Chef Lesia
Sezonnyi Salat (сезонний салат, summer garden salad)
Cucumber and tomato are torn over the bowl, not fussed into neat cubes, so their juices meet the dill, salt, and green sunflower oil right where you can catch them.
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
Culinary Explorer
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Recipes
Chef Ally
Shaved Asparagus with Parmesan and Lemon
Spring asparagus shaved into delicate ribbons, dressed with nothing more than good olive oil, fresh lemon, and shards of true Parmigiano-Reggiano. A salad that celebrates the first tender spears of the season.
Chef Ally
Shaved Fennel with Citrus and Olives
Crisp fennel shaved impossibly thin, tossed with jewel-toned citrus segments and wrinkled oil-cured olives, dressed in nothing more than good olive oil and a squeeze of lemon. A winter salad that proves restraint is its own kind of generosity.
Chef Takumi
Shira-ae (白和え, tofu-dressed greens)
Shira-ae looks gentle, but it has one firm demand: press the tofu well. Do that, and the dressing turns creamy, nutty, and clean around whatever greens are in season.
Chef Freja
Sildesalat
Pickled herring folded with beetroot, apple, and capers in a sour cream dressing that turns deep pink overnight. The Danish frokost classic that belongs to Christmas lunches and Easter tables.
Chef Takumi
Simmered Hijiki Seaweed (ひじきの煮物, Hijiki no Nimono)
Hijiki no nimono is the quiet bento side that rewards patience: soak well, simmer gently, then let the seaweed drink its seasoning as it cools.
Chef Takumi
Simmered Soybeans (五目豆, Gomoku-mame)
Gomoku-mame is batch cooking the washoku way: soybeans cooked tender first, then simmered with small-cut vegetables in sweet soy-dashi until each bite tastes settled and clean.
Chef Thomas
A Simple Garden Salad with English Mustard Vinaigrette
Butter lettuce, cool cucumber, peppery radishes, and the sharp bite of English mustard dressing. A July salad that belongs on the table next to whatever else you're having tonight.
Chef Freja
Skinkesalat
Danish ham salad with cornichons, red onion, and jarred white asparagus in Dijon cream. Affectionately called fuglekvidder, 'bird chirping,' the cold kitchen classic that belongs on rugbrod at any proper Danish lunch.
Chef Dean
Smashed Cucumber Salad with Chili Crisp
Cucumbers smashed to jagged shards, doused in a garlicky soy-vinegar dressing slicked with fiery chili crisp oil. The irregular surfaces catch every drop of that spicy, savory liquid gold.
Chef Dean
Smashed Fingerling Potato Salad with Whole Grain Mustard
Golden smashed fingerlings with lacquered edges, dressed warm in a punchy whole grain mustard vinaigrette that soaks into every crevice. This is potato salad with backbone, worthy of your best backyard spread.
Chef Thomas
Smoked Mackerel, Beetroot and Horseradish Salad
Flaked smoky mackerel scattered over earthy beetroot with watercress and a sharp horseradish cream, the sort of plate that takes fifteen minutes and tastes like you meant every one of them.
Chef Dean
Smoked Paprika Potato Salad with Bacon
A smoky, tangy potato salad built for the barbecue table, with crisp bacon folded through creamy Yukon Golds and a dressing that balances heat, acid, and the honest richness of rendered pork fat.
Chef Dean
Smoked Trout Salad with Hazelnuts
Silky flakes of smoked trout scattered over bitter greens, crowned with crunchy Oregon hazelnuts and ribbons of pickled red onion. This is Pacific Northwest cooking at its most honest—a salad that honors the region's waters and orchards in every bite.
Chef Fai
Fermented Fish Papaya Salad (Som Tam Pla Ra)
This is the som tam Bangkok doesn't want to talk about. Pla ra gives it a funk that no amount of fish sauce can replicate. Isan doesn't apologize for fermented fish. Isan puts it in the mortar and pounds harder.
Chef Fai
Field Crab Papaya Salad (Som Tam Poo)
Salted field crabs crushed in the krok din, shell and all, releasing brine into green papaya dressed with fish sauce, lime, and just enough palm sugar to know it's there. This is Isan's mortar, not Central Thailand's.
Chef Fai
Crab & Fermented Fish Som Tam (Som Tam Poo Pla Ra)
This is the som tam that som tam vendors eat for themselves. Field crab and pla ra together in the krok din, the full Isan: no peanuts, no dried shrimp, no Central Thai sweetness. Just funk, sour, and fire.
Chef Fai
Green Papaya Salad (Som Tam Thai ส้มตำไทย)
Every strand of papaya bruised in the krok din, dressed with the four pillars in real time: nam pla for salt, nam tan pip for sweet, manao for sour, prik for heat. The Central Thai version softens the punch with peanuts and dried shrimp. Same system, different ratio.
Chef Dean
Southern Ambrosia Salad
The Southern fruit salad that graced every church supper, holiday table, and family reunion for a century, featuring tender mandarin oranges, pineapple, and coconut suspended in billowy sweetened cream.
Chef Remy
Southern Black Bean and Corn Salad
Sweet summer corn and creamy black beans tossed with the holy trinity of peppers and celery, bright tomatoes, and fresh cilantro, all dressed in a bold lime vinaigrette with enough Cajun spice to make you reach for seconds.
Chef Remy
Southern Broccoli Salad with Bacon
Crisp broccoli florets loaded with smoky bacon, sharp cheddar, sweet-tart cranberries, and toasted sunflower seeds, all dressed in a creamy, tangy sauce that keeps folks coming back for seconds and thirds.
Chef Remy
Southern Cobb Salad with Buttermilk Ranch
Proud rows of blackened chicken, crispy tasso ham, perfectly cooked eggs, ripe avocado, and sharp blue cheese over crisp greens, all brought together with a buttermilk ranch bold enough to stand on its own.
Chef Remy
Southern Egg Salad
Creamy, tangy, and kissed with just enough cayenne heat, this is the egg salad that disappears first at every church potluck and family reunion. Bold enough to eat by the spoonful, honest enough to feel like home.
Chef Remy
Southern Pea Salad with Bacon and Cheese
Sweet green peas dressed in tangy Creole mustard dressing with smoky bacon, sharp cheddar cubes, and crisp red onion, the kind of generous potluck dish that earns you a reputation and recipe requests.
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