Category: Salads

SERVES 6: Dressing each component separately is the key to building a bright, full-flavored salade niçoise. WHY THIS RECIPE WORKS Along the French Riviera, salade niçoise, the fresh and elegant-looking composed salad, is commonplace. But elsewhere renditions of this salad are bland and lifeless, little more than a layer of soggy lettuce with lazily strewn… Continue reading Salade Niçoise

SERVES 6 to 8 (VEG): Caramelized sweet potatoes and a tangy pomegranate vinaigrette are the perfect complement to earthy kale WHY THIS RECIPE WORKS We love the earthy flavor of uncooked kale, but the texture of raw kale can be a little tough. Many recipes call for tossing it with dressing and letting it tenderize… Continue reading Kale Salad with Sweet Potatoes and Pomegranate Vinaigrette

SERVES 4 to 6 (FAST) (VEG): This traditional Greek salad uses a pleasantly bitter mix of frisée, escarole, and fresh dill. WHY THIS RECIPE WORKS We set out to re-create one of the salads traditionally eaten in Greece, one composed of a seasonal blend of pleasantly peppery, bitter greens that’s a far cry from the… Continue reading Bitter Greens Salad with Olives and Feta

SERVES 4 to 6 (FAST) (VEG): Salting grapefruit and orange slices and draining the excess liquid keeps our citrus salad from being soggy. WHY THIS RECIPE WORKS Savory salads made with oranges and grapefruit are an impressive way to showcase the colorful citrus fruits that thrive in the sunny, dry Mediterranean climate—but only if you… Continue reading Citrus Salad with Radicchio, Dates, and Smoked Almonds

Serves 4 to 6 (FAST) (VEG) WHY THIS RECIPE WORKS Asparagus has been a favorite vegetable in the Mediterranean since the Greeks and Romans. To incorporate it into a bright, fresh salad, choosing the right cooking method was key. Steaming produced bland, mushy spears, but sautéing the asparagus over high heat delivered deep flavor and… Continue reading Asparagus and Arugula Salad with Cannellini Beans

SERVES 6 (FAST): A spoonful of jam in the dressing guarantees an arugula salad that is lively but not harsh. WHY THIS RECIPE WORKS Arugula has a lively, spicy bite, and so for a salad, it’s important to choose accompaniments that can stand up to its assertive character. We found that the sweet and salty… Continue reading Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan

SERVES 4 to 6 (FAST) (VEG) 1 romaine lettuce heart (6 ounces), cut into 1-inch pieces 3 ounces (3 cups) baby arugula 1 cup jarred whole baby artichoke hearts packed in water, quartered, rinsed, and patted dry ⅓ cup fresh parsley leaves ⅓ cup pitted kalamata olives, halved 2 tablespoons white wine vinegar or white… Continue reading Green Salad with Artichokes and Olives

SERVES 4 to 6 (FAST) (VEG) 1 small head radicchio (6 ounces), cored and cut into 1-inch pieces 1 head Belgian endive (4 ounces), cut into 2-inch pieces 3 ounces (3 cups) baby arugula 1 tablespoon balsamic vinegar 1 teaspoon red wine vinegar Salt and pepper 3 tablespoons extra-virgin olive oil Instructions Gently toss radicchio,… Continue reading Tricolor Salad with Balsamic Vinaigrette