'salad greens' on Serious Eats

Cook the Book: Radish Salad

Radishes and arugula are two of my go-to salad ingredients—their shared pepperiness always makes for a bright and biting combination that cuts through any rich, fatty flavors in the rest of the meal. The trouble is that when you are dealing with flavors as strong as these, a mustard- or lemon juice-based vinaigrette is sometimes too abrasive resulting in a palate-killing salad. The mother-and-daughter Ortega team (Simone and Inés) have solved the problem by creating a dressing that uses cool and creamy yogurt in place of oil to dress these spicy components. More

Eat for Eight Bucks: Spring Turnip Salad

After a winter of contemplating overpriced supermarket turnips that looked like softballs with troubled pasts, last week at the farmers' market I saw a bunch of lovely young turnips with tender greens still attached. I knew they deserved a fate more interesting than roasting with other see-you-through-the-winter staples. More

Cook the Book: Watercress & Curly Endive Salad with Croutons

When combined, the peppery cress and tender, pleasingly bitter frisée creates a salad that's worlds away from the dull mesclun mixes we've become used to. These are salad greens that really taste like something—they don't act solely as a vehicle for other ingredients or a particularly intriguing dressing. It's a salad that's all about the lettuce, and this time of year, it's just right. More

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