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Salads

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  • 1

    Fresh corn, edamame, roasted bell peppers, green beans, avocado and cashews are paired with a slightly tangy dressing.

    Oct. 13, 2011

  • 2

    Total time: 1 hour Servings: 4 to 6 Note: Gorgonzola dolce is a sweeter type of Gorgonzola; it is available at cheese stores as well as select gourmet stores and well-stocked markets.

    Oct. 6, 2011

  • 3

    Total time: 35 minutes Servings: Four as a starter; two as a main course Anchovy dressing 5 anchovy fillets (preferably salt-packed), rinsed (backbones removed if salt-packed) 1 1/2 tablespoons red wine vinegar 1 tablespoon fresh-squeezed lemon juice, plus more to taste 1 large garlic clove, finely chopped 1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper, plus more to taste 1/2 cup extra-virgin olive oil In the bowl of a food processor or a blender, purée the anchovies, vinegar, lemon juice, garlic, salt and pepper.

    Oct. 6, 2011

  • 4

    Total time: 40 minutes Servings: 4 to 6 Note: Gorgonzola dolce is a sweeter type of Gorgonzola; it is available at cheese stores as well as select gourmet stores and well-stocked markets.

    Oct. 6, 2011

  • 5

    Dear SOS: My wife and I had Chi Dynasty in Studio City recommended to us.

    Aug. 18, 2011

  • 6

    Farro salad with mushrooms, dill and feta Total time: 1 hour, 40 minutes Servings: 4 to 6 1 cup farro 3 cups water Salt 8 ounces mushrooms 1 tablespoon oil 1 clove garlic, minced 3 tablespoons chopped dill, divided 1/2 cup chopped toasted walnuts 1/3 cup chopped green onions 1 teaspoon red wine vinegar 1/3 cup slivered bottled red bell peppers 1/4 cup crumbled feta 1.

    Aug. 4, 2011

  • 7

    Bulgur salad with arugula, zucchini and pine nuts Total time: 1 hour, plus soaking time for the bulgur Servings: 6 to 8 1 cup fine bulgur wheat 1 1/2 cups water 3/4 pound zucchini Salt 1/4 cup minced red onion 2 tablespoons lemon juice 1 tablespoon extra-virgin olive oil Freshly ground black pepper 1 1/2 cups torn arugula leaves 1/4 cup toasted pine nuts 1.

    Aug. 4, 2011

  • 8

    Quinoa salad with grilled corn, tomatoes and cilantro Total time: 1 hour Servings: 6 to 8 1 cup quinoa 1 3/4 cups water Salt 2 cups grilled corn (from about 2 ears, cut from the cobs) 2 cups chopped tomatoes, or cherry tomatoes cut in half 1 serrano chile, seeded and minced 3/4 cup chopped green onion 3 tablespoons lime juice 2 tablespoons oil 1 clove garlic, minced 1 3/4 teaspoons ground cumin 1 1/2 cups chopped cilantro 1.

    Aug. 4, 2011

  • 9

    Panzanella with sherry vinaigrette Total time: 30 minutes Servings: 12 skewers Note: Adapted from “On a Stick!”

    June 30, 2011

  • 10

    Vol-au-vents with pea shoots and herbed goat cheese Our recipes, your kitchen: If you try any of the L.A.

    March 24, 2011

  • 11

    Dear SOS: I love the chicken salad from Lunch in Culver City.

    May 9, 2013

  • 12

    Potato and shrimp salad with green goddess dressing Total time: About 1 hour and 20 minutes Servings: 6 Note: Reserve the trimmings from the green onions, parsley and tarragon from the dressing for use in the second part of the recipe.

    April 29, 2014

  • 13

    Recipe: Watermelon with mint and lime

    July 15, 2010

  • 14

    Total time: 40 minutes (plus 1 month if making homemade preserved lemons) Servings: 4 Note: Adapted from Travis Lett of Gjelina.

    May 12, 2011

  • 15

    NOTE: Master Class columns are intended for ambitious home cooks, and some of the recipes may call for special ingredients or equipment.

    April 28, 2011

  • 16

    This fresh salad served at Little Dom’s restaurant in Los Angeles has crisp, assertive notes.

    April 21, 2011

  • 17

    Egg salad Total time: 10 minutes Servings: 4 to 6 Our recipes, your kitchen: If you try this or any other recipe from the L.A.

    April 21, 2011

  • 18

    “A well-made potato salad is one of the most delicious side dishes you can have,” says Food editor Russ Parsons.

    Dec. 30, 2010

  • 19

    Chickpea salad with chorizo (Garbanzos aliñados con chorizo) Total time: 10 minutes, plus marinating time Servings: 6 tapas or 4 salad servings Note: Start this recipe a day or two before serving, as you’ll need to allow time to soak the chickpeas before cooking, then to marinate them in the oil and lemon dressing.

