Salad Recipes

Index of Recipes

Artichoke and Walnut Salad
Arugula and Strawberry Salad
Avocado and Grapefruit Salad
Beet and Blue Cheese Salad
Caesar Salad
Canned Tomato Salad
Caponata with Olives and Pine Nuts
Cashew Salad
Chilean Salad (Ensalada Chilena)
Cobb Salad
Coleslaw with Boiled Dressing
Crab and Melon Salad
Cranberry and Pistachio Salad
Cucumber, Feta, and Mint Salad
Endive and Walnut Salad
English Avocado Salad
Fennel, Orange, and Olive Salad
Fig and Peanut Salad
German Celery Root and Apple Salad (Selleriesalat mit Apfeln)
German Leek Salad (Lauchsalat)
Greek Country Salad (Horiatiki)
Green Goddess Salad
Grilled Vegetable Salad
Gujarati Carrot Salad
Herbed Fruit Salad
Indian Tomato, Onion, and Beet Salad (Tamatar Salat)
Italian Celery Salad with Anchovy Dressing (Insalata di Sedano)
Italian Olive Salad (Insalata di Olive)
Italian Tomato and Bread Salad (Panzanella)
Italian Tomato and Mozzarella Salad (Insalata Caprese)
Jicama and Orange Salad
Layered Salad
Mexican Zucchini Salad (Ensalada de Calabacitas)
Mushrooms with Lemon Juice and Soy Sauce
Orange and Olive Salad
Pear and Gorgonzola Salad
Pear, Cucumber, and Walnut Salad
Perfection Salad
Salade a la Lyonnaise (Lyons-Style Salad)
Salade Cuite
Salade Niçoise
Spanish Andalusian Salad (Ensalada Andaluza)
Spanish Rice Salad (Ensalada de Arroz)
Spinach and Egg Salad
Uruguayan Potato Salad (Ensalada Rusa)
Waldorf Salad
Warm Spinach Salad
Watercress, Mushroom, and Hazelnut Salad

Although other oils may be used in the preparation of the vinaigrette sauce in this recipe, a fruity olive oil will give it additional flavor and aroma. Choose one that is darker in color, as this usually indicates more flavor.

Artichoke and Walnut Salad

6 Tbs (90 ml) extra-virgin olive oil
2 Tbs (30 ml) red wine vinegar
1 tsp (5 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
4-6 oil-cured black olives, pitted and chopped
1/4 cup (60 ml) chopped walnuts or almonds
2 Tbs (30 ml) capers, drained and chopped
1 package (9 oz, 250 g) frozen artichoke hearts,
cooked according to package directions

Whisk together the olive oil, vinegar, mustard, salt, and pepper. Stir in the olives, chopped nuts, and capers. Spoon over the cooked artichoke hearts. Serve warm, chilled, or at room temperature. Serves 4 to 6.

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Arugula (also known as rocket and roquette) is one of my favorite greens, and its peppery spiciness goes perfectly with the sweetness of the strawberries. Feel free to substitute watercress, spinach, or lettuce if you like. For best results, transport the ingredients of this salad in separate plastic bags and combine them at the last minute.

Arugula and Strawberry Salad

6 cups (1.5 L) fresh arugula
2 Tbs (45 ml) extra-virgin olive oil
2 Tbs (30 ml) balsamic or red wine vinegar
Salt and freshly ground pepper to taste
1 pint (500 ml) fresh strawberries, hulled and sliced
1 small red onion, thinly sliced
1/2 cup (125 ml) toasted chopped pecans, walnuts,
or whole pine nuts (pignoli)
1/2 cup (125 ml) crumbled blue cheese

Toss the arugula with the oil, vinegar, salt, and pepper. Sprinkle the remaining ingredients over the arugula immediately before serving. Serves 8 to 10.

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This simple yet elegant salad offers an amazing contrast of textures and flavors.

Avocado and Grapefruit Salad

2 large grapefruits
3-4 ripe avocados, pitted, peeled, and cut into thin wedges
1/2 red onion or other sweet onion, thinly sliced
Salt and freshly ground pepper to taste

Using a sharp paring knife, peel and section the grapefruits, working over a bowl to collect the juice. Arrange the grapefruit sections, avocado wedges, and onion slices attractively on a platter or individual salad plates. Sprinkle with a little of the grapefruit juice and season with salt and pepper. Serve chilled or at room temperature. Serves 4 to 6.

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You can use canned beets for this salad and it will still be great, but fresh beets will make it a genuine standout.

Beet and Blue Cheese Salad

6-8 medium beets, boiled until tender, peeled, sliced
3 Tbs (45 ml) red wine vinegar
3 Tbs (45 ml) walnut oil
1/2 cup (125 ml) walnuts, coarsely chopped
1/4 lb (110 g) good quality blue cheese
Salt and freshly ground pepper to taste

Gently toss the cooked, sliced beets with the vinegar and oil in a mixing bowl. Cover and refrigerate until ready to serve. Transfer the beets to a serving bowl or individual salad plates and sprinkle with walnuts and blue cheese. Season to taste with salt and pepper. Serves 4 to 6.

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The classic Caesar salad calls for a barely-cooked, or even raw egg. If salmonella contamination is a concern in your area, then please refer to the ingredient list for the proper amount of egg substitute to use. This version is also streamlined in terms of preparation, with the dressing being made ahead rather than being added to the salad bowl one ingredient at a time, as in the classic preparation.

Caesar Salad

For the croutons:
3 cups (750 ml) French or Italian
bread, cut into 1/2 inch (1 cm) cubes
2 Tbs (30 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste

Toss the bread cubes in the olive oil and season with salt and pepper. Spread on a baking sheet and bake in a preheated 450F (230C) oven for 8 to 10 minutes, turning occasionally, until golden brown. Drain on paper towels.
For the salad:
1 large clove garlic, peeled
1 large head romaine, washed and crisped
in the refrigerator
2 Tbs (30 ml) lemon juice
1 soft-boiled (1 minute) egg
OR 1/4 cup egg substitute
1 to 3 anchovy fillets (to taste), mashed
1/2 tsp (2 ml) Worcestershire sauce
1/3 cup extra-virgin olive oil
1/3 cup freshly grated Romano cheese

Cut the garlic clove in half and vigorously rub the inside of a wooden salad bowl with it. Discard the garlic. Break the romaine into bite-size pieces and add to the bowl. In a small bowl combine the lemon juice, egg or egg substitute, anchovies, and Worcestershire sauce and whisk to combine. Slowly add the olive oil, whisking constantly, until the mixture is smooth and creamy. Add the Romano cheese and toss with the romaine. Top with croutons and serve immediately. Serves 4 to 6.

