Category: Salads

Servings: 6-7
Preheat: 
Prep Time: 30 min
Source: https://www.thekitchn.com/recipe-bar-tartines-chicory-salad-with-anchovy-dressing-recipes-from-the-kitchn-218917#post-recipe-11463

The dressing recipe comes from Cortney Burns and Nicolaus Balla, the chefs and authors behind Bar Tartine.

This recipe makes a lot! It makes a very large, dinner-sized salad for 4 to 6, or you could serve it as a side salad at a larger dinner party for 8 to 10 people. We halved the dressing ingredients, and it still made a lot.

Ingredients: 

FOR THE ANCHOVY DRESSING:
7 tablespoons (100 ml) fresh lemon juice
1 teaspoon fish sauce
1 tablespoon red wine vinegar
2 tablespoons fermented honey, or honey
18 oil-packed anchovy fillets, minced
6 garlic cloves, minced
1 cup plus 2 tablespoons (115 g) freshly grated hard cheese, such as Parmesan or Piave Vecchio cheese
3/4 cup (180 ml) unfiltered sunflower oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon Hatch chile powder or spicy red paprika powder
1 tablespoon freshly grated horseradish

FOR THE SALAD:
1 pound (455 g) mixed chicories, such as Treviso, puntarelle, radicchio, escarole, and endive, trimmed and roughly torn into 1-inch (2.5-cm) pieces
1 fennel bulb, halved, cored, and thinly sliced
1 bunch radishes, trimmed, and thinly sliced
2 kohlrabi or small daikon radishes, peeled and cut into thin half-moons
1 bunch green onions, white and tender green parts, thinly sliced 1/4 in/6 mm thick
1/2 bunch fresh dill, chopped
1/2 bunch fresh flat-leaf parsley, chopped
Fresh horseradish for garnish

Directions: 

To make the anchovy dressing: In a small bowl, whisk together the lemon juice, fish sauce, vinegar, honey, anchovies, garlic, Parmesan, sunflower oil, salt, pepper, chile powder, and horseradish. Cover and refrigerate until ready to use. The dressing can be stored in an airtight container and refrigerated for up to 5 days. Shake well before using.

To make the salad: In a large bowl, combine the chicories, fennel, radishes, kohlrabies, green onions, dill, and parsley. Add the dressing and toss to coat evenly. Finely grate the horseradish over the salad and serve.

Servings: 4
Preheat: 
Prep Time: 20 min
Source: Dressing from https://cooking.nytimes.com/recipes/1024083-crispy-coconut-asparagus-and-green-bean-salad

This recipe is better than the “Charred Corn Salad” recipe.

Ingredients: 

One ear of corn per person
Cherry tomatoes, halved
Chopped cilantro
Red onion

Dressing
½ teaspoon finely grated lime zest plus 2 tablespoons juice (from 2 limes)
2 tablespoons grapeseed oil or another neutral oil
4 teaspoons white miso
2 teaspoons maple syrup

Directions: 

Steam/boil corn for a few minutes. Remove from pot, let cool, and remove kernels from cobs. You can make in advance and chill.

Saute sliced red onion in olive oil until soft. Add to the corn kernels

Make the dressing: Whisk the lime zest and juice, oil, miso and maple syrup in a large bowl to combine.

When read to serve, combine corn, onion, cilantro, tomatoes, and dressing.

Servings: 6-8
Preheat: 
Prep Time: 30 min
Source: https://cooking.nytimes.com/recipes/1020223-via-carotas-insalata-verde?smid=ck-recipe-android-share

At Via Carota, the charming West Village restaurant run by the partners Jody Williams and Rita Sodi, the menu description for insalata verde does little to give away any details about what makes it so unbelievably, mouth-smackingly perfect. A visual inspection of the dish reveals only leaves of endive, butter lettuce, frisée and watercress all piled as high as gravity will allow, topped by a drizzle of dressing studded generously with shallots and mustard seeds. In truth, all the secrets of this otherworldly salad lay in the graceful, unlikely application of a flavorless one: water. First, the five carefully chosen types of lettuce are all triple-washed to yield what Williams called “a super happy salad.” Next, the minced shallots are given a quick rinse under cold water — instead of a long maceration in vinegar — to keep them shalloty and savory and prevent them from becoming too acidic, which could overwhelm the delicate lettuces. And finally, and perhaps most surprising, Williams adds a spoonful of warm water to the vinaigrette. “We add warm water to make it more palatable,” she explained. “Pure vinegar is just too strong — it assaults the taste buds. We want a salad dressing so savory and delicious that you can eat spoonfuls of it. We want you to be able to drink it!” This might just become your go-to vinaigrette. Spoon it liberally over everything from boiled asparagus to farro salad to steak and fish and roast chicken. It’s so good that you might even be tempted to pour it into a glass and top it off with sparkling water.

