Salad Recipes

Potato Salad with Fresh Corn And Basil

Red baby potatoes are ideal for potato salad because of their tender skins and creamy interiors that hold together, even when cooked. Quickly soaking the onions in vinegar mellows their bite and allows the summery fresh herbs to shine in the dressing. Be sure to taste the salad after chilling and adjust the seasoning before serving.
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Sugar Snap Pea Salad

Sweet sugar snap peas give this light summer salad from Ivan Conill’s Branch Line in Boston a satisfying crunch, while whole-milk ricotta adds heft with its mild, creamy richness. Shredded rotisserie chicken may be omitted for a vegetarian version, or you can substitute with flaked hot smoked salmon.
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Crunchy Cabbage Salad with Peanuts and Fish Sauce

Nick Bognar’s salad of fresh shredded cabbage is a riot of flavors and textures. The tangy, spicy dressing soaks into each bite, which is punctuated with pops of sweet crunch from the quick-candied peanuts and bursts of verdant flavor from fistfuls of herbs.
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Bruised Cabbage-and-Herb Salad with Spicy Fish Sauce Dressing

Yes, you can (and should) make salad in a mortar. When hardy vegetables, like cabbage, are lightly crushed in a tall Thai-style clay mortar with a long wooden pestle, they are tenderized just enough to yield a pleasing soft crunch. Bruised Thai basil, cilantro, and mint permeate this dish, with a dressing of fish sauce and lime, pounded chiles, garlic, and ginger. Serve it alongside grilled or roasted fish or chicken and steamed jasmine rice.
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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.
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Charred Avocado Salad with Cilantro Mayo

This smoky salad from chefs Christopher Kostow and David Guilloty at The Charter Oak in St. Helena is pure California magic. Searing the firm-ripe avocado transforms into a creamy treat with a hint of char.
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More Salads

Farro Salad with Radishes, Snap Peas, Olives, and Pecorino

Farro has a sweet, earthy flavor and delightful chewy texture; it adds a wonderful hardiness to the fresh, crunchy vegetables and salty olives and cheese in this salad. If Meyer lemons aren’t available in your area, use regular fresh lemon juice and increase the honey to balance the dressing.
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Little Gem Salad with Toasted Spice Vinaigrette

Toasting whole spices deepens and opens up their flavors, perfuming and flavoring this dressing. Use leftover dressing as a marinade for chicken or fish.
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Collard And Fennel Salad with Crispy Plantains

Crispy, creamy smashed and twice-fried plantains act as croutons in this fresh winter salad. The two-step frying process allows the unripe green plantains to evenly cook through and develop their fruity sweetness.