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Even at the best of times, finding good quality fresh tomatoes is a hit or miss proposition, but canned tomatoes are always good. The secret to this recipe is to serve them very cold.

Canned Tomato Salad

1 can (16 oz, 450 g) whole tomatoes, drained
1/4 cup (60 ml) fresh lemon juice
2 Tbs (30 ml) brown sugar
Salt and freshly ground pepper to taste
Chopped fresh basil or parsley for garnish (optional)

Place the tomatoes in a non-reactive dish and sprinkle with the lemon juice, brown sugar, salt, and pepper. Refrigerate until well chilled, at least 2 hours. Serve garnished with chopped basil or parsley if desired. Serves 4 to 6.

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This Italian salad, similar in concept to the French ratatouille, is usually served at room temperature as a salad or side dish. Make a large batch if you like because it will keep for up to a week in the refrigerator.

Caponata with Olives and Pine Nuts

2 lbs (900 g) eggplant (aubergines), peeled and cut into 1/2-inch (2 cm) cubes
Salt
6 Tbs (90 ml) extra-virgin olive oil
1 large onion, chopped
2-4 cloves garlic, finely chopped
2-3 ripe tomatoes, cored and chopped
Or 2 cups (500 ml) canned tomatoes, drained and chopped
1-2 red bell peppers (capsicums), cored, seeded, and chopped
1/2 cup (125 ml) chopped parsley
1/2 cup (125 ml) lightly toasted pine nuts (pignoli)
1/2 cup (125 ml) pitted chopped green and/or black olives
1/4 cup (60 ml) capers
1 Tbs (30 ml) sugar
1 Tbs (15 ml) red wine vinegar
Salt and freshly ground pepper to taste

Place the cubed eggplant in a colander and salt liberally. Let standfor 30 to 45 minutes, rinse well and press between paper towels to dry thoroughly. Heat the oil in a large skillet over moderate heat and saute the eggplant until it absorbs all the oil and begins to brown. Add the onion and garlic and saute for 5 minutes. Add the tomatoes and bell peppers and saute just until the vegetables are tender, about 15 minutes. Do not overcook. Add the remaining ingredients and toss to combine. Serve at room temperature with bread or crackers if desired. Serves 4 to 6.

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This recipe was given to her by our next-door neighbor back in the late 1950s. If anyone knows Eleanor Whipple of Woodland Hills, California, please give her our love.

Cashew Salad

1/3 cup (80 ml) sugar
1/3 cup (80 ml) vinegar
1 tsp (5 ml) dry mustard
1 clove garlic, finely chopped
1 tsp (5 ml) celery seed
Salt and freshly ground black pepper to taste
Equal parts fresh raw spinach and leaf
lettuce, enough to serve 6 to 8
1/2 cup (125 ml) whole or coarsely chopped
cashews, or more to taste

Combine the sugar, vinegar, mustard, garlic, celery seed, salt, and pepper in a bowl and whisk until combined. Toss the greens in the dressing and place on individual serving plates. Sprinkle with the cashews and serve immediately. Serves 6 to 8.

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Officially, this dish is usually called tomates a la chilena (tomatoes Chilean style), but it is such a favorite in Chile that it is usually referred to simply as ensalada chilena (Chilean salad). It serves as a reminder that sometimes simplicity is the key to perfection when dealing with fresh ingredients.

Chilean Salad (Ensalada Chilena)

2-3 large ripe tomatoes
1 medium onion, thinly sliced
1/2 cup (125 ml) extra-virgin olive oil
2 Tbs (30 ml) lemon juice
1 jalapeño pepper, seeded and finely chopped
1 Tbs (15 ml) chopped parsley
1 Tbs (15 ml) chopped cilantro (coriander leaves)
Salt and freshly ground pepper to taste

Slice the tomatoes and arrange them on a serving platter. Place the onion slices in a colander and rinse them, first under hot tap water, then under cold water. Pat dry and arrange on the tomatoes. Drizzle with the olive oil and lemon juice and sprinkle with the remaining ingredients. Allow the flavors to combine for 15 minutes and serve at room temperature. Serves 4 to 6.

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This salad is named for Robert Cobb, the owner of the Brown Derby restaurants in Los Angeles in the 1930s. According to the legend, he assembled it from odds and ends on hand for Sid Grauman of Grauman's Chinese Theater fame, who liked it so much he began ordering it daily, and the dressing became so popular that Cobb bottled it and sold it out of his restaurants. It actually makes a meal in itself, but smaller portions may be served as the salad course of a larger meal.

Cobb Salad

4 cups (1 L) finely chopped iceberg lettuce
4 cups (1 L) finely chopped chicory
4 cups (1 L) finely chopped romaine
2 cups (500 ml) finely chopped watercress
2 medium tomatoes, seeded and finely chopped
2 boneless chicken breast halves, cooked and diced
6 strips bacon, crisply cooked and finely chopped
1 avocado, peeled, pitted, and finely chopped
3 hard-cooked eggs, peeled and finely chopped
1/2 cup (125 ml) crumbled bleu cheese
1 cup (250 ml) Brown Derby French dressing (see below)

Combine the iceberg lettuce, chicory, romaine, and watercress and form a mound in a large shallow salad bowl or deep platter. Arrange the tomatoes, chicken, bacon, avocado, and eggs artfully on top of the greens (long, narrow strips of the individual ingredients is traditional). Add 1 cup (250 ml) of the salad dressing immediately before serving. Serves 6 to 8.

Brown Derby French Dressing

1 cup (250 ml) olive oil
1 cup (250 ml) vegetable oil
3/4 cup (180 ml) red wine vinegar
2 Tbs (30 ml) lemon juice
1 Tbs (15 ml) Worcestershire sauce
1 tsp (5 ml) dry English mustard
1 tsp (5 ml) sugar
1 clove garlic, finely chopped
Salt and freshly ground pepper to taste

Combine all ingredients in a large glass jar and shake to combine. Store tightly covered in the refrigerator. Makes about 3 cups (750 ml).

