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magazine mixed bitter greens and kumquat salad
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This thick, robust vinaigrette is perfectly suited to dress a salad of sturdy greens.
4.5
(4.47)
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If you aren’t into bitter greens, this salad from vegetable maestro Bryant Terry may change your mind.
5.0
(5)
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The honey and vinegar will temper the bite of the greens; check the vinaigrette by dunking a piece of lettuce in it and tasting everything together.
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Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it’s the bacon….)
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(5)
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Crisp-tender green beans meet a punchy Parmesan dressing in this easy, make-ahead fresh green bean salad that’s perfect for dinner parties or holidays.
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Kumquats are completely edible, skins and all. They lend a unique bittersweet flavor to this granita, and peak during the winter citrus season.
3.5
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Whether your produce is peak-season or just so-so, this smart recipe will make it shine.
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Summer means spicy, savory fruit salads made with whatever fresh produce you’ve got, plus lime juice, sugar, fish sauce, dried shrimp, and lots of red chiles.
4.7
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This orange-kumquat marmalade is as good on toast the day after Thanksgiving as it is on turkey.
4.0
(3.8)
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A stunning salad that's as crunchy and refreshing as it gets—plus, you can make it up to six hours in advance.
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A salad that requires you to turn on the oven? It’s true, but you can tell by looking at it—it’s worth it. This recipe is from De Maria in NYC.
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This pick-your-own-protein salad is all about the green goddess dressing, an herby, punchy, creamy green sauce that originated in San Francisco in the 1920s. It's just as delicious as it is versatile: You can use any combo of tender herbs (cilantro, mint, basil, parsley, dill, tarragon, chives), cultured dairy (yogurt, sour cream, buttermilk, labneh, crème fraîche), and acid (lemon juice, lime juice, unseasoned rice vinegar, apple cider vinegar).
5.0
(4.81)
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Using these exact vegetables is not the point; choose whatever’s in season and can stand up to being charred. The genius coffee dressing brings it all together.
4.0
(3.75)
Easy
5.0
(5)
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Making your own flavored vinegar and oil might seem like a crazy thing only chefs in the Hot 10 would do, but once you make them (which is easy), your salads will enjoy instant upgrades.
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(5)
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Who said potato salad had to be boring? Or egg salad, for that matter! This deconstructed salad combines the best of both worlds, and is versatile to be served for breakfast, lunch, or dinner.
4.6
(4.56)
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When you start with good kimchi, all you need is a little neutral oil to make a vinaigrette that will flatter any selection of raw and blanched vegetables.
3.0
(2.91)
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Aged white rum seems like an oxymoron, but it adds an edge to this beach vacation of a cocktail.
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If you love the sour-salty-sweet Thai green papaya salad, you’ll love this peak-summer version made with tomatoes and cucumbers.
4.6
(4.6)
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This is the easiest kale salad you've made all year. Feel free to substitute white wine vinegar for the lemon juice.
4.4
(4.4)