Chef Jeong-sun
Deodeok-saengchae (Spicy Lance Asiabell Root Salad)
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.
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 Remy
Deviled Egg Potato Salad
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
Deviled Egg Salad
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
Dill Pickle Potato Salad
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
Dill Salmon Salad
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
Doraji-saengchae (Spicy Bellflower Root Salad)
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
Dotori-muk-muchim (Acorn Jelly Salad)
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
Dressed Crab with Samphire and Fennel
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
Dungeness Crab Louie Salad
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
Dzik de Res
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
Egg Mayonnaise and Cress
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
Eiersalat (Austrian Egg Salad)
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
Elote-Style Street Corn Pasta Salad
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 Català
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
Endiviensalat mit Speck
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
English Asparagus with a Poached Egg and Mustard Dressing
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.
Chef Isabel
Ensalada Campera Andaluza
Ensalada campera is Andalucía's summer potato salad, loose and bright with tomato, pepper, onion, egg, tuna, olive oil, and vinegar. It is not bound in mayonnaise, and that matters.
Chef Isabel
Ensalada Catalana con Embutits
Ensalada Catalana is Catalonia's green salad made a meal: crisp lettuce, ripe tomato, onion, olives, and sliced embutits, dressed plainly with olive oil, vinegar, and salt.
Chef Lupita
Ensalada Cesar Original de Tijuana
Tijuana's 1924 original from Caesar Cardini, whole romaine hearts dressed tableside with coddled egg, Mexican lime, Worcestershire, garlic, and Parmigiano. No anchovies. Eaten with the hands, leaf by leaf.
Chef Lupita
Ensalada César Yucateca
Mérida's regional Caesar, dressed with naranja agria where the lemon would go, queso de bola where the parmesan would go, and codzitos fried in lard where the croutons would go.
Chef Lupita
Ensalada China Mexicalense
Mexicali's Chinese-Mexican slaw from a century of border kitchens. Crisp shredded cabbage and carrot in a sweet-sour rice vinegar and soy dressing, served cold with blistered chiles toreados.
Chef Lupita
Ensalada de Aguacate con Cotija
Michoacán's avocado country meets Cotija's sharp mountain cheese in a fast table salad dressed with lime, white onion, serrano, and Mexican oregano.
Chef Lupita
Ensalada de Atún a la Mexicana
The weeknight and Lenten ensalada de central Mexican kitchens, flaked tuna folded with corn, carrot, peas, pickled jalapeño, and just enough mayonnaise to bind. Cold, bright, and ready in half an hour.
Chef Lupita
Ensalada de Atún Sinaloense
Sinaloa's pantry salad of canned tuna, peas, white onion, and tomato bound with mayonnaise and the brine from a jar of pickled jalapeños. Eaten on saltines or stuffed into a bolillo, the way the coast has done it for generations.
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