Chef Freja
Rodbedesalat
The diced pickled beetroot and apple salad that sits on top of leverpostej on every proper Danish lunch table. Cool, sharp, quietly spiced, and made in ten minutes once the beetroot is already in the jar.
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
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Recipes
Chef Joost
Rodekoolsalade (Dutch Red Cabbage Slaw)
Red cabbage leaves the winter stove and comes raw to the Dutch barbecue table, crisp with apple, carrot, and raisins, carrying old storage wisdom in a bowl that travels well.
Chef Freja
Rodkaalssalat
Finely shredded raw red cabbage and crisp apple in a sweet-sour rapeseed vinaigrette. The fresh, bright counterpart to the slow-braised Christmas rodkaal, and the salad that earns its place at the Danish winter table.
Chef Elsa
Rote Rüben Salat mit Kren
Cooked beetroot sliced and soaked in warm caraway vinegar until the color deepens to garnet, then hit with freshly grated Kren at the table. Earthy, sharp, and better tomorrow than today.
Chef Elsa
Roter Heringssalat (Red Herring Salad with Beetroot)
Matjes herring folded into beetroot, apple, potato, and gherkins in a creamy dressing that blushes vivid pink overnight, the dish that sits on every Austrian Silvester table because the new year deserves good luck and good food.
Chef Klaus
Roter Heringssalat
The northern Christmas and New Year herring salad, ruby from beetroot and sharp with apple and pickle, works only when the salt herring is tamed before the bowl is mixed.
Chef Joost
Rundvleessalade
The special-occasion Dutch beef salad that turns slow-cooked meat, potatoes, pickles, and mayonnaise into the cold platter every birthday table recognizes before the cake appears.
Chef Thomas
Runner Bean Salad with Shallot Vinaigrette
Runner beans from the garden or the market, blanched until bright and tender, dressed warm with a sharp shallot vinaigrette that softens as it sits. August on a plate.
Chef Margarida
Salada à Portuguesa
The salad that sits on every Portuguese table, at every meal, in every season. Four vegetables, oil, vinegar, salt. Nothing more, nothing less. This is how we eat.
Chef Margarida
Salada Algarvia
The Algarve's answer to a hot summer day: nothing but ripe tomatoes, sweet peppers, onion, and oregano dressed in good azeite. Proof that the simplest things are often the best.
Chef Margarida
Salada de Alface com Cebola
The salad that appears on every Portuguese table, dressed at the last moment with good azeite and vinegar. Four ingredients. No recipe needed. This is how we've always eaten.
Chef Juliana
Salada de Alface e Tomate
You don't need courage for salad, you need order: dry the leaves, salt the tomatoes, dress at the last minute. That's how the fresh corner of the pê-efe stays crisp.
Chef Margarida
Salada de Batata à Portuguesa
The potato salad of Portuguese summer tables, dressed with azeite and vinegar while still steaming hot. No mayonnaise, no complications. Just potatoes that drink the dressing the way they're supposed to.
Chef Juliana
Salada de Batata Alemã
You don't need mayo to make potatoes behave. Dress them warm with vinegar, onion, and bacon fat, and every slice turns sharp, glossy, and ready for the pê-efe.
Chef Margarida
Salada de Feijão Frade com Atum
The salad that lives in every Portuguese pantry, proof that genius cooking doesn't require fresh markets or fancy ingredients. Just feijão frade, good tuna, and the generosity to use enough azeite.
Chef Margarida
Salada de Feijão Verde
The green bean salad of Portuguese summers, dressed warm so the beans drink the garlic and azeite. Make it today, eat it tomorrow. The flavor only gets better.
Chef Margarida
Salada de Grão com Bacalhau
The chickpea and salt cod salad that appears on every Portuguese table during Lent and lingers through summer. Humble ingredients, honest cooking, the kind of dish that proves peasant food is genius food.
Chef Juliana
Salada de Maionese de Natal
You don't need a secret hand for Christmas maionese. You need potatoes cut evenly, cooked just tender, cooled properly, and folded gently so the salad stays creamy, not smashed.
Chef Margarida
Salada de Orelha de Porco
Slow-braised pig's ears sliced thin and dressed with garlic, vinegar, and good azeite. Tasca cooking, nose-to-tail eating, proof that the Portuguese waste nothing and turn everything into something worth eating.
Chef Margarida
Salada de Polvo com Feijão Frade
The marriage of sea and land that coastal grandmothers have perfected for generations. Tender octopus, creamy black-eyed peas, sharp onion, and enough coentros to know you're somewhere south of Lisbon.
Chef Juliana
Salada de Radici
Bitter greens are not punishment. Hot bacon fat, garlic, and vinegar soften the bite of radici into the sharp, warm green a good everyday plate needs.
Chef Margarida
Salada de Tomate e Pimentos Assados
The salad that belongs next to grilled sardines, where smoke-kissed peppers meet ripe tomatoes and good azeite. No fuss, no pretense, just summer in the Algarve on a plate.
Chef Margarida
Salada Russa à Portuguesa
The potato salad that appears at every Portuguese table, from tasca counters to Sunday lunches. Humble vegetables, creamy mayonnaise, and the quiet genius of making something everyone fights over.
Chef Zohra
Salade d'Oranges aux Olives
A winter Moroccan salad where sweet oranges meet black olives, olive oil, cumin, and paprika. Cold, bright, salty, and generous, it startles in the old way.
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