Chef Graziella
Insalata Tricolore
Three bitter leaves arranged in the colors of the Italian flag: the peppery bite of arugula, the wine-dark depth of radicchio, the crisp pallor of endive. Dressed with restraint.
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 Graziella
Insalata Vastasa
A Sicilian peasant salad of potatoes, green beans, tomatoes, and raw onion, dressed simply with olive oil and vinegar. Food for working people who knew that humble ingredients, treated with respect, feed both body and soul.
Chef Fai
Isan Beef Larb (Larb Nua)
No sugar. That's the rule. Isan larb strips Thai cuisine down to three pillars: nam pla for salt, manao for sour, prik for heat, bound by the smoky crunch of freshly pounded khao khua. The absence defines the dish.
Chef Fai
Isan Catfish Larb (Larb Pla Duk)
No sugar. That's the line between Isan and Central Thai larb. Grilled catfish flaked while warm, dressed with nam pla, manao, khao khua, prik pon, and a storm of fresh herbs. The plateau on a plate.
Chef Fai
Isan Chicken Larb (Larb Gai)
No sugar. That's the rule. Isan larb strips Thai cuisine down to three pillars: nam pla for salt, manao for sour, prik for heat, with khao khua tying it together in a way nothing else can.
Chef Fai
Isan Duck Larb (Larb Ped)
Duck brings gamey depth to the Isan larb formula. No sugar. Lime, fish sauce, khao khua, prik pon, and a wall of fresh herbs. This is the celebration table standard, and the governing rule is restraint.
Chef Fai
Isan Glass Noodle Larb (Larb Wun Sen)
Isan larb with glass noodles instead of meat: nam pla for salt, manao for sour, khao khua for that smoky crunch, prik pon for heat. No sugar. The absence of sweet is the principle that separates Isan from Central Thai.
Chef Fai
Isan Mushroom Larb (Larb Het)
The Isan larb dressing carries anything you throw at it. No sugar, no compromise. Fish sauce, lime, khao khua, prik pon, and herbs do the work. Mushrooms prove the system.
Chef Freja
Italiensk Salat
The Danish cold kitchen classic of diced carrots, peas, and white asparagus bound in thick mayonnaise. The salad that belongs on ham and rye, and the one that proves nothing in Danish food is as simple as it looks.
Chef Lupita
Jalisco Jicama Fruit Salad (Pico de Gallo Tapatio)
Guadalajara's mercado pico de gallo is fruit, not tomato salsa: jicama, orange, cucumber, and coconut sharpened with lime, salt, and ground chile de arbol.
Chef Thomas
Jersey Royal Potato Salad with Chives
Jersey Royals tossed warm in a bright lemon and chive dressing, the sort of potato salad that tastes like May feels, and asks for nothing more than good potatoes and a little attention.
Chef Lupita
Jícama con Limón y Chile Piquín
Jalisco's fruit-cart botana: cold jicama batons dressed with Mexican lime, sal de grano, and chile piquín, the cheap, crisp snack that belongs to markets, plazas, and picnic tables.
Chef Dean
Kale Caesar with Crispy Chickpeas
Sturdy Tuscan kale transformed into silk through salt and muscle, dressed in a punchy lemon-anchovy Caesar, crowned with shatteringly crisp spiced chickpeas that deliver the crunch croutons never could.
Chef Elsa
Kalter Krautsalat mit Kümmel
Finely shredded white cabbage, salted until it weeps and softens, dressed in a sharp vinegar Marinade with whole caraway seeds. The salad that sits in a small white bowl next to every Schnitzel in Austria.
Chef Lesia
Kapustianyi Salat (капустяний салат, fresh cabbage slaw)
The cabbage changes under your hands: stiff, squeaky ribbons soften into a glossy summer salad with carrot sweetness, dill sharpness, and green sunflower oil catching the light.
Chef Elsa
Karottensalat
Bright raw grated carrots dressed simply with lemon, sugar, and oil. The little salad that quietly holds its own on every Austrian Gemischter Salat plate, year-round and without apology.
Chef Freja
Karrysalat
Danish curry salad of egg, apple, capers, and chives folded into a mellow yellow dressing, spooned over marinated herring on dark rugbrod. The piece of the julefrokost table everyone reaches for twice.
Chef Dean
Kartoffelsalat (German Potato Salad)
Tender sliced potatoes dressed warm with smoky bacon, sweet onion, and a bracing mustard vinaigrette that soaks into every slice. This is the potato salad that graces German Christmas tables, honest and unapologetic in its simplicity.
Chef Dimitra
Kefalonian Pantzarosalata with Aliada (Παντζαροσαλάτα με Αλιάδα Κεφαλονιάς)
Kefalonia's beet salad is roots and greens, dressed warm with vinegar and olive oil, then covered with aliada, the island's potato skordalia, sharp with garlic and made for fasting tables.
Chef Fai
Southern Herb Rice Salad (Khao Yam)
Southern Thailand's rice salad built on nam budu, the funky fermented fish sauce that replaces standard nam pla below the isthmus. Every component is a principle. Every forkful is the system talking.
Chef Zohra
Khizou bel Limoun (خيزو بالليمون)
Fine-grated carrot dressed with orange juice, a little sugar, orange-flower water, and cinnamon. Khizou bel limoun is the fresh raw counterpoint that wakes up a Moroccan table.
Chef Zohra
Khizou Mchermel (خيزو مشرمل)
Carrot rounds simmered tender, then turned while warm through cumin, garlic, fresh coriander, olive oil, and preserved lemon. A cooked salata for bread, weeknights, and the table that widens.
Chef Ally
Kohlrabi Slaw with Caraway and Apple
Crisp kohlrabi cut into matchsticks and tossed with tart apple, toasted caraway, and a simple mustard dressing. A German tradition that makes the case for this underappreciated vegetable.
Chef Fai
Raw Fish Larb (Koi Pla ก้อยปลา)
No sugar. No cooking. No compromise. Koi pla is Isan larb stripped to its rawest principle: fish sauce for salt, lime for sour, khao khua for texture, prik pon for heat, and fresh herbs as structure.
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