Recipe Archive
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
A cooking platform built around craft, culture, and the stories behind what we eat.
Chef Elsa
Butterhead lettuce dressed in Austria's tangy, vinegar-forward Marinade with finely minced onion, a pinch of sugar, and good oil. The side salad on every Gasthaus table, and the one that makes you stop and pay attention.
Chef Dean
The iconic plate lunch side dish from the islands: impossibly creamy, subtly sweet, and tangy enough to cut through any kalua pork or teriyaki chicken you set beside it. This is comfort food that travels well and feeds a crowd.
Chef Dean
Ripe heirloom tomatoes in their full summer glory, blanketed with cool tangy buttermilk ranch and scattered with shattering fried shallots. This is the salad that reminds you why August exists.
Chef Thomas
A plate of heritage tomatoes at their August peak, sliced thick and dressed with nothing but olive oil, shallot, torn basil, and flaky salt. The less you do, the more it gives.
Chef Klaus
The Hessian picnic salad that refuses mayonnaise: hot broth first, vinegar sharp behind it, and oil only after the potato slices have opened enough to take the dressing.
Chef Lupita
Jalisco and Michoacan highland nopales, cooked until tender, rinsed clean, and folded with tomato, white onion, cilantro, Mexican oregano, lime, and crumbled Cotija cheese.
Chef Joost
The everyday Dutch potato salad that proves thrift can be generous: waxy potatoes, sharp mustard, pickle, egg, and chives folded cool for the barbecue table.
Chef Joost
The Dutch egg salad that asks for no drama: hard-boiled eggs, mustard, mayonnaise, and chives, the quiet bowl that turns Easter eggs into lunch.
Chef Joost
The plain green bowl beside the warm Dutch meal: tender kropsla, egg, tomato, pickle, and sweet slasaus proving that grandmother cooking often hid its intelligence in repetition.
Chef Freja
Poached chicken, white asparagus, and mushrooms folded through a gentle curry cream, piled high on buttered rugbrod and crowned with crisp bacon. The smorrebrod that arrives at every Danish Easter lunch.
Chef Remy
Creamy black-eyed peas and fluffy rice tossed with crispy bacon, the holy trinity, and ripe tomatoes, all dressed in a tangy Creole mustard vinaigrette that brings luck and flavor to every forkful.
Chef Dean
The authentic Greek village salad with chunky summer vegetables, briny Kalamata olives, and a proud slab of feta, dressed simply with the finest olive oil you own. No lettuce required, none wanted.
Chef Dimitra
Epirote horta vrasta are boiled wild greens dressed warm with lemon and olive oil, plain as a stone and better for it.
Chef Lesia
Open the jar and the holiday table smells briefly of the woods: marinated mushrooms, potato, egg, cheese, dill, and just enough mayonnaise to make it hold together.
Chef Joost
The Dutch buffet salad with a cavalry name: potato, beef, apple, and pickle diced small, bound cool in mayonnaise, and made ready before the guests arrive.
Chef Freja
Danish white cabbage slaw softened with salt and dressed in vinegar, cream, and crushed caraway. The cool, crunchy counterweight to frikadeller, pork roasts, and anything coming off the summer grill.
Chef Remy
Cold, crisp iceberg lettuce cut into generous wedges and blanketed with a tangy, rich blue cheese dressing so thick it clings to every bite, scattered with smoky bacon and sweet cherry tomatoes.
Chef Graziella
The orange salad of Syracuse, where winter citrus needs nothing but olive oil, salt, and the restraint to add nothing more. A lesson in what happens when you trust perfect ingredients.
Chef Graziella
The Christmas Eve salad of the Venetian and Neapolitan table, where salt cod, patient soaking, and a generous hand with olive oil create something that tastes nothing like the preserved fish you started with.
Chef Graziella
Squid poached for mere seconds, dressed while still warm with good olive oil and lemon, scattered with celery and olives. The restraint of coastal Italian cooking, where the sea provides and the cook does not interfere.
Chef Graziella
Raw artichokes shaved impossibly thin, dressed with nothing but lemon, olive oil, salt, and curls of aged Parmigiano. A Roman springtime ritual that proves the knife can be mightier than the flame.
Chef Graziella
Warm chickpeas drink in olive oil and lemon as cold ones never can. This is the salad of Italian home cooks: five ingredients, honest technique, and nothing to hide behind.
Chef Graziella
The ancient grain of the Roman legions, chewy and nutty, tossed with summer vegetables and dressed with nothing more than superb olive oil and a whisper of red wine vinegar. This is how Tuscans have eaten for centuries.
Chef Graziella
A Sicilian winter salad where anise-sweet fennel meets blood oranges, black olives, and mint. The Arabs who ruled Sicily for two centuries left this gift behind.
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