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Salad course

Explore 761 recipes, 45 articles, 26 galleries, 187 videos, and more

Bulgur, Onion, and Parsley Salad

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Black-Eyed Pea and Jalapeno Salad

Time:10 mins
Ingredients
  • 2 cans (15 ounces each) black-eyed peas, drained, rinsed, and excess water shaken out
  • 2 fresh jalapeno chiles, seeds and ribs discarded, flesh cut into 1/4-inch dice
  • 1 small red onion, cut into 1/4-inch dice
  • 3/4 cup sprouts, such as sunflower or alfalfa
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • Coarse salt and freshly ground black pepper
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Hot and Sour Salad

Time:20 mins
Ingredients
  • 1 small napa cabbage (about 12 ounces), cored and shredded
  • 1/4 cup fresh lime juice
  • 2 tablespoons rice wine vinegar
  • 1/3 cup snow peas, thinly sliced diagonally
  • 2 tablespoons Asian fish sauce
  • 1 red bell pepper, seeds and ribs removed, cut into 1 1/2-inch matchsticks
  • 2 teaspoons grated peeled fresh ginger
  • 2 pink grapefruits, peel and pith removed, carved into segments using a sharp knife
  • 1 teaspoon sugar
  • 1 cup loosely packed fresh cilantro leaves
  • 1 garlic clove, minced
  • 1 cup loosely packed fresh mint leaves and small sprigs
  • 3/4 teaspoon coarse salt
  • 3 scallions, white and pale-green parts only, thinly sliced diagonally
  • 1 small fresh red chile, thinly sliced crosswise
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Frisee Salad with Hot Bacon Dressing

Other Ideas:
Bacon, Dressings, Frisee, Salads
Ingredients
  • 4 slices thick-cut bacon, cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 2 tablespoons sherry-wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon sugar
  • 1 large or 2 small heads frisee, washed and dried, trimmed and torn into bite-sized pieces (about 6 cups)
  • 1 cup fresh flat-leaf parsley leaves, washed and dried
  • 2 ribs celery, thinly sliced on the diagonal
  • Coarse salt and freshly ground pepper
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Nicoise Salad

Ingredients
  • 2/3 cup extra-virgin olive oil, plus more for brushing tuna
  • 1/3 cup freshly squeezed lemon juice (about 3 lemons)
  • 2 tablespoons Dijon mustard
  • 1 shallot, finely chopped
  • 2 teaspoons anchovy paste
  • 1 tablespoon finely chopped capers
  • 12 quail eggs
  • 1/2 pound haricots verts, stem ends trimmed
  • 2 teaspoons rice-wine vinegar
  • 8 baby red or fingerling potatoes
  • 2 teaspoons dry vermouth
  • 1 1/2 pounds tuna steak, 1/2 inch thick
  • Coarse salt and freshly ground pepper
  • 1 head red-leaf lettuce
  • 1 head, Boston lettuce
  • 1/2 pint red cherry tomatoes
  • 1/2 pint yellow cherry tomatoes
  • 1/2 cup nicoise olives
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Pear-and-Jicama Salad

Time:15 mins
Other Ideas:
Jicama, Pears, Salads
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Tomato and French Bean Salad

Ingredients
  • 1 tablespoon orange juice
  • 1 1/2 teaspoon lemon juice
  • 1 1/2 teaspoon reduced-sodium soy sauce
  • 1/8 teaspoon ground coriander
  • 1/2 teaspoon minced fresh ginger
  • 1/2 teaspoon honey
  • 1 1/2 tablespoons vegetable oil
  • Salt and freshly ground pepper
  • 1/4 pound French beans (haricots verts), stem ends removed and beans cut in half
  • 3 ripe tomatoes (about 1 1/2 pounds)
  • 1 bunch arugula, stems removed and leaves cut in half
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Flageolet Beans and Frisee Salad

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Frisee and Green-Apple Salad with Goat-Cheese Toasts

Ingredients
  • 1 tablespoon white-wine vinegar
  • 1 baguette, cut into 1/2-inch slices
  • 1 heaping tablespoon minced shallot
  • 4 cups frisee (3 to 4 ounces)
  • 1 teaspoon Dijon mustard
  • 1 cup walnut halves (3 ounces), toasted
  • 1/4 teaspoon coarse salt, plus more to taste
  • 1 Granny Smith apple, thinly sliced
  • Freshly ground pepper, to taste
  • Coarse salt and freshly ground pepper, to taste
  • 3 tablespoons extra-virgin olive oil
  • 8 ounces Bucheron or other soft goat cheese
  • Extra-virgin olive oil, for drizzling
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Red Grapefruit and Fennel Salad

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