This refreshing corn salad is easy to make your own. Use more or less feta, onion, or basil. Go heavy on the cherry tomatoes. Add sliced avocado, if you like.
Grilled Vegetable Salad with Brown Butter Vinaigrette
Grilling vegetables and dressing them with a rich dressing is a revelation. Use as many colors and varieties of vegetables as possible.
Roasted Carrot and Avocado Panzanella
Roasted-carrot salads aren’t anything new, but I definitely amped mine up.
Mark Bittman’s Sweet Potato–Eggplant Stacks with Lime Ricotta
You can be endlessly inventive with vegetable stacks, discovering your own favorite combinations. You want to cut the vegetables about 1/2 inch thick, and then layer twice—any higher than that and your stack is likely to topple.
Shaved Fennel, Porcini, and Pecorino
The success of this salad recipe relies heavily on cutting (sawing) the ingredients into equal-size pieces as well as using equal amounts of each. The ingredients should be sliced to the same thickness.
“Use a Spoon” Chopped Salad
When Paul Newman and I agreed to open Dressing Room, one of his first requests was that there always be a really good chopped salad on the menu. He loved an array of flavors and textures in each bite. This version is seasonal, fresh and delicious.