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Salads

Explore 1301 recipes, 60 articles, 49 galleries, 364 videos, and more

Fennel Salad with Blood Oranges

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Mixed Baby Beet Salad with Blood Oranges, Shaved Fennel, and Chevrot Cheese

Ingredients
  • 1 bunch baby red beets, cleaned and trimmed
  • 1 bunch baby golden beets, cleaned and trimmed
  • 1 bunch baby candy-striped beets, cleaned and trimmed
  • 3/4 cup red-wine vinegar
  • 1 1/2 cups sugar
  • Coarse salt and freshly ground black pepper
  • 6 blood oranges
  • 1/4 cup plus 3 tablespoons chardonnay or champagne vinegar
  • 1/4 cup plus 2 tablespoons olive oil
  • 1 bulb fennel, trimmed and thinly sliced crosswise using a mandoline, fronds reserved and chopped
  • 1 ounce shaved Chevrot cheese or crumbled Montrachet goat cheese
  • 1 bunch arugula, preferably wild
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Salad with Radishes and Spicy Pumpkin Seeds

Time:15 mins
Ingredients
  • 1 tablespoon fresh orange juice
  • 1 tablespoon red-wine vinegar
  • 2 teaspoons grainy mustard
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 1 large head Boston lettuce, torn into small pieces
  • 3 to 4 radishes, trimmed, halved, and thinly sliced (about 1/2 cup)
  • 1/4 cup Spicy Pumpkin Seeds
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Beefsteak Tomato Salad

Time:15 mins
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Pear Salad with Bacon and Sherry-Wine Vinaigrette

Ingredients
  • 3 pears, such as Bartlett or Comice, halved and cored
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon sugar
  • 1 teaspoon finely chopped fresh rosemary
  • Coarse salt and freshly ground pepper
  • 1 small shallot, finely chopped
  • 3/4 pound thick-sliced bacon, cooked until crisp and roughly chopped (reserving bacon fat)
  • 1/4 cup sherry-wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 Asian pear
  • 2 Belgian endives, 1 separated and 1 sliced crosswise 1/4-inch thick
  • 1 bunch watercress, tough stems removed
  • 1 head frisee, torn into bite-size pieces
  • Aged manchego cheese, shaved, for garnish
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Endive, Avocado, and Red Grapefruit Salad

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Shrimp Caesar Salad

Ingredients
  • 4 corn tortillas (5 inches in diameter)
  • 2 teaspoons canola oil
  • 1 1/2 teaspoons chili powder
  • Coarse salt and freshly ground black pepper
  • 3/4 pound medium shrimp, peeled, deveined, and tails removed
  • 1/3 cup light mayonnaise
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons grated Parmesan cheese, plus more for garnish
  • 4 anchovy filets, minced
  • 1 large head romaine lettuce (1 1/2 pounds), cut crosswise into 1-inch pieces and washed
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Crab Salad in Carrot Coulis

Ingredients
  • 1 pound picked Dungeness or Peekytoe crab
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • Coarse salt and freshly ground pepper
  • 1 small head frisee, white part only, washed and dried
  • Carrot Coulis
  • Cumin Coriander Mousseline
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Seared Scallops with Sugar Snap Peas and Radishes

Ingredients
  • 8 ounces sugar snap peas, trimmed
  • 3 tablespoons extra-virgin olive oil
  • 1 bunch French radishes, trimmed
  • 1 tablespoon sherry vinegar
  • 1 teaspoon Dijon mustard
  • 4 tablespoons unsalted butter
  • 1 tablespoon water
  • 1 small bunch pepper cress, arugula, or watercress, well washed and spun dry
  • 1 pound sea scallops
  • 1 cup small pea shoots
  • Zest and juice of 1/2 orange
  • 1 cup pea-pod flowers (optional)
  • 2 very small beets, peeled and very thinly sliced on a mandoline
  • Fine sea salt and freshly ground pepper
  • Chive flowers, for garnish (optional)
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Prosciutto-Arugula Salad with Warm Plums

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