first things many people learn to cook, yet there’s much discrepancy surrounding this fundamental technique. Some insist that starting the eggs in cold water, slowly bringing the water to a boil, and keeping them at a boil until they reach the desired doneness is the best way, while others proclaim that after the boil is reached the pan should be pulled from the flame to allow the eggs to gently cook in the residual heat.In my book, Eggs on Top, I researched the best way to cook eggs in their shells, and I’m confident you’ll find this technique your new go-to for tender whites and vibrant golden, lusciously thickened yolks that slowly flow—a texture I refer to as “molten.” The secret is to not actually boil eggs at all, rather cook them at a bare simmer to keep the whites soft and tender and the shells from cracking against each other.The cooking method I preach is to sink the raw eggs into already-simmering water for five minutes. This initial shock of heat helps make it easy to peel the eggs after cooking. (Sometimes the shells are so loose they practically fall off in my hand!) For easier peeling, it’s commonly recommended that we use eggs that are a bit older for in-shell cookery, but doesn’t that defeat the point of buying farm-fresh eggs? Luckily with this method, even the freshest of fresh eggs peels with ease.For this to be effective, be sure to start with room-temperature eggs rather than ones that are just out of the refrigerator. If you’re in a hurry to bring cold eggs to room temperature, do as I do and temper them in a bowl of warm tap water first to prevent the shells from cracking from the big temperature swing.I like to roll those perfect soft-cooked eggs in minced parsley, lending flavor and a stunning presentation to this spring salad with roasted broccoli rabe and creamy avocado dressing. Spring is the season when warm and cold ingredients ought to mingle on one plate, and this salad brings all that to life. To serve, keep the soft-cooked eggs and the roasted rabe on the warm side, rather than cold, and compose the salad on plates with a bit of artistic flare. Then I would tell you to pour a glass of Chablis and enjoy this spring situation for lunch or dinner, whatever suits your fancy.