Armand Arnal uses ingredients from his restaurant’s enormous organic garden to create seasonal Provençal dishes like this salad of chicken tossed with pine nuts and lemon-marinated zucchini. Ingredients 1/3 cup dried currants 1/4 cup plus 2 tablespoons extra-virgin olive oil 1 garlic clove, thinly sliced 1/8 teaspoon ground cumin Finely grated zest of 1 lemon, plus …
Grapefruit, Fried Tofu and Shallot Salad
Crispy tofu turns this veggie-loaded, Vietnamese-inspired salad into a satisfying main course. Ingredients Dressing 1/4 cup fresh lime juice 1/4 cup Asian fish sauce 1 serrano chile, seeded and chopped 1 small shallot, coarsely chopped 1 small garlic clove, coarsely chopped 2 tablespoons chopped cilantro 1 tablespoon chopped mint 1 teaspoon minced fresh ginger 1/2 …
Fiery Grilled Beef Salad with Oranges and Crispy Shallots
Although Charles Phan says you can use any leafy green in this spicy main-course salad, he suggests watercress because it adds another subtle, peppery layer of heat to the dish. He also says it’s fine to partially cook the shallots ahead of time (even the night before) until they are golden, then let them cool; …
Broccolini, Mushroom and Sesame Salad
Judy Joo’s tangy Asian dressing is a superb (and quick) way to dress up Broccolini and mushrooms. Ingredients 1 bunch Broccolini (12 ounces), trimmed 2 cups sliced button mushrooms 2 tablespoons toasted sesame seeds 1 1/2 tablespoons apple cider vinegar 1 1/2 tablespoons toasted sesame oil 1 1/2 tablespoons soy sauce 1/4 teaspoon crushed red …
White Anchovy and Grilled Radicchio Bread Salad
This is a big, hearty and tangy salad, with hunks of toasted bread, grilled vegetables and marinated anchovies. Ingredients 1/2 cup extra-virgin olive oil, plus more for brushing 5 garlic cloves 6 ounces rustic Italian bread, torn into 1 1/2-inch pieces Kosher salt Freshly ground pepper 1 large head of radicchio— quartered through the core …
Crispy Chicken Burger with Coleslaw and Chipotle Mayo
These deliciously messy burgers are crispy, juicy and creamy all at once. Ingredients Chicken 1 ounce Parmigiano-Reggiano, grated 1 cup panko 1/2 cup flour 1/2 teaspoon freshly ground pepper 1 large egg 1 teaspoon water Four 6-ounce chicken breasts 2 teaspoons butter, melted 4 hamburger buns Chipotle mayo 1/4 cup mayonnaise 1 teaspoon pureed chipotles …
Warm Mushroom Salad with Bacon Vinaigrette
At Farmhaus in St. Louis, chef Kevin Willmann likes using the mushrooms his local cultivators bring in: for this salad, he says, “Oyster mushrooms are the awesomest.” To roast them, he makes a delicious garlic oil; save leftover oil for other uses. Best New Chef 2011: Kevin Willman More Mushroom Dishes Ingredients 1/2 cup extra-virgin olive oil 1/2 cup vegetable oil …
Roasted Cauliflower Salad with Lentils and Dates
Main-course salads are perfect for light dinners; this one—with nourishing lentils, almonds and plenty of spice-roasted cauliflower—is delicious and satisfying. Ingredients 1/2 cup raw almonds 1 cup beluga or green lentils, rinsed 1 head of cauliflower, cut into 1- to 1 1/2-inch florets 1/4 cup plus 1 tablespoon extra-virgin olive oil 1/4 teaspoon ground cumin …
Buttery Cast-Iron Shrimp with Winter Salad
Shrimp are seared and glazed in chipotle-honey butter in this warm seasonal salad from chef JJ Johnson. He serves the shrimp over gently sautéed radicchio and endive, which mellows their bitter edge without losing their color or delicate crunch. Ingredients 1/4 cup unsalted butter, at room temperature 1 tablespoon honey 1 chipotle in adobo with …
Avocado and Mango Salad
This summery salad is packed with fresh flavors, including mango and avocado dressed in a chile-lime vinaigrette. It comes together in just 20 minutes, no cooking required. Ingredients 3 tablespoons extra-virgin olive oil 3 tablespoons fresh lime juice 2 teaspoons agave nectar or honey 1 teaspoon ground cumin 1 teaspoon ancho chile powder 1 jalapeño, …