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
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Chef Dean
Silky leaves of butter lettuce dressed at the last moment in a properly emulsified shallot vinaigrette, scattered with soft herbs and served with the quiet confidence of a Parisian bistro that has nothing to prove.
Chef Ally
Tender butter lettuce leaves, barely dressed in a vinaigrette softened with crème fraîche, scattered with chervil, tarragon, and chives. The kind of salad that makes you remember what lettuce can be.
Chef Takumi
Fuki is spring's bitter green stem, softened by salt, boiling water, and a calm soak in dashi. Peel it cleanly, steep it patiently, and the season announces itself without shouting.
Chef Ally
A clean, crunchy slaw of thinly shredded cabbage and sweet carrots dressed in nothing but bright apple cider vinaigrette. No mayonnaise, no heaviness, just vegetables that taste of what they are.
Chef Remy
Blackened chicken and smoky andouille tossed with rotini, the holy trinity, and a creamy Cajun dressing so bold it makes you the hero of every potluck and picnic table from here to Baton Rouge.
Chef Remy
Crunchy cabbage and carrots tossed in a bold, creamy remoulade spiked with Creole mustard, horseradish, and enough cayenne to remind you where you are, the kind of slaw that steals the show at every fish fry and summer cookout.
Chef Remy
Tender red potatoes dressed in a creamy, spiced dressing with crispy bits of smoky tasso ham, the holy trinity, and enough cayenne to remind you where it came from. The side dish that steals the show at every Louisiana cookout.
Chef Dean
The original Hollywood composed salad gets its proper California treatment: grilled chicken with good char, thick-cut bacon, ripe Hass avocado, and a verdant green goddess dressing that tastes like an herb garden in a bowl.
Chef Dean
A bright, nourishing bowl where nutty quinoa meets ripe avocado, juicy tomatoes, cool cucumber, and a vibrant lemon vinaigrette. This is California on a plate: sun-kissed, health-conscious, and generous enough to feed a crowd.
Chef Dean
Sun-ripened tomatoes and milky fresh mozzarella layered with fragrant basil, finished with your finest olive oil and a whisper of sea salt. This is Italian cooking at its most honest: three ingredients, zero places to hide.
Chef Dean
The authentic Eastern Carolina coleslaw: all vinegar bite and cabbage crunch, without a drop of mayonnaise to soften its sharp edges. This is the slaw that belongs next to pulled pork, cutting through smoke and fat with honest, bracing acidity.
Chef Graziella
The cabbage slaw of the Alto Adige, where Austrian traditions meet Italian restraint. Caraway seeds give it character, vinegar gives it brightness, and time gives it depth.
Chef Lupita
Yucatán's pink pickled red onions, blanched and steeped in naranja agria with allspice, charred habanero, and oregano yucateco. The Peninsula's table garnish, in every fonda from Mérida to Tizimín.
Chef Thomas
Celeriac cut into pale matchsticks and dressed in sharp mustard and crème fraîche, the sort of thing you make on a Sunday and find yourself eating from the bowl with a fork on Tuesday.
Chef Margarida
The marinated carrots of the Algarve, where garlic, paprika, and good azeite transform a humble root into something you'll make every week. Proof that the south knows how to treat vegetables.
Chef Dean
Sweet summer corn blistered over high heat, tumbled with earthy black beans, crisp peppers, and a punchy cilantro-lime dressing that captures everything good about Southwestern cooking in one bowl.
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.
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