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This recipe is really all about the traditional boiled dressing which can also be used to make chicken and potato salads.

Coleslaw with Boiled Dressing

1/2 cup (125 ml) cider vinegar
1/3 cup (80 ml) water
2 Tbs (30 ml) sugar
2 Tbs (30 ml) all-purpose flour
1 Tbs (15 ml) dry mustard
Salt and freshly ground pepper to taste
1/2 cup (125 ml) heavy cream or half-and-half
2 Tbs (30 ml) butter
4 eggs, lightly beaten
2 lbs (900 g) shredded cabbage
1 cup (250 ml) shredded carrots

Whisk together the vinegar, water, sugar, flour, mustard, salt, and pepper in a small pot until smooth. Place over moderate heat and bring to a simmer, whisking constantly. Add the cream and butter, whisking until the butter melts and is incorporated. Stir a little of the hot mixture into the eggs, then transfer the egg mixture to the pot. Reduce the heat to low and continue whisking until the sauce thickens-do not boil. Transfer to a bowl and cool to room temperature. Toss with the shredded cabbage and carrots and refrigerate for at least 2 hours before serving. Serves 8 to 12.

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You can use any melon you like in this recipe, but I happen to enjoy the unique flavor of cantaloupe for this dish.

Crab and Melon Salad

2 cups (500 ml) cooked crab meat, picked over
1 Tbs (15 ml) lemon juice
1/2 cantaloupe (muskmelon), peeled, seeded, and chopped
1 cup (250 ml) cooked rice
1/2 cup (125 ml) mayonnaise
1/2 cup (125 ml) sour cream
Salt and freshly ground pepper to taste

Gently toss the crab meat with the lemon juice. Add the remaining ingredients and toss gently to combine. Serves 4 to 6.

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Here's a festive salad featuring the red and green colors of the holiday season.

Cranberry and Pistachio Salad

1 head romaine lettuce, torn into bite-size pieces
1 green bell pepper (capsicum), seeded and diced
1 red bell pepper (capsicum), seeded and diced
1/2 cup (125 ml) dried cranberries
1/2 cup (125 ml) shelled pistachios
1/4 cup (60 ml) extra-virgin olive oil
3 Tbs (45 ml) red wine vinegar
1 tsp (5 ml) Dijon-style mustard
Salt and freshly ground pepper to taste

Combine the romaine, peppers, cranberries, and pistachios in a large bowl. Whisk together the remaining ingredients and toss with the lettuce mixture. Serves 6 to 8.

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I believe that every meal I have ever eaten in Greece was accompanied by a salad including cucumbers and feta cheese. This recipe has a genuine Mediterranean flavor with the addition of fresh mint and lemon juice.

Cucumber, Feta, and Mint Salad

2 medium cucumbers
1+1/2 cups (375 ml) crumbled feta cheese
1/2 cup (125 ml) chopped fresh mint leaves
1/2 cup (125 ml) extra virgin olive oil
1/4 cup (60 ml) fresh lemon juice
Salt and freshly ground pepper to taste

Peel half the skin of the cucumbers in lengthwise strips and cut them into very thin slices. Arrange the slices on a serving platter or individual serving dishes. Sprinkle the feta cheese on top, followed by the mint. Whisk together the olive oil, lemon juice, salt, and pepper and pour over the salad, or allow diners to serve themselves at the table. Serves 4 to 6.

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I discovered this dish way back in 1980 at the famous Ma Maison restaurant in Los Angeles. The Chef at the time was Wolfgang Puck who went on to super-celebrity as Chef/Owner of Spago's, as well as many other world-class eateries. It is elegant, simple, and an absolutely magical combination of tastes and aromas. The exact proportions of this recipe are not important-use your own judgment in determining exact quantities.

Endive and Walnut Salad

2 to 3 Belgian endives, washed, dried, and cut crosswise into 1/2 in (1 cm) pieces
12 to 16 walnut halves, coarsely chopped
2 to 4 Tbs walnut oil
Salt and freshly ground pepper to taste

Heat the walnuts in a saute pan over medium heat for 1 or 2 minutes, just until they are warm and aromatic. Combine the endive, walnut oil, salt, and pepper in a bowl and toss to coat the endive with the oil. Go easy on the salt and pepper, as they tend to mask the flavor of the walnut oil. Place on individual salad plates, and sprinkle the chopped walnuts on top. Serves 4 to 6.

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I know that you are thinking that there are no such things as English avocados, and surely there must be a mistake in the title of this recipe, right? Actually, this recipe is an example of contemporary English cuisine and uses some fine traditional English ingredients in addition to the decidedly un-English avocado.

English Avocado Salad

2-3 ripe avocados, halved and pitted
Juice of 1/2 lemon
4-6 oz (110-170 g) Stilton cheese, crumbled
2 cups (500 ml) black seedless grapes, halved
2-3 Tbs (30-45 ml) sour cream
Freshly ground pepper to taste
1/2 cup (125 ml) chopped toasted walnuts
Lettuce leaves for garnish

Scoop the flesh out of the avocados, chop coarsely, and toss with the lemon juice. Set the empty avocado shells aside. In a separate bowl, mix together the Stilton, grapes, sour cream, and pepper. Gently stir in the avocados and spoon into the reserved avocado shells. Sprinkle with chopped walnuts and serve on a bed of lettuce. Serves 4 to 6.

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The unusual combination of flavors and textures make this salad one you really should try.

Fennel, Orange, and Olive Salad

1 large fennel (anise) bulb
2 large navel oranges, peeled and cut into thin rounds
1/4 cup (60 ml) fresh orange juice
1 Tbs (15 ml) lemon juice
1 Tbs (15 ml) extra virgin olive oil
Salt and freshly ground black pepper to taste
1/4 cup (60 ml) shredded Gruyere or Swiss cheese
16 oil-cured black olives

Trim the top and the root end of the fennel and cut it into very thin slices. In a mixing bowl combine with the orange slices, orange juice, lemon juice, olive oil, salt, and pepper, and toss to mix. Arrange on a platter or individual salad plated and pour the juices from the bowl over it. Garnish with the shredded cheese and black olives. Serves 4 to 6.

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I suppose you could substitute other nuts for the peanuts, and I guess you could substitute watercress or spinach for the arugula, and you could even use a fresh herb other than mint, but whatever you do, don't omit the fresh figs in this unusual recipe.

