Salads & Dressings
Sea Slaw MAKES: 4 to 6 servings TIME: 20 minutes, plus time to rest if you like This is the most colorful slaw you’ve ever seen. The seaweed will quickly absorb some of the dressing and plump up a bit but still remain chewy. You can use any type of seaweed you like,…
Roasted Onion Salad MAKES: 4 to 8 servings TIME: At least 1 hour, largely unattended As in Green Salad with Caramelized Onion-Thyme Dressing, the cooked onions here are so sweet you have to add something strong tasting. Vinegar is an obvious choice, of course, but…
Raw Beet Salad MAKES: 4 servings TIME: 20 minutes Beets, like carrots, can be eaten raw. And they’re delicious that way, crunchy and sweet. So sweet, in fact, that they need a strongly acidic dressing like this one for balance. 1 to 11/2 pounds beets, preferably…
Ratatouille Salad MAKES: 4 servings TIME: 30 minutes Eggplant, zucchini, peppers, onions, and tomatoes are a familiar Mediterranean combination, especially in summer. Too often, however, they’re overcooked and mushy. Enter the ratatouille salad, where the vegetables…
Mushroom Salad, Italian-American Style MAKES: 4 servings TIME: About 1 hour A vinegary, almost pickled mushroom dish that can be used as a garnish or condiment as well as a salad. It’s also good tossed with chopped Belgian endive (use 2 heads for this amount of…
Lettuce and Chive Salad, Korean Style MAKES: 4 servings TIME: 15 minutes In Korea, the chives would be served alone, as a side dish. And you can certainly do that. But I love tossing them and their distinctive dressing on top of a mound of greens. It’s a great salad…
Heirloom Tomato Salad with Hard-Cooked Eggs MAKES: 4 servings TIME: 20 minutes This straightforward chopped salad with tomato wedges is wonderfully complex, especially if you use a mixture of heirloom tomatoes at the peak of summer. Hard-cooked eggs add a nice chew…
Grilled Shiitake or Portobello Salad with Soy Vinaigrette MAKES: 4 servings TIME: 40 minutes, including heating the grill This salad is as simple as can be. You might double the number of mushrooms (a mix is nice) and serve it as a main course. 8 large or 16 small…
Greens with Fruit, Cheese, and Nuts MAKES: 4 servings TIME: 20 to 30 minutes The classic combination here, a restaurant standard from the nineties, is pears, Gorgonzola, and walnuts. But all sorts of trios are possible, ranging from an all-American mix of apples,…
Green Salad with Caramelized Onion-Thyme Dressing MAKES: 4 servings TIME: About 1 hour The sweetness of the slow-cooked onions, accentuated by a bit of honey and offset by the perfumed bitterness of thyme and olives, perfectly complements a mound of bitter greens. The…
