SALADS
Summertime is a season during which even the most ardent fruit lovers may feel overwhelmed. Peaches, plums, berries, melons... Everything is so delicious but it can be difficult to keep up, and at the end of the day, standard fruit salads may start to lose their luster.
This one pairs two underutilized melons with a zippy lime vinaigrette and fresh mint. It's healthy, beautiful and full of flavor!
This is such a great entree salad. Southern meets healthy meets autumnal aioli? What's not to love!
This is the fall season in a dish. A delicious grain (farro) plus a veggie (roasted gold beets), cheese (feta), nut (maple-glazed pecans) and a fresh herb dressing (chive-sage oil). Absolutely wonderful, fresh, healthy and pretty!
This recipe won Food52's Your Best Fennel contest. In their words, "This is one of the most interesting uses of fennel we know; we see it paired with grilled proteins or as a hearty first-course salad for spring dinner parties. The coriander sugar is an inspired touch, as is the sambuca. (But if you're working in a booze-free kitchen, don't let that stop you!)
This salad is nothing fancy, and I mean that in the very best of ways. Each element shines, and the whole is a wonderful confluence of terrific parts. The fresh kale is rubbed aggressively with a lemony garlic oil and then topped with toasted walnuts, tangy-sweet sour cherries and curls of shaved Pecorino.
I ordered and marveled at the quinoa and honey-glazed carrots I enjoyed during lunch at Gramercy Tavern one day; this is my version of it!
Have mercy, this is good. If peaches aren't in season, substitute a fruit with a similar taste profile that is.
The creamy, nutty texture of the black rice pairs so nicely with chopped mango, scallions, avocado and a lime-serrano-rice wine vinaigrette!
This is one of the most popular recipes I’ve ever served. It’s perfect in every way and came from Epicurious. Look for Grade B pure maple syrup which has a more assertive maple flavor than its Grade A kin.
After Thanksgiving one year, I couldn't bear the thought of another turkey sandwich. This salad was born and is a delicious way to use up leftover roast turkey.
This is a perfect combination of sweet, tangy and creamy and also makes wonderful use of incredible summer produce.
Fish tacos, well crafted, have got to be one of the best dishes ever. And late spring through summer is the perfect time to enjoy them. There are times however, when tortillas and all the fixings sound a bit heavy and require more energy and input than I'm willing to expend. Solution: Salad!
This is the quintessential chicken salad! Light, lovely, full of flavor! Make more than you think you need because you'll be thrilled to have leftovers.
I really love the way that a gentle massage of olive oil into raw kale softens it enough so that you don't feel you're gnawing on leather but leaves it firm enough that you know you're getting kale at its essence. A zippy garlic dressing is the perfect adornment, and I like the mix of toasted walnuts + sweet sultanas + blanched favas as toppers.
Sugar snap peas make me happy. I love their bright hue and crisp crunch! The saltiness of bacon and feta in concert with the sweetness of maple and mint buttress the peas in every way. This is a wonderful summer salad- hearty, flavorful, all elements shine.
This is absolutely wonderful and makes a generous side dish or even a lovely entree. You can't go wrong with Molly Wizenberg recipes!
A wonderfully fresh and super healthy salad full of herbs, dried fruit, nuts, quinoa and a great vinaigrette. I've never served this to anyone who didn't become an immediate fan. Recipe from a 2005 Cooking Light. It doubles/triples well.
I made this salad up one night during a bout of inspiration and was incredibly pleased. It is refreshing, zingy and just lovely all around.
I've never been a coleslaw fan, but I do like the idea of thinly sliced veggies in a tangy, creamy dressing. The crisp, crunchy freshness of Granny Smith apples, celery and fennel is infinitely pleasing, especially when dressed with a refreshing aioli infused with celery leaves and fennel fronds. This is a great summer salad; hearty enough to be a simple lunch when paired with some great bread and/or some grilled shrimp, or a terrific start to dinner on the patio.
This is an absolutely delicious, extremely simple dish from Claudia Roden. It makes for great leftovers too.
This is a delicious summer salad and is flexible regarding ingredients; use vegetables that you have on hand, that approximate the texture of these.
This summery salad is perfect. I often eat a bowl of it at least once a day when the season is right. Fresh, healthy, enlivening!
This is a scrumptious salad great for a picnic or an easy summer dinner. The friend who gave me the recipe served this with steamed, undressed potatoes (fun to use colorful fingerlings), steamed veggies (green beans, etc), fresh tomatoes, couscous, etc as the marinade is tasty and plentiful!
This is a classic combination, but one that never disappoints. It doubles, triples, etc easily, and if you don't have or like goat cheese, feta is also nice.
This glorious salad is summer on a plate. The tomatoes and peaches pair beautifully and are elevated by the herbs, shallots, cheese and vinaigrette.
Use the best tomatoes you can find, and do not refrigerate them before using. Please- you will kill all their flavor and mar their texture. Use a young chèvre if you can, or really, any good goat cheese will do. If you're growing herbs in your garden, use those. They will taste more delicious than anything you buy. And use a ripe peach but not one that is remotely mushy.