Salad Recipes

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Citrus, Beet, and Arugula Salad with Halloumi Croutons
Resplendent with mixed citrus and jewel-toned roasted beets, this peppery arugula salad gets elevated to holiday status courtesy of crispy halloumi croutons.
Fennel and Apple Salad with Hazelnuts
Tucked in among the tender lettuce leaves, fragrant fennel, sweet-tart Granny Smith apple, and toasty hazelnuts add a refreshing crunch to this fall salad.
Salade Catalane
The three-part core of a classic salade Catalane includes roasted red pepper, anchovy, and hard-boiled egg. Beyond this, there are endless interpretations. This one, from Steve Hoffman's time in the French town of Autignac in Languedoc-Roussillon, takes the form of a very approachable chopped salad, which pays its respects to the region's love of wild bitter greens and fire-based cooking.
Mission Fig, Elderberry, and Mixed Greens Salad 
"Winemaker Tara Gomez belongs to the Santa Ynez Band of Chumash Indians. This salad of seasonal fruits, herbs, and flowers balanced with bold leafy greens and a simple, bright lemon dressing, from a feast at Camins 2 Dreams, the winery she runs with her wife Mireia Taribó, includes traditional Chumash ingredients. Both the dressing and the salad call for aromatic hummingbird sage. More fragrant and less bitter than other types of sage, hummingbird sage is native to the cool coastal parts of Santa Barbara County. Though not quite the same, common sage will work well. Elderberries, considered a medicinal plant, grow wild in the region. Used whole, they're lightly fragrant and offer a hint of sweetness.
Biwaz (Parsley and Onion Salad)
League of Kitchens instructor Jeanette Chawki prepares this refreshing salad as the perfect partner to grilled meats. Sumac adds tangy, floral flavor to this simple and refreshing herb and onion salad. Try it layered with Jeanette's creamy Muhammara (Roasted Red Pepper and Walnut Dip) and Lahem Meshwy (Lamb Shish Kebabs) on thin Lebanese pita.
Charred Broccolini Caesar with Kale and Chickpeas
Rating: Unrated
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Smoky, charred Broccolini and chickpeas give this take on Caesar salad the heft it needs to be a main course. Texture is the secret to a salad’s wow factor. Here, Little Gem lettuces, hearty kale, and crisp-tender Broccolini bring three levels of crunch, and provide plenty of leafy nooks and crannies to catch the thick, anchovy-laced dressing.
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More Salads

Stone Fruit Salad with Collard-Peanut Pesto
"Nowadays, when I serve plums and nectarines, like in my Stone Fruit Salad with Collard-Peanut Pesto, I'm transported to parties where we dapped, hugged, boogied, and kissed under the moonlight," says writer Nicole Taylor, of her Juneteenth celebrations. In this savory fruit salad, roasted peanuts, collard greens, and Parmesan yield a hearty pesto that's the perfect partner for honey-dressed wedges of plums and nectarines. Fonio, a West African grain similar in texture to couscous, soaks up the the pesto, flavoring each bite of this salad.
Nam Khao Tod (Crispy Rice Salad)
In this Night + Market dish by Kris Yenbamroong, spicy fresh ginger brings brightness and a pleasant crunch to this salad. Cooked and cooled rice is seasoned with curry paste and dusted with a generous coating of rice flour then fried until über-crunchy. For the crispiest result, chill the rice for at least 1 day before assembling.

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.”