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cooking.nytimes.com
At Petit Trois, the tiny restaurant in Los Angeles where the chef Ludo Lefebvre serves bistro classics to the film industry and food-obsessed, this salad serves as an appetizer But it works just as well spread across a platter as a light dinner or lunch, and pairs well with a fresh baguette and a glass of chilled red wine Toasting the cumin for the carrots and the crème fraîche is very important, but don’t worry if you can’t find all the herbs for the garnish
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Beets and onions are marinated in an aged balsamic dressing and served on fresh spinach leaves.
cooking.nytimes.com
In 1975, Eli Zabar, the owner of E.A.T., Eli's at the Vinegar Factory and numerous restaurants and markets throughout the city, invented what he calls the platonic ideal of an egg salad sandwich He did it by eliminating half the egg whites During this period, he was into simplicity, he said, and he wanted to get to the essential “egginess” of egg salad
Ingredients: eggs, mayonnaise, dill, bread
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Carrot and chickpea salad tossed in a simple lemon vinaigrette is a quick and easy salad for lunch or side dish for dinner.
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This refreshing, minty salad takes about 10 minutes to throw together. The oranges and broccoli are rich in antioxidants, the shrimp are high in protein and low in fat, and the yogurt has protective bacteria.
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Give your taste buds a sweet ride with this light, refreshing salad. Delicious strawberries, tart apples, feta cheese, walnuts and Johnsonville's Apple Chicken Sausage create a sweet and savory combo--a delicious and healthy way to enjoy your favorite sausages.
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Get Warm Potato-Tomato Salad with Dijon Vinaigrette Recipe from Food Network
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Get Warm Roasted Vegetable Salad with Bacon Vinaigrette Recipe from Food Network
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Get Summer Salad with Scallion Pesto and Scallops Recipe from Food Network
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Get Cherry Tomatoes Stuffed with Chicken Apple Salad Recipe from Food Network
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Get Egg Salad Sandwich with Avocado and Watercress Recipe from Food Network
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The fantastic flavor of this creamy Yukon Gold potato salad is created by peeling the potatoes and mixing in the rest of the ingredients while the potatoes are still warm.