Fig and Peanut Salad

1/4 cup (60 ml) extra-virgin olive oil
2 Tbs (30 ml) raspberry or red wine vinegar
1 shallot, finely chopped
1 scallion (spring onion), green and white parts, finely chopped
2 Tbs (30 ml) finely chopped fresh mint leaves
Salt and freshly ground pepper to taste
1 bunch arugula (rocket), trimmed
1 head Bibb lettuce, cored
12 ripe black, brown, or green figs, trimmed and sliced
3/4 cup (180 ml) roasted peanuts

Whisk together the oil, vinegar, shallot, scallion, mint, salt, and pepper. Toss with the arugula and lettuce and divide among serving plates. Top with the sliced figs and peanuts. Serves 4 to 6.

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Here's a light and refreshing summer salad, perfect for a picnic our outdoor barbecue.

German Celery Root and Apple Salad (Selleriesalat mit Apfeln)

1 large celery root (celeriac), (about 1 1/2 lbs, 675 g),
peeled and cut into thin slices
1 large tart apple, peeled, cored, and cut into thin slices
1/4 cup (60 ml) mayonnaise
1/4 cup (60 ml) sour cream
1 Tbs (15 ml) finely chopped fresh dill
1 Tbs (15 ml) finely chopped fresh parsley
1 Tbs (15 ml) lemon juice
Salt and freshly ground pepper to taste

Boil or steam the celery root until tender, about 20 minutes. Drain and pat dry with paper towels. Combine with the sliced apple in a large mixing bowl. Whisk together the remaining ingredients and pour over the celery root and apple. Toss gently to combine. Serve chilled or at room temperature. Serves 4 to 6.

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I love all the members of the onion family, but the mild sweetness of leeks makes them my favorite.

German Leek Salad (Lauchsalat)

8 leeks, trimmed of dark green leaves, split lengthwise, and thoroughly washed
1/4 cup (60 ml) sour cream
1/4 cup (60 ml) cider vinegar
1 tsp (5 ml) Dusseldorf or Dijon mustard
1 tsp (5 ml) prepared horseradish
Salt and freshly ground pepper to taste

Place the leeks in a large skillet or baking dish and add enough water to cover them. Bring to a boil over high heat, reduce the heat to low and simmer covered until tender, 10 to 15 minutes. Drain the leeks on paper towels and arrange on a serving dish. Combine about 1/4 cup (60 ml) of the cooking liquid with the remaining ingredients in a bowl and stir to combine. Pour the sauce over the leeks and refrigerate for at least 2 hours. Serve chilled. Serves 4 to 6.

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The thing we know as Greek salad in the United States is called horiatiki in Greek, which translates as "country" or "village" salad. They are served in, literally, every taverna in the country, and often contain no more than tomatoes, onions, feta, and a generous drizzle of fresh green olive oil from a cruet on the table. Other variations include cucumbers, olives, bell peppers, hard-cooked eggs, capers, sardines, and several other options, but I prefer the simpler versions. Keep in mind that this salad will be no better than its ingredients, so be sure to use the freshest home-grown tomatoes and best Greek olive oil available if you want an authentic taste of the Aegean.

Greek Country Salad (Horiatiki)

2-3 ripe tomatoes, cut into wedges
1 large cucumber, partially peeled and thinly sliced
1/2 medium onion, thinly sliced
1 cup (250 ml) crumbled feta cheese
Kalamata or oil-cured black olives to taste
1 tsp (5 ml) chopped fresh oregano leaves (do not substitute dried oregano), optional
Salt and freshly ground pepper to taste
Extra-virgin olive oil (preferably from Greece) to taste

Arrange the vegetables on a platter or individual serving plates and sprinkle with the feta. Add the olives and oregano, season with salt and pepper, and drizzle liberally with olive oil. Serve at room temperature. Serves 4 to 6.

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This salad dates back to the 1920s, when a play called "The Green Goddess" was playing in San Francisco. The star of the play was a frequent guest at the Palm Court Restaurant, where chef Philip Roemer invented this creamy green dressing. He named the salad "Green Goddess Salad" to honor the actor, and today almost every American knows the dressing of the same name.

Green Goddess Salad

For the dressing:
1 cup (250 ml) coarsely chopped parsley
1 cup (250 ml) mayonnaise
1 cup (250 ml) sour cream
1/4 cup (60 ml) coarsely chopped fresh chives
1/4 cup (60 ml) white wine vinegar
3 Tbs (45 ml) chopped fresh tarragon
6 anchovy fillets, or 2 Tbs anchovy paste
1 scallion (spring onion), white and green parts, coarsely chopped
1 clove garlic, coarsely chopped

For the salad:
1 clove garlic, peeled
1 head Boston lettuce
1 head romaine
1 small bunch chicory, or green of your choice

Combine all the ingredients for the dressing in an electric blender or food processor and process until smooth. The sauce should be rather thick, but you may thin it if necessary with a tablespoon or two of milk. Pour into a glass jar with a tightly fitting lid and refrigerate for at least 3 hour to overnight. Shake well before using.
Rub the inside of a large wooden salad bowl with the clove of garlic and discard the garlic. Break the greens into small pieces and place them in the bowl. Drizzle enough of the dressing over the greens to coat them lightly and toss gently. Serves 6 to 8, with extra dressing left over.

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Grilling fresh vegetables not only brings out their natural sweetness, but gives them a lovely smoky flavor as well. Combined with this unique dressing, they make a tasty and nutritious salad.

Grilled Vegetable Salad

1 large fennel (anise) bulb
1 large Japanese eggplant
2 Tbs (30 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
1 cup (250 ml) finely chopped tomatoes

For the dressing:
2 Tbs (30 ml) extra-virgin olive oil
1 Tbs (15 ml) fresh orange juice
1 Tbs (15 ml) red wine or balsamic vinegar
1 Tbs (15 ml) finely chopped fresh mint leaves
1/2 tsp (2 ml) grated fresh ginger
Salt and freshly ground pepper to taste

Cut the fennel bulb into 1/2-inch (1 cm) slices, leaving the core intact to hold the slices together. Cut the eggplant into 1/2-inch (1 cm) slices. Combine the fennel, eggplant, olive oil, salt, and pepper in a bowl and toss to coat the vegetables with the oil. Grill the fennel over hot coals for about 5 minutes on each side, and the eggplant for about 3 minutes on each side. Remove from the grill and chop into 1/2-inch dice, discarding the core of the fennel bulb. Combine the chopped fennel, eggplant, and tomato in a serving bowl. Whisk together the ingredients for the dressing and toss with the vegetables. Serve warm or chilled. Serves 4 to 6.

