We love roasted cauliflower in salads because it adds texture and nuttiness, as well as a fair amount of protein and fiber. Composed salads like this one are more thoughtful than fussy. They’re also more about what’s left out (no ubiquitous cherry tomatoes or carrots) than what’s included, with each ingredient chosen to match the […]
Think seasonally with the peak produce that’s available and you’ll have a great salad every time. In spring, that includes asparagus, radishes, herbs, and delicate greens. Herbs are underutilized in salads, just sprinkled over the top or stirred into vinaigrettes. Keep leaves whole and incorporate into the greens so their flavor comes through. Chef Deborah […]
This unique and flavorful salad blends well with chicken or pasta. Choose squat, round Fuyu persimmons for salads; they are crisp when ripe and hold up well for slicing. Ingredients 1 1/2 cups thinly sliced leek (about 1 large), divided 3 tablespoons water 2 tablespoons white wine vinegar 1 teaspoon extra-virgin olive oil 1/2 teaspoon […]
This salad combines the peppery bite of arugula with the sweetness of juicy pears and the earthy crunch of walnuts. If you can’t find Bosc pears, Anjou or Starkrimson are also good choices for salads. Ingredients 1 tablespoon minced shallots 2 tablespoons extra-virgin olive oil 2 teaspoons white wine vinegar 1/4 teaspoon salt 1/4 teaspoon […]
Texture is the most satisfying element of a great salad. Crunchy and crisp vegetables signify freshness—they taste as vibrant as they look. Here we dial up the crunch with crisp romaine hearts, sliced cucumber, and coarsely chopped almonds (which lend much more texture than sliced or slivered nuts). Crunchy vegetables tend to be milder due […]
Pair roasted beets and goat cheese with crisp baby greens and crunchy walnuts for a salad that almost explodes with flavor and color. You can prepare the beets up to two days in advance. Ingredients 6 medium beets (red and golden), about 1 1/2 pounds 1 cup water 8 cups mixed baby salad greens 1 […]
It makes the greens and vegetables in any salad sing, and it cuts through creamy, earthy, or fatty components beautifully. Beyond the juice or vinegar in your vinaigrette, you can add acid with sliced tart apples, orange segments, or pickles. Once macerated to remove their powerful pucker, lemon segments are a beautiful addition to an […]
Ingredients 1 1/2 tablespoons olive oil, divided 4 teaspoons fresh lime juice, divided 1/4 teaspoon ground cumin 1/4 teaspoon hot smoked paprika 1/4 teaspoon ground red pepper 1 pound medium shrimp, peeled and deveined 1/3 cup sliced green onions 1/4 teaspoon salt, divided 1/2 teaspoon grated lime rind 1 Granny Smith apple, thinly sliced 1 […]
Ingredients 1 (9-ounce) package refrigerated fettuccine 1 pound peeled and deveined medium shrimp 2 green onions, chopped 2 garlic cloves, minced 2 teaspoons olive oil 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese 1/3 cup half-and-half 3 tablespoons (1 1/2 ounces) 1/3-less-fat cream cheese 1/4 teaspoon freshly ground black pepper 2 tablespoons chopped fresh parsley Nutritional […]
Perfect for a weeknight yet elegant enough to serve to guests, Shrimp, Avocado, and Grapefruit Salad will become a regular in your dinner salad rotation. Ingredients 2 1/2 tablespoons olive oil, divided 12 ounces peeled and deveined medium shrimp 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper, divided 1 grapefruit 2 tablespoons chopped […]