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
This dish is a refreshing adaptation of a more widely known version made with papaya. Click here for the recipe.
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.
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.
- Easy Mango And Chiquita Banana Salad Recipe (chiquitabananas.com)
- Today’s Recipe: Watermelon Radish Salad with Avocado Vinaigrette (williams-sonoma.com)
- Weekend Entertaining: Farm-to-Table Feast (williams-sonoma.com)
- Favorite Salads Photo Gallery (spoonful.com)
- Lemon Cucumber Salad (acedarspoon.com)
- Pecan Date Salad Dressing (rawgreenfitness.wordpress.com)
- Athlete Recipes: Triathlete Mirinda Carfrae’s Multisport Quinoa Salad With Steak (outsideonline.com)
- Bittersweet Salad (optimysticgardener.com)
All recipes courtesy Saveur