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.
590 recipes
A cooking platform built around craft, culture, and the stories behind what we eat.
Chef Lesia
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
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
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
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 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
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
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
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
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
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
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
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 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
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
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
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.
Chef Lesia
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.
Chef Ally
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
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 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
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
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
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
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.
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