Ingredients: 

2 heads butter lettuce, such as Boston or bibb
1 romaine heart
1 large Belgian endive
1 bunch watercress
½ small head frisée

FOR THE DRESSING:
1 large shallot, minced
2 tablespoons plus 1 teaspoon aged sherry vinegar, plus additional, as needed
1 tablespoon warm water
1 cup extra-virgin olive oil
1 ½ teaspoons Dijon mustard
1 ½ teaspoons whole-grain mustard
1 ½ teaspoons honey (optional)
2 sprigs thyme, washed and stripped
1 large clove garlic, finely grated
Salt and freshly ground black pepper

Directions: 

Wash the greens: Fill a sink or large basin with tepid water. Remove any wilted or damaged leaves from the butter lettuce, romaine and endive. Trim each head at the root to release whole leaves. Leave butter-lettuce leaves whole, but halve large leaves of romaine and endive on the bias, then drop into water. Trim and discard any roots and long stems off watercress, and drop remaining leaves and tender stems into water. Trim and discard dark green outer leaves and tops from frisée until only light green and white parts remain. Trim at the root to release leaves, and drop into water. Swirl greens in water, then drain. Wash twice more in cool, then cold, water, then transfer to a salad spinner to dry. Gently wrap in clean dish towels, and set aside.

Place the shallot in a fine-mesh strainer, and quickly rinse with cold water. Allow to drain, then place in a medium bowl, and add vinegar and warm water. Allow to sit for 2 minutes, then whisk in oil, mustards, honey (if using), thyme, garlic and a large pinch of salt. Taste, and adjust salt and vinegar as needed.

To serve, gently pile a generous handful of greens into a serving bowl, then sprinkle with salt, pepper and a generous drizzle of dressing. Continue with another handful of salad and more seasoning and dressing, repeating until you have a glorious, gravity-defying mound of salad. Top with a final drizzle of dressing, and serve immediately.

Wrap remaining greens in an airtight container or plastic bag and refrigerate for up to 3 days. Cover and refrigerate remaining dressing for up to 3 days.

Servings: 4 to 6 Servings
Preheat: 
Prep Time: 1/2 hour
Source: Eat, Drink, Smile- Beth From Nashville

Allie Gold’s favorite Kale Salad

Ingredients: 

1 large bunch of kale, washed, de-stemmed and torn into pieces
1/2 cup raisins
1/2 cup golden raisins
juice of 1 freshly squeezed lemon (2-3 Tbsp)
1/2 – 1 tsp lemon zest (from lemon above)
1/2 cup finely grated Parmesan
1/4 cup of olive oil
1/2 cup chopped, toasted nuts (almonds, pine nuts, walnuts, pecans, any kind could work!)

Salt to taste

Directions: 

Take torn kale pieces and in batches, pulse in food processor until finely chopped*. Place chopped kale into medium bowl. Add raisins, lemon juice, and lemon zest. Toss together.

Stir in parmesan and olive oil, evenly coating all kale. Add in nuts and toss. Salt to taste before serving.

*It took 3 batches in the food processor for me to get it all chopped. You should have approximately 4 cups of finely chopped kale when finished.

Servings: 4
Preheat: 0
Prep Time: 1 hour
Source: https://www.foodandwine.com/recipes/crab-louie

The dressing is excellent.

Ingredients: 

DRESSING
1 cup mayonnaise
3 tablespoons ketchup
1 tablespoon sweet pickle relish
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 teaspoon Tabasco
1/2 teaspoon Worcestershire sauce
1/4 teaspoon sweet smoked paprika
1/4 teaspoon chili powder
Salt and freshly ground pepper

SALAD
3/4 pound asparagus
Two 6-ounce romaine hearts, cut crosswise
1/2 inch thick
One 6-ounce seedless cucumber, thinly sliced or cut into spears
4 large radishes, thinly sliced
4 medium tomatoes, cut into wedges (optional)
4 hard-cooked eggs, cut into wedges
1 pound crabmeat, preferably Dungeness

Directions: 

In a bowl, whisk the mayonnaise with the ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire sauce, paprika and chili powder and season with salt and pepper. Let stand at room temperature for 15 minutes.

In a medium saucepan of boiling salted water, cook the asparagus until just tender, 3 minutes. Drain and cool.

Arrange the romaine, cucumber, radishes, tomatoes, eggs and asparagus on a platter. Top with large chunks of the crabmeat and serve, passing the dressing at the table.

