Chef Zohra
Salade de Betterave
Cooked beets diced and dressed while still faintly warm, with lemon, olive oil, parsley, and cumin. Sweet, earthy, and bright on the Moroccan table.
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 Zohra
Salade de Lentilles
Green lentils held intact, dressed while warm with cumin, garlic, lemon, and olive oil. This is the Moroccan salad that turns bread, olives, and a few small plates into supper.
Chef Zohra
Salade de Loubia (لوبيا)
Tender white beans drink a warm chermoula of garlic, cumin, paprika, coriander, and tomato, then rest until the oil shines on them. Eat it cool, with khobz and room for one more hand.
Chef Zohra
Salade de Pois Chiches à la Chermoula
Soft chickpeas dressed warm in chermoula, with cumin, preserved lemon, tomato, onion, and herbs. It sits among the salataat, ready for khobz, ready for one more hand at the table.
Chef Zohra
Salade Marocaine (Chlada)
A bright everyday chlada of tomato, cucumber, and onion, chopped small so every spoonful catches cumin, lemon, and olive oil. The cooked salads have their depth; this one brings the table awake.
Chef Ally
Salade Niçoise
A composed salad from the south of France where each ingredient keeps its identity, arranged on tender greens and dressed only when you are ready to eat. Summer on a platter.
Chef Zohra
Salade Russe Marocaine
The cold wedding-table salad Morocco made its own: potato, carrot, and peas cut small, bound in mayonnaise, chilled until neat, tender, and ready for a crowded platter.
Chef Makoa
Saladrus (Tahitian Russian Salad)
Tahiti's pink feast salad, potatoes and vegetables bound in mayonnaise, colored by beet juice, and finished with grated egg for the tamaʻaraʻa table.
Chef Lesia
Salat z Kurkoyu ta Ananasom (салат з куркою та ананасом, chicken-pineapple salad)
Tinned pineapple was the scandal and the prize: sweet yellow cubes folded through chicken, egg, cheese, and mayonnaise until every birthday table had one bright bowl arguing with the pickles.
Chef Lesia
Salat z Kvashenoyi Kapusty (салат з квашеної капусти, sauerkraut salad)
Cold sauerkraut, sharp onion, a pinch of sugar and green sunflower oil make a winter salad that wakes the table before the potatoes even arrive.
Chef Lesia
Salat z Sochevytsi (салат з сочевиці, lentil salad)
The trick is to dress the lentils while they're still warm, when each little coin opens its coat and drinks in garlic, walnut oil, dill, and sharp onion.
Chef Juliana
Salpicão de Frango
You can make the cold salad everyone reaches for first: shredded chicken, real vegetables, a creamy bind, and potato sticks added at the end, because crunch has rules too.
Chef Isabel
Salpicón de Marisco Gallego
Salpicón de marisco is Galician coastal cooking: cooked seafood, crisp diced vegetables, and a sharp vinaigrette, all chilled long enough for the oil and vinegar to season every bite.
Chef Lupita
Salpicón de Pescado Yucateco
Yucatán's coastal shredded-fish salad, poached sierra dressed with naranja agria, cebolla morada, habanero, and rabanito, piled cold onto a tostada and eaten in the courtyard heat of a Mérida afternoon.
Chef Lupita
Salpicón de Rabanitos Yucateco
Yucatán's sharp radish cut, finely diced rabanitos with cilantro, cured purple onion, and naranja agria. The bright counterweight that makes frijol con puerco and cochinita work on the plate.
Chef Jeong-sun
Sangchu-geotjeori (Spicy Lettuce Salad)
Hand-torn lettuce dressed only at the table, sharp with soy, chili, vinegar, and sesame, so it stays crisp enough to cut through grilled meat without losing its green bite.
Chef Elsa
Saures Rindfleisch
Cold boiled beef sliced thin and marinated overnight in sharp vinegar, sweet onion rings, and a slick of good oil. The Austrian grandmother's answer to what to do with yesterday's Tafelspitz.
Chef Klaus
Schwäbischer Kartoffelsalat
The Swabian potato salad that splits south from north: warm waxy potatoes drinking hot broth, vinegar, mustard and oil until the bowl turns glossy and loose.
Chef Klaus
Schwäbischer Wurstsalat
The Swabian Vesper salad that knows what it is: pale Fleischwurst, dark Schwarzwurst, onions, pickles, and a sharp vinegar-oil dressing given thirty minutes to do its work.
Chef Elsa
Schwarzwurzelsalat (Black Salsify Salad)
Winter's quiet treasure: black salsify peeled, simmered until tender, and dressed in a tangy sour cream and yogurt Marinade with white wine vinegar and fresh chives. Heuriger food at its honest best.
Chef Joost
Selderijsalade (Dutch Celeriac Salad)
Selderijsalade is the quiet white bowl of the Dutch party table: raw celeriac, sharpened with lemon and mustard, bound in mayonnaise, and made better by waiting.
Chef Elsa
Selleriesalat
Crisp julienned celeriac dressed in a sharp mustard-vinegar Marinade, the kind of salad that waits for you on every Heuriger buffet counter in Austria and improves with every hour it sits.
Chef Freja
Sellerisalat
Grated celeriac dressed in Dijon, mayonnaise, and sour cream. The pale, peppery winter salad that belongs on any Danish cold table, alongside ham, cold roasts, and thick slices of rugbrod.
Chef Takumi
Sesame-Dressed Spinach (ほうれん草のごま和え, Hōrensō no Goma-ae)
Spinach, briefly blanched and squeezed dry, meets toasted sesame ground while fragrant. The dressing is simple, but only if you let the seeds speak first.
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