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.
502 recipes
A cooking platform built around craft, culture, and the stories behind what we eat.
Chef Remy
Smoky charred romaine hearts dressed in garlicky Caesar, crowned with butter-toasted croutons kissed by Cajun spice, the kind of salad that steals the show at any cookout and leaves folks asking for the recipe.
Chef Dean
Charred ribeye sliced thin against the grain and fanned over a bed of peppery arugula, crowned with sharp blue cheese crumbles and a shallot vinaigrette that pulls every element into delicious harmony.
Chef Ally
Char-kissed stone fruit pooling its warm juices over cool, creamy burrata, finished with torn basil and a drizzle of aged balsamic. This dish exists for three weeks in August. Do not miss it.
Chef Remy
Sweet Gulf shrimp tossed in a bold, zesty remoulade with celery, capers, and green onions, the kind of salad that makes you the hero of every potluck and the reason folks ask for your recipe.
Chef Jeong-sun
A banquet cold platter built on careful knife work: chilled beef, seafood, egg, pear, and vegetables arranged by color, then awakened with Korean mustard sauce that must bloom before it bites.
Chef Jeong-sun
A cold celebration salad of crisp jellyfish, pear, cucumber, and bright vegetables, fanned on a chilled platter and dressed at the table with garlic-sharp Korean mustard sauce.
Chef Thomas
Slow-braised ham hock pulled into rough shreds, tossed with sweet peas, peppery watercress, and a mustard dressing that means business. A salad that earns the wait.
Chef Joost
The harbor herring salad that catches June at its fattest: fresh Hollandse Nieuwe, beetroot, apple, potato, egg, and pickle, laid on lettuce like the North Sea has agreed to come indoors.
Chef Elsa
Butterhead lettuce dressed in Austria's tangy, vinegar-forward Marinade with finely minced onion, a pinch of sugar, and good oil. The side salad on every Gasthaus table, and the one that makes you stop and pay attention.
Chef Dean
The iconic plate lunch side dish from the islands: impossibly creamy, subtly sweet, and tangy enough to cut through any kalua pork or teriyaki chicken you set beside it. This is comfort food that travels well and feeds a crowd.
Chef Dean
Ripe heirloom tomatoes in their full summer glory, blanketed with cool tangy buttermilk ranch and scattered with shattering fried shallots. This is the salad that reminds you why August exists.
Chef Thomas
A plate of heritage tomatoes at their August peak, sliced thick and dressed with nothing but olive oil, shallot, torn basil, and flaky salt. The less you do, the more it gives.
Chef Klaus
The Hessian picnic salad that refuses mayonnaise: hot broth first, vinegar sharp behind it, and oil only after the potato slices have opened enough to take the dressing.
Chef Lupita
Jalisco and Michoacan highland nopales, cooked until tender, rinsed clean, and folded with tomato, white onion, cilantro, Mexican oregano, lime, and crumbled Cotija cheese.
Chef Joost
The everyday Dutch potato salad that proves thrift can be generous: waxy potatoes, sharp mustard, pickle, egg, and chives folded cool for the barbecue table.
Chef Joost
The Dutch egg salad that asks for no drama: hard-boiled eggs, mustard, mayonnaise, and chives, the quiet bowl that turns Easter eggs into lunch.
Chef Joost
The plain green bowl beside the warm Dutch meal: tender kropsla, egg, tomato, pickle, and sweet slasaus proving that grandmother cooking often hid its intelligence in repetition.
Chef Freja
Poached chicken, white asparagus, and mushrooms folded through a gentle curry cream, piled high on buttered rugbrod and crowned with crisp bacon. The smorrebrod that arrives at every Danish Easter lunch.
Chef Remy
Creamy black-eyed peas and fluffy rice tossed with crispy bacon, the holy trinity, and ripe tomatoes, all dressed in a tangy Creole mustard vinaigrette that brings luck and flavor to every forkful.
Chef Dean
The authentic Greek village salad with chunky summer vegetables, briny Kalamata olives, and a proud slab of feta, dressed simply with the finest olive oil you own. No lettuce required, none wanted.
Chef Dimitra
Epirote horta vrasta are boiled wild greens dressed warm with lemon and olive oil, plain as a stone and better for it.
Chef Lesia
Open the jar and the holiday table smells briefly of the woods: marinated mushrooms, potato, egg, cheese, dill, and just enough mayonnaise to make it hold together.
Chef Joost
The Dutch buffet salad with a cavalry name: potato, beef, apple, and pickle diced small, bound cool in mayonnaise, and made ready before the guests arrive.
Chef Freja
Danish white cabbage slaw softened with salt and dressed in vinegar, cream, and crushed caraway. The cool, crunchy counterweight to frikadeller, pork roasts, and anything coming off the summer grill.
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