Chef Isabel
Esgarraet Valenciano
Esgarraet is Valencian: roasted red peppers and desalted salt cod torn into strips, dressed with raw garlic and olive oil, then left to rest until the oil tastes of everything.
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 Isabel
Esqueixada Catalana de Bacallà
Esqueixada is Catalan summer cooking at its plainest: desalted bacallà torn by hand, never cooked, then dressed with ripe tomato, onion, pepper, black olives, and enough good oil to carry it.
Chef Graziella
Fagioli e Tonno alla Toscana
The bean and tuna salad of Tuscany, where four ingredients become dinner. This is what Italian home cooks have made for generations when the pantry seems bare and the day is too warm for the stove.
Chef Dean
Farro Salad with Roasted Vegetables
Nutty, chewy farro tossed with sweet caramelized vegetables, peppery arugula, and a properly emulsified balsamic vinaigrette. This is the potluck dish people ask you to bring again.
Chef Dean
Fattoush (Lebanese Pita Salad)
Shatteringly crisp pita pieces tumbled with peak-season tomatoes, cool cucumbers, peppery radishes, and a blizzard of fresh herbs, all dressed in a tart sumac and pomegranate vinaigrette that demands you eat immediately.
Chef Elsa
Fisolensalat (Austrian Green Bean Salad)
Tender Austrian green beans dressed in warm Marinade the moment they leave the pot, absorbing every drop of vinegar and oil while they cool into something far greater than the sum of their parts.
Chef Elsa
Fleischsalat (Austrian Meat Salad)
Extrawurst cut into strips and bound with mayonnaise, pickle brine, and diced gherkins. The Feinkost counter classic you can make at home in fifteen minutes and eat all week on a Semmel.
Chef Klaus
Fleischsalat
The butcher-counter salad for Abendbrot and picnics: fine strips of Lyoner and pickled cucumber, bound lightly with tart mayonnaise, rested until the brine does its work.
Chef Zohra
Foul Mchermel (فول مشرمل)
Fresh fava beans cooked until tender, then folded warm into chermoula of garlic, cumin, paprika, coriander, and preserved lemon. Spring food for a shared bowl, carried to the table with bread.
Chef Ally
Freekeh with Herbs and Preserved Lemon
Smoky ancient grain meets bright preserved lemon and armfuls of fresh herbs in a salad that rewards patience, improves overnight, and reminds you that the best dishes often come from the simplest impulses.
Chef Dean
French Lentil Salad with Dijon Vinaigrette
Earthy French lentils dressed while warm in a sharp, mustardy vinaigrette, tumbled with shallots, fresh herbs, and a whisper of red wine vinegar. This is the salad Parisian bistros built their reputations on.
Chef Ally
French Lentils with Mustard Vinaigrette
Earthy green lentils from Le Puy, tender but distinct, tossed warm with a sharp mustard vinaigrette and minced shallots. The kind of salad that rewards patience and gets better with each passing hour.
Chef Dean
French Potato Salad with Dijon and Herbs
Tender waxy potatoes sliced warm and dressed with a sharp Dijon vinaigrette that soaks into every slice, finished with fresh tarragon and chives for a salad that proves the French understood potatoes long before anyone thought to add mayonnaise.
Chef Remy
Fresh Fruit Salad with Honey-Lime Dressing
A generous tumble of perfectly ripe seasonal fruits dressed in bright honey and fresh lime with ribbons of cool mint, the kind of salad that disappears first at every Southern gathering and brings people back for seconds without shame.
Chef Ally
Frisée with Poached Egg and Warm Bacon
The bistro salad that turns breakfast ingredients into something elegant: bitter greens dressed in warm bacon fat and sharpened with vinegar, a soft poached egg waiting to be broken into everything.
Chef Joost
Gado-gado with Warm Pindasaus
The name means a jumble, and the plate proves it: green beans, cabbage, egg, potatoes, and tofu gathered under pindasaus, Java carried into the Dutch rijsttafel.
Chef Jeong-sun
Gaori-hoe-muchim (Spicy Stingray Salad)
Chewy raw stingray sliced thin against the grain, tossed at the last moment with radish, cucumber, minari, and a sharp sweet-sour gochujang dressing from the Jeolla table.
Chef Ally
Garden Lettuces with Shallot Vinaigrette
The simplest salad in the French tradition: tender market lettuces, washed and dried with care, dressed moments before serving in a vinaigrette where good shallot meets good oil and they become something greater together.
Chef Lupita
Gazpacho Moreliano (Gaspacho de Morelia)
Michoacan's Morelia fruit cup is diced mango, pineapple, and jicama sharpened with citrus, then finished with Cotija, chile piquin, and salsa botanera.
Chef Elsa
Gemischter Salat (Austrian Mixed Salad Plate)
Four Austrian salads on one plate: warm potato salad dressed with beef broth, paper-thin cucumber in vinegar, caraway-scented cabbage, and tender greens with a drizzle of dark Styrian Kürbiskernöl. The Beisl tradition that turns a Schnitzel into a proper meal.
Chef Jeong-sun
Golbaengi-muchim (Spicy Sea Snail Salad)
Chewy canned sea snails, onion, cucumber, and scallion tossed in a sharp sweet-sour chili dressing, the late-night anju that only works if you drain the snails properly.
Chef Dean
Grandma Arlayne's Lime Jell-O Salad
The iconic lime gelatin salad that graced every church basement potluck and backyard barbecue worth attending, studded with pineapple and coconut, impossibly creamy, and tasting exactly like summer at Grandma's house.
Chef Dean
Greek Orzo Salad with Feta
Toasted orzo grains tossed with bright Mediterranean vegetables, briny olives, and generous tumbles of creamy feta, all bound by a lemony dressing that improves by the hour. This is the potluck dish people remember.
Chef Klaus
Greetsieler Krabbensalat
The East Frisian crab salad from the cutter harbour, built on sweet Nordseekrabben, a light lemon mayonnaise, and the discipline to stop before the dressing takes over.
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