    March 2, 2011

  • 20

    Broiled eggplant salad with sautéed onions, garlic and tomatoes Total time: 1 1/4 hours Servings: 4 Note: This delicious appetizer might be called a salad, spread or dip.

    March 17, 2011

  • 21

    Focaccia is used for croutons in this recipe from PizzaVino in Sebastopol, Calif.

    Feb. 24, 2011

  • 22

    The curried slaw at Napa’s Mustards Grill restaurant is a simple recipe that pops with bold flavors.

    Feb. 3, 2011

  • 23

    Kale Caesar Total time: 30 minutes Servings: 4 to 6 Note: Adapted from “Tartine Bread” by Chad Robertson.

    Dec. 9, 2010

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    Fresh herb salad with seeds Total time: 25 minutes Servings: 4 1/2 cup fresh mint leaves 1 1/2 cups Italian parsley leaves 1 cup cilantro leaves 3/4 cup basil leaves, preferably purple basil, torn into pieces 4 cups chilled baby salad leaves 2-3 radishes, thinly sliced 3 tablespoons sunflower seeds 1 tablespoon sesame seeds 2 tablespoons extra-virgin olive oil Juice of half lemon Juice of half orange 1 teaspoon honey 1 teaspoon red wine vinegar 1/4 teaspoon salt Black pepper to taste 1.

    Nov. 25, 2010

  • 27

    Dear SOS: I dined at American Fish in Las Vegas at the Aria hotel last weekend and enjoyed the best Caesar salad ever.

    Oct. 21, 2010

  • 28

    Sharon’s ambrosia Total time: 15 minutes Servings: 12 to 16 Note: From Sharon Rushing Our recipes, your kitchen: If you try any of the L.A.

    Nov. 18, 2010

  • 29

    Dear SOS: One of my favorite dishes at M Café de Chaya is the curried cauliflower salad.

    Sept. 16, 2010

  • 30

    Garden Corn and Tomato Salad Active Work and Total Preparation Time: 25 minutes * Vegetarian 5 ears corn 2 pounds tomatoes, diced 1 1/2 cups sliced green onions 1 cup chopped celery 1/4 cup chopped fresh basil 1/4 cup rice vinegar 1 teaspoon salt Lettuce leaves, for serving Bring a large pot of water to a boil.

    June 17, 2013

  • 31

    Total time: 1 hour Servings: 4 to 6 Note: Adapted from “Please to the Table” by Anya von Bremzen. 1 boneless, skinless chicken breast Salt, pepper 1 large potato 1 medium carrot 2/3 cup green peas 1 medium red apple, cored and cut into 1/2 -inch dice 1 large dill pickle, cut into 1/2 -inch dice 2 hard-cooked eggs, cut into 1/2 -inch dice 2 tablespoons chopped fresh dill 1/2 cup mayonnaise 1/3 cup sour cream 1 1/2 teaspoons Dijon mustard 1 tablespoon fresh lemon juice 1/2 teaspoon vinegar Grated zest of 1/2 lemon Freshly ground white pepper to taste Cherry or grape tomatoes for garnish 1.

    Feb. 20, 2008

  • 32

    Kuzina’s butterflied roasted eggplant salad Total time: 30 minutes, plus 2 hours steeping time for the aromatic olive oil Servings: 2 Note: The garlic olive oil and aromatic olive oil can be prepared up to 2 days in advance.

    July 15, 2010

  • 33

    Quinoa lentil salad with tomatoes Total time: 50 minutes, plus cooling and chilling times Servings: 6 1 cup French green or brown lentils, sorted and rinsed Salt and pepper 1/4 cup white wine vinegar or cider vinegar, plus more for drizzling 1 cup quinoa, rinsed and strained 1/2 cup olive oil, plus more for drizzling 1 large garlic clove, minced 1/4 cup chopped fresh mint 1/4 cup fresh parsley 2 cups cherry or other little tomatoes, halved 1.

    July 15, 2010

  • 34

    Potato salad with celery and red onion Total time: 45 minutes, plus cooling time Servings: 6 2 pounds waxy potatoes, unpeeled Salt 2 1/2 teaspoons shallots 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1/3 cup oil 1 cup chopped celery (about 4 stalks) 1/3 cup diced red onion 3 tablespoons coarsely chopped parsley 1.

    July 1, 2010

  • 35

    A recipe from Fig Restaurant in Santa Monica.

    April 29, 2010

  • 36

    Spring herb salad Total time: 25 minutes Servings: 4 3 heaping cups spring lettuces, ideally a mix of coarsely torn Bibb, mache and watercress leaves 1 1/2 cups coarsely chopped mixed herbs: chives, mint, chervil, tarragon, dill 1/2 cup cooked, shelled edamame 2 teaspoons Dijon mustard 1 tablespoon sherry vinegar Pinch coarse sea salt 2 tablespoons very peppery olive oil Freshly ground white pepper to taste 1.

