A perfect complement to a heavy entrée, consider putting this salad on the table with a holiday meal. Ingredients 1/4 cup golden raisins 2 1/2 tablespoons white balsamic vinegar 2 1/3 cups thinly diagonally sliced celery (including leaves) 1 1/3 cups loosely packed fresh flat-leaf parsley leaves 1/4 teaspoon kosher salt 1/4 teaspoon black pepper […]
The sweet, crunchy nuts sprinkled on this salad give it top-notch taste. The nuts are great on their own–make a double batch, and give some as a gift. Ingredients 1/3 cup sugar 2/3 cup chopped walnuts, toasted Cooking spray 1/2 teaspoon kosher salt, divided 2 tablespoons white balsamic vinegar 1 1/2 teaspoons Dijon mustard 3 […]
With just 50 calories, this healthy salad is a must-have at your dinner table. Kefalotyri is a hard, salty Greek cheese that adds the perfect zest of flavor (Parmigiano-Reggiano can sub in a pinch). Ingredients 3 beets (about 1 pound) 2 tablespoons red wine vinegar 1 teaspoon extra-virgin olive oil 1/2 teaspoon salt 1/2 teaspoon […]
Ingredients 3 beets (about 1 pound) 2 tablespoons red wine vinegar 1 teaspoon extra-virgin olive oil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 6 cups arugula 1/4 cup (1 ounce) shaved fresh kefalotyri cheese How to Make It Step 1 Preheat oven to 425°. Step 2 Leave root and 1-inch stem on beets; […]
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 […]
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 […]
Sweet shrimp is ideal for spicy dishes like this. If you want just a light lick of heat, use 1/4 teaspoon red pepper. If you prefer more fire, go for 1/2 teaspoon (or more). Ingredients 8 ounces uncooked campanelle (bell flower-shaped pasta) or rigatoni 12 ounces peeled and deveined extra-large shrimp 3/8 teaspoon kosher salt, […]
The single anchovy fillet lends umami depth to the dressing without giving it any sort of strong fishy flavor. Ingredients 1/4 cup canola mayonnaise (such as Hellmann’s) 1/2 teaspoon grated lemon rind 1 tablespoon fresh lemon juice 1/4 teaspoon freshly ground black pepper 3/4 teaspoon Dijon mustard 1/4 teaspoon Worcestershire sauce 1/4 teaspoon Tabasco sauce […]
The first grilling, at a cooler temperature, helps cook the steaks evenly. The second, after they rest, gives the beef delectable coal-fire flavor. Don’t oil the grill rack before cooking–you want some of the meat to stick to the rack and tear, exposing more surface area to the fire in a process Perry Lang calls […]
Ingredients 1 (8-ounce) package soba noodles 1 1/4 cups frozen shelled edamame (green soybeans) 3/4 cup matchstick-cut carrots 1/3 cup sliced green onions 2 tablespoons chopped fresh cilantro 1 1/2 teaspoons chopped serrano chile 1 pound peeled and deveined medium shrimp 1/4 teaspoon salt 1/4 teaspoon black pepper Cooking spray 2 tablespoons fresh orange juice […]