Salads Recipes

  • 2 to 3 stalks green garlic (or use 2 cloves garlic)
  • 2 heads Little Gem lettuce
  • Olive oil
  • Salt and black pepper
  • 1 1/2 cups shelled English peas
  • Handful of spearmint or Persian mint leaves, torn or roughly chopped into large pieces

English Peas With Grilled Little Gems, Green Garlic And Mint

Side dish , quick , vegetables , for two , salads and dressings

Author: Mark Bittman

A Dish From The Restaurant Camino In Oakland Is The Inspiration Of This Recipe. Experiment With A Little Chicken Stock And Pasta Added To The Pea Stew, If You Like. More Spring Recipes.

Time: 15m

Yield: 2 to 4 servings

Number Of Ingredients: 6

  • Prepare a wood or charcoal grill for direct-heat grilling, or use a grill pan on top of the stove. Trim the tops of the green garlic where the leaves begin to branch out. Peel an outside layer of the stalks and slice thinly on the bias. Or very thinly slice the garlic cloves. Set aside.
  • Cut the lettuce in quarters lengthwise and brush all over with olive oil; season with salt and pepper. Place the lettuce cut-side down on the grill and cook until it has darkish grill marks, 2 to 3 minutes. Flip lettuce quarters to the other cut side and grill for another couple of minutes, then grill on the leafy side briefly. Remove from grill when done.
  • Heat 1 cup water, a splash of olive oil and a pinch of salt in a large skillet over high heat. When the liquid is at a roaring boil, add the peas and garlic and cook, tasting often for seasoning and adding more water as needed, 3 to 8 minutes, or until the peas are just tender. Add the mint leaves and cook 1 minute. The goal is to have just enough water at the end of the cooking time to emulsify with the oil and thicken slightly.
  • To serve, spread the lettuce on a platter and pour the peas and their minty, garlicky juices over it. Serve with grilled chicken, roast duck or by itself.
Nutrition Facts:

@context http, Calories 93, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 2 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 315 milligrams, Sugar 4 grams

NEW CRAB LOUIS Ingredient:
  • 3-4 heads Little Gems lettuce (or 2 heads Boston lettuce or 1 head iceberg)
  • 1 (12-ounce) English cucumber, halved lengthwise and seeded
  • 3/4 teaspoon kosher salt, divided, plus more to taste
  • 3 tablespoons sherry or white distilled vinegar
  • 5 eggs at room temperature
  • 1/4 teaspoon smooth Dijon mustard
  • 1 tablespoon fresh lemon juice, plus more to taste
  • 1 cup not sharp, good-tasting extra-virgin olive oil like Frantoia or California Olive Ranch
  • A few drops room-temperature water
  • 1 tablespoon finely chopped shallot (about 1/2 shallot)
  • 1 stalk green garlic, light and whitest green parts only, or 1/2 clove regular garlic, peeled and chopped
  • 2 1/2 tablespoons finely chopped very dilly dill pickles
  • 1/2 tablespoon chopped drained capers
  • 1 pound picked-through jumbo lump crab meat (canned is fine), chilled
  • Homemade vinegar-based hot sauce or Tabasco
  • Chives or chive blossoms
  • Optional: Finishing salt, like Maldon
  • Optional: An avocado; other vegetables, like boiled asparagus or potatoes, or wedged tomato

New Crab Louis

Main course , salads and dressings

Author: Tamar Adler

Crab Louis Is A Rather Perfect Meal For A Summer Night, Particularly In This Slimmed Down, Very Homemade, Ketchup-less Version. With Nothing Processed Or Sweetened, An Updated Crab Louis Is Simply Good American Crab, Little Gem- Or Boston Bibb-lettuce, And Pickle- And Caper-studded Mayonnaise Whisked From Olive Oil And The Best, Richest-yolked Eggs You Can Find. The Effect Is As Straightforward As The Original's, But The Details Are Resolutely Contemporary.