    March 7, 2014

  • 37

    Spring herb salad with warm blue cheese Total time: About 30 minutes Servings: 4 Note: Use Fourme d’Ambert, Bleu d’Auvergne or another creamy but firm blue cheese.

    March 7, 2014

  • 38

    Celery salad with pig ear, bacon and walnuts Total time: 1 hour, plus braising and chilling times Servings: 6 Note: Pig ears can be found at Chinese and select general Asian markets.

    March 4, 2010

  • 39

    Alder-smoked scallops with fennel salad Total time: 45 minutes Servings: 4 Note: When buying scallops, look for “diver” or “dry-packed” scallops; these scallops are fresh with no added liquid, and their flavor is noticeably sweeter.

    March 4, 2010

  • 40

    Dear SOS: The Loews Madison Hotel in Washington, D.C., has a wonderful seafood salad on its dining room menu.

    Jan. 13, 2010

  • 41

    Grilled romaine with walnuts, Parmesan and anchovy dressing Total time: 30 minutes Servings: 6 4 anchovy fillets 2 teaspoons minced garlic 1/2 teaspoon salt 1/2 cup olive oil 3 teaspoons lemon juice 3 (6-ounce) hearts of romaine 2/3 cup chopped, toasted walnuts 1 ounce Parmigiano-Reggiano 1.

    Jan. 27, 2010

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    Total time: 25 minutes Servings: 2 as a main course, 4 as a side Note: This dressing is tart sweet, making the salad a nice start to a post-Thanksgiving meal.

    Nov. 25, 2009

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    Total Time: 25 minutes Servings: 4 Note: From Donna Deane. 1/2 cup rice vinegar 1/2 cup cranberry juice 1/4 cup minced dried cranberries 1 tablespoon minced shallot 2 teaspoons sugar 1/2 teaspoon chopped fresh rosemary 2 teaspoons olive oil Salt Cracked pepper 1 pear 1 apple 1 lemon, cut in half 1 endive, sliced crosswise 5 cups mixed salad greens 1/4 cup toasted walnuts, coarsely chopped 1.

    Sept. 16, 2014

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  • 48

    Dear SOS: Cole’s at 6th and Main streets in historic downtown makes a fantastic bacon potato salad.

    Sept. 30, 2009

  • 49

    Total time: 15 minutes plus wilting time for the vegetables and chilling time for the salad Servings: 8 Note: Adapted from Got Kosher?

    Sept. 16, 2009

  • 50

    Total time: About 1 hour Servings: 8 Note: Adapted from Got Kosher?

    Sept. 16, 2009

  • 51

    Total time: 50 minutes Servings: 4 1/4 pound zucchini, cut in 1/2 -inch dice 1 1/2 teaspoons salt, divided, plus more to taste 1 cup lentils 3 tablespoons finely chopped chives 1 clove garlic, minced 2 tablespoons olive oil, plus more as needed 1/8 teaspoon freshly ground black pepper, plus more to taste 1/2 pound cherry tomatoes, cut in half Juice of 1/2 lemon 1/2 cup torn arugula leaves 2 tablespoons toasted pine nuts 1.

    Sept. 9, 2009

  • 52

    Tomato and white bean salad Total time: 45 minutes Servings: 6 Note: Add a drained can of good-quality tuna and this becomes a light summer supper. 1 1/4 pounds mixed miniature tomatoes 1/2 teaspoon salt 2 teaspoons minced garlic 2 tablespoons capers 1 tablespoon olive oil 1 teaspoon red wine vinegar 1/4 cup diced red onion 1 (15-ounce) can cannellini beans 1/4 cup whole flat-leaf parsley leaves 1.

    Sept. 16, 2014

  • 53

    Total time: 1 hour, 15 minutes Servings: 4 to 6 Note: This looks best with tomatoes of different colors. 2 shallots, sliced moderately thin 3 tablespoons red wine vinegar 1 tablespoon minced garlic 1/2 cup olive oil, divided 1/4 pound fresh goat cheese 3 tablespoons minced chives (about 1 bunch) 1 baguette (about 3/4 pound) 1 1/4 pounds tomatoes, sliced into 1/4- to 1/2-inch thick rounds Salt Freshly ground pepper 1.

    Sept. 16, 2014

  • 54

    Total time: 30 minutes plus 20 minutes soaking time Servings: 6 to 8 2 ears corn 1/2 clove garlic 1/3 cup finely diced red onion 1/2 pound red and yellow miniature tomatoes, cut in half 4 teaspoons lemon juice 1/4 cup olive oil 3/4 teaspoon salt 1/2 pound arugula 1 ounce Parmigiano-Reggiano 1.

    Sept. 16, 2014

  • 55

    Total time: 30 minutes Servings: 6 Note: Use the best-tasting tomatoes you can find, whether they’re heirlooms, cherry tomatoes or any other type. 1/3 pound stale ciabatta, or other artisan-style bread 1 pound tomatoes 1 teaspoon salt Freshly ground black pepper 3 tablespoons red wine vinegar 1/2 cup olive oil 3/4 cup diced red onion 3 tablespoons toasted pine nuts 3 ounces arugula (about 5 or 6 good handfuls) 1.

