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.
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.
590 recipes
Culinary Explorer
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Recipes
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.
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.
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.
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