Chef Klaus
Matjessalat Hausfrauenart
A northern cold salad of mild Matjes, tart apple, onion, and pickle, rested in sour cream until the cure turns round enough for boiled potatoes.
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 Klaus
Mecklenburger Heringssalat
The Mecklenburg cold-table salad for New Year and potlucks: salted herring, apple, pickle, onion, and sour cream, rested overnight until sharp and clean.
Chef Dean
Mediterranean Quinoa Salad
Nutty, protein-rich quinoa tossed with the honest flavors of the Mediterranean: briny olives, creamy feta, crisp cucumber, and sweet tomatoes bound by a properly emulsified lemon vinaigrette that coats every grain.
Chef Margarida
Meia Desfeita de Bacalhau
The dish that taught me Lisbon's tascas were universities of flavor. Salt cod and chickpeas, roughly tossed, never fussed over. The name means 'half undone' because that's exactly how you make it.
Chef Remy
Memphis-Style Barbecue Slaw
A bright, vinegar-forward slaw with just enough sweetness to balance the tang, crisp cabbage and carrots dressed in a mustard-kissed dressing that cuts through smoky, fatty barbecue like nothing else can.
Chef Dean
Memphis-Style Creamy Coleslaw
Crisp shredded cabbage dressed in tangy, creamy mayonnaise with the warm bite of celery seed and a vinegar backbone that cuts through the richest smoked meats. This is the slaw that belongs on every pulled pork sandwich.
Chef Dean
Mexican Lime-Cilantro Slaw
Crisp ribbons of green and purple cabbage dressed in a punchy lime vinaigrette, scattered with fresh cilantro and just enough jalapeño to remind you this isn't ordinary coleslaw. The slaw that makes fish tacos sing.
Chef Jeong-sun
Minari-chomuchim (Tangy Water Dropwort Salad)
A sharp spring banchan of raw minari stems dressed at the last minute with vinegar, a little gochujang, garlic, and sesame, made to wake up rice and rich dishes.
Chef Lesia
Mishanyna (мішанина, Galician Easter salad)
The Easter basket comes home holy and leaves the table chopped: kovbasa, egg, beet, and horseradish folded into one sharp crimson bowl after the church bells are finished.
Chef Graziella
Misticanza Romana
The wild mixed salad of the Roman countryside, where bitter, peppery, and tender greens come together in a tangle dressed with nothing but honest olive oil, a whisper of lemon, and salt.
Chef Remy
Mixed Greens with Creole Mustard Vinaigrette
Crisp, tender greens dressed in a punchy Creole mustard vinaigrette with bite from shaved red onion and crunch from toasted Louisiana pecans, the kind of salad that holds its own next to any main course.
Chef Ally
Mixed Greens with Edible Flowers
A gentle tumble of the market's most tender greens, dressed at the last moment in the lightest vinaigrette and scattered with flowers still holding the memory of morning sun.
Chef Jeong-sun
Musaengchae (무생채, Spicy Radish Salad)
Julienned autumn radish salted just long enough to stay crisp, then rubbed with gochugaru, garlic, vinegar, and fish sauce for the quick banchan Koreans make when the kimchi jar needs help.
Chef Takumi
Mustard-Dressed Greens (からし和え, Karashi-ae)
Karashi-ae is a small dish with a clear nerve: greens blanched just enough, squeezed dry, then dressed with mustard, soy, and dashi until sharp and clean.
Chef Fai
Grilled Shrimp Waterfall Salad (Nam Tok Kung)
Charcoal-grilled shrimp sliced warm and hit with the Isan dressing that has no sugar, no sweetness, no compromise: fish sauce, lime, khao khua, and prik pon. The waterfall runs clean.
Chef Fai
Grilled Pork Waterfall Salad (Nam Tok Moo, น้ำตกหมู)
Isan's governing rule in action: no sugar. Fish sauce for salt, lime for sour, khao khua for crunch, prik pon for heat, and the juices of charcoal-grilled pork neck running like a waterfall through every bite.
Chef Fai
Grilled Beef Waterfall Salad (Nam Tok Nua)
No sugar. That's the rule that separates Isan from Central Thai. Charcoal-grilled beef dressed warm so the juices run like a waterfall into fish sauce, lime, khao khua, and raw herbs. The Isan dressing formula, uncut.
Chef Lupita
Nayarit Mango Chamoy Salad
Nayarit's Pacific fruit-stand salad, cold ripe mango cut thick, dressed with chamoy, lime, salt, and chile-lime powder until sweet, sour, salty, and sharp.
Chef Remy
New Orleans Crawfish Salad
Plump Louisiana crawfish tails dressed in a tangy Creole remoulade with crisp celery, bright green onions, and fresh herbs, the kind of salad that disappears first at every church potluck and makes you the hero of the family reunion.
Chef Remy
New Orleans Red Potato Salad
Tender red potatoes dressed in a tangy Creole mustard dressing with celery, green onions, and fresh herbs, the kind of potato salad that disappears first at every church potluck and family reunion.
Chef Thomas
New Potato Salad with Mint and Wholegrain Mustard
Small waxy potatoes dressed while still warm in wholegrain mustard and good olive oil, scattered with torn mint and served at the temperature of a June afternoon. The salad that belongs on every summer table.
Chef Dean
New York Deli Potato Salad
The potato salad you remember from every great deli counter: creamy, tangy, studded with celery and eggs, dressed in nothing fancier than good mayonnaise and yellow mustard. This is the one your family will request for every summer gathering.
Chef Dimitra
Northern Greek Lahanosalata (Λαχανοσαλάτα)
Northern Greece's winter cabbage salad is plain in the best way: fine white cabbage, carrot, lemon, vinegar, oregano, and enough olive oil to make it shine.
Chef Elsa
Ochsenmaulsalat
Viennese Beisl nose-to-tail at its finest: tender ox muzzle sliced thin as a promise, marinated overnight in vinegar and mustard, and served cold with cornichons on honest sourdough.
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