    Aug. 2, 2013

  • 56

    Total time: 20 minutes Servings: 4 Note: Adapted from “Moro East” by Sam and Sam Clark.

    Aug. 19, 2009

  • 57

    Dear SOS: My husband and I recently went to Lake Arrowhead resort and had a great Caesar salad at Bin 189.

    July 29, 2009

  • 58

    Total time: 35 minutes plus chilling time Servings: 6 to 8 6 large bell peppers, assorted colors 2 ears corn, shucked Juice of 2 lemons, or to taste Zest of 1 lemon 1 clove garlic, minced 1/4 cup olive oil 1 tablespoon agave syrup or honey, or to taste 1 teaspoon salt, or to taste 1/2 teaspoon chipotle or New Mexico chile powder, or to taste 1/4 cup chopped cilantro 1.

    July 29, 2009

  • 59

    Total time: 25 minutes Servings: 6 to 8 2 pounds zucchini (about 6 small or 3 to 4 medium) 4 plum tomatoes, seeded and diced into 1/4 -inch pieces 1 teaspoon minced garlic 1/4 cup sherry vinegar, or to taste 2 tablespoons best-quality olive oil, or to taste 1/2 teaspoon salt, or to taste 1/4 teaspoon pepper, or to taste 8 large basil leaves thinly sliced 1/2 cup toasted pine nuts Shaved Parmigiano-Reggiano for garnish 1.

    July 29, 2009

  • 60

    Total time: 20 minutes plus chilling time Servings: 8 to 10 3 1/2 pounds daikon radish, about 1 large 1 red onion, sliced lengthwise into 1/8 -inch strips 2 pounds cut snow peas, cut crosswise into 1-inch pieces 1/4 cup plus 2 tablespoons sesame oil, or to taste 1/2 cup plus 2 tablespoons rice vinegar, or to taste 2 teaspoons sugar, or to taste 2 teaspoons salt, or to taste 2 tablespoons black sesame seeds 1.

    July 29, 2009

  • 61

    Total time: 20 minutes Servings: 6 to 8 Note: Buy a very firm, under-ripe cantaloupe; this will make it easier to julienne the melon for the slaw.

    July 29, 2009

  • 62

    Dear SOS: I’ve recently fallen in love with beet salads of all kinds, but this beet/horseradish antipasti from Pizzeria Mozza takes the cake.

    June 17, 2009

  • 63

    Total time: 20 minutes, plus soaking and cooling time Servings: 4 Note: Adapted from Shaun Murphy from the book “From the Dining Car” by James D.

    June 24, 2009

  • 64

    Total time: 15 minutes, plus chilling time for the salad Servings: 6 Note: Adapted from “The Prudence Penny Regional Cookbook” edited by Ruth Berolzheimer. 2 tablespoons lemon juice, plus more to taste 3 tablespoons mayonnaise 3 tablespoons sour cream 1/2 teaspoon salt 2 cups chopped roasted chicken, cut into 1/2 -inch pieces 1/2 cup diced tart apple (such as Granny Smith), plus 1 apple for garnish 1/2 cup canned sliced black olives, drained 1/2 cup diced celery 1.

    April 22, 2009

  • 65

    Total time: 45 minutes, plus cooling time for the quinoa Servings: 6 Note:Umeboshi (plum) vinegar can be found at Whole Foods markets and Asian markets. 2 teaspoons umeboshi vinegar 1 teaspoon lemon juice 2 tablespoons dill pickle juice 1 tablespoon best-quality olive oil In a medium bowl, whisk together the vinegar, lemon juice, pickle juice and olive oil.

    April 22, 2009

  • 66

    Total time: 1 hour and 10 minutes plus chilling time for the salad Servings: 6 to 8 Note: Adapted from “The Hip Chick’s Guide to Macrobiotics” by Jessica Porter.

    April 22, 2009

  • 67

    Total time: 35 minutes Servings: 2 Note: Fava beans are available at select Whole Foods and through West Central Produce.

    Sept. 16, 2014

  • 68

    Uncooked farro is available at some specialty markets.

    June 27, 2007

  • 69

    Time: 1 hour Servings: 12 Note: This corn relish is served with skirt steak at the Border Grill restaurants.

    July 9, 2003

  • 70

    Dear SOS: La Grande Orange Café in the historic Santa Fe train depot in Pasadena has the most incredible Brussels sprout salad.

    April 29, 2014

  • 71

    Total time: 30 minutes, plus shelling and hulling time Servings: 4 8 baby artichokes Juice of 2 lemons plus 2 tablespoons, divided Salt 1 1/2 cups shelled and hulled fava beans Freshly ground black pepper to taste 1/4 cup top-quality extra virgin olive oil 6 ounces pea shoots (about 7 cups) 2 ounces shaved pecorino Romano 1.

