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.
502 recipes
A cooking platform built around craft, culture, and the stories behind what we eat.
Chef Dean
Short pasta dressed in emerald basil pesto, studded with sweet cherry tomatoes and milky mozzarella pearls, finished with toasted pine nuts and a whisper of lemon. The dish you'll bring to every summer gathering from now until September.
Chef Lupita
Sonora's pico de gallo is fruit cut into uniform cubes, dressed with lime, salt, Tajin, and crushed chiltepin. The salsa version, the one the rest of Mexico calls pico de gallo, is called salsa bandera here.
Chef Lupita
Sonora's pico de gallo, jícama and cucumber and seasonal fruit cut cold, dressed in lime and salt, finished with crushed wild chiltepín. Crunch and chill against the heat of the desert.
Chef Lupita
The fruit cup of central Mexico. Cold jícama, cucumber, orange, and ripe Manila mango, dressed with lime, salt, and chile piquín until every bite is sweet, sour, salty, and hot in the same mouthful.
Chef Isabel
Pipirrana de Jaén is Andalucía's chopped summer salad: ripe tomato, cucumber, green pepper, onion, garlic and good olive oil, cut fine and chilled until the juices turn into lunch.
Chef Fai
The yam dressing is the four pillars made portable: nam pla for salt, manao for sour, nam tan pip for sweet, prik for heat. Dress the shrimp while they're still warm. The heat opens the dressing. That's the science talking.
Chef Makoa
Crisp Hawaiian hōʻiʻo fiddleheads, blanched quick and tossed with tomato, sweet onion, dried shrimp, shoyu, sesame, and rice vinegar, the upland picking brought to the lūʻau table.
Chef Dimitra
Constantinople's cabbage slaw is brined until tangy, crisp, and a little wild at the edges, then dressed simply with Koroneiki oil, because the days in the jar are the recipe.
Chef Thomas
Crisp cabbage, sweet carrot, and sharp red onion in a mustardy dressing that reminds you why you should never buy coleslaw from a supermarket shelf again.
Chef Lupita
Guerrero's Acapulco seafood salad, tender octopus folded into chile-costeño mayonnaise with jitomate, white onion, serrano, and cilantro, piled cold onto corn tostadas for the table.
Chef Margarida
The name comes from the action: vigorous mixing with your fists until raw bacalhau, onion, and olive oil become something silky and unified. Punchy, raw, utterly Portuguese.
Chef Graziella
The winter salad that Romans guard jealously: bitter chicory shoots curled in ice water, then dressed with an unapologetic anchovy and garlic emulsion that proves boldness and balance are not opposites.
Chef Makoa
From a Cook Islands table in Rarotonga: crisp cucumber, tomato, onion, and pisupo corned beef folded under coconut cream, chilled cold, and spooned over rice for the potluck spread.
Chef Dean
Tender baby spinach crowned with jewel-bright raspberries, buttery avocado fans, and shattering candied walnuts, all brought together by a properly emulsified poppy seed dressing that clings to every leaf without drowning it.
Chef Ally
Paper-thin ribbons of young summer squash dressed with nothing but lemon, good olive oil, torn mint, and salty curls of aged pecorino. A salad that proves the best cooking is often no cooking at all.
Chef Takumi
Red on white, crisp under the teeth, and clean enough to let the richer New Year dishes pass through. Kōhaku namasu is only cutting, salting, pressing, and patience.
Chef Thomas
Shredded red cabbage, sharp with cider vinegar and mustard, tossed with crisp autumn apple and toasted walnuts. The kind of bowl that makes itself useful all week.
Chef Freja
Cold-water shrimp with white asparagus and fresh dill in a light lemon-mayo dressing. The delicate paalaegssalat that belongs to the Danish Easter frokost, piled onto buttered bread and eaten with a knife and fork.
Chef Isabel
Remojón Granadino is Granada's winter salad: sweet oranges, desalted bacalao, black olives, onion, and good olive oil. The cod must be soaked right, or the whole dish shouts.
Chef Lupita
Yucatán's pickled cabbage, finely shredded repollo blanched and steeped in naranja agria with toasted Maya oregano, red onion, and habanero. The bright partner that cochinita pibil cannot do without.
Chef Thomas
A composed summer salad of butterhead lettuce, ripe tomatoes, cool cucumber, peppery radishes, and quartered eggs, with a proper homemade salad cream that makes the bottled sort seem like a distant memory.
Chef Elsa
Peppery grated radish, salted until tender, dressed in a sharp vinegar Marinade, and served the way they do at every good Heuriger in Vienna: simply, honestly, with a glass of wine.
Chef Thomas
Beetroot roasted until sweet and yielding, set against the sharp bite of horseradish cream and the bitter crunch of toasted walnuts, with watercress scattered over the top like it grew there.
Chef Ally
Earthy roasted beets paired with their own tender greens, scattered with toasted walnuts and crumbles of blue cheese, dressed in a simple sherry vinaigrette that lets everything taste of what it is.
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