Servings: 4
Preheat: 0
Prep Time: 10m
Source: http://allrecipes.com/recipe/232311/traditional-creamy-coleslaw/print/?recipeType=Recipe&servings=12&isMetric=false

A traditional creamy coleslaw.

Ingredients: 

1 cup mayonnaise
1/4 cup white sugar
2 tablespoons seasoned rice wine vinegar
1 1/2 tablespoons lemon juice
1 tablespoon prepared horseradish
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon celery salt
1/2 teaspoon salt
1/2 teaspoon ground black pepper
28 ounce shredded/grated cabbage and carrots

Directions: 

Shredding disk on Cuisinart produces too fine a shred. A mandoline or narrow Cuisinart slicing disk works better.

Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. Fold cabbage and carrot mix into dressing. Cover bowl and refrigerate 1 hour before serving.

Drain off excess liquid.

Servings: 4 to 6
Preheat: 0
Prep Time: 20 minutes
Source: Jamie Deen – Food Network

Does not need almonds or basil

Ingredients: 

Kosher salt
1 pound slender green beans, ends trimmed
1 cup feta cheese crumbles
1 cup cherry tomatoes, sliced in half
2 tablespoons chopped red onion
1/2 cup slivered almonds
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1 large garlic clove minced
Fresh ground pepper

Directions: 

Boil a large pot of salted water. Add the green beans and cook until tender crisp, 1 to 2 minutes. Use a spider to remove to a bowl of ice water. Drain well, pat dry and place the beans in a large bowl. Combine with the feta cheese, tomatoes and red onions.

Toast the almonds in a small skillet, 2 to 3 minutes. Remove to a plate.

Whisk together the olive oil, red wine vinegar, basil, garlic and some salt and pepper. Pour the dressing over the green beans and sprinkle with the toasted almonds. Let marinate in the refrigerator for 1 hour before serving.

Servings: 4
Preheat: 0
Prep Time: 45 min
Source: http://www.finecooking.com/recipes/vietnamese-zoodle-salad.aspx

A tool called a spiralizer turns zucchini and other vegetables into long, curly, noodle-like “zoodles.” If you don’t have (or don’t want to buy) one, you can use a julienne peeler.

Ingredients: 

3 Tbs. fresh lime juice
1 Tbs. fish sauce
1 Tbs. granulated sugar
3 medium zucchinis, spiralized
2 medium carrots, peeled and spiralized
1/2 cup coarsely chopped salted peanuts
1/4 cup very thinly sliced red onions
1/4 packed cup torn fresh basil leaves
1/4 packed cup torn fresh cilantro
1/4 packed cup torn fresh mint
Sriracha sauce, for serving

Directions: 

In a large bowl, whisk together the lime juice, fish sauce, and sugar. Add the zucchini and carrots to the mixture, along with the peanuts, onions, basil, cilantro, and mint.

Toss well to combine. Transfer to bowls and serve with Sriracha on the side.

Servings: 4
Preheat: 0
Prep Time: 
Source: Fine Cooking, Issue 118

Great summer salad

Ingredients: 

2 oz. lightly packed baby arugula (about 2 cups)
2 cups cherry tomatoes, halved
1-1/2 cups large-diced seedless watermelon
1 medium or 3 mini unwaxed cucumbers, halved or quartered lengthwise, seeded if necessary, and cut into 3/4-inch pieces (about 2 cups)
3 oz. feta, cut into 1/2-inch cubes (about 3/4 cup)
1/4 cup fresh basil leaves, torn
1 Tbs. extra-virgin olive oil
1 Tbs. fresh lemon juice
Kosher salt and freshly ground black pepper

Directions: 

Put the arugula, tomatoes, watermelon, cucumber, feta, and basil in a large bowl.

In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Drizzle the dressing over the salad and toss gently to coat.

Servings: 4 to 6
Preheat: 0
Prep Time: 30 minutes – 2 people
Source: by Eva Katz from Fine Cooking Issue 62

wonderful light salad

Ingredients: 

1 large or 2 small heads frisée, rinsed, dried, and torn into bite-size pieces (about 6 cups)
2 navel oranges or blood oranges
2 Tbs. sherry vinegar or red-wine vinegar
1 tsp. honey
3 Tbs. finely diced red onion
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup pistachios, toasted

Directions: 

Put the frisée in a large salad or mixing bowl. Finely grate the zest of one of the oranges into a small bowl. Slice the skin from both oranges and cut the orange sections away from the dividing membranes; put the sections in another bowl.

Add the vinegar, honey, and onion to the zest, whisk in the oil, and season to taste with salt and pepper. Add just enough of the dressing to the frisée to coat it lightly. Mound the frisée on four salad plates, scraping any red onion remaining in the bowl over the frisée. Arrange the orange slices on top, scatter with the pistachios, and serve immediately.