Salads
Broccoli salad
Raw broccoli, crisp bacon, a sweet-tart creamy dressing and a handful of crunch. It teaches you how to make a raw vegetable a pleasure to eat: cut it small and give the dressing time to soften it.
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11 recipes
Salads
Caprese salad
Tomatoes, fresh mozzarella, basil and olive oil, with nothing to hide behind. There's no stove involved, so the lesson is in the choices you make: ripe tomatoes kept out of the refrigerator, salt given a few minutes to work, cheese that isn't fridge-cold, and basil torn only at the last moment.
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Salads
Cobb salad
A Cobb is a chopped salad laid out in rows, so every forkful can be a little different. It's a good way to practice several small jobs, each done well, that come together on one platter: chicken poached gently enough to stay juicy cold, bacon rendered crisp, eggs cooked just firm, and a vinaigrette you taste and set yourself.
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Salads
Coleslaw
A creamy, tangy slaw that stays crunchy instead of sitting in a puddle. The lesson here is salting: pulling the water out of a vegetable before it ever meets the dressing.
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Salads
Cucumber salad
Thin, cold cucumber slices in a sweet-sour dressing with red onion and dill. It teaches two moves you'll use again and again: salting a watery vegetable so it stays crisp, and taming raw onion in vinegar.
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Salads
Greek salad
Greek salad is ripe tomatoes, cucumber, onion, pepper and olives under a whole slab of feta, dressed with olive oil, a little vinegar and oregano. It has no lettuce and no whisked dressing, because the tomatoes make their own. It teaches you how salting and cutting shape a raw salad.
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Salads
Macaroni salad
This is the creamy, tangy, crunchy scoop that sits next to the burgers. It also teaches the trick every cold salad needs: seasoning food that will be eaten cold, when salt and acid go quiet.
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Salads
Niçoise salad
A composed platter of potatoes, green beans, eggs, tuna, tomatoes and olives, pulled together by a mustardy vinaigrette. It teaches you to run one pot of water for three jobs and to season each part as you go, so every piece tastes finished before it reaches the plate.
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Salads
Potato salad
The creamy, mustardy potato salad of cookouts and potlucks. It teaches two habits that make any potato salad better: season the potatoes while they're warm, and taste again once the salad is cold, because chilling mutes salt.
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Salads
Three bean salad
Crisp green beans, creamy kidney beans and nutty chickpeas in a sweet-sour dressing that gets better as it sits. It teaches blanching and shocking, and why canned beans need real time in a dressing.
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Salads
Waldorf salad
Crisp apple, celery, grapes and toasted walnuts in a light, lemony mayonnaise dressing. There's almost no cooking, which makes it a clean lesson in the small moves that decide any cold salad: toast the nuts until they smell right, keep cut fruit bright, and dress lightly enough that the crunch survives.
View recipe · 4 servings