Chef Elsa
Vogerlsalat mit Kernöl
Styria's dark, nutty pumpkin seed oil drizzled over tender rosettes of lamb's lettuce, dressed with sharp cider vinegar and nothing else that doesn't belong.
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
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Elsa
Vorarlberger Käsknöpfle-Salat (Cheese Spaetzle Salad)
Vorarlberg's beloved cheese spaetzle, cooled and dressed with sharp vinegar and crisp onions, the kind of Alemannic thrift cooking that turns yesterday's supper into today's best picnic dish.
Chef Freja
Waldorfsalat
The Danish Waldorf salad that sits beside the roast duck on juleaften. Apples, celery, grapes, and walnuts folded into a cloud of whipped cream and creme fraiche, light where everything else on the plate is heavy.
Chef Ally
Warm Farro with Roasted Autumn Vegetables
Nutty, chewy farro dressed while warm so it drinks in every drop of sherry vinaigrette, tossed with deeply caramelized squash, Brussels sprouts, and sweet roasted onions from the autumn market.
Chef Ally
Warm Goat Cheese on Garden Greens
A round of fresh goat cheese, breaded with herbs and baked until just warm, set atop a tumble of garden greens dressed in walnut vinaigrette. Simple. Perfect. The salad that taught a generation to trust the ingredient.
Chef Thomas
Warm Potato Salad with Bacon and Mustard
Waxy potatoes, still warm from the pan, tossed with crisp smoked bacon and a sharp, grainy mustard dressing that soaks into every crumbled edge. The kind of salad that earns its place at the centre of the table.
Chef Thomas
Warm Puy Lentil Salad with Roasted Beetroot and Mustard
Earthy lentils and sweet roasted beetroot brought together by a sharp mustard dressing, piled over peppery watercress. The kind of bowl that makes October feel like a good place to be.
Chef Elsa
Warmer Krautsalat mit Speck
Shredded white cabbage braised slowly with Speck and caraway, finished with a sharp pour of Apfelessig. The warm side salad that belongs next to every Schweinsbraten a Gasthaus has ever served.
Chef Elsa
Warmer Schwammerlsalat
Golden Eierschwammerl seared fast in Butterschmalz with shallots and fresh thyme, tumbled warm over a bed of Vogerlsalat and dressed with sharp apple cider vinegar while the pan is still hot.
Chef Thomas
Watercress, Orange and Red Onion Salad
Peppery watercress, blood orange segments, and slivers of red onion dressed in nothing more than the orange's own juice and good olive oil. A winter salad that earns its place at the table.
Chef Ally
Watercress with Radishes and Brown Butter
Peppery spring watercress and paper-thin radishes dressed with warm, nutty brown butter and a bright squeeze of lemon, a salad that bridges the chill of early spring with the warmth of the kitchen.
Chef Dean
Watergate Salad
A mysteriously-named relic of 1970s potluck culture: pale green, impossibly fluffy, studded with marshmallows and nuts, and guaranteed to spark conversation about its origins at every gathering.
Chef Dean
Watermelon and Feta Salad with Mint
Crimson watermelon cubes tumbling against snow-white feta, scattered with torn mint leaves and dressed in a balsamic glaze that brings every bite into sharp, refreshing focus. This is summer on a plate.
Chef Dean
Wheat Berry Salad with Dried Cherries
Nutty, chewy wheat berries dressed in tangy apple cider vinaigrette, studded with tart dried cherries and crunchy toasted pecans, finished with fresh herbs and creamy goat cheese. A salad that improves as it sits and travels beautifully.
Chef Ally
White Beans with Sage and Olive Oil
Tuscan simplicity at its finest: creamy cannellini beans, your best olive oil, and sage leaves fried until shatteringly crisp. Nothing more, nothing less, nothing hidden.
Chef Elsa
Wiener Erdäpfelsalat
Warm Viennese potato salad dressed with hot beef broth and sharp wine vinegar, the side dish every Austrian Gasthaus puts next to Wiener Schnitzel and the quiet test of whether a cook understands Austrian food.
Chef Elsa
Wiener Gurkensalat
Vienna's paper-thin cucumber salad dressed with sour cream and white wine vinegar, sharp with dill and served cold alongside everything that comes out of the pan.
Chef Elsa
Wiener Wurstsalat
Thin strips of Extrawurst and sharp raw onion rings dressed in white wine vinegar, oil, and a little patience. The cold plate at every honest Heuriger starts here, and it needs nothing else.
Chef Dean
Winter Citrus Salad with Pomegranate
A composed winter salad of supremed blood oranges, ruby grapefruit, and navel segments scattered with pomegranate jewels, pistachios, and crumbled goat cheese over peppery arugula, dressed in a bright citrus vinaigrette.
Chef Thomas
Winter Leaves with Kale, Watercress and Brussels Sprouts
A salad of shaved Brussels sprouts, young kale, and peppery watercress, dressed sharply with lemon and scattered with toasted almonds. Green and bright and alive when everything outside has stopped.
Chef Thomas
Winter Root Slaw with Parsnip and Beetroot
A raw winter slaw of grated parsnip, celeriac, and beetroot in a mustardy dressing, built for the months when the garden is bare and the root vegetables are the best thing going.
Chef Joost
Witlofsalade
Witlof means white leaf, and this winter salad proves the Dutch can make freshness from darkness: crisp bitter endive, tart apple, walnuts, and mustard.
Chef Elsa
Wurstsalat mit Käse
Extrawurst and Emmentaler cut in matching strips, tossed with gherkins and onion in a sharp, vinegar-forward Marinade. The Heuriger buffet staple that proves Austrian salads are serious food.
Chef Isabel
Xató Catalan
Xató is Catalan, from the Garraf and Penedès table: bitter escarole, salt cod, tuna, anchovy, olives, and the sauce that decides everything, pounded thick with ñoras, almonds, garlic, bread, vinegar, and oil.
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