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 Remy
Plump Gulf shrimp seared in butter and tossed with spiral pasta in a bold, tangy remoulade loaded with the holy trinity, the kind of dish that makes you the legend of the church potluck and keeps folks coming back for the recipe.
Chef Dimitra
Crete's summer horta: soft amaranth greens, tender stalks, potatoes, and small zucchini, dressed while warm with sharp lemon and green-gold olive oil, the way a weeknight table actually eats them.
Chef Takumi
This is the everyday sunomono: salted cucumber, wakame brought back to green life, and sanbaizu that clings because you took the water out before the vinegar went in.
Chef Ally
Crisp cucumber slices, cool and snappy, dressed in tangy crème fraîche with handfuls of fresh dill and the brightness of lemon. A dish that tastes like Scandinavian summer on a plate.
Chef Dean
Tender poached chicken folded into silky curry-kissed dressing, punctuated by bursts of sweet grape, the crunch of toasted cashews, and plump golden raisins. This is the salad that conquered a coronation and will conquer your next gathering.
Chef Dimitra
In the Cyclades, mavromatika salata is the Lenten bean salad that needs no plan: black-eyed peas boiled tender, dressed warm with lemon, oil, onion, parsley, and little else.
Chef Dimitra
Dakos Kritis is Crete's barley rusk salad, softened with grated ripe tomato and finished with mizithra, oregano, olives, and green-gold oil.
Chef Takumi
Ohitashi is quiet food: spinach blanched, cooled, squeezed dry, then steeped in dashi and light soy until the greens taste clean, deep, and plainly themselves.
Chef Jeong-sun
A mountain-root salad with snap and bite: deodeok gently pounded, never shredded, then dressed in chili vinegar so its resinous sweetness still speaks clearly.
Chef Remy
Two Southern legends united in one bowl: creamy Yukon Gold potatoes and chopped hard-boiled eggs folded into a bold Creole mustard dressing with sweet pickle relish, green onions, and enough paprika to paint the whole thing Louisiana gold.
Chef Dean
Every tangy, mustardy, paprika-kissed element of a perfect deviled egg transformed into a spreadable salad that travels beautifully to picnics, potlucks, and any gathering where honest American food is welcome.
Chef Dean
A gloriously tangy potato salad that puts pickles front and center, with creamy dressing laced with pickle brine, chunks of dill pickle in every bite, and enough fresh dill to announce its intentions from across the picnic table.
Chef Dean
Silky poached salmon folded with briny capers, fragrant dill, and a lemon-brightened dressing that proves the humble salmon salad deserves a place at your most elegant gatherings.
Chef Jeong-sun
Bellflower root torn by hand, salt-rubbed until its harsh edge softens, then dressed red and sharp so the bitterness remains clean beside rice, not hidden.
Chef Jeong-sun
Tender acorn jelly folded with crisp greens in a soy, sesame, and gochugaru dressing, a mountain-born weeknight muchim that asks for a light hand more than a clever sauce.
Chef Thomas
Sweet crab meat, white and brown, scattered over blanched samphire and paper-thin fennel on soft lettuce. A plate that tastes of the coast and asks for nothing but good ingredients and a lemon.
Chef Dean
Sweet Dungeness crab piled high on a throne of crisp iceberg, surrounded by ripe tomatoes, creamy avocado, and perfectly cooked eggs, all brought together by a tangy-sweet Louie dressing that belongs in every Pacific cook's repertoire.
Chef Lupita
Yucatán's cold shredded beef salad, brisket simmered with epazote then pulled by hand and tossed with rabanito, cilantro, red onion, habanero, and naranja agria. Eaten over hand-pressed tostadas.
Chef Thomas
Eggs mashed with good mayonnaise and a streak of English mustard, buried under a tangle of peppery cress. The kind of lunch that needs no explanation and no apology.
Chef Elsa
Cool, creamy Austrian egg salad with sour gherkins and tart apple in a mustard-yogurt dressing, the kind of honest Jause food that tastes like an Austrian Easter table and works beautifully all year round.
Chef Dean
The addictive flavors of Mexican street corn wrapped around tender pasta: charred kernels, tangy lime crema, salty cotija, and that unmistakable hit of chili. This is the dish that disappears first at every cookout.
Chef Isabel
Empedrat is Catalan: white beans and shredded salt cod dressed with tomato, pepper, onion, black olives, and good oil, then left to rest until the salad tastes joined instead of mixed.
Chef Elsa
Bitter curly endive wilted just so by a warm dressing of rendered Speck, sharp vinegar, and a touch of mustard, the kind of salad that makes a roast pork dinner feel complete.
Chef Thomas
Warm English asparagus with a soft poached egg broken over the top and a sharp mustard dressing that pools into the yolk. A short season, properly celebrated, on a plate in ten minutes.
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