    Sept. 15, 2014

  • 72

    Total time: 1 hour, 40 minutes (including roasting time) Servings: 2 Note: Adapted from chef Corina Weibel of Canelé.

    June 4, 2008

  • 73

    Total time: 30 minutes Servings: 6 4 cloves garlic 2 tablespoons dried oregano 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons lemon juice, or juice of 1 lemon 1/4 cup good red wine vinegar 1/4 cup extra-virgin olive oil 1.

    March 11, 2009

  • 74

    Dear SOS: I had lunch at the Restaurant at the Getty Center recently and had the most amazing Cobb salad that I have had in a long time.

    June 25, 2003

  • 75

    Total time: 25 minutes Servings: 8 1 cup pecans 1/2 cup plus 2 tablespoons olive oil, divided Salt 1/4 cup plus 2 tablespoons sherry vinegar 4 teaspoons Dijon mustard 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano Freshly ground black pepper 1 prepared rotisserie chicken, warm or at room temperature 9 cups loosely packed spinach 6 cups arugula 3 cups torn dandelion greens 1/2 red onion, sliced lengthwise into very thin strips 1 cup brined olives, such as niçoise or kalamata 1/3 cup capers 1/2 pound fresh goat cheese 1.

    Jan. 21, 2009

  • 76

    Total time: 40 minutes Servings: 4 to 6 Note: This recipe calls for a wok.

    Jan. 14, 2009

  • 77

    Total time: 50 minutes Servings: 6 Note: Fresh burrata is available at specialty food markets and cheese stores.

    June 4, 2008

  • 78

    Total time: 30 minutes Servings: 6 Note: Adapted from a recipe by Jeremy Jackson. 8 ounces thick-cut bacon, cut crosswise into 1/2 -inch pieces 1 large (or 2 regular) fennel bulb, cored and thinly sliced, plus 2 tablespoons minced fronds, divided 2 garlic cloves, minced 2 cans (14.5 ounces each) white beans, drained 2 teaspoons lemon juice Zest of 1 medium lemon 1/4 teaspoon cumin 2 teaspoons best-quality olive oil Tabasco, or other vinegar-based hot sauce, to taste Salt Freshly ground black pepper 1.

    Sept. 16, 2014

  • 79

    Grilled fig salad Total time: 40 minutes Servings: 4 Note: From test kitchen manager Noelle Carter 1/3 cup walnut halves Salt Best-quality olive oil 2 tablespoons minced shallots 1/2 teaspoon chopped thyme 1/4 teaspoon chopped rosemary 3 tablespoons sherry vinegar 6 tablespoons best-quality olive oil Freshly ground black pepper 8 ripe figs 1 head radicchio 1 large head fennel 4 ounces fresh goat cheese (one small log) 1.

    July 16, 2008

  • 80

    Total time: 25 minutes Servings: 4 to 6 Note: From Donna Deane 1 cup (loosely packed) shredded red cabbage 3 cups (loosely packed) shredded green cabbage 3 cups (loosely packed) shredded savoy cabbage 1/2 cup green pepper, cut into small dice 1/4 cup chopped green onion 1 tablespoon finely chopped cilantro 1 tablespoon chopped tarragon leaves 3 tablespoons best-quality olive oil 2 tablespoons white wine vinegar 1 teaspoon lemon juice 1 teaspoon sugar 1/2 teaspoon salt Cracked black pepper 1.

    July 2, 2008

  • 81
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    Total time: 40 minutes Servings: 6 Note: From “The Greens Cookbook.”

    Sept. 10, 2008

  • 83

    Total time: 1 hour Servings: 8 Note: Adapted from “Jamie at Home: Cook Your Way to the Good Life” by Jamie Oliver. 1 pound medium carrots, assorted colors, with a quarter inch of the leafy tops 2 teaspoons whole cumin seeds 1 or 2 small dried chiles, crumbled Sea salt and freshly ground black pepper 2 cloves garlic, peeled 4 sprigs thyme, leaves picked Best-quality olive oil Red wine vinegar 1 orange, halved 1 lemon, halved 3 ripe avocados 4 ( 1/2 -inch) slices of ciabatta or other good quality bread 2 handfuls colorful mixed salad leaves, such as Treviso, arugula or radicchio 2 bunches watercress 2/3 cup sour cream, optional 4 tablespoons mixed seeds, toasted 1.

    Sept. 16, 2014

  • 84

    Total time: 1 hour, 20 minutes Servings: 6 Note: Adapted from “The Book of New Israeli Food” by Janna Gur.

    Oct. 11, 2013

  • 85

    Total time: 15 minutes Servings: 6 to 8 Note: King trumpet mushrooms are generally available at Asian markets. 3/4 pound king trumpet mushrooms Salt 1/2 teaspoon finely minced garlic Pinch dried red pepper flakes 2 tablespoons lemon juice 1/4 cup olive oil 10 cups arugula, loosely packed, about 8 ounces 1 ounce Parmigiano- Reggiano 3 tablespoons toasted pine nuts 1.

