Here is an interesting, tasty salt cod salad from Southern Italy. Salted cod is paired with briny green olives and bitter Radicchio, and thin-sliced raw artichokes. A simple, warm vinaigrette of olive oil and red wine vinegar, infused with garlic and chile flakes, dresses the salad and adds a touch of heat and acid to [...]

Spinach, avocado, and grapefruit. It’s a simple salad, but very balanced and enjoyable. The grapefruit adds juicy, acid brightness to lift up the spinach, while the avocado brings a satisfying heartiness. Toasted pine nuts add some crunch, and a nice balsamic vinaigrette rounds it all out. The Recipe Source: Garde Manger: The Art and Craft [...]

This recipe is for a deeply flavorful, balanced, mildly sweet vinaigrette that is especially delicious with assertive greens like arugula, radicchio, and mesclun lettuces. There is a little more prep to be done here than for most vinaigrettes – peeling garlic and shallots, roasting, pureeing – but the result is well worth the effort. The [...]

This is a little salad I put together one day. A lot of restaurants serve beet salads with a streak of goat cheese across the plate, so I thought why not replace the cheese with a puree of butternut squash, which goes very well with beets. It’s a simple dish, and very easy to put [...]

So far every restaurant in New York that I’ve cooked at has had at least one beet salad, and they’re all as different as can be. Some use big red beets, some use baby beets; some are served with goat cheese, others with pistachios. The beet salad is a fun menu item because it’s so [...]

This is a nice little salad to serve in the fall. Butternut squash is my favorite winter squash because of its fantastic sweet-nutty flavor and its great versatility. In this salad, the peppery, bitter watercress and the spicy radish contrast with the sweet squash. For an extra kick, add some thinly sliced chile pepper. Cut [...]