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Take this traditional Indian dish on your next picnic for a change of pace from your standard carrot salad recipe.

Gujarati Carrot Salad

6 medium carrots, peeled and coarsely grated
1/2 tsp (2 ml) salt
2 Tbs (30 ml) vegetable oil
2 Tbs (30 ml) whole mustard seeds
1 Tbs (15 ml) fresh lemon juice
1/4 cup (60 ml) raisins, soaked in hot water for 1 hour (optional)

Combine the carrots and salt in a mixing bowl, tossing to distribute the salt. Heat the oil in a small skillet over moderate heat. Add the mustard seeds to the hot oil and remove from the heat as soon as the seeds begin to pop, about 2 to 3 seconds. Pour the hot oil and mustard seeds over the carrots. Add the lemon juice and optional raisins and mix well. Serve chilled or at room temperature. Serves 4 to 6.

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Does putting herbs in a fruit salad sound strange to you? We don't think twice about pairing mint with fruit, and this recipe demonstrates that other herbs can do the same duty as well.

Herbed Fruit Salad

1 large ripe avocado, peeled and cut into 1/2 inch (1 cm) pieces
1 large ripe tomato, cut into 1/2 inch (1 cm) pieces
1 cup (250 ml) cantaloupe, cut into 1/2 inch (1 cm) pieces
1 cup (250 ml) fresh pineapple, cut into 1/2 inch (1 cm) pieces
1 cup (250 ml) seedless grapes
1 large orange, peeled and sectioned
The zest of 1 orange, finely chopped
1/4 cup (60 ml) fresh lime or lemon juice
1/4 cup (60 ml) chopped fresh mint leaves
1/4 cup (60 ml) chopped fresh basil leaves
1 tsp (5 ml) chopped fresh thyme leaves
Freshly ground black pepper to taste

Combine all ingredients in a non-reactive bowl and toss gently to combine. Refrigerate for at least 1 hour before serving. Serves 4 to 6.

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Here is a simple yet elegant salad you will probably want to keep on hand to impress guests, even if the rest of the menu isn't Indian.

Indian Tomato, Onion, and Beet Salad (Tamatar Salat)

3 Tbs (45 ml) vegetable oil
2 Tbs (30 ml) fresh lemon juice
1 Tbs (15 ml) finely chopped fresh mint
1 Tbs (15 ml) finely chopped fresh cilantro (Chinese parsley, coriander)
1 tsp (5 ml) salt
2 large onions, peeled and each cut crosswise into 6 slices
2 large uncooked beets (preferably white beets, if available) peeled and each cut crosswise into 6 slices
2 large firm, ripe tomatoes, each cut crosswise into 6 slices
2 fresh hot green chilies, washed, stemmed, and cut crosswise into thin rounds (optional, or to taste)

Whisk together the oil, lemon juice, mint, cilantro, and salt until thoroughly blended. Stack the onions, beets, and tomatoes on a serving platter or individual salad plates in the following manner: place a slice of onion on the plate, place a slice of beet on top of that, and a slice of tomato on top of that. Repeat. Sprinkle with the optional hot green chilies, and drizzle the dressing over the top. Allow to marinate at room temperature for 30 minutes, or in the refrigerator for at least 1 hour before serving. Serves 6.

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This salad is best eaten immediately after adding the dressing in order to prevent the celery from becoming limp and soggy.

Italian Celery Salad with Anchovy Dressing (Insalata di Sedano)

1 head of celery, about 1 1/2 lbs (675 g)
6 Tbs (90 ml) extra-virgin olive oil
2 cans (2 oz, 56 g each) anchovy fillets in olive oil (use the oil as well as the anchovies)
2-3 cloves garlic, finely chopped
Salt and freshly ground pepper to taste

Separate the head of celery into individual ribs and cut into 3-inch (8 cm) lengths. Make "flowers" by making several cuts about 1/3 the length of the pieces of celery and placing in a bowl of ice water in the refrigerator until they fan out into the shape of flowers. This works best if the celery is soaked in the ice water for at least 2 hours. Combine the remaining ingredients in an electric blender or food processor and puree until smooth. Drain the celery and pat dry with a towel. Toss with the dressing and serve immediately. Serves 6 to 8.

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This quick and easy dish requires no cooking, and can be served as part of an antipasto platter or as a side dish.

Italian Olive Salad (Insalata di Olive)

1 cup (250 ml) drained pimiento-stuffed green olives, coarsely chopped
2-4 cloves garlic, finely chopped
2 ribs celery, finely chopped
1 Tbs (15 ml) extra-virgin olive oil
2 tsp (10 ml) red wine vinegar
1/2 tsp (2 ml) grated lemon zest
1/4 tsp (1 ml) dried oregano
1/4 tsp (1 ml) hot red pepper flakes, or to taste
Salt and freshly ground pepper to taste

Combine all ingredients in a bowl and toss to combine. Refrigerate covered for at least 2 hours, and up to 2 days before serving at room temperature. Serves 4 to 6.

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Salads similar to this are found in many parts of Europe, and are usually regarded as "peasant" food owing to the frugal use of day-old bread.

Italian Tomato and Bread Salad (Panzanella)

3 cups (750 ml) day-old bread, cut or torn into 1-inch (3 cm) cubes
3-4 medium tomatoes, coarsely chopped
1 medium onion, thinly sliced
1 cucumber, peeled and coarsely chopped
2 ribs celery, coarsely chopped
1/2 cup (125 ml) chopped fresh basil leaves
3-6 cloves garlic, finely chopped
1 cup (250 ml) green pitted olives, chopped
2 Tbs (30 ml) balsamic or red wine vinegar
4 Tbs (60 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste

Combine the bread, vegetables, basil, garlic, and olives in a large bowl. Drizzle with the vinegar and oil, season with salt and pepper, and toss to combine well. Allow to sit at room temperature for 30 minutes before serving. Serves 4 to 6.

