Summertime Salads

Fennel, Sunchoke and Apple Salad

According to Peter Berley, author of The Flexitarian Table, which contains the recipe on which this one is based, raw sunchokes (also known as Jerusalem artichokes) “have a crisp texture and sweet, nutty flavor”.

In this preparation they are sliced paper thin and tossed with fennel, radishes, and apples and marinated in a delicate vinaigrette. The result is a refreshing salad that works perfectly as a side dish or an appetizer. Click here for the recipe. 

Green Bean and Radish Salad

This salad is our version of one served at Auckland-based artisanal honey producer BeesOnline. A chile-infused honey compliments the spicy radishes and gives the green beans some sweet heat. Click here for the recipe. 

Saladu Awooka àk Mango (Avocado-Mango Salad)

The creamy avocado, sweet mango, and bright citrus in this Senegalese salad make a refreshing counterpoint to Senegal’s rich and savory stews. This recipe first appeared in our May 2012 issue along with John O’Connor’s story ‘A Feast For All’. Click here for the recipe. 

Salade de Pois Chiches (Chickpea Salad)

This bright, slightly spicy salad is great served alongside roasted chicken. This recipe first appeared in our October 2011 issue along with Katie Robbins’s story. Click here for the recipe. 

Marinated Cauliflower Salad

This briny mix of cauliflower, radishes and carrots is a refreshing starter salad for a rich meal. This recipe first appeared in our October 2011 issue along with Katie Robbins’s story ‘Season of Rejoicing’. Click here for the recipe. 

Tennessee-Style Mustard Coleslaw

Classic mayonnaise-based coleslaw is bolstered here by the addition of mustard. This recipe first appeared in our June/July 2011 BBQ issue. Click here for the recipe. 

Cucumber Salad

This crunchy salad from Elizabeth Karmel’s Taming the Flame (Wiley, 2005), is a cool counter to smoked meat. This recipe first appeared in our June/July 2011 BBQ issue. Click here for the recipe. 

Thai Green Mango Salad (Som Tum Mamuang)

This dish is a refreshing adaptation of a more widely known version made with papaya. Click here for the recipe. 

Canlis Salad

This salad comes from the namesake Seattle restaurant. Click here for the recipe. 

Bahamian Fruit Salad

Author Lucretia Bingham, who grew up in the Bahamas, says that a simple cilantro-spiked fruit dessert her mother used to make at home inspired this recipe. It is best assembled immediately before serving. Click here for the recipe. 

German Potato Salad (Kartoffel Salat)

Some recipes for this salad call for sautéing the onions in the bacon fat, but we prefer them left raw. This recipe comes from James Beard’s American Cookery (Little, Brown & Co., 1972). Click here for the recipe. 

Ambrosia

In the South, ambrosia shows up at festive events like Sunday brunch and picnics, usually in the company of pie and cake. Click here for the recipe. 

All recipes courtesy Saveur

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