Sometimes a colorful, hearty salad is all you need for a stellar meal. Copyright © 2020 Saveur. Crusty bread soaks up the juices and cooling yogurt provides contrast and sweet relief. Chef Spike Gjerde pickles his own beans at his Baltimore restaurants, but using store-bought versions in this mid-Atlantic take on a Niçoise salad works well, too. For this delicious springtime version of panzanella, chef Jeremy Fox tosses sunflower bread with asparagus, peas, cucumbers and sunflower sprouts. "I love thinking of alternatives to classic steak and potatoes," says Michael Schwartz. The classic steak salad comes alive with a few easy twists, including a fiery spice rub for the meat and a simple dressing of vinegar and store-bought salsa. Martha Stewart is part of the Meredith Home Group. Ren Fuller, Credit: This simple, quick salad is a vegan feast packed with chilli, herbs and spices. The starter might delight the senses and the dessert satisfies the sweet tooth, but it’s the main course that we all look forward to the most. If you find a fennel bulb with the dark-green feathery tops still on, chop some of them and toss into the pasta. This summery salad from Food & Wine’s Justin Chapple is quick and easy to pull together, and a total crowd-pleaser. We like to top this salad with a fried egg, but you could swap in a poached or soft-boiled egg, or even an omelet, if you prefer. The sweetness of cherries balances the saltiness of halloumi in this simple summer salad, perfect for a side or a main dish. It uses beets, goat cheese, candied walnuts and baby greens. Feta and white beans provide plenty of protein in this main-course salad.
Food & Wine is part of the Meredith Corporation Allrecipes Food Group. He uses grapefruit juice both to glaze the crab and to make the sweet-tangy salad dressing. A miso marinade doubles as a dressing for a flavorful salad composed of watercress, scallions, and soba noodles. Pound chicken breast into a thin cutlet, then top with a light, peppery watercress salad for a healthy supper.
Nothing says main-course like grilled chicken.
Here's a hearty vegetarian main-dish salad bursting with black beans, jalapeños, radishes, and romaine. Crispy, pimentón-dusted tortillas stand in for the flatbread traditionally found in the Lebanese bread salad fattoush. Toasted pistachios and spiced chicken elevate this winter salad to a special main course; salty feta complements the sweet oranges. It also subs a sweet tomato vinaigrette for the usual blue cheese dressing, making our version a little bit healthier. Get the recipe for Grilled Vegetable and Barley Salad », Get the recipe for Sausage and Arugula Pasta Salad », Eritrean Spicy Tomato Bread Salad with Yogurt (Fata), Soba Salad with Marinated Cucumber and Ponzu, Seaweed Salad with Orange and Macadamia Nuts, Get the recipe for Seaweed Salad with Orange and Macadamia Nuts », Warm Wheat Berry Salad with Fava Beans and Trout Roe, Grilled Octopus with Chickpeas, Tomatoes and Anchovy Vinaigrette, Soba Noodle Salad with Miso and Grilled Prawns, Get the recipe for Soba Noodle Salad with Miso and Grilled Prawns », Quinoa Salad with Snap Peas, Scallions, and Mint, Sautéed Crab with Avocado, Grapefruit and Herb Salad, Watermelon Radish, Ahi Tuna, and Snap Pea Salad, Bokit: The Soul of Guadeloupe in a Sandwich, Falastin: Equal Parts Cookbook and Conversation Starter, Orange- and Herb-Roasted Spatchcock Chicken, Chiquetaille de Mourue (Marinated Salt Cod), How a Combination Oven Will Help You Prepare an Unforgettable Holiday Feast.
It's easy to love a salad packed with such familiar ingredients as turkey breast, avocado, and Monterey Jack cheese, but it's even easier still when the mix is topped with no-fuss buttermilk dressing.
Thai Salad with Peanut Sauce Dressing. Lennart Weibull, Credit: Bulgur (a quick-cooking form of whole wheat) is usually boiled before it's eaten, but for this terrific main-course salad, Melissa Rubel Jacobson simply softens it in warm tap water before tossing it with baby spinach and precooked shrimp. We've given the classic Caesar a down-home spin with homemade multigrain croutons and a buttermilk dressing used twice: once to marinate chicken breasts, then again to toss with the salad.
Instead of the cookout-classic pasta salad, serve this refreshing Asian noodle dish zipped up with crunchy vegetables. Chef Sean Brock seasons his black-eyed peas with hot sauce, lemon juice and vinaigrette before tossing them with crackling corn bread and peppery watercress for a Southern main-course salad. Start by carving out a designated work area in your space. "Especially when it's fried in bacon fat." Lovers of chicken livers will find this dish a treat, and we think even those who are skeptical will fall for these morsels with their crisp coating and subtle cheese flavor. But Sue Zemanick makes it seem new by tossing the salad with a vibrant, spicy dressing spiked with jalapeño. And the options are endless; creamy buttermilk, warm tomato vinaigrette, tropical dressings with pineapple, and Asian-accented dressings made with fish sauce and lime juice—they're all here, paired with the right combination of vegetables, leaves, and proteins to make your dinnertime salad routine a snap. Jon Shook and Vinny Dotolo soak the livers in buttermilk and coat them in flour, then repeat the process for extra-crispy results.
Butternut squash might be fall's most versatile (and beloved!) It's all tossed together in an orange juice-based vinaigrette for bright flavor. This outstanding, good-for-you vegetarian salad from L.A.'s Sqirl features an array of textures and flavors, from tender roasted squash to crunchy sprouts and creamy lebneh (Lebanese strained yogurt). Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online.
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