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.
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
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
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.
Chef Dean
Pesto Pasta Salad with Fresh Mozzarella
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
Pico de Gallo de Frutas Sonorense
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
Pico de Gallo Sonorense con Chiltepín
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
Pico de Jícama con Pepino y Mango
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
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
Lime-Dressed Shrimp Salad (Pla Goong)
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
Pohole Salad (Hawaiian Hōʻiʻo Fiddlehead Fern Salad)
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
Politiki Salata (Πολίτικη Σαλάτα) from Constantinople
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.
Where cooking meets culture.
Culinary guides, cultural storytelling, and the editorial depth that makes cooking meaningful.
Discover Culinary Explorer