Chef Juliette
Lucas Herrings
Harengs Lucas teaches controlled desalting and a loose mustard mayonnaise: firm salt-cured fish, softened first in water and then milk, coated with shallot, chervil, gherkin, and a quiet spark of cayenne.
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.
590 recipes
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Recipes
Chef Juliette
Herrings à la Livonienne
Equal measures of salt herring, cold potato, and russet apple meet a sharp green vinaigrette, then take the fish’s own shape on the platter: composed salad as balance, wit, and supper.
Chef Juliette
Herrings à la Russe
Salt-cured herring and cold waxy potatoes, laid in alternating rows and sharpened with oil, vinegar, shallot, chervil, fennel, and tarragon: a composed salad whose discipline is balance, not ornament.
Chef Juliette
Cantaloup Melon
Melon cantaloup proves that selection is technique: catch the fruit at its perfumed moment, chill it without numbing it, then serve it plainly as the first course of a summer luncheon.
Chef Juliette
English Melons
Melon anglais asks for no sauce and forgives no poor ripeness: chill the yellow oval fruit whole, cut its pale flesh cleanly, and serve it when its cold, watermelon-like freshness is brightest.
Chef Juliette
Melon with Port, Marsala, or Sherry, etc.
A whole just-ripe melon drinks in Port, Marsala, or Sherry as it chills, then comes to the table intact, ready to be opened and spooned into shell-like pieces with its fragrant wine.
Chef Juliette
Various Melons
Melons Divers asks almost nothing and teaches everything about fruit service: choose several ripe, fragrant melons, chill them without numbing their perfume, then cut generous wedges and let each variety speak.
Chef Juliette
Mild, Grilled Capsicum
Scorch the skins with conviction, peel while the flesh is warm, then cut the sweet peppers in julienne and dress them simply. This composed salad proves that blackened skin is sacrifice, not spoiled flesh.
Chef Juliette
Radishes
Radis en Fleurs de Fuchsia turns the pantry's humblest root into a cold, peppery hors-d'oeuvre: twelve opened flowers, a cucumber border, and one lesson in clean knife work.
Chef Juliette
Salads
Salade verte d’hors-d’œuvre proves that restraint is a technique: dry leaves, crisp vegetables, and just enough vinaigrette to brighten each surface without weighing down the first course.
Chef Juliette
Tunny with Tomatoes
Thon aux tomates turns preserved tuna, ripe tomatoes, onion, and potato into a cool composed salad, with careful slicing and a plain vinaigrette doing all the work.
Chef Juliette
Tomatoes à l’Américaine
Tomates à l’Américaine proves that macération is enough: firm tomato slices, lightly glossed with oil and vinegar, rested twenty minutes, then composed beneath a crisp border of fine onion rings.
Chef Juliette
Mayonnaise de Saumon
A cold composed salad that teaches restraint: tender salmon, crisp Cisel lettuce, and proper mayonnaise, finished by hand with anchovy, capers, olives, egg, radish, and lettuce hearts.
Chef Juliette
Salade de Saumon
Cold poached salmon in generous flakes, crisp lettuce, and sharp vinaigrette, with egg, capers, cornichons, olives, and anchovy laid directly on the fish, exactly as this simpler classical salad intends.
Chef Juliette
Mayonnaise de Homard
Sweet lobster on lightly seasoned ciselé lettuce, the tail fanned above the claw meat and cloaked in fresh mayonnaise, with anchovy, capers, olives, egg, and radish arranged as the cook pleases.
Chef Juliette
Salade de Homard
Cold lobster collops, seasoned as an ordinary salad and garnished directly, make a composed first course whose discipline is restraint: no mayonnaise, no masking, only sweet shellfish carried by clean seasoning.
Chef Thomas
A Ploughman's Salad
The old pub ploughman's, shaken loose from its board and laid across butter lettuce with a sharp mustard dressing, for the kind of lunch that feels like you've given yourself the afternoon off.
Chef Freja
Aeggesalat med Karse
Hard-boiled eggs folded into curry-spiked mayonnaise, heaped onto buttered rugbrod, and crowned with freshly snipped garden cress. The piece of smorrebrod that Easter lunch cannot be without.
Chef Freja
Agurkesalat
The sweet-sour Danish cucumber salad that turns up next to stegt flaesk, frikadeller, and anything off the summer grill. Paper-thin slices, a vinegar brine with dill and peppercorns, the side that makes the plate make sense.
Chef Dean
Antipasto Tortellini Salad
Plump cheese tortellini tumbled with the greatest hits of the Italian deli counter, all glossed in a garlicky herb vinaigrette that improves as it sits. This is the potluck dish that comes home empty.
Chef Ally
Arugula with Shaved Pecorino and Lemon
Peppery arugula leaves tossed in nothing but fresh lemon and good olive oil, showered with curls of aged pecorino. A salad that proves the best cooking is knowing when to get out of the way.
Chef Isabel
Asadillo Manchego
Asadillo Manchego is La Mancha's roasted pepper salad: red peppers, tomato, olive oil, garlic, and cumin, pounded plainly and served with egg, warm or cold.
Chef Dean
Asian Sesame Coleslaw
A potluck legend built on crisp cabbage, sweet carrots, and the irresistible shatter of toasted ramen noodles, all lacquered in a sesame-ginger dressing that keeps people coming back for thirds.
Chef Dean
Asian Sesame Noodle Salad
Silky chilled noodles wrapped in a creamy peanut-sesame dressing so good you'll want to drink it straight, tangled with crisp vegetables and fresh herbs. This is the dish that disappears first at every potluck.
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