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You can get away with the mealy, flavorless tomatoes that are available year round for many dishes, but this classic salad from the Isle of Capri requires only the best tomatoes picked red and ripe from the vine. Naturally, a dish a simple as this also demands the best quality mozzarella, basil, and olive oil, so be sure to avoid the pre-sliced cheese, limp basil, and everyday olive oil.

Italian Tomato and Mozzarella Salad (Insalata Caprese)

4 large ripe tomatoes, sliced
12 oz (340 g) fresh mozzarella, sliced
1-1 1/2 cups (250-375 ml) fresh basil leaves
Extra-virgin olive oil to taste
Salt to taste

Arrange the tomatoes and mozzarella in alternating slices on a serving platter. Sprinkle with the basil leaves. Drizzle liberally with olive oil and season with salt immediately before serving. Do not refrigerate prior to serving and serve at room temperature. Serves 4 to 6.

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To tell the truth, this salad is just as good made with grapefruit, tangerines, or blood oranges. Use whatever is fresh and good at your market.

Jicama and Orange Salad

1 jicama, peeled and cut into small cubes or julienne strips
The juice of 1 orange
Salt and freshly ground pepper to taste
2 oranges, peeled and sectioned
Dash of cayenne pepper, or to taste (optional)
4 Tbs (60 ml) chopped fresh cilantro (coriander leaves)

Toss the jicama with the orange juice, salt, and pepper. Marinate refrigerated for 1 hour to overnight. Add the remaining ingredients, tossing to combine, and serve chilled or at room temperature. Serves 4 to 6.

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Layered salads seem to have made their debut in the mid '70s with the publication of a recipe for "Overnight Layered Chicken Salad" in Sunset Magazine. Their popularity peaked in the '80s, with many variations being printed on packages by various American food producers. Here is a composite recipe representative of the typical layered salad:

Layered Salad

3 cups (750 ml) shredded romaine or iceberg lettuce
3 medium carrots, peeled and cut into match stick strips
1 cup (250 ml) small pasta shells, cooked according to package directions
1 package (10 oz, 280 g) frozen green peas, thawed
1 medium red onion, peeled, sliced, and separated into rings
1 cups (250 ml) diced cooked ham
1 cup (250 ml) shredded Swiss or Cheddar cheese
1 1/2 cups (375 ml) mayonnaise
1/4 cup (60 ml) Dijon-style mustard
2 Tbs (30 ml) chopped fresh dill or chives

Layer the lettuce in the bottom of a clear glass 3-quart (3 L) bowl, followed by the carrots, pasta, peas, onion, ham, and cheese. Mix together the mayonnaise, mustard, and fresh herbs. Spread the mayonnaise mixture over the salad and cover with plastic wrap. Chill for 2 hours or overnight. Toss to mix the ingredients thoroughly immediately before serving. Serves 4 to 6.

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Green leafy salads are a rarity in Mexico where cold vegetable dishes called ensaladas are often served as a vegetable side dish or main dish for a light meal.

Mexican Zucchini Salad (Ensalada de Calabacitas)

4-6 medium zucchinis (courgettes), thickly sliced
4-6 scallions (spring onions), green and white parts,
thinly sliced
2 canned poblano chiles, cut into thin strips
2-3 avocados, peeled and coarsely chopped
2/3 cup (160 ml) olive oil
1/3 cup (80 ml) red wine vinegar
1 tsp (5 ml) Dijon mustard
Salt and freshly ground pepper to taste
Lettuce leaves for garnish

Cook the zucchini in boiling salted water until cooked but still firm and crisp, about 5 to 6 minutes. Drain, chop coarsely, and cool to room temperature. Combine the zucchini, scallions, chiles, and avocados in a large bowl. Whisk together the oil, vinegar, mustard, salt, and pepper and pour over the vegetables. Toss gently to combine and serve on lettuce leaves. Serves 4 to 6.

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The best cook I have ever known taught me this recipe, and it has been a standard in my kitchen ever since. Thanks Mom.

Mushrooms with Lemon Juice and Soy Sauce

2 Tbs (30 ml) lemon juice
1 Tbs (15 ml) soy sauce
Freshly ground pepper to taste
8 oz (250 g) fresh mushrooms, sliced
Lettuce leaves for garnish

Combine the lemon juice, soy sauce, and pepper in a bowl. Toss the sliced mushrooms in the dressing and serve immediately on a bed of lettuce. Serves 4 to 6.

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This light and refreshing salad comes from the sunny shores of the Mediterranean, where olives and oranges are plentiful. Close your eyes and picture yourself in a seaside cafe in Napoli.

Orange and Olive Salad

3 oranges, peeled and cut into sections, or sliced crosswise into rounds
1 small red onion, sliced into thin rings
12 to 24 black oil cured or brine cured olives (not canned black olives)
3 Tbs extra virgin olive oil
Fresh ground black pepper

Arrange the orange sections or slices on a chilled salad plate. Scatter the onion slices over the orange, then the black olives. Add a grinding of fresh black pepper, and drizzle with olive oil. Serves 4 to 6.

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I know I have published recipes similar to this in the past, but the combination of fresh pears and Gorgonzola cheese is so magical that any new slant on the basic recipe is always welcome in my house.

Pear and Gorgonzola Salad

4 to 6 cups (1-1.5 L) mixed greens, trimmed, washed, and dried
1/2 cup (125 ml) basic vinaigrette sauce (recipe follows)
2 pears, cored and sliced
1/4 lb (110 g) Gorgonzola or other good quality blue cheese, crumbled
1 cup (250 ml) walnut halves, toasted and coarsely chopped

Toss the greens with most of the vinaigrette and divide between individual salad plates. Arrange the pear slices on top and sprinkle the Gorgonzola over all. Top with the toasted walnuts and remaining vinaigrette. Serves 4 to 6.

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The cucumbers add a surprising note of freshness to this elegant summer salad.

Pear, Cucumber, and Walnut Salad

2 ripe pears (variety of your choice)
2 cucumbers
1/2 cup walnuts, chopped in large pieces
Small bunch Italian flat-leaf parsley
1/4 cup basic vinaigrette dressing (see below)

Remove core and stem from pears and cut into bite size pieces. Peel cucumbers and slice in half lengthwise. Scoop seeds out with a spoon and discard. Slice cucumber into 1/4 in. (1/2 cm) slices. In a bowl combine the pears, cucumbers, walnuts, leaves of Italian parsley, and the vinaigrette, gently tossing to mix ingredients. Serves 4 to 6.

Basic Vinaigrette Dressing

1 Tbs (15 ml) finely chopped shallot or onion
1 tsp (5 ml) Dijon-style mustard
1/4 cup (60 ml) red wine vinegar
Salt and freshly ground pepper to taste
3/4 cup (180 ml) extra virgin olive oil

Combine the shallot, mustard, vinegar, salt, and pepper in a small mixing bowl and whisk until thoroughly combined. Add the oil in a thin stream, whisking constantly. If the sauce separates before being used it me be recombined by whisking vigorously for a few seconds. Makes 1 cup (250 ml).

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Perfection Salad is truly an American classic. It won third prize in a contest sponsored by Charles Knox of Knox Gelatine fame in 1905. The first and second prize winners have been lost to time, but Mrs. John E. Cooke of New Castle, Pennsylvania's recipe lives on.

Perfection Salad

1 envelope (1 Tbs, 15 ml) unflavored gelatin
1 3/4 cups (450 ml) water
1/2 cup (125 ml) sugar
1/4 cup (60 ml) vinegar
1 Tbs (15 ml) lemon juice
1/2 tsp (2 ml) salt
3/4 cup (190 ml) finely shredded cabbage
1 cup (250 ml) finely diced celery
1 4 oz (100 g) jar pimiento

Combine the gelatin, 1/2 cup (125 ml) water, and the sugar in a small saucepan and heat, stirring constantly, over low heat until the gelatin is dissolved. Remove from the heat and add the remaining water, vinegar, lemon juice, and salt. Chill to the consistency of raw egg whites and fold in the cabbage, celery, and pimiento. Pour into a 5 cup mold or into individual molds and chill until firm. Serve on a bed of lettuce and top with a little mayonnaise. Serves 4 to 6.

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Although the term Lyonnaise usually refers to the use of sauteed onions in the preparation, in this case it means simply "in the style of Lyons," a city world-renowned for its famous chefs and their equally famous restaurants.

Salade a la Lyonnaise (Lyons-Style Salad)

2 Tbs (30 ml) olive oil
6 slices bacon, cut into 1/2-inch (1 cm) pieces
2 Tbs red wine vinegar
Salt and freshly ground pepper to taste
1/2 lb (225 g) mild greens such as frisee, spinach,
or oak-leaf lettuce
4 eggs, poached
2 Tbs (30 ml) chopped fresh chives

Heat the olive oil in a small saucepan over moderate heat and saute the bacon until almost crisp. Deglaze the pan with the vinegar and season with salt and pepper. Toss the greens with the dressing in a large bowl and arrange on individual serving plates. Place a poached egg on the salad and garnish with chopped chives. Serves 4.

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Salade cuite is just fancy-dancy French talk for "cooked salad." If you are into putting on airs (as I am) you can toss this one into your conversations like so: "The salade cuite I had my last time in Marseilles wasn't nearly as amusing as the Chef's recipe." Try it. Your friends will stare at you wide-eyed.

Salade Cuite

1/4 cup (60 ml) chopped onion
1 shallot, finely minced
1 Tbs (15 ml) olive oil
4 heads lettuce (red leaf, green leaf, Boston, Bibb, or a combination of these) washed, coarsely chopped, and slightly damp
1 head radicchio (Italian chicory), optional,washed, coarsely chopped, and slightly damp
1/2 tsp (2 ml) fennel seeds
Salt and freshly ground black pepper to taste
A grating of fresh nutmeg

Heat the olive oil in a large skillet over moderate heat, and cook the onion and shallot for about 5 minutes, until translucent but not brown. Add the lettuces and stir until the volume is reduced. Add the fennel seeds, salt, pepper, and nutmeg, and cover partially. Cook for about 10 minutes, stirring occasionally, until the lettuce it completely limp. Continue to cook uncovered, stirring frequently, until the liquid has evaporated. Serves 4 to 6.

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The famous Salade Niçoise is one of those dishes everyone has heard of, many have eaten, and few have prepared. If your guests have trouble with "fancy French food" at your next luncheon, just call this "Potato and Tuna Salad".

Salade Niçoise

For the potatoes:
1 lb (450 g) boiling potatoes, cut 1/4 in (5mm) thick
2 Tbs thinly sliced scallions, including some green tops
4 Tbs finely chopped fresh parsley

For the vinaigrette:
1/4 cup lemon juice (or wine vinegar)
1/2 tsp dry mustard
1 cup extra virgin olive oil
Salt and freshly ground black pepper to taste

For the salad:
1 large head Boston or romaine lettuce, separated, washed, and dried
4 ripe tomatoes, cut into wedges
3 hard-cooked eggs, peeled and quartered
1 7 oz (197 g) can of tuna fish (preferably packed in olive oil) drained
1/2 cup black olives (brine cured or oil cured)
12 anchovy fillets, soaked in cold water for 10 minutes, drained and dried
2 cups string beans, cooked and chilled
3 Tbs finely chopped fresh parsley.

Boil the potato slices for 10 minutes, or until tender but firm. Drain and set aside. Make the vinaigrette by whisking together the lemon juice, salt, pepper, and dry mustard. Add the olive oil in a thin stream, whisking constantly. Add about 1/3 of the vinaigrette, the scallions, and the parsley to the potatoes, tossing to coat them completely, and chill in the refrigerator for at least half an hour. Combine another 1/3 of the vinaigrette with the tuna, tossing gently so as to leave rather large chunks of meat. Line a large salad bowl with the lettuce leaves and place the potatoes on the bottom of the bowl. Arrange the tomato wedges, egg quarters, tuna chunks, olives, anchovies, and green beans in an attractive pattern. Or you may make individual arrangement on dinner plates. The dish may be prepared several hours in advance up to this point and refrigerated. Spoon the remaining vinaigrette over the salad just before serving and sprinkle the parsley on top. Serve with warm French bread. Serves 4 to 6.

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The secret behind this recipe is the dressing which resembles the classic gazpacho soup of Andalucia. Serve it on a salad of greens as I have here, or spoon it over steamed vegetables.

