Salad

Potato Salad With Dijon Vinaigrette

By William Norwich

My new favorite eggs — in five minutes flat

How to make egg salad without peeling a single egg

By Kristen Miglore

This recipe started as a fix for faster — much, much faster — egg salad, without having to boil and peel and cool and, with maddening unpredictability, tweeze bits of eggshell.

Tuna With Potatoes, Olives, and Lemon

SERVES 4     

Cypriot Potato Salad

Serves 4

Ingredients:

I love mixing textures of cooked and raw vegetables in salads. In this case, soft wilted spinach with shaved fennel and apple that add sweetness and crunch, while the pistachio butter adds nutty creaminess. I also throw a few crushed, deeply toasted fennel seeds in to add a bit more interest.

Endive with Watermelon, Pine Nut, Parmesan, and Anchovy
by Vivian Howard
 

    Yield: Makes 24 spears or 1-1/2 cups watermelon filling

    Time: 15 minutes total

Chicken Cutlets with Spicy Coconut Dressing

by Carla Lalli Music

Yield

Serves 2 to 4

Grain Salad with Many Flavors

by Susan Spungen

Yield

Serves 6 to 8

Winter Roasted Greek Salad
by Charlie Carrington

Time
20 minutes cooking, 30 minutes total