    Oct. 1, 2008

  • 86

    Total time: About 1 hour Servings: 4 Note: Black tomatoes can be found at farmers markets (Jaime Farms) and select grocery stores; you can substitute other medium heirloom or on-the-vine tomatoes. 1/4 cup good-quality olive oil, plus extra for drizzling 4 cups country white bread, preferably stale, cut into ¼-inch cubes Sea salt 3 cloves garlic, minced 1 small red chile, minced 4 medium black tomatoes, coarsely chopped 1 1/4 cups halved grape and/or cherry tomatoes, assorted colors 1/2 cup finely diced red onion 2 tablespoons red wine vinegar Pinch of freshly ground black pepper 1 tablespoon coarsely chopped oregano 1/4 cup coarsely chopped basil 1/4 cup coarsely chopped parsley 1 cup watercress 1.

    May 7, 2008

  • 87

    Total time:1 1/2 hours Servings: 8 to 10 Note: When looking for Tuscan kale, keep in mind that it goes by many names -- lacinato, dinosaur kale and black cabbage among them.

    Sept. 16, 2014

  • 88

    Total time: About 1 hour, 15 minutes, plus cooling time for the vegetables Servings: 8 to 10 10 cups cubed pumpkin (peeled and seeded), cut into 1-inch pieces (from about 7 pounds of pumpkin) 3 cups red pearl onions, peeled and trimmed 6 tablespoons olive oil, divided 1 1/8 teaspoons salt, divided Freshly ground black pepper 3/4 teaspoon minced rosemary 1 teaspoon minced thyme 6 slices bacon, cut crosswise into 1/4 -inch strips 1 medium leek, trimmed (root end and tough outer greens), halved lengthwise and cut crosswise into 1/4 -inch strips 1 teaspoon minced garlic 1/4 cup dry white wine 1/4 cup plus 2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1/2 cup walnut oil 1 cup walnut halves 2 heads frisée, leaves separated from the root 6 cups lightly packed mesclun mix or mixed greens 1.

    Sept. 16, 2014

  • 89

    Total time: About 1 hour Servings: 8 Note: This recipe requires three-fourths cup bacon grease, probably more than you’ll render when cooking the bacon below.

    Dec. 3, 2008

  • 90

    Total time: 15 minutes Servings: 8 as an appetizer or side dish Note: Adapted from “Beyond the Great Wall.”

    Sept. 16, 2014

  • 91

    Total time: 15 minutes, plus chilling time Servings: 6 to 8 2 cups cooked, drained black beans (canned are fine, just rinse off the salt) 2 tablespoons minced white onion 3 tablespoons chopped fresh cilantro 3 tablespoons fresh lime juice 5 tablespoons best-quality olive oil 1 teaspoon ground cumin Salt Freshly ground black pepper 1 red bell pepper, roasted, peeled, seeded and cut into about 1/2 -inch dice 1 cup diced hearts of palm 1 cup grape tomatoes, quartered lengthwise 1 medium ripe Hass avocado, peeled, seeded and diced 1.

    May 21, 2008

  • 92

    Total time: 15 minutes, plus marinating time Servings: 6 Note: From test kitchen director Donna Deane.

    June 25, 2008

  • 93

    Total time: 35 minutes, plus marinating time Servings: 2 Note: From Gingergrass in Silver Lake.

    June 4, 2008

  • 94

    Total time: About 20 minutes Servings: 6 to 8 2 bunches young, tender spinach, stems removed 1 medium papaya 3 tablespoons red wine vinegar 1 tablespoon roughly chopped shallot 1 tablespoon sugar 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1/4 cup peanut or canola oil Salt to taste 1/2 cup coarsely chopped salted cashews 1.

    May 21, 2008

  • 95

    Total time: 1 hour, plus 2 1/2 to 3 hours roasting time for the oven-dried tomatoes Servings: 8 as an appetizer or 4 as a main dish Note: Adapted from a recipe by Eric Greenspan, chef-owner of the Foundry on Melrose.

    Feb. 6, 2008

  • 96

    Total time: 1 hour, 10 minutes Servings: 4 Note: Mâche can be found at Whole Foods, Trader Joe’s, farmers markets and well-stocked supermarkets. 3 tablespoons olive oil, divided 1 medium onion, finely chopped (about 2/3 cup) 1 clove garlic, minced Scant 1 cup (6 ounces) dried black-eyed peas 1 small dried bay leaf 2 small sprigs fresh thyme Salt 6 ounces bacon, preferably apple wood-smoked, cut crosswise into strips about 1 inch by 1/4 inch 1 large bunch mustard greens, washed, stems removed and very roughly cut (about 12 cups loosely packed) 2 tablespoons sherry vinegar, preferably aged 4 slices of good-quality country white bread 2 cups mâche 1.

