Winter Slaw with Apples, Cheddar, & Walnuts
Orange-hued, extra-sharp cheddar and “cured” cabbage make this colorful slaw pop as part of a winter meal
Walk-Around Caprese
It’s hard to improve on the classic Caprese salad, but as this recipe shows, it’s easily remodeled into finger food perfect for a party.
Tricolore Salad with Parmigiano Reggiano
Here’s a visually stunning salad from Chef Jordan Schachter that sets the richness of aged Parmesan cheese against the bright bitterness of fresh arugula, radicchio and endive.
Smoked Duck Salad with Grana Padano
Salty Grana Padano works wonders with smoked duck in a apricot-mint vinaigrette.
Roasted Root Vegetable Salad with Pickled Carrots, Aged Cheddar, and Apples
Virant preheats a large baking sheet in the oven before roasting the vegetables, to ensure they caramelize faster. He prefers to slice them on the bias for the same reason. Read more about Paul Virant and his restaurants in Relish the Season.
Roasted Pear and Arugula Salad with Shaved Comté and Walnuts
This easy but elegant salad has the ultimate balance of flavors: sweet honey-roasted pears, peppery arugula and nutty Comté, all tossed in a lively vinaigrette. An older Comté works best here, providing a delicious contrast to the aromatic pears.
Ricotta Salata, Guanciale, and Lacinato Kale Salad
Serves this wintry dish as a vegetable course, or pairs it with grilled meat or poultry.
Pickled Vegetables and Feta Salad with Herb Dressing
Here’s the perfect do-ahead salad, full of vibrant color and flavor. You can adjust the piquancy of the pickled vegetables to your liking; the longer they’re immersed in the sweet-tart vinegar mixture, the softer and more seasoned they’ll be.
Melon, Arugula, Goat Cheese, and Pistachio Salad
This gorgeous summer salad has it all: sweet, spicy, tangy, and textured.
