A riff on the classic Caesar Salad, this salad calls for spinach, radicchio, and bacon. Croutons seasoned with cheese and garlic add crunch and flavor.
Voluptuous Gorgonzola custards, called sformati, share a plate with thin slices of pears and watercress tossed in a vinaigrette. The custards can be baked ahead, so entertaining is easy.
Couscous cooks quickly and is easy to mix with a variety of flavors. Shrimp, oranges, tomatoes, raisins, and almonds make this a delicious picnic salad.
Warm lentils and rice get comfy with a tahini flavored Middle Eastern salad. Make it a second time with falafel in place of the tomatoes and onions.
French women don’t get fat eating this salad. Slices of duck breast are laid atop a mixed green salad with a tangy red-wine dressing. An elegant lunch.
Deeply smoked garlicky pork sausage and gruyere cheese are tossed in a mustard vinaigrette and served over field greens in this French country salad recipe.
Basil, tomato, and mozzarella–green, red-and white–are all this summer salad needs to shine. Oh, a drizzle of olive oil and a a squeeze of lemon help.
For a quick, satisfying dinner, make this pasta salad with strips of seared sirloin ahead of time. Refrigerated or fresh, any flavor of tortellini will do.
Crab and shrimp are served along with tomatoes, lettuce and eggs for this composed salad recipe. A Creole mustard dressing is served on the side.
Blood oranges take center stage in this winter/spring salad. Arugula, dates, parmesan cheese, and roasted almonds share the plate. A simple supper.
Sweet, salty, savory–this salad has ‘em all, with each element perfectly in sync with the others. And without any guesswork on your part. That’s a good thing.
This recipe is simplicity itself. Red mullet is wrapped in foil packet and baked. On the side is a salad of tomato wedges, chile, garlic, and olives.
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