The flavors are mild, subtle, and comforting. No brash vinegars here fight with the other flavors on your plate. At the same time, the flavors satisfy as they quietly insist on your gustatory focus. Incredibly easy it is. But also much more.
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Roasted Beet and Orange Salad
This salad reminds me (Amelia) of a disagreement I had last year with a friend. We had just entered French class, and were desperately tucking in the last corners of our conversation before the bell rang. At least, I felt desperate, because my friend had told me something I hear all too often: she doesn’t like salad. I was aghast and pushed her to tell me why.
Read MoreCelery Salad with Almonds and Dates
I (Amelia) just can’t get over this salad. Despite everything I thought I knew about celery and its tastelessness, this salad is packed with flavor. I could eat bowls of this and nothing else and be happy.
Read MoreWinter Festival Salad
As it turns out, Winter is one of my (Amelia) favorite seasons for produce.
Yes, Winter, not Summer.
The cold season where everything is supposed to be dead. But everything isn’t dead, and I see that now! Cabbage makes crunchy salads, cauliflower has buttery potential, pomegranates are truly edible gemstones, and my heart dances a little whenever I smell the fragrance of quince or taste a sweet persimmon.
Read MoreEASY Broccoli Slaw
I (Amelia) think that my mom’s brilliant idea to dress up an already chopped and prepped bag of veggies is genius. I love salad, but it can be a real hassle— not going to lie. This is a salad for busy nights, when time is limited but you hanker after the freshness of a side salad.
Read MoreSalade Ménagère
Whatever you do to make this salad your own, the combination of a nutty starch with vinaigrette and crisp vegetables is wonderfully satisfying. Make this the destination for your excess summer vegetables, or serve it alongside fresh farmer’s market tomatoes, sliced thin with salt, pepper, and a touch of olive oil.
Read MoreGreen Salad with Strawberries and Goat Cheese
My (Kate) friend Linda Eastley first introduced me to these flavor combinations at one of many happy meals I enjoyed at her home during those formative years when I was newly married and then starting to have children. I was thrilled a couple of summers ago when I made this salad for Amelia and saw how much she liked it.
Read MoreChicken, Avocado, and Bacon Salad
We hope the faces around your table will light up with the first bite, the way they do around ours. This one pleases all the generations.
Read MoreWild Rice Salad with Chicken and Avocado
Some of our favorite recipes have come from potluck meals. At the gathering where I first tasted this salad, I felt worried— if I left without finding out who made it, I might never taste it again.
Read MoreSpaghetti Squash, Kale, and Apple Salad with Maple Vinaigrette
This recipe so satisfies our fall appetites that we have to share it with you even though it’s history with us is brief. One fall afternoon when one family member was at ballet class and two family members were at the opera, we (Amelia and Kate) went out for lunch, where they had a salad on the menu with both kale AND spaghetti squash. The very thought of that combination thrilled us and we had to negotiate a bit about which one of us would order it. Unfortunately, the salad itself was disappointing. Still, we were grateful because it got our imaginations humming and the following recipe is the happy result.
Read MoreRoasted Cauliflower and Pomegranate Salad
in Salads
Sam discovered the ancestor of this recipe several years ago in Yotam Ottolenghi’s Jerusalem. We’ve simplified it A LOT since then. We have also changed some ingredients, and we love it. In fact, we prefer it to the original version. We love the flavors. We love that it’s exceptionally beautiful. We wanted you to have it now, so you had time to consider it for your holiday tables.
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