The endive provides an extra crunch and the candied pine nuts add a subtle sweetness to offset the bitterness of the arugula.
While most broccoli salads are served completely raw, I like to broil half of the broccoli just long enough to add a little char while keeping the crunch.
When preparing for the barrage of winter dinner parties that lie ahead I often turn to a kale salad because the tough leaves can be dressed ahead of time and sit for a few hours without wilting.
This rich and colorful salad is a great addition to any fall dinner table.
The dressing for the salad is mainly composed of the bacon drippings combined with red wine vinegar, which makes for a flavorful salad perfect for cooler weather.
This salad really makes the most of sweet and juicy summer fruit by pairing it with creamy burrata and salty prosciutto. It goes beyond the typical prosciutto and melon combination.
While classic caprese salads use beefsteak tomatoes, I like to step it up a notch and use juicy, heirloom tomatoes. With their superior flavor, heirloom tomatoes come from seeds passed down and are typically at least 50 years old.
I like this colorful and juicy salad because the citrus compliments the nutty grains and bitter radicchio.
The fresh flavors and bright colors of this salad immediately make me think of summer when the tomatoes are at their juiciest. This salad makes for the perfect side for any backyard BBQ or when it’s just too hot to cook.
This is the perfect summer salad for your next BBQ; it combines sweet watermelon and corn with nutty grains, toasted walnuts and grilled halloumi cheese. Halloumi is a salty, briny cheese from Cyprus that has a similar texture to mozzarella.