This warm potato salad, adapted from one of my favorite cookbooks, Salad as a Meal: Healthy Main Dish Salads for Every Season by Patricia Wells, is a welcome change from the typical American-style potato salad loaded with mayonnaise.
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Salads are among the world's perfect foods, especially this time of year. They can be sweet, tart, savory, spicy, herbal, fruity, and funky, sometimes all at once. But with so many simultaneous flavors, salads can pose problems when trying to choose the perfect beverage. The acidity of a vinaigrette, for instance, and the bitterness of certain greens can be hard to partner up. And how do you decide which flavors to focus on when there's so much going on?
When I received a copy of Patricia Wells' Salad as a Meal back in the early (and still quite chilly) spring, I filed it away on my shelf. You see, this is the perfect book for a week the heat wave decides to hit hard, when no one in their right mind wants to be anywhere near the kitchen. It's time for a week of cool, meal-worthy salads. Enter to win a copy of the book here!
Most people, logically enough, think of macarons when they encounter Macaron Cafe. But don't stop there—Macaron Cafe also turns out made-to-order sandwiches and excellent salads during the day.
Simple meals that feel elegant are just what Sunday evenings in the summer call for—and this grain salad with grilled lobster is just that. Although this dish is equally successful using a grill pan or an actual grill, it's far more festive to sear these tails outdoors. If you've never cooked farro before, it's a whole grain that to me feels somewhere between brown rice and barley, and it's delicious served room temperature in this salad.
If you're looking for a change from your typical mustard, lemon juice, and olive oil vinaigrette, consider introducing some ingredients from the Asian pantry into your dressings. Here are 10 tips to get your creative, salad-making juices going.
Aji panca's light fruitiness pairs well with assertive, aromatic grapefruit and buttery avocado—it plays off their best attributes and brings them closer together. Though this a decidedly winter salad, it feels summery, and it'd be the perfect accompaniment for a winter grill fest-turned-taco night. Or dice the fruit fine and pile it on toast for breakfast. Yes, you'll need to segment your grapefruit for this, but once you get a little practice it's easy and kind of fun. If you buy an extra couple practice grapefruit you'll be a pro by serving time.
Roasted endive and pears are piled onto a baby arugula salad, studded with walnuts and shingled with planks of spicy Roquefort cheese. A wintry take on the classic endive and Roquefort salad.
The genius is in the croutons: they're homemade from cubed rustic bread (a perfect use if it's stale, but it will work fine with fresh), crisped in the rendered bacon fat until golden and just barely chewy. They absorb a ton of flavor and it gives the whole salad that porky, bacon-y goodness all the way through.
It's about the time of year when I start missing missing summer produce—when I grow a bit bored of butternut squash and wonder if there are any other fruits out there aside from apples. The solution to this late fall,...
This Grape, Almond and Radicchio Salad with Black Olives from Eric Ripert's Avec Eric pairs radicchio and endive with crunchy, salty almonds, and juicy, sweet green grapes for a salad that alternates bites of bitter leafiness with more friendly sweet and salt. Feel free to replace the radicchio with escarole, swap the grapes for orange segments, or trade almonds for walnuts.
When I'm trying to pinch pennies, I often turn to random grains from the bulk bin of my grocery store. One cup goes a long way, and you're hard pressed to find any accoutrements that push a grain dish into the land of the lavish. But humble as grains may be, there's still something a little surprising about serving barley in place of rice, or bulgur instead of standard pasta.
Main dish salads are tricky to pull off, especially around this time of year when you can't just dump a butch of ripe tomatoes into a bowl with lettuce and call it a dinner. With autumn here, a little extra effort is required. But it also means the results can be even more soulful and satisfying. That's especially true for this salad from Bon Appétit, which mixes roasted butternut squash with French green lentils.
Grilling fennel gives it a mellow and slightly sweet flavor, and excellent texture with a softness that still packs a nice crunch. Mixed together with orange slices, almonds, mint, and an orange vinaigrette, this is a salad that can make converts out of more than a few fennel haters out there.
Salads are a light spot at Thanksgiving, a palate cleanser between turkey and stuffing and, well, more turkey and more stuffing. They're also an opportunity to get a little creative, since tradition is a little looser when it comes to fresh lettuce (though lots of us like to include fall specialties like pears, apples, and nuts in the mix). Looking for some Thanksgiving salad inspiration? We've got it right here.
Celery, lemons, Parmesan, and anchovies are ingredients that I pretty much always have on hand, but I'd never thought of them as the base for a salad until I tried this one for myself. And now that I have, this refreshing dish will certainly be working its way into my weekly rotation.
Morcilla sausage. [Flickr: scaredykat] This recipe is adapted from chef Lucio Palazzo of Xochitl Restaurant in Philadelphia and is on the menu for the restaurant's Day of the Dead celebration. According to Palazzo, morcilla is a spicy pork blood sausage...