Time: 45m

Yield: 4 servings

Number Of Ingredients: 18

  • Wash the lettuce, and dry in a salad spinner and on dish towels. Chill.
  • Peel the cucumber skin in stripes, then halve lengthwise, and seed with a spoon. Cut into bite-size pieces. Drizzle with 1/4 teaspoon salt and the sherry or vinegar, and leave to marinate.
  • Bring 4 eggs to a boil, covered, in cold water. Once the water boils, turn off the heat, and leave the eggs sitting covered, 5 to 6 minutes, depending on egg size, for them to just set with the tiniest softness in the middle. Drain immediately, and leave in very cold water for a few minutes. Peel.
  • Make a damp dish towel into a ring on the kitchen table. Set a medium, round bottomed mixing bowl in it. Separate the final egg yolk. (Reserve the egg white to add to an omelet.) Whisk together the yolk, mustard, 1/4 teaspoon salt and lemon juice well. After about 5 seconds of whisking, begin to add the oil, drop by drop. Once the mayonnaise begins to thicken, start adding oil more quickly. Whisk in all of the oil, adding drops of water, if needed, to get it to a consistency just looser than store-bought mayonnaise.
  • In a small bowl, drizzle chopped shallot with a little lemon juice and a pinch of salt. Using a mortar and pestle or the side of a large chef's knife, pound garlic to a paste with the last ¼ teaspoon salt. Add to mayonnaise. Add chopped pickles and capers. Add the reserved shallots. Mix well, and taste for salt. Refrigerate, covered, if not using immediately.
  • Lay leaves of lettuce in a lightly piled layer on dinner plates. Drain the cucumbers, and divide between plates. Halve or quarter eggs, and divide among plates, salting each lightly. Divide crab among salads. Shake hot sauce directly over the crab on each plate, as liberally as you like. Dollop each salad with dressing, mostly on crab, but allowed to cascade. Finish with a little crunchy salt, if using, and chopped chives or chive blossoms. Add any additional vegetables before the crab. Serve any remaining dressing on the side. Eat cold.
Nutrition Facts:

@context http, Calories 266, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 1060 milligrams, Sugar 3 grams, TransFat 0 grams

  • 1/4 cup fine bulgur wheat
  • 1 small garlic clove, minced (optional)
  • Juice of 2 large lemons, to taste
  • 3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
  • 1/4 cup chopped fresh mint
  • 1/2 pound ripe tomatoes, very finely chopped
  • 1 bunch scallions, finely chopped
  • Salt, preferably kosher salt, to taste
  • 1/4 cup extra virgin olive oil
  • 1 romaine lettuce heart, leaves separated, washed and dried

Lebanese Tabbouleh

Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , No-Cook , Tomato , Lemon , Parsley , Sugar Conscious , Dairy Free , No Sugar Added , quick , Fourth of July , Summer , Quick & Easy , Side , Super Bowl , Family Reunion , appetizer , easy , Vegan , Engagement Party , Mint , Cucumber , salads and dressings , Ramadan , Bulgur

Author: Martha Rose Shulman

We Think Of Tabbouleh As A Bulgur Salad With Lots Of Parsley And Mint. But Real Lebanese Tabbouleh Is A Lemony Herb Salad With A Little Bit Of Fine Bulgur, An Edible Garden That You Can Scoop Up With Romaine Lettuce Heart Leaves Or Simply Eat With A Fork.

Time: 30m

Yield: 6 appetizer spread servings, 4 salad servings

Number Of Ingredients: 10

  • Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
  • Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.
Nutrition Facts:

@context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 398 milligrams, Sugar 3 grams

  • 1 c boiling water
  • 1 pkg lime flavored gelatin (6 oz.)
  • 1 can(s) crushed pineapple in juice (drain & reserve juice)
  • 1 pkg cream cheese (8 oz.), softened
  • 2 c heavy whipping cream
  • 1 c chopped pecans

Lime Gelatin Salad (the Best Ever!!)

Gelatin Salads

Author: Roz Blair

I Recall My Grandmother Making A Lime Gelatin Salad When I Was A Child And Went Searching...and Oh, Boy Did I Ever Find One! Even Better Than My Grandmothers!! This Is So Rich And Delicious -- I Ate It For Breakfast With The Tiny Bit Of Leftovers From The Holiday Meal!

