Rather than an afterthought, salads tend to be a favorite part of the meal for us, as they provide an opportunity (whenever possible) to showcase what is in season. They also add magnificent color to any presentation.

To browse these recipes in a list format, along with all of our recipes by category, see our Full Recipe Listing.

Post image for Festive Fennel Salad

The first bite of this delightfully crisp and light salad will enthrall you with a burst of flavors. The lovely licorice of the fennel and the zesty cilantro make for an unusual combination that wakes up your taste buds.  This salad is a perfect side dish for that picnic in the park.

4 servings


For the salad:
¼ cup sweet yellow corn kernels (from one ear of corn)
1 fennel bulb, white part only, thinly sliced
½ cup sweet red bