Chef Lupita
Ensalada de Repollo Sinaloense
Sinaloa's mandatory cabbage slaw for fish and shrimp tacos. White vinegar, lime, and oregano del norte. Sharp, crisp, no mayonnaise, and ready in less time than it takes to batter the fish.
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.
590 recipes
Culinary Explorer
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Recipes
Chef Isabel
Ensalada de San Isidro Madrileña
Ensalada de San Isidro is Madrid's fair-day salad: crisp romaine, tuna, hard egg, olives, and a sharp aliño that uses the yolk to coat every leaf.
Chef Lupita
Ensalada de Siete Leguminosas
The seven-legume salad of the central highlands fondas, dressed in white vinegar and Mexican oregano, the comida corrida side dish that feeds a family on a budget and tastes better the next day.
Chef Lupita
Ensalada de Verdolagas Tarahumara
The Sierra Tarahumara's Raramuri salad of wild purslane, dressed with lime, salt, chiltepin, and tomato. Pre-Hispanic cooking that needs nothing else and tolerates no improvement.
Chef Isabel
Ensalada Ilustrada Aragonesa
Ensalada Ilustrada is Aragón's dressed-up green salad: crisp leaves covered with tuna, egg, white asparagus, roasted pepper, and black olives, then dressed simply so every good conserva tastes like itself.
Chef Isabel
Ensalada Malagueña
Ensalada Malagueña is Andalucía by way of Málaga: boiled potato, sweet winter orange, desalted salt cod, egg, green olives, and good olive oil, a cold salad where the balance does the cooking.
Chef Isabel
Ensalada Murciana (Moje Murciano)
Ensalada Murciana is Murcia's cold tomato salad, made with preserved tomato, tuna, hard egg, sweet onion, and cuquillo olives. Use tinned tomato on purpose, not as a fallback.
Chef Lupita
Ensalada Rusa de Camarón Sinaloense
Sinaloa's coastal ensalada rusa: cold diced potato, carrot, and peas folded with tiny Pacific shrimp and lime mayonnaise, mounted on a crisp tostada with avocado and a stripe of Salsa Huichol.
Chef Lupita
Ensalada Rusa Mexicana
Central Mexico's Christmas Eve potato salad, diced potato and carrot and peas folded into crema and mayonnaise with a little apple, the cold dish that anchors every cena navideña table from Ciudad de México to Querétaro.
Chef Lupita
Ensalada Rusa Yucateca
Yucatán's pink rusa, cubed papa, zanahoria, chícharo, and betabel bound in mayonesa con limón and naranja agria. The mandatory cold side that sits beside the cochinita and the relleno negro at every family table from Mérida to Tizimín.
Chef Isabel
Ensalada Valenciana
Ensalada Valenciana is the Levante's plain summer table salad: lettuce, ripe tomato, tuna, hard-boiled egg, olives, oil and vinegar, with the tomato leading and nothing dressed too early.
Chef Lupita
Ensalada Victor (Tijuana Caesar of the Working Class)
Tijuana's working-class Caesar, born in the peso crisis of the 1970s, with garlic-infused corn oil, crumbled queso cotija, and torn bolillo croutons. The same backbone as Caesar Cardini's, built for a baja Californian budget.
Chef Isabel
Ensaladilla Rusa Andaluza
Ensaladilla rusa, in its Andalusian bar-counter form, is potato, carrot, peas, tuna, egg, and mayonnaise served cold, creamy but not mashed. Boil the potatoes whole. That is the step that saves it.
Chef Elsa
Erdäpfel-Vogerlsalat mit Speck
Warm broth-soaked potatoes and crispy Speck over tender Vogerlsalat, finished with a drizzle of dark Steirisches Kürbiskernöl and a soft-boiled egg that ties the whole bowl together.
Chef Isabel
Escalivada Catalana
Escalivada is Catalan: peppers, aubergine, onion, and sometimes tomato roasted whole until the skins blacken, then peeled warm and torn into strips. The smoke and soft flesh are the dish.
Chef Ally
Escarole with Anchovy and Garlic
Sturdy, slightly bitter escarole leaves dressed in a bold vinaigrette where anchovy melts into garlic and good olive oil. A salad with backbone, meant to stand alone or follow a rich meal.
Chef Isabel
Esgarraet Valenciano
Esgarraet is Valencian: roasted red peppers and desalted salt cod torn into strips, dressed with raw garlic and olive oil, then left to rest until the oil tastes of everything.
Chef Isabel
Esqueixada Catalana de Bacallà
Esqueixada is Catalan summer cooking at its plainest: desalted bacallà torn by hand, never cooked, then dressed with ripe tomato, onion, pepper, black olives, and enough good oil to carry it.
Chef Graziella
Fagioli e Tonno alla Toscana
The bean and tuna salad of Tuscany, where four ingredients become dinner. This is what Italian home cooks have made for generations when the pantry seems bare and the day is too warm for the stove.
Chef Dean
Farro Salad with Roasted Vegetables
Nutty, chewy farro tossed with sweet caramelized vegetables, peppery arugula, and a properly emulsified balsamic vinaigrette. This is the potluck dish people ask you to bring again.
Chef Dean
Fattoush (Lebanese Pita Salad)
Shatteringly crisp pita pieces tumbled with peak-season tomatoes, cool cucumbers, peppery radishes, and a blizzard of fresh herbs, all dressed in a tart sumac and pomegranate vinaigrette that demands you eat immediately.
Chef Elsa
Fisolensalat (Austrian Green Bean Salad)
Tender Austrian green beans dressed in warm Marinade the moment they leave the pot, absorbing every drop of vinegar and oil while they cool into something far greater than the sum of their parts.
Chef Elsa
Fleischsalat (Austrian Meat Salad)
Extrawurst cut into strips and bound with mayonnaise, pickle brine, and diced gherkins. The Feinkost counter classic you can make at home in fifteen minutes and eat all week on a Semmel.
Chef Klaus
Fleischsalat
The butcher-counter salad for Abendbrot and picnics: fine strips of Lyoner and pickled cucumber, bound lightly with tart mayonnaise, rested until the brine does its work.
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