Recipe Archive
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
A cooking platform built around craft, culture, and the stories behind what we eat.
Chef Fai
Fresh corn kernels pounded in the krok din, the natural sweetness of the corn doing half the four-pillar work. Less palm sugar, more lime. The tam technique carries anything, and seasonal corn might be its sweetest proof.
Chef Fai
Green mango brings its own acid to the mortar before the lime even arrives. Sour on sour. The four pillars still hold, but here the sour pillar runs the show. Tam at its sharpest.
Chef Fai
Shattered crispy pork belly meets the four pillars in a clay mortar. Fat is the fifth element nobody talks about, the one that carries every other flavor to your tongue and refuses to let go.
Chef Fai
The stall meal that taught me Thai food is a system: pounded papaya dressed by the four pillars, fried mackerel flaked in by hand, sticky rice on the side. One plate, every principle.
Chef Fai
The same mortar, the same four pillars, the same technique. Swap green papaya for ripe tropical fruit and the system still holds: fish sauce for salt, palm sugar for sweet, lime for sour, chili for heat. Tam ponlamai is the proof.
Chef Fai
Same mortar, same technique, same four pillars. Swap the papaya for chewy fermented rice noodles and you've got tam sua: proof that the system works with any ingredient you throw in the krok.
Chef Fai
Same mortar, same four pillars, lighter punch. Cucumber bruised just enough to drink the dressing, sharp with lime, salty with nam pla, barely sweet. The tam you make when Bangkok is 38 degrees and papaya feels too heavy.
Chef Jeong-sun
A composed salad of clear mung bean jelly, seasoned beef, dropwort, egg threads, and gim, named for political harmony and built on clean knife work.
Chef Remy
Crisp cabbage and bright carrots dressed in a warm spiced vinaigrette with cayenne heat and celery seed, no mayo in sight, the kind of honest slaw that makes pulled pork sing and brisket weep with gratitude.
Chef Remy
Black-eyed peas tossed with sweet corn, fire-roasted tomatoes, colorful peppers, and jalapeños in a zesty vinaigrette that gets better the longer it sits, the kind of dish that disappears first at every potluck.
Chef Dean
Crisp green beans, creamy kidney beans, and tender chickpeas dressed in a properly emulsified sweet-and-sour vinaigrette that grows more harmonious with every hour it rests in your refrigerator.
Chef Dean
Roasted butternut squash, charred corn, and tender black beans dressed in honey and lime, a celebration of the Native American agricultural wisdom that sustained generations and still feeds us today.
Chef Elsa
Crumbled Tyrolean grey cheese marinated with sharp vinegar, raw onion rings, and a slick of good oil. Alpine peasant food that hits harder than anything on a Haubenlokal menu.
Chef Elsa
Thinly sliced Tyrolean Speck with crisp tart apple and celery, dressed in a sharp cider vinegar Marinade. The alpine pantry on a plate, smoky and bright, ready in twenty minutes.
Chef Graziella
Liguria's answer to the Tuscan bean and tuna salad, where fresh basil takes the place of excessive onion and the quality of your olive oil matters more than anything else you do.
Chef Isabel
Trempó Mallorquín is Mallorca in high summer: ramallet tomato, green pepper, and sweet onion cut small, salted, and dressed with good oil until the vegetables make their own bright dressing.
Chef Dean
Sun-ripened tropical fruits glistening in a silky honey-lime dressing brightened with fresh mint. This is the fruit salad that makes guests ask for the recipe, the one that disappears first from the bridal shower buffet.
Chef Freja
The Danish weekday tuna salad of canned tuna, sweet corn, peas, and a lemon-spiked mayo, spooned onto dark rugbrod. Five minutes from fridge to lunchbox, and one of the most quietly loved things in the whole repertoire.
Chef Dean
Creamy cannellini beans dressed in fruity olive oil and bright lemon, scattered with fresh herbs and garlic. This is the salad that appears on every Tuscan table during spring celebrations, and for good reason.
Chef Joost
Urap is the green, coconut-bright dish that keeps a rijsttafel honest: vegetables barely cooked, coconut warmly spiced, and every bite reminding the Dutch table where its colonial memory still sits.
Chef Lesia
Radishes come up first, white flesh snapping under the knife, pink skins bleeding into cold smetana. Add egg, green onion, dill, and suddenly the table remembers spring.
Chef Takumi
Lotus root looks ceremonial, but the work is plain: slice it cleanly, blanch it briefly so it stays crisp, then let sweet vinegar do its quiet work overnight.
Chef Takumi
Mozuku-su asks for almost no cooking, only good seaweed, a clean vinegar balance, and enough chill to make the strands taste bright and alive.
Chef Lesia
Everything in the bowl turns pink eventually, but the trick is letting each winter thing keep its own bite before the beet takes over.
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