Serves 4 4 tablespoons olive oil 2 tablespoons champagne vinegar 1/2 teaspoon Dijon mustard 1/2 teaspoon mayonnaise 1/2 teaspoon lemon juice Sea salt and ground black pepper 2 heads Bibb lettuce, washed and dried 2 tablespoons pine nuts 2 tablespoons almond slivers, toasted 1 tablespoon sun-dried tomatoes In a small bowl, whisk together the olive…
Ambrosia Before the Cool Whip
If you’ve ever been to a church potluck in the Deep South or Midwest, you’re undoubtedly familiar with ambrosia. If you’re unacquainted, it’s a syrupy sweet, quivering mass of canned fruit, non-dairy whipped topping, coconut, and miniature marshmallows, a sort of dessert that teeters toward fruit salad (or vice versa). It often appears at Thanksgiving…
The Best Reason Not to Buy Pre-Washed Salad in a Bag
Pre-washed, pre-chopped, ready-to-go salad greens in sealed bags can be found in the produce department of just about every grocery store and supermarket. Those bags are certainly a tempting option, because what’s not to like about having someone else do all the work of chopping and then double- or even triple-washing? Even so, I don’t…
Autumn Tuscan Panzanella (Panzanella Autunnale)
Panzanella, the summer Tuscan bread salad, is a blank canvas that exalts the freshest seasonal flavors: juicy, ripe tomatoes, crisp cucumbers, spicy red onion, and fragrant basil leaves. It’s dressed with vinegar and extra virgin olive oil, then stashed in the fridge so that all the flavors can mingle into a refreshing salad. Why not…
Waldorf Pear Salad
The Waldorf salad may be traditionally made with apples, but we love it with the soft, seductive sweetness of ripe pears. Instead of gloppy mayonnaise, we toss crisp celery and fennel, toasted walnuts, grapes, and those succulent pears with Greek yogurt for a tangy take. Fresh herbs and sunflower seeds add texture and a modern…
A Hearty Salad for Fall
There is a salad for every season. Spring salads are fresh and delicate, a tumble of baby leaves, new shoots, and springy buds. Summer brings vibrant salads that are juicy, sunny, and refreshing. Fall leans into the cooler weather and hunkers down with heft and substance. Each salad has a place at the seasonal table,…
Broccoli Slaw Is the Key to This Crunchy Noodle Salad
Crunchy broccoli slaw—available in most supermarkets near the other coleslaw mixes—is the secret to making this Thai noodle recipe super-fast. If you have the time and want to make your own broccoli slaw, shred broccoli stems through the large holes of a box grater. Making the pork patties while the water for the noodles comes…
Beets Are the Main Attraction in This Tasty Salad
I picked up a bunch of jewel-toned beets at the farmers market this weekend. I’d usually roast them for a hearty salad or slice them up for a sandwich, but I got this fancy new kitchen toy and decided to spiralize them raw and make a salad with the beets as the main attraction. Spiralizers…
This Easy French Dressing Is the Perfect Balance of Sweet, Sour, and Creamy
Don’t be fooled by the name: This reddish-orange salad topper is as American as dressings get. Big, bold French dressing actually comes from Pittsburgh and not its namesake European country—it was invented in 1925 as Kraft’s very first pourable dressing flavor. While the store-bought variety can sometimes be too cloying, this homemade version has just…
Cooler Weather Coleslaw
Are you looking for a coleslaw to carry you through the fall season? A slaw you might even consider inviting to the holiday table? This recipe obliges with an autumnal touch to the traditional summery cabbage coleslaw. In place of cabbage, the favorite fall vegetable—aka the Brussels sprout—steps up to the plate. OK, OK, I…
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