    March 26, 2008

  • 97

    Total time: About 45 minutes Servings: 4 1/3 cup sliced almonds Salt 1 1/2 cups shelled fava beans (from about 1 1/2 pounds fresh pods) 1/2 cup long-grain rice, preferably basmati or jasmine 1 tablespoon Dijon mustard 1 tablespoon tarragon vinegar 3 tablespoons peanut or canola oil 2 teaspoons chopped chives 1 teaspoon finely chopped chervil 1 teaspoon finely chopped flat-leaf parsley 1 teaspoon finely chopped tarragon Freshly ground black pepper to taste 1/4 cup finely diced red pepper 1/4 cup finely diced fennel 1.

    April 30, 2008

  • 98

    Total time: 45 minutes Servings: 12 Note: From Judy Rodgers.

    Sept. 16, 2014

  • 99

    Total time: About 45 minutes Servings: 4 Note: From Times test kitchen director Donna Deane 1 pound fresh fava beans, shelled 2 tablespoons cubed pecorino Romano ( 1/4-inch cubes) 4 1/2 tablespoons best-quality olive oil, divided 2 teaspoons fresh lemon juice 1 teaspoon chopped parsley 1/8 teaspoon salt Cracked black pepper 1 small clove garlic, minced 1 small head (about 1/2 pound) romaine lettuce, quartered lengthwise 1.

    June 27, 2007

  • 100

    Total time: 30 minutes Servings: 4 Note: From Cyndy Ufkes of the Times Test Kitchen.

    May 28, 2003

  • 101

    Total time: 55 minutes Servings: 8 Note: When making this recipe, use leftover roasted carrots and shallots from the yogurt-rubbed roasted chicken.

    April 30, 2008

  • 102

    Total time: 30 minutes Servings: 4 Note: From Donna Deane 1 teaspoon minced anchovies, from about 2 fillets 1 clove garlic, minced 1 tablespoon balsamic vinegar 1 tablespoon lemon juice 1 teaspoon chopped capers 4 tablespoons olive oil, divided Freshly ground black pepper Salt 2 heads Treviso radicchio, quartered lengthwise 1 small head romaine, quartered lengthwise 1/4 cup diced red onion ( 1/4 -inch dice) 1/4 cup pitted black olives ( 1/4 -inch dice) 1 hard-cooked egg, peeled and cut into 1/4 -inch dice 1 teaspoon chopped parsley 1.

    Feb. 6, 2008

  • 103

    Total time: 45 minutes Servings: 4 to 6 Note: From test kitchen director Donna Deane 2 skinless, boneless chicken breast halves 2 teaspoons olive oil 1 clove minced garlic 1/2 teaspoon salt Freshly ground black pepper, to taste 1/2 lime 1/2 head nappa cabbage (about 3/4 pound), cored and thinly sliced 1 cup diced daikon ( 1/2 -inch dice) 1/2 cup diced carrot ( 1/4 -inch dice) 1/2 cup peeled, seeded and diced cucumber ( 1/2 -inch dice) 1/4 cup sliced green onion 2 tablespoons chopped cilantro 3/4 cup cleaned and trimmed radish sprouts (about half of a 2.5-ounce carton) 3 tablespoons lime juice 3 tablespoons fish sauce 2 tablespoons sugar 1.

    Feb. 5, 2008

  • 104

    Total time: 30 minutes, plus steeping time Servings: 4 to 6 Note: This makes three-fourths cup dressing.

    Feb. 13, 2008

  • 105

    Total time: 45 minutes Servings: 6 Note: If you have access to fresh, unsprayed rose petals, they add a lovely, subtle flavor and beautiful color.

    Feb. 13, 2008

  • 106

    Total time: 15 minutes Servings: 4 Note: This is adapted from Cesare Casella, chef-owner of Maremma in New York.

    Jan. 17, 2007

  • 107

    Total time: 40 minutes Servings: 6 Note: Adapted from “The Little Saigon Cookbook” by Ann Le. 1 pound beef (filet or sirloin; best grade recommended) 5 tablespoons olive oil, divided 1/4 cup fish sauce (nuoc nam) 1 teaspoon black pepper 2 tablespoons oyster sauce 6 cloves garlic, finely chopped 1 1/2 tablespoons sugar 2 bunches watercress, stems removed, about 5 cups 2 onions, cut in half and sliced 1/2 teaspoon cornstarch 4 plum tomatoes, cut into quarters 1.

    March 29, 2006

  • 108

    Total time: 40 minutes Servings: 8 to 10 1 1/2 cups basmati rice Salt 1/2 cup mayonnaise 1 teaspoon curry powder 1 tablespoon grated fresh ginger Juice of up to 2 limes, divided 1 stalk celery, trimmed and finely diced 6 scallions, green part and 1 inch of the white, sliced 1/2 cup diced dried apricots 1/2 cup dried cranberries 1/3 cup diced crystallized ginger 1 cup roasted, salted cashews, roughly chopped 1.

    Dec. 15, 2004

  • 109

    Total time: 1 hour, 20 minutes Servings: 4 Vinaigrette 3/4 cup puréed strawberries 1/4cup sugar 1 teaspoon chopped fresh mint 1 teaspoon minced lemon grass 2 tablespoons chopped shallots 2 tablespoons lemon juice 1/4cup passion fruit vinegar or other fruit-flavored vinegar Salt, pepper 1.

    Sept. 15, 2014

  • 110

    Total time: 1 hour, 15 minutes Servings: 6 Note: From Donna Deane.

    Sept. 16, 2014

  • 111

    Total time: 20 minutes Servings: 4 3 tablespoons olive oil 1 tablespoon sherry vinegar Salt 2 ounces Manchego cheese 1/2 fennel bulb 1 Granny Smith apple 1/3 cup chopped walnuts, toasted 1 tablespoon chopped chives 4 small fennel fronds for garnish 1.

    Sept. 24, 2008

  • 112

    Watercress and avocado salad with lemon-soy dressing Total time: 20 minutes Servings: 4 to 6 2 tablespoons olive oil 12 medium shiitake mushrooms, stemmed and sliced 2 teaspoons soy sauce, divided About 1-1 1/2 tablespoons lemon juice 3 tablespoons hazelnut or walnut oil Freshly ground pepper 2 bunches watercress, washed and dried, tough stems removed 1 large ripe avocado 4 small piquillo peppers, or 2 roasted red bell peppers, seeded and sliced 1/4 cup sliced almonds, toasted 1.

    Sept. 16, 2014

  • 113

    Note: Adapted from a recipe by Rose Polito of Polito Farms Serves: 4 4 cups greens, such as a mixture of red leaf lettuce and baby arugula 1/2 red onion, very thinly sliced 3 Oroblancos or grapefruits, sectioned with juices saved 1 avocado, diced 1/4 cup Moroccan black olives 1/2 cup sweet Gorgonzola cheese, crumbled Vinaigrette: 1/3 cup grapefruit juice 1 tablespoon balsamic vinegar 1/2 cup olive oil 1 teaspoon sugar 1 tablespoon tarragon or dill, finely chopped 1 teaspoon salt Half-dozen turns of freshly ground black pepper Wash lettuce, making sure to dry well.

    Sept. 16, 2014

  • 114

    Total time: 25 minutes Servings: 8 to 10 1 generous cup chopped pecans 3 1/2 pounds (about 3 large or 4 medium) celery root Cider vinegar 2 large Gala apples 1/2 cup dried currants 1 cup sour cream 1 3/4 teaspoons prepared horseradish 1 1/2 teaspoons Dijon mustard 1 teaspoon sugar Salt Freshly ground black pepper 1.

    Nov. 28, 2007

  • 115

    Total time: 10 minutes Servings: 6 1 large ( 1/2 pound) head of radicchio 1/4 cup olive oil, plus 1 tablespoon for brushing on radicchio 1/2 small red onion, thinly sliced (about 1/2 cup) 2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1 teaspoon honey Salt, pepper 1.

    June 28, 2006

  • 116

    Total time: 25 minutes plus 30 minutes chilling Servings: 6 to 8 1/2 cup dried cranberries 1/2 cup plus 2 to 4 tablespoons Calvados (or applejack) 1 egg yolk, at room temperature 1/2 teaspoon sea salt or more to taste 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/4 cup walnut oil 1/2 cup peanut oil 1 large Granny Smith apple 2 cups cooked wild rice 1/2 cup toasted pecans, chopped fine 1/2 to 1 cup crumbled Maytag blue cheese 1.

    Sept. 16, 2014

  • 117

    Total time: 40 minutes Servings: 8 Note: Fuyus are the small, crisp persimmons.

    June 5, 2013

  • 118

    Total time: 1 hour, 15 minutes, plus 1 hour standing time Servings: 8 Note: From Christian Shaffer.

    April 16, 2014

  • 119

    Total time: 30 minutes, plus 10 minutes standing time Servings: 8 Note: From Christian Shaffer. 2or 3 medium turnips, peeled 2or 3 medium rutabagas, peeled 1/2 medium red onion, quartered 2 tablespoons lemon juice 1 teaspoon salt 1/4 teaspoon freshly ground white pepper 6 tablespoons olive oil 1 bunch watercress, tough stems removed 1.

    Nov. 6, 2008

  • 120

    Total time: 25 minutes Servings: 6 Note: You may substitute cooked, shelled shrimp, cut into bite-size pieces, for the crab. 1 cup mayonnaise 1/2 teaspoon curry powder 1 tablespoon snipped chives 3 tablespoons whipping cream 3 cups torn frisee 1 cup torn watercress 3/4 to 1 pound vacuum-packed Dungeness crab meat 1 apple, peeled, cored and cut into matchsticks 1/4 cup toasted sliced almonds 1.

    Sept. 16, 2014

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