Chef Thomas
A Ploughman's Salad
The old pub ploughman's, shaken loose from its board and laid across butter lettuce with a sharp mustard dressing, for the kind of lunch that feels like you've given yourself the afternoon off.
Recipe Archive
Salads
Salads here are treated as complete dishes, from bright greens and grain bowls to composed plates where dressing, texture, and balance carry the recipe.
502 recipes
Culinary Explorer
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Recipes
Chef Freja
Aeggesalat med Karse
Hard-boiled eggs folded into curry-spiked mayonnaise, heaped onto buttered rugbrod, and crowned with freshly snipped garden cress. The piece of smorrebrod that Easter lunch cannot be without.
Chef Freja
Agurkesalat
The sweet-sour Danish cucumber salad that turns up next to stegt flaesk, frikadeller, and anything off the summer grill. Paper-thin slices, a vinegar brine with dill and peppercorns, the side that makes the plate make sense.
Chef Dean
Antipasto Tortellini Salad
Plump cheese tortellini tumbled with the greatest hits of the Italian deli counter, all glossed in a garlicky herb vinaigrette that improves as it sits. This is the potluck dish that comes home empty.
Chef Ally
Arugula with Shaved Pecorino and Lemon
Peppery arugula leaves tossed in nothing but fresh lemon and good olive oil, showered with curls of aged pecorino. A salad that proves the best cooking is knowing when to get out of the way.
Chef Isabel
Asadillo Manchego
Asadillo Manchego is La Mancha's roasted pepper salad: red peppers, tomato, olive oil, garlic, and cumin, pounded plainly and served with egg, warm or cold.
Chef Dean
Asian Sesame Coleslaw
A potluck legend built on crisp cabbage, sweet carrots, and the irresistible shatter of toasted ramen noodles, all lacquered in a sesame-ginger dressing that keeps people coming back for thirds.
Chef Dean
Asian Sesame Noodle Salad
Silky chilled noodles wrapped in a creamy peanut-sesame dressing so good you'll want to drink it straight, tangled with crisp vegetables and fresh herbs. This is the dish that disappears first at every potluck.
Chef Dean
Asian Sesame Slaw with Crispy Wontons
Shatteringly crisp wonton strips crown a tangle of delicate Napa cabbage and vibrant vegetables, all dressed in a sweet-sharp sesame vinaigrette that demands a second helping at every potluck.
Chef Dean
Avocado Egg Salad
California's answer to the deli counter classic, where ripe Hass avocado stands in for mayonnaise, creating a lighter, more vibrant egg salad brightened with lime and fresh herbs that tastes like a farmers market on a perfect spring day.
Chef Dean
Bacon Ranch Broccoli Salad
The potluck dish that vanishes first, every single time. Crisp raw broccoli, smoky bacon, and a creamy ranch dressing that turns skeptics into believers and demands a copy of the recipe before you leave.
Chef Remy
Bacon Ranch Pasta Salad
Spirals of tender rotini loaded with Cajun-spiced bacon, sharp cheddar cubes, and crisp vegetables, all bound together in a buttermilk ranch dressing with enough personality to make the church ladies ask for your recipe.
Chef Klaus
Badischer Wurstsalat
Baden's sharp, no-mayonnaise Vesper salad lives by the cut and the rest: fine Lyoner strips drinking vinegar and mustard before the oil softens the whole bowl.
Chef Jeong-sun
Baechu-geotjeori (Fresh Napa Cabbage Salad)
Fresh napa cabbage tossed with chili and fermented anchovy sauce, made for the hour when winter kimchi has gone too sour and the table needs something bright.
Chef Zohra
Bakoula (بقولة)
Mallow greens cooked soft and dark with garlic, cumin, preserved lemon, and olives, the Moroccan cooked salad that tastes of spring rain and a loaf of khobz shared warm.
Chef Takumi
Bamboo Shoot and Wakame Salad (若竹和え, Wakatake-ae)
Two spring things meet here: pale bamboo shoot, green wakame, and a vinegar-miso dressing thin enough to let both speak. The work is sourcing, then restraint.
Chef Takumi
Bamboo Shoots with Kinome Miso (木の芽和え, Kinome-ae)
Tender spring bamboo meets kinome ground fresh with white miso, vinegar, and dashi. The dressing is green, fragrant, and brief by nature, so make it when the leaves are young.
Chef Zohra
Batata Mchermla (بطاطا مشرملة)
Potatoes simmered until tender, then turned while warm through chermoula, garlic, cumin, paprika, coriander, olive oil, and preserved lemon. This is a weeknight Moroccan salad that still opens the table.
Chef Klaus
Berliner Kartoffelsalat
The capital's creamy potato salad, built on warm waxy potatoes that drink the dressing before mayonnaise binds the bowl, with pickle, onion, and egg doing the sharpening.
Chef Lupita
Berros y Verdolagas: Watercress and Purslane Salad
A raw quelites salad from the milpas of Puebla and the Valle de Mexico, peppery watercress and succulent purslane over romaine, dressed in a sharp mustard vinaigrette with radish, serrano, and cubes of queso panela.
Chef Joost
Bietensalade (Dutch Beetroot Salad)
Cold beetroot, tart apple, walnuts, and a crumble of salty cheese: the Dutch buffet dish that proves winter storage food can arrive wearing its brightest coat.
Chef Lupita
Guadalajara Fruit & Cream Cup (Bionico Tapatio)
Jalisco's market fruit cup from Guadalajara, cold chopped fruit under sweet crema, granola, coconut and raisins, the quick meal that proved a city can invent tradition in a plastic cup.
Chef Remy
Blackened Chicken Caesar Salad
Crisp, cold romaine piled high with sliced blackened chicken still warm from the skillet, draped in creamy homemade Caesar and crowned with shatteringly crisp parmesan crisps, the kind of salad that makes you forget you're eating your vegetables.
Chef Takumi
Blanched Komatsuna in Dashi (小松菜のお浸し, Komatsuna no Ohitashi)
Komatsuna no ohitashi is the home cook's reliable green: a quick blanch, a careful press, and a short rest in dashi until the stems taste clean and seasoned through.
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