Salads
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Radish Root and Leafy Green Salad
Radish salad combines the crisp, juicy, mild flavor of the radish roots with the tender peppery flavor of young radish leaves—or use spinach, arugula, or leaf lettuce; all ready for the table just before summer. Radish salad is one of my late spring fresh from the garden favorites. The end of spring—just as cool weather […] More
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Greens, Orange, and Beet Salad
This greens, orange, and beet salad delivers color and flavor. Choose fresh seasonal greens—a mix of tender lettuces like Boston, oak leaf, red leaf, and butter or spinach—and match them with the sweet, earthy flavor of cooked beets and the refreshing sweet and sour balance of oranges. To these add the peppery snap of sliced […] More
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Tasty Tossed Green Salads with No Recipes
The difference between an average green salad and a great green salad is the choice of greens, the flavors you match with the greens, and the dressing. Start a green salad with two or three greens—choose varying flavors and textures. Next combine or toss the greens with flavor affinities—foods and seasonings that bring out the […] More
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How to Make Seasonal and Flavorful Potato Salad
Potato salad is a summer classic—but it’s also a spring and fall and winter classic. Some like it moist and creamy. Some like it dry and crumbly. Some like it dressed in egg-rich mayonnaise. Some like it dressed in oil and vinegar. Some like it with sweet relish and a dash of sugar. Some like […] More
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How to Make Coleslaw with No Recipe
Simply put coleslaw is a salad made from shredded cabbage and along with other chopped or shredded vegetables bound with mayonnaise, vinaigrette, or other dressing and sometimes flavored with herbs or fruit. The word coleslaw comes from two Dutch words: kool meaning cabbage and sla an abbreviation for salad—koolsla. Coleslaw is sometimes called “cold slaw”—which […] More
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How to Make Savory Radish-Cabbage Coleslaw
Print Savory Radish-Cabbage Coleslaw Author Steve Albert Here’s an easy coleslaw you can put together right from the early spring garden. This coleslaw has a sophisticated radish bite to it. It’s savory. No sugar, so it’s not your average picnic slaw. We matched this slaw with grilled salmon and steamed peas and mushrooms and every […] More
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Artichokes and Mint Side Salad
Thin sliced baby artichoke hearts tossed with thin sliced mint leaves, a bit of chopped garlic, fresh lemon juice and extra virgin olive oil then sprinkled with Parmesan cheese makes a tasty side salad. Baby artichokes are plentiful in spring. Artichokes are actually flower buds. You want to pick them while they are still tightly […] More
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Baby Beets, Baby Carrots, and Sugar Snap Peas Salad
Sweet and smooth baby beets–red, yellow, and orange–added to sugary sugar snap peas and sweet baby carrots tossed with a tangy orange zest dressing and you have a seasonal salad that says Spring! You’ll have to search to find someone who doesn’t like this salad. Baby beets, sugar snap peas, and baby carrots will hit […] More
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Grilled Portobello Salad
Autumn into early winter is a great time to find fresh savory salad greens. Arugula is still in the market now and mustard, mizuna, and cress are easily found from late autumn to early spring. Cultivated mushrooms, such as the portobello, are easy to find year round, but their peak natural season is fall and […] More
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in Prepare, Recipes, Root Vegetables, Salads
Raw Beet Salad
A great beet salad for summer: shred raw beets and toss with a vinaigrette and lots of chopped parsley. Flavor. The sweet flavor of a beet’s root is affected by the speed of the plant’s growth. Beets that are allowed to mature more slowly in cooler soil and weather will be sweeter than those that […] More
Stephen Albert
