Chef Dean
Classic Chef's Salad
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.
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
Culinary Explorer
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Recipes
Chef Dean
Classic Chicken Salad
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
Classic Creamy Coleslaw
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
Classic Italian Pasta Salad
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
Classic Lebanese Tabbouleh
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
Classic Potato Salad with Salad Cream
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
Classic Salade Niçoise
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
Classic Seven Layer Salad
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
Coditos con Camaron Sinaloenses
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
Coditos con Piña y Jamón
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
Col Curtida (Pickled Cabbage Slaw)
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
Cold Poached Salmon with Watercress and New Potatoes
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
Coronation Chicken
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
Cowboy Caviar
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
Cowboy Caviar
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
Creamy Midwestern Coleslaw
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.
Chef Remy
Creole Shrimp and Pasta Salad
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
Cretan Vlita Vrasta (Βλήτα Βραστά)
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
Cucumber and Wakame Sunomono (きゅうりとわかめの酢の物, Kyūri to Wakame no Sunomono)
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
Cucumber with Dill and Crème Fraîche
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
Curry Chicken Salad with Grapes
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
Cycladic Mavromatika Salata (Μαυρομάτικα Σαλάτα)
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 (Ντάκος Κρήτης)
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
Dashi-Steeped Spinach (ほうれん草のお浸し, Hōrensō no Ohitashi)
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.
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