This lentil salad looks and tastes bright, thanks to a combination of tangerine juice, sherry vinegar and colorful caramelized roasted root vegetables. It works either as a main course, served with good...
Author: Melissa Clark
Making the dressing for Caesar salad is an exercise in the art of layering salty ingredients to build flavor; there are anchovies, Parmesan and Worcestershire sauce, in addition to the salt itself. (There...
Author: Samin Nosrat
Of all the greens I worked with this week, mâche has the sweetest, mildest flavor. It goes nicely with the bitter radicchio, sweet beets and the nutty vinaigrette. Mâche is so delicate that it takes...
Author: Martha Rose Shulman
The best place for a salad on the Thanksgiving menu is at the beginning of the meal, before everybody fills up. We often pass around plates of this vegetarian chopped salad (no bacon) to accompany the...
Author: Martha Rose Shulman