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
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Chef Dean
A Mediterranean bowl of tender chickpeas dressed in bright lemon vinaigrette, scattered with three kinds of fresh herbs, cool cucumber, and tangy feta. This is the salad you bring to the potluck and leave with an empty bowl and a stack of recipe requests.
Chef Ally
Humble chickpeas dressed in toasted cumin and bright lemon, the kind of dish that reminds you how little perfect ingredients need to become something memorable.
Chef Thomas
Bitter chicory leaves carrying sharp apple, crumbled Stilton, and toasted walnuts, dressed with cider vinegar and honey. A winter salad that earns its place at the table when the garden has shut up shop.
Chef Lesia
The pickle keeps this so-called men's salad honest: beef and beans bring the appetite, fried onion brings sweetness, and cucumber brine cuts through the mayonnaise until the bowl wakes up.
Chef Dean
The Southern potluck queen returns: tender citrus and pineapple suspended in clouds of whipped cream and sour cream, studded with toasted coconut, soft marshmallows, and ruby cherries. This is the dish that empties first at every church supper.
Chef Dean
The original American fruit salad, a billowing cloud of sweetened coconut, tender citrus, and tiny marshmallows folded into whipped cream so light it barely holds together. Your grandmother made this for a reason.
Chef Dean
Tender waxy potatoes dressed while still warm, folded with creamy mayonnaise, chopped eggs, crisp celery, and briny pickles. This is the potato salad that anchors every proper American cookout.
Chef Dean
The salad Caesar Cardini invented in Tijuana in 1924, with crisp romaine spears dressed tableside in a garlicky, anchovy-laced emulsion, scattered with crunchy croutons and snow-drifts of Parmigiano-Reggiano.
Chef Dean
A proper American deli salad with rows of turkey, ham, Swiss, and cheddar over shattering-crisp iceberg, crowned with golden-yolked eggs and dressed in a mustard-spiked vinaigrette you'll want to drink from a spoon.
Chef Dean
Properly dressed chicken salad with the crunch of celery, brightness of lemon, and soft anise note of tarragon, bound in creamy mayonnaise and improved by a rest in the refrigerator.
Chef Dean
Shatteringly crisp cabbage and sweet carrot shreds dressed in a tangy, creamy coating that improves with every hour it rests. The only slaw recipe you'll ever need for pulled pork, fried fish, or a Tuesday night hot dog.
Chef Dean
Spiral pasta tumbled with crisp peppers, briny olives, and spicy pepperoni, all bound in a tangy homemade Italian dressing that improves as it sits. This is the dish that disappears first at every summer gathering.
Chef Dean
A verdant mountain of hand-chopped parsley and mint, studded with juicy tomatoes and the gentlest whisper of bulgur, dressed in bright lemon and fruity olive oil. This is the tabbouleh of Beirut grandmothers, not the grain-heavy imitation.
Chef Thomas
Floury potatoes dressed in sharp, mustardy homemade salad cream with spring onion and white pepper. The potato salad of village fetes, garden tables, and Saturday evenings that stretch on until the light goes.
Chef Dean
The definitive Riviera masterpiece: ruby-seared tuna, jammy eggs, crisp beans, and creamy potatoes arranged over tender butter lettuce, unified by a Dijon vinaigrette so properly emulsified it clings like silk to every component.
Chef Dean
Seven distinct layers of crisp iceberg, tender peas, smoky bacon, and sharp cheddar sealed beneath a blanket of creamy dressing, made ahead and ready when you are. The potluck dish that arrives beautiful and leaves legendary.
Chef Lupita
Sinaloa's pinata-and-wedding pasta salad. Elbow macaroni, small Pacific shrimp, mayo, crema, and the brine from a can of pickled jalapenos. Always cold. Always next to the frijoles puercos.
Chef Lupita
Yucatán's birthday-table coditos, elbow macaroni folded with diced jamón, pineapple in syrup, mayonesa, and media crema. Sweet, rich, and unapologetic, the pasta salad that anchors every fiesta from Mérida to Tizimín.
Chef Lupita
The crunchy pickled cabbage that lives next to the pozole pot and on top of the tostada. Shredded cabbage, carrot, and thin-sliced jalapeño cured in white vinegar with Mexican oregano. A few hours of patience, weeks of payoff.
Chef Thomas
Salmon poached to a blush pink and served cold over peppery watercress and warm, waxy new potatoes with a dill and crème fraîche dressing. The kind of plate that says summer without raising its voice.
Chef Thomas
Cold poached chicken folded through a gently curried sauce with apricot and cream, the kind of thing you'd bring to a summer table and quietly watch disappear.
Chef Dean
A riot of black beans, sweet corn, crisp peppers, and buttery avocado swimming in a cumin-lime vinaigrette, served cold with salty chips. This is the dish that empties first at every potluck, the one people request the recipe for before they've finished their plate.
Chef Remy
A riot of color and flavor where black beans and black-eyed peas meet sweet corn, crisp peppers, and ripe avocado, all tossed in a Cajun-spiced lime dressing bold enough to wake up any potluck table.
Chef Dean
The definitive Midwest picnic slaw: fine-shredded cabbage and bright carrot dressed in a tangy, sweet mayonnaise dressing kissed with celery seed, the kind that improves overnight and tastes like every church potluck and summer fish fry of your childhood.
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