Author: Jamie Purviance
If you can't find Little Gem, use any other small crunchy green, such as romaine hearts.
Author: Renee Erickson
Author: Myra Goodman
Author: Giada De Laurentis
Author: Alexis Touchet
Don't believe the hype that every vinaigrette recipe should have one part acid to three parts oil. This more assertive ratio brings a lot more flavor to the table.
Author: Mina Stone
Author: Susan Herrmann Loomis
You'll use some of the dressing for the grilled chicken and the rest for the noodle salad .
Author: Selma Brown Morrow
With this Simplest Asian Dressing, the delicate flavor of rice vinegar along with the other Asian ingredients in this vinaigrette is ideal on tender greens like mizuna or mâche
Author: Peter Hoffman
Serve this salad as soon as it is assembled so all of the tomato juices and flavor stay where they belong.
Author: Mina Stone
Author: Ali Larter
Mandolines were made for recipes like this; even slices will make this simple salad look like the work of a pro.
Author: Mina Stone
We love Halloumi's squeaky texture, but some torn salted mozzarella would be just as good (just don't try grilling it).
Author: Chris Morocco
Author: Myra Goodman
Try this tossed with cooked soba noodles or drizzled over seared salmon.
Author: Claire Saffitz
This is just one version of Amy Chaplin's Creamy Carrot dressings from her cookbook Whole Cooking Everyday. Made by blending carrots with herbs and citrus juice until creamy, these dressings are light,...
Author: Amy Chaplin
Light, creamy, warm, and slightly-sweet egg-based dressing is the perfect companion to zesty watercress. This is adapted from a recipe in "Valentine Dinner for Two" from the February 1977 issue of Glamour...
Author: Anna Stockwell
This simple dressing is wonderful as is, especially on a simple green salad, but it also makes a fantastic starting point for more elaborate dressings.
Author: Monte Farber and Amy Zerner
Author: Ruth A. Matson