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Salad course

Explore 750 recipes, 45 articles, 26 galleries, 165 videos, and more

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Pan-Seared Figs on Baby Greens with Hazelnuts

Other Ideas:
Blue cheese, Figs, Hazelnuts
Ingredients
  • 5 teaspoons balsamic vinegar
  • 5 tablespoons extra-virgin olive oil
  • 1 tablespoon minced fresh shallots
  • Salt and freshly ground black pepper
  • 1/2 cup toasted hazelnuts, skins rubbed off, coarsely chopped
  • 10 cups mesclun (baby mixed greens), about 5 ounces
  • 8 small (or 4 large) fresh ripe figs, stems trimmed, halved lengthwise
  • 4 ounces crumbled blue cheese, such as Roquefort or Gorgonzola
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Butterhead Lettuce and Spring Vegetable Salad

Time:30 mins
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Radicchio Salad with Walnut Dressing

Time:5 mins
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Caesar Salad

Ingredients
  • 2 tablespoons unsalted butter, melted
  • 2 cloves garlic
  • 4 anchovy fillets
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1 loaf (8 to 10 ounces) rustic Italian bread, crusts removed, cut into 3/4-inch pieces
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon Dijon mustard
  • 1 large egg yolk
  • 1/3 cup extra-virgin olive oil
  • 2 heads (10 ounces each) romaine lettuce, outer leaves discarded, inner leaves washed and dried
  • 1 cup freshly grated Parmesan or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler
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Avocado Dressing

Other Ideas:
Avocados, Dressings
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Classic Caesar Salad

Ingredients
  • 2 tablespoons unsalted butter, melted
  • 2 garlic cloves
  • 4 anchovy fillets
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • 1 loaf rustic Italian bread (8 to 10 ounces), crusts removed, cut into 1/4-inch cubes
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon ground cayenne pepper
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon Dijon mustard
  • 1 large egg yolk
  • 1/2 cup extra-virgin olive oil
  • 20 ounces romaine lettuce, outer leaves discarded, inner leaves washed and dried
  • 1 cup freshly grated Parmesan cheese or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler
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Tomato, Cantaloupe, and Basil Salad with Tomato Water

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Hearts of Palm and Avocado Salad

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Celery Endive Slaw

Other Ideas:
Belgian endive, Celery, Slaw
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Zucchini "Carpaccio"

Other Ideas:
Italian, Zucchini
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