Time: 10m

Number Of Ingredients: 6

  • 1. In a large bowl, pour 1 cup boiling water over gelatin mix. Stir until COMPLETELY dissolved then stir in 1/2 cup reserved pineapple juice. Refrigerate until thickened but not set, about 1 hour. Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat and cool to room temperature. With an electric hand mixer, blend softened cream cheese into lime gelatin mixture until smooth. Stir in cooled pineapple. In your stand mixer bowl, beat whipping cream until soft peaks form. Fold into gelatin/cream cheese/pineapple mixture, until combined. Fold in chopped pecans. Pour mixture into Jell-O mold (5-6 cup capacity) or a pretty glass serving or trifle bowl. Refrigerate for at least 4 hours or until set.
Nutrition Facts:

  • 3/4 pound red potatoes
  • 1 1/2 tablespoons Dijon mustard
  • 5 cloves garlic, peeled, crushed and chopped (1 1/2 tablespoons)
  • 1 1/2 tablespoons red-wine vinegar
  • 7 tablespoons extra-virgin olive oil
  • 2 teaspoons salt
  • 3 teaspoons freshly ground pepper
  • 1 1/2 cups water
  • 3/4 pound string beans (preferably haricot verts), tips and strings snapped off
  • 1 yellow pepper
  • 2 very ripe medium-size tomatoes ( 3/4 pounds)
  • 1 1/2 cups sliced red onions
  • 1 cup nicoise or black oil-cured olives
  • 1 pound fresh tuna
  • 1 teaspoon canola oil
  • About 1 dozen red lettuce leaves
  • 1 cup (loose) basil leaves, shredded into large pieces

Salade Niçoise With Fresh Tuna

salads and dressings

Author: Jacques Pepin

In This Elegant Variation Of The Classic French Salad, Seared Fresh Tuna Stands In For The Conventional Canned Sort. The Rest Of The Salad Can Be Assembled A Few Hours Ahead, But The Tuna Should Be Cooked And Placed On Top Of The Salad Just Before It Is Served.

Time: 1h

Yield: 6 servings

Number Of Ingredients: 17

  • Place the potatoes in a saucepan, cover with cool water and bring the water to a boil over high heat. Cover, reduce the heat to low and boil gently for 25 to 35 minutes, until the potatoes are tender but still firm when pierced with a fork. Drain off the water and set the potatoes aside until cool enough to slice.
  • Meanwhile, prepare the dressing. In a large bowl, mix together the mustard, garlic, vinegar, olive oil, 1 teaspoon of salt and 1 teaspoon of pepper. Whisk until it comes together.
  • Peel the potatoes, if desired, and cut into 1/2-inch slices. Toss with the dressing.
  • Bring the 1 1/2 cups of water to a boil in a saucepan. Add the beans, cover and return to a boil. Boil over high heat for 1 to 3 minutes (less for haricot verts and more for larger beans) until just tender but slightly firm to the bite. Drain and run under cold water for a few seconds to stop the cooking and preserve the bright green color. Cut the beans in half.
  • Peel the yellow pepper as best you can with a vegetable peeler (much easier to do if the pepper is firm and thick-walled). Then cut the pepper through the pleats, remove and discard the seeds and continue peeling the skin from the pieces. Pile up the peeled pepper wedges and cut them into thin julienne strips (about 1 1/2 cups). Cut the tomatoes in half crosswise, press out the seeds and cut the unpeeled flesh into 1-inch pieces.
  • No more than 1 hour before serving, add the beans, yellow pepper, red onions, tomatoes and black olives to the potatoes. Mix well.
  • When almost ready to serve, heat 1 large cast-iron or heavy skillet over high heat for about 2 minutes, until very hot. Sprinkle the tuna with the remaining 2 teaspoons of black pepper and 1 teaspoon of salt and then roll in the canola oil. Place the tuna steak in the hot skillet and sauté over high heat for about 2 minutes, turning once, until lightly browned on the outside and cooked until rare on the inside. Cut into 1/2-inch slices.
  • To serve, line a large platter with the lettuce leaves. Mound the salade niçoise in the center of the platter and place the sliced tuna and the basil leaves on top. Serve immediately.
Nutrition Facts:

@context http, Calories 350, UnsaturatedFat 16 grams, Carbohydrate 23 grams, Fat 20 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 991 milligrams, Sugar 5 grams, TransFat 0 grams

  • 1 1/2 c green olives, pitted
  • 1 c calamatta olives, pitted
  • 1 c gardiniera-store bought
  • 1 Tbsp capers
  • 3 clove garlic, thinly sliced
  • 1 stalk(s) celery, thinly sliced
  • 1 Tbsp leaf parsley, chopped fine
  • 2 tsp oregano, dried
  • 1 1/2 tsp red pepper flakes
  • 1/4 c roasted red peppers, chopped
  • 3 Tbsp red wine vinegar
  • 1 green onion, thinly sliced
  • 1/2 tsp black pepper, ground
  • salt to taste...taste first
  • 1 1/2 c olive oil, extra virgin

Muffuletta Olive Salad Recipe

Other Salads

Author: Diana Adcock

How To Use. On A Muffuletta Sandwich, Pasta Salad, Potato Salad, Roast Beef Po-boy, Or Spoon To Mouth. It's All Good!

Time: 30m

Number Of Ingredients: 15

  • 1. Using the flat side of a chopping knife gently crush olives. Don't mash them to bits, you want them cracked and split.
  • 2. In a medium glass bowl or large jar add all the ingredients up to the olive oil.
  • 3. Add enough olive oil to just cover. If using a bowl stir well. Cover with plastic wrap. If using a canning jar, which is what I use, put the lid on it and give it a few gentle shake with a few turns to mix well.
  • 4. Keep on the counter for a few hours so you will remember to give it a stir or a turn.
  • 5. Place in the fridge overnight. To serve the next day remove from fridge and allow to come to room temperature. (stir, turn the jar...) You can keep this up to a week in your fridge, but it won't last that long.
Nutrition Facts:

  • 3 garlic cloves, peeled
  • 1 teaspoon cumin seeds
  • 1 teaspoon fresh thyme leaves
  • 1/4 teaspoon crushed red chile flakes
  • Salt and ground black pepper
  • 1 tablespoon red wine vinegar
  • 4 tablespoons extra virgin olive oil
  • 1 pound medium-size carrots peeled
  • 1 orange, halved
  • 1 lemon, halved
  • 1 avocado, pitted, peeled and cut in thin wedges
  • 1 1/2 cups packed radish or other sprouts
  • 3 tablespoons sour cream
  • 3 tablespoons roasted hulled pumpkin seeds

Roasted Carrot And Avocado Salad

Side dish , salads and dressings

Author: Florence Fabricant

In 2012, Carrots, Those Little Spark Plugs In A Salad Or A Stew, Were Having A Moment. Chefs Across The Country Were Showcasing Handsome, Meaty Specimens In A Rainbow Of Colors, Dressed And Garnished Without A Sliver Of Meat Or Fish. Well, Maybe A Touch Of Bacon. This Salad Begins With Carrots Roasted In A Spicy Paste. It's Finished With Smooth Avocado, Sprouts, Sour Cream And Pumpkin Seeds.

Time: 1h30m

Yield: 4 servings

Number Of Ingredients: 14

  • Heat oven to 400 degrees. In a small food processor or a mortar, pulse or pound the garlic with the cumin, thyme, chile flakes, 1 1/2 teaspoons salt and 3/4 teaspoon pepper to make a paste. Add vinegar and 2 tablespoons of the oil, and mix well.
  • Arrange carrots in a roasting pan and spread spice paste on top. Place orange and lemon halves, cut side down, on carrots. Roast until carrots are tender and starting to brown, about 45 minutes.
  • Using tongs, arrange carrots on a serving platter. With a dishtowel to protect your hands, squeeze juice from the roasted orange and lemon halves into a measuring cup. You should have about 1/2 cup juice. Beat in remaining 2 tablespoons oil. Season with salt and pepper. Drizzle some of this sauce over the carrots.
  • Arrange avocado over carrots, then scatter sprouts on top. Drizzle with reserved sauce, top with dollops of sour cream and a sprinkling of the seeds. Serve.
Nutrition Facts:

@context http, Calories 333, UnsaturatedFat 20 grams, Carbohydrate 24 grams, Fat 26 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 676 milligrams, Sugar 10 grams, TransFat 0 grams

  • 3 tablespoons lemon juice, plus more to taste
  • 1/2 teaspoon fine sea salt, plus more to taste
  • Freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 3 large fennel bulbs, thinly sliced on a mandoline
  • 2 Granny Smith apples, halved and cored, thinly sliced on a mandoline
  • 3 celery stalks, thinly sliced on a mandoline
  • 1/3 cup fennel fronds or roughly chopped parsley leaves
  • 1/2 cup toasted walnuts
  • 2 1/2 ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup)

Fennel-apple Salad With Walnuts

Side dish , salads and dressings

Author: Melissa Clark

A Bright And Tangy Salad Cuts The Heaviness Of The Typical Thanksgiving Meal. This One, With Fennel, Celery, Apples And Toasted Walnuts, Is All Crunch, Which The Carb-heavy Meal Can Generally Use More Of. You Can Make The Dressing A Day Ahead And Store It In The Fridge, But Don't Dress The Salad Until An Hour Before Serving.

Time: 10m

Yield: 10 servings

Number Of Ingredients: 10

  • In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
  • In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.
Nutrition Facts:

@context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams

  • 1 tablespoon freshly squeezed orange juice
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon sherry vinegar or red wine vinegar
  • Salt and freshly ground pepper to taste
  • 3 tablespoons grapeseed oil or sunflower oil
  • 1 tablespoon extra virgin olive oil
  • 2 large or 4 small beets, roasted, peeled and cut in rounds or half-moons (depending on the size)
  • 1 pound oranges, peel and pith removed, cut into slices or half-moons (depending on the size)
  • 4 cups wild or baby arugula
  • 2 tablespoons chopped cilantro
  • 1/4 cup chopped walnuts (1 ounce)

Beet, Orange And Arugula Salad

Dinner , Lunch , quick , appetizer , salads and dressings

Author: Martha Rose Shulman

The Oranges In This Sweet And Pungent Salad Will Look Like Blood Oranges After They Sit For A Little While With The Beets. This Makes A Pretty Christmas Salad. Try To Find The Wispy Wild Arugula, Which Is More Pungent Than Regular Arugula.

Time: 10m

Yield: Serves 4

Number Of Ingredients: 11

  • In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
  • Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the cilantro and walnuts, and serve.
Nutrition Facts:

@context http, Calories 240, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 424 milligrams, Sugar 14 grams

  • 5 ears fresh corn (preferably white corn), shucked and cleaned
  • 1 bunch asparagus (about 8 ounces), woody ends removed, stalks peeled up to flower bud
  • 1 bunch spring onions or 2 bunches large scallions (about 8 ounces total), trimmed
  • Vegetable oil
  • 1/4 cup fresh squeezed lime juice (from about 2 limes)
  • 3 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Maggi sauce
  • 1 tablespoon chile oil or hot sauce
  • 1/2 teaspoon kosher or sea salt, plus more to taste
  • 1 cup cherry tomatoes, halved

Grilled Corn, Asparagus And Spring Onion Salad

Dinner , Side dish , Lunch , easy , appetizer , vegetables , salads and dressings

Author: Pati Jinich

In This Cookout Perfect Salad, Corn, Asparagus And Spring Onions Benefit From The Deep Flavors Of The Grill. Their Outer Layers Get A Rustic Char, Their Full Sweetness Is Released, And They Go From Raw To Cooked While Maintaining A Crunchy Bite. Still Warm, They're Doused In One Of Mexico's Most Fun Ways To Dress Grilled Vegetables Or Potato Chips, An Easy-to-eat Sauce Where Umami, Citrus And Heat Converge. The Mixture Is Typically Referred To As Salsa Preparada, Meaning You Simply Mix These Sauces Together To "prepare" Your Food. You May Wonder If The Soy, Worcestershire And Maggi Sauces Compete, But Each Has A Different Character Of Sazón, Which Is Whisked With Plenty Of Fresh Squeezed Lime Juice And A Punch Of Chile Oil. If More Heat Is Desired, You Can Add A Splash Of Your Favorite Hot Sauce. This Salad Is Great Solo As An Appetizer, But It Is Even Better Served Right Next To Grilled Meats.

Time: 20m

Yield: 6 to 8 servings

Number Of Ingredients: 11

  • Heat grill to high. Lightly brush corn, asparagus and spring onions with vegetable oil. Place them on the grill and spread them out in one layer so they can cook evenly. Flip the vegetables a couple of times until they are charred on all sides but retain a firm bite; asparagus and spring onions should cook for about 6 to 8 minutes, depending on thickness, and corn about 12 to 15 minutes. Remove them from the grill as they are ready, then set aside.
  • While the vegetables grill, combine lime juice, soy sauce, Worcestershire, Maggi, chile oil and salt in a large bowl. Whisk until fully combined. Taste and adjust salt as needed.
  • Once vegetables have cooled enough to handle, cut asparagus and spring onions into thirds and add them to the bowl. Shave the kernels from the corn, discarding the cobs, and add kernels to the bowl. Toss to combine with the sauce. Add the halved tomatoes and combine well. Serve warm or at room temperature.
Nutrition Facts:

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