100 Best Recipes Ever: Salads

Crispy Okra Salad

© Greg DuPree

F&W's editors combed through the more than 10,000 recipes we've published in our 35 years of existence to find the very best. We only had room for the 20 Best Ever Recipes in print, but here we present the full 100 greatest dishes of all time. Here are the best Salad Dishes, including fresh Summer Salads, for you you to make your next meal one to remember. These are sure to impress, easy to make and go with any meal. These recipes include beet salad with candied marcona almonds, savory cantaloupe salad and tangy tomatillo salad with sun-dried tomatoes. Read on for more of Food & Wine's best salad recipes.

01 of 08

Mixed Asian Salad with Macadamia Nuts

Mixed Asian Salad with Macadamia Nuts
© Ryan Robert Miller

Macadamias add crunch and an unexpected buttery richness to this salad.

02 of 08

Garlicky Caesar Salad

Garlicky Caesar Salad
© Simon Watson

This authentic Caesar salad, from chef Terrance Brennan, gets a flavor wallop from large doses of chopped garlic and anchovies. The creamy dressing is made with raw egg yolks; if you prefer an alternative, coddle the eggs by placing them in their shells in boiling water for three minutes.

03 of 08

Crispy Okra Salad

Crispy Okra Salad

© Greg DuPree

The usual Indian way of preparing okra is to cut it into rounds. But when chef Suvir Saran was seven, he insisted that the family cook slice the okra into wispy strips. The super-crunchy result was a hit and became a family legend.

04 of 08

Roasted Carrot and Avocado Salad with Citrus Dressing

Roasted Carrot and Avocado Salad with Citrus Dressing

© Con Poulos

This Moroccan-spiced salad combines whole roasted carrots and creamy avocado wedges. Chef Jamie Oliver’s favorite method for preparing carrots (as well as beets) is to first parboil them, then toss them with a dressing and roast them to intensify their sweetness.

05 of 08

Salad of Bitter Greens with Balsamic-Glazed Prosciutto

Salad of Bitter Greens with Balsamic
© Ryan Robert Miller

Prosciutto and pancetta both require months to cure, but sometimes they’re eaten before they’re fully aged. In Emilia-Romagna, cooks turn that partially cured meat into dishes like pancetta fresca alla griglia, in which the pork is grilled, then lacquered with balsamic vinegar. Here, in a riff on that dish, chef Paul Bartolotta sautés prosciutto until crisp, glazes it with balsamic vinegar, then tosses it into a salad of bitter greens and chopped egg — a brilliant combination of flavors and textures.

06 of 08

Antipasto Salad with Bocconcini and Green Olive Tapenade

Antipasto Salad with Bocconcini and Green-Olive Tapenade
John Kernick

Chef Nancy Silverton is famous for her baking, but she's also an expert of Italian flavors. Case in point: this smart and delicious play on a classic antipasto plate. Shredded iceberg lettuce serves as the crunchy base for a salad made with creamy bocconcini (mozzarella balls), Genoa salami, spicy-tangy pepperoncini, and green olives. It's quick to prepare and hits all the right notes.

07 of 08

Avocado, Orange, and Jicama Salad

Avocado, Orange and Jicama Salad
© Antonis Achilleos

Feta is a fun, briny addition to this salad's Mexican mix of jicama, avocado, and cilantro.

08 of 08

Warm Sausage and Potato Salad

Warm Sausage-and-Potato Salad
© Melanie Acevedo

For this French-style potato salad, toss the warm potatoes with broth or wine so they absorb the flavor of the liquid. If you can get a delicious French garlic sausage, this would be a great place to use it.

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