Spanish Andalusian Salad (Ensalada Andaluza)

For the dressing:
2-3 ripe tomatoes, peeled and seeded
1-2 cloves garlic
1/2 cup (125 ml) extra-virgin olive oil
1/4 cup (125 ml) red wine vinegar
2 tsp (10 ml) paprika
1/2 tsp (2 ml) ground cumin
Salt and freshly ground pepper to taste

For the salad:
1-2 heads lettuce of your choice, torn into bite-sized pieces
2-3 scallions (spring onions), green and white parts, thinly sliced
2 hard-boiled eggs, sliced
Chopped cooked ham or shrimp to taste (optional)
Green or black pitted olives to taste (optional)

Combine the ingredients for the dressing in an electric blender or food processor and process until smooth. Toss the lettuce and scallions with the dressing and garnish with the remaining ingredients. Serves 6 to 8.

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Rice is not only featured in paella, the unofficial national dish of Spain, but in many other classic Spanish preparations as well. Feel free to adjust the ingredients based on what you have on hand.

Spanish Rice Salad (Ensalada de Arroz)

1/2 cup (125 ml) extra-virgin olive oil
1/4 cup (60 ml) red wine vinegar
2-4 cloves garlic, finely chopped
2-4 scallions (spring onions), green and white parts, finely chopped
Salt and freshly ground pepper to taste
3-4 cups (750 ml-1 L) cooked white rice
2 red, green, or yellow bell peppers (capsicums), cored, seeded, and finely chopped
1 cup (250 ml) cooked green peas or beans (optional)
1/4 cup (60 ml) chopped fresh parsley
Green and black olives for garnish
Anchovy fillets for garnish, rinsed and drained (optional)

Whisk together the oil, vinegar, garlic, scallions, salt, and pepper. Combine with the remaining ingredients in a mixing bowl and toss to combine thoroughly. Serve chilled or at room temperature, garnished with olives and anchovy fillets if desired. Serves 4 to 6.

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The secret to this salad is the small amount of cream in the dressing.

Spinach and Egg Salad

4 cups (1 L) spinach leaves, trimmed, washed, and
thoroughly drained
2 cups (500 ml) torn leaf lettuce
2-4 hard-cooked eggs, peeled and coarsely chopped
Creamy vinaigrette dressing (see below)

Combine all the ingredients in a large bowl and toss gently. Serves 4 to 6.

Creamy Vinaigrette Dressing

1 shallot, finely chopped
1/2 cup (125 ml) extra-virgin olive oil
1/4 cup (60 ml) white wine vinegar
2 Tbs (30 ml) chopped fresh parsley or chives
1 tsp (5 ml) Dijon mustard
1/4 cup (60 ml) heavy cream
Salt and freshly ground pepper to taste

Combine the shallot, olive oil, vinegar, herbs, and mustard in a bowl and whisk to form an emulsion. Whisk in the cream and adjust the seasoning with salt and pepper. Makes about 1 cup (250 ml).

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Here is a classic side dish that you'll find on every buffet and picnic table within 500 miles of the Rio de la Plata.

Uruguayan Potato Salad (Ensalada Rusa)

2-3 lbs (900-1350 g) boiling potatoes, peeled
and cut into 3/4-inch (2 cm) dice
1-2 medium carrots, peeled and cut into 1/4-inch
(5 mm) dice
1 cup (250 ml) fresh or frozen green peas
1/4 cup (60 ml) sour cream, or more to taste
1/4 cup (60 ml) mayonnaise, or more to taste
2 Tbs (30 ml) chopped fresh parsley
Salt and freshly ground pepper to taste

Cook the potatoes, carrots, and peas separately in salted water until they are tender but still firm. Drain and combine with the remaining ingredients, tossing gently to combine well. Refrigerate covered for at least 2 hours or overnight. Serves 4 to 6.

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Waldorf Salad has been served on special occasions in my parents' home for as long as I can remember. The original was created in 1893 by Oscar Tschirky at the Waldorf-Astoria Hotel in New York City. His creation consisted only of apples, celery, and mayonnaise. The nuts were added later and have since become considered a standard ingredient.

Waldorf Salad

1 cup (250 ml) diced red-skinned apples
1 cup (250 ml) diced celery
1/2 cup (125 ml) walnut or pecan meats
3/4 cup (180 ml) mayonnaise

Combine all ingredients and serve chilled. Serves 4 to 6.

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You remember that wonderful spinach salad your mother used to make with the bacon pieces and hot bacon fat and vinegar dressing? Here is a modernized version using heart-healthy olive oil and tart lemon juice for a brighter flavor.

Warm Spinach Salad

1/2 lb (225 g) spinach leaves, washed, dried, and torn
into large pieces
1/2 lb (225 g) cremini or white mushrooms, thinly sliced
1/2 cup (125 ml) extra-virgin olive oil
3 cups (750 ml) stale French or Italian bread cut into
3/4-inch (2 cm) cubes
2-4 cloves garlic, finely chopped
1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
Salt and freshly ground pepper to taste

Combine the spinach and mushrooms in a large bowl. Heat the oil in a large skillet over moderate heat and saute the bread cubes until golden and crisp on all sides. Transfer to paper towels to drain. Saute the garlic in the remaining oil until lightly browned, then whisk in the lemon juice, salt, and pepper. Pour over the spinach and mushrooms and toss. Serve immediately garnished with the croutons. Serves 4 to 6.

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Here is a quick and easy salad that requires no cooking for those of us who would rather eat well than spend time in the kitchen:

Watercress, Mushroom, and Hazelnut Salad

1-2 cloves garlic, finely chopped
1/4 cup (60 ml) extra-virgin olive oil
1 Tbs (15 ml) balsamic or red wine vinegar
1 Tbs (15 ml) chopped fresh tarragon or 1 tsp (5 ml) dried
1 tsp (5 ml) Dijon mustard
1/2 tsp (2 ml) honey
Salt and freshly ground pepper to taste
1-2 bunches watercress
8 oz (225 g) white mushrooms, sliced
1/4 cup (60 ml) chopped hazelnuts (filberts)

In a small bowl whisk together the garlic, olive oil, vinegar, tarragon, mustard, honey, salt, and pepper. In a large bowl, toss the watercress with half the dressing and divide among 4 to 6 salad plates. Arrange the mushrooms on top of the watercress, drizzle with the remaining dressing, and sprinkle with the hazelnuts. Serve immediately. Serves 4 to 6.

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