Chef Klaus
Ochsenmaulsalat
A thrift delicacy from Baden and Swabia: cooked ox muzzle sliced thin, dressed sharp, rested until the vinegar wakes the meat, and served cold with bread.
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 Takumi
Octopus Vinegared Salad (たこの酢の物, Tako no Sunomono)
Summer cool, and very little work: tender boiled octopus, crisp cucumber, and wakame dressed with sanbaizu so the vinegar brightens the sea without covering it.
Chef Makoa
Ogo Limu Salad (Hawaiian Seaweed Salad)
Hawaiʻi's reef bowl, ogo limu blanched crisp, dressed with tomato, sweet onion, shoyu, vinegar, and sesame, then brought to the lūʻau table beside fish, poi, and every cousin who came hungry.
Chef Lesia
Ohirkovyi Salat (огірковий салат, cucumber-smetana salad)
Cucumber is mostly water until salt wakes it up. Then it weeps into the bowl, turns greener, tastes louder, and suddenly supper has its cold summer center.
Chef Jeong-sun
Oi-muchim (Spicy Cucumber Salad)
A quick summer banchan of salted cucumber squeezed dry, then dressed with gochugaru, vinegar, garlic, and sesame so it stays crisp beside rice instead of collapsing into a red puddle.
Chef Remy
Old-Fashioned Southern Macaroni Salad
Tender elbows dressed in creamy mayo brightened with Creole mustard and sweet relish, loaded with hard-boiled eggs and crisp celery, the kind of church supper classic that disappears first and gets requested again.
Chef Lesia
Olivier (олів'є, potato-and-pea salad)
The most festive Ukrainian salad is built from winter pantry things: pale potatoes, orange carrot, green peas, sharp pickles, eggs, and enough mayonnaise to make the spoon stand up.
Chef Zohra
Oranges à la Cannelle
Cold orange slices, cinnamon, and orange-flower water: the winter dessert-salad that refreshes the table after a long tagine and still feels generous enough for guests.
Chef Margarida
Orelhas de Porco de Coentrada
Pig's ears braised until silky, then dressed in garlic, vinegar, and bright handfuls of coentros. Alentejo's disappearing bar snack that deserves a place at your table.
Chef Lesia
Oseledets pid Shuboyu (оселедець під шубою, herring salad)
Salted herring disappears under grated roots and mayonnaise, then the beet stains everything crimson overnight. By the time you slice it, the salad has put on its winter coat.
Chef Joost
Ouderwetse Komkommersalade
The old Dutch cucumber salad is a lesson in restraint: salt first, press gently, then vinegar and sugar turn one cheap cucumber into the cool, sharp side a heavy plate needs.
Chef Jeong-sun
Pa-muchim (Spicy Scallion Salad)
Long shreds of scallion dressed at the last moment with chili, vinegar, soy, and sesame, made to cut through grilled pork belly without burying the onion's clean bite.
Chef Dean
Panzanella (Tuscan Bread Salad)
Sun-ripened tomatoes surrender their juices to crusty bread in this Tuscan celebration of summer, each bite a perfect balance of vinegar-bright dressing, fragrant basil, and the satisfying chew of bread that has earned its place at the table.
Chef Isabel
Papas Aliñás Gaditanas
Papas aliñás are Cádiz on a plate: warm boiled potatoes drinking in olive oil, sherry vinegar, sweet onion, and parsley until a poor man's salad tastes like the thing you came for.
Chef Elsa
Paprika-Erdäpfelsalat (Burgenland Potato Salad)
Warm waxy potatoes dressed in hot beef broth and cider vinegar, stirred through with golden paprika onions and a good hit of sweet Hungarian noble powder. Burgenland's answer to the Viennese Erdäpfelsalat.
Chef Elsa
Paradeisersalat mit Zwiebeln
Thick-sliced summer Paradeiser with sharp onion rings and a vinegar-forward Marinade, the side salad that shows up on every Austrian Gasthaus table from July through September.
Chef Jeong-sun
Parae-muchim (Green Laver Salad)
A cold winter banchan of briny green laver and crisp radish, rinsed carefully until no sand remains, then seasoned lightly so the sea still speaks.
Chef Lupita
Pátzcuaro Watercress Salad (Ensalada de Berros)
Michoacán's Pátzcuaro lake-region salad of peppery berros, white onion, tomato, serrano, lime, and local avocado, the clean green plate that cuts through carnitas and grilled freshwater fish.
Chef Makoa
Pawpaw Salad Raro Style (Cook Islands Green Papaya Slaw)
Crisp green pawpaw cut fine, red onion sliced thin, mint bruised in the hand, and a peppery dressing made from the seeds. This is Cook Islands salad, Raro style, bright enough for any picnic table.
Chef Ally
Peak Tomatoes with Torn Basil and Fleur de Sel
Sun-warmed tomatoes at their peak, sliced thick and finished with nothing more than torn basil, your best olive oil, and crystals of fleur de sel. A dish that exists for three weeks a year, if you are paying attention.
Chef Thomas
Pear, Stilton and Walnut Salad with Bitter Leaves
Ripe pear, crumbled Stilton, and toasted walnuts scattered over bitter chicory and peppery rocket, dressed with a sharp mustard vinaigrette. The cheese course that became a salad.
Chef Thomas
Pearl Barley Salad with Roasted Roots and Goat's Cheese
Warm pearl barley tossed with sticky roasted carrots and parsnips, crumbled goat's cheese, and a sharp mustard dressing, the kind of bowl that makes an October evening feel like it's doing exactly what it should.
Chef Remy
Pecan Cranberry Chicken Salad
Cajun-seasoned chicken folded with buttery toasted pecans, sweet cranberries, and crisp celery in a tangy Creole mustard dressing, the kind of Southern chicken salad that makes you the hero of every potluck and Sunday gathering.
Chef Takumi
Persimmon Namasu (柿なます, Kaki Namasu)
Ripe persimmon, salted daikon, and a clear sweet vinegar make an autumn namasu that is bright, restrained, and easier than its polished holiday look suggests.
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