I've never been a huge celery fan, often neglecting the crisp green stalks on crudite platters and the like, but these days, I am in the midst of a celery renaissance of sorts. While I'm still not enamored with the texture of whole raw stalks (too stringy), the flavor is another story, and I truly can't get enough of it when muddled in a cocktail, slowly braised, or, as in the case of this salad, sliced thinly across the grain.
I was immediately drawn to this salad when catching up on an episode of Barefoot Contessa, and, thankfully, Ina did not disappoint. Essentially, this is celery to the Nth degree, minus the stringy texture; razor-thin slivers of the stalk and delicate leaves are bolstered by a celery-seed-flecked dressing.
While I'm fearful of overselling any recipe, this one was one of the highlights of my week . . . celery salad, really! Make it the high point of yours when you keep reading.
Drowning in the brown-bag lunch doldrums? Fret not! We've got a ribboned slaw sure to add some spunk to your weekly lunchbox rotation. So, before you resort to so-so (and pricey) takeout or a disapointing frozen meal, hear us out.
Sturdy ribbons of cabbage and thin slices of juicy mango and papaya are sturdy enough to hold up for a few days dressed in the fridge, without disintegrating into a gloppy wilted mess, making this salad a great make-ahead candidate. Practicality aside (and let's be real, we're here for the flavor), this salad is first and foremost a kick in the mouth, thanks to its tantalizing balance of spicy, sweet, salty, and sour flavors that remind us of a certain favorite cuisine.
If you've ever done any last-minute entertaining, you know that sometimes all you need is a quick salad that can easily be thrown together for lunch or dinner guests. This salad works off of the traditional tart and salty pairing of smoked salmon with lemon, herbs, and capers, and it's guaranteed to make dinner companions swoon. Add a warm, buttered French roll, and your meal is served! Keep reading for the fast and easy salmon salad recipe.
I'm convinced that nature knows best, because just as I started brown-bagging my lunch again, my local supermarket was offering late Summer vegetables at rock-bottom prices. Zucchini at 59 cents a pound? I decided it was time to start hoarding.
Ideally, zucchini has a nice crunch and a subtle, botanical flavor that's best brought out with a minimalist dressing like this one — olive oil, lemon, dill, and a sprinkling of feta. Eat it right away, or better yet, bring it to work or school, and over the course of a few hours the flavors will meld together nicely. Read ahead for the recipe.
My favorite way to employ it during hot weather is with this ingenious seasonal salad by Melissa Clark. Start by toasting farro, until it's nutty and golden brown; toss in parsley, scallions, lemon juice, and cherry tomatoes, for a meatier riff on tabbouleh; then top with crumbled cheese fricos for a crispy, salty finish.
For more substance, I served this salad with a side of grilled shrimp and Italian salsa verde, but you could add other seafood like scallops or lump crabmeat. Or, as Melissa suggested, bits of salumi: "Cubes of pancetta or sopressata would be killer!" she told me. Great — I've got an excuse to make this again sometime soon. Keep reading for the basic recipe.
What could be more gratifying on a sweltering day than a platter of fat and juicy tomatoes, fresh off the vine? I ask that question each year when the season rolls around and, without fail, come up with nothing for an answer.
At this weekend's farmers market, when I spotted heirloom tomatoes by the crateful in a rainbow of colors, I couldn't help but bring several pounds home.
I used my loot — a mixture of green zebras, Cherokees, and yellow brandywines — as the star of a dish so unembellished, I'm not sure I would call it a salad. I sliced the fruits into thin rounds, then drizzled them with high-quality Italian olive oil.
A flaky sea salt helps round out the tomatoes' impossibly sweet flesh; I also added dollops of burrata to cut through the acidity and young leaves of basil to bring out the herbaceousness of the tomatoes. I devoured the dish right away and derived such visceral pleasure from eating it that I guarantee next week I'll be making the salad again. Keep reading to savor this Summer fruit the same way.
Combine the tomatoes, cucumber, onion, red pepper, black olives, and feta cheese with the lemon herb vinaigrette a couple of hours before you plan to serve the salad. Keep it chilled in the fridge and the flavors will have time to blend together. For a light meal, offer it with grilled hearty bread. Add the recipe to your collection now.