Quinoa Salad with Watercress, Oranges, Avocado, and Almonds, with Citrus Vinaigrette
Watercress, orange segments, and avocado get tossed in a lemony vinaigrette and served on a bed of dressed quinoa. Perhaps the most virtuous salad of the lot.
Vietnamese Shrimp and Quinoa Salad
Vietnamese flavors combined with shrimp and quinoa in this meal-sized salad.
Warm Fingerling Potato and Tuna Salad
Not your mamma's potato salad. That's all there is to say about this.
Beet and Citrus Salad with Pinenut Vinaigrette
Roasted beets and grapefruit segments and arugula in a honey and hazelnut vinaigrette.
Spicy Warm Silken Tofu with Celery and Cilantro Salad
Chilled silken tofu in a vinegary sauce tossed with cilantro, celery, and scallions.
Lentil and Carrot Salad with Kale
Seasoned lentils with tender chunks of carrot and dressed kale leaves.
Marinated Kale and Chickpea Salad With Sumac Onions
Marinated kale leaves make the ideal winter salad green. You can dress them days in advance and they still stay crunchy, ready to eat at moment's notice. Here, they're combined with chickpeas and sumac-scented red onions.
Farro Salad with Roasted Kale and Beets
Another kale and grain-based salad made with farro and roasted beets.
Kale, Apple, and Pancetta Salad
A gorgeous sweet, bitter, and crunchy blend of kale, apples, and walnuts.
Jean-Georges Vongerichten's Kale Salad with Parmesan and Lemon
Crunchy kale marinated in lemon juice and olive oil, flavored with anchovy and crunchy miniature croutons.
Sichuan-Style Chicken Salad
Does chicken salad count as salad? Sure it does. This is Chichi's version of the classic Sichuan "Strange-Flavor Chicken," seasoned with chili oil and sichuan peppercorns.
Arugula, Apple, and Pomegranate Salad with Cider-Honey Vinaigrette
Pomegranates are still in season, and the farmer's market is still loaded with great apples. Put'em to use!
Arugula, Fennel and Orange Salad
Shaved fennel bulb, juicy citrus segments, and arugula tossed in a simple honey and mustard vinaigrette.
Green Bean Salad with Pickled Peppers and Anchovy Dressing
Crunchy green beans tossed in a creamy anchovy dressing with shallots, pickled peppers, and pinenuts.
Oysters, Beet Salad, A Light Dessert, and Lambrusco
"Valentine's Day is all about making your spouse/girlfriend/boyfriend/significant other/imaginary-or-maybe-real-internet-lover happy, which means I cook the things my wife loves to eat. Fortunately, I happen to love them as well. I'd start with some briny, icy cold Atlantic oysters, preferably my favorites from Wellfleet. Of course, knowing how to shuck them yourself is sure to score you some points on the old love-o-meter (girls only like boys who have good skills. Face the facts). Next we'd have some sort of roasted beet salad, which are perfect february fare, and even better when garnished with pomegranate seeds and some nice barnyard-y goat cheese. We'd follow that up with some Roasted Pumpkin Soup with Brown Butter and Thyme (or perhaps substitute some squash in its place).
Valentine's Day is one of those days when you want to be sure to eat light and stay limber, so we'd skip heavy meat or seafood and finish our meal with a Colombian classic, Roasted Sweet Plantains with Cream and Cinnamon. It's her aunt's recipe, which makes it taste all the better. To drink? How about a bottle of Lambrusco? It's bubbly so it feels celebratory, but has a little more body to it than a dry champagne, making it a great choice to go with a light meal."
—J.Kenji Lopez-AltChief Creative Officer
Winter Green Salad with Walnuts, Apples, and Parmesan-Anchovy Dressing
Crunchy and bitter winter greens combined with sweet apple and walnuts in a savory parmesan and anchovy vinaigrette.
Shredded Kale Salad with Pine Nuts, Currants, and Parmesan
What can we say? We love kale salads. Here our favorite winter green is combined with shaved parmesan, pinenuts, and sweet currants.
Thai Herbal Salmon Salad (Phla Pla Salmon)
Poached cubes of salmon tossed with a slew of Thai herbs and aromatics in a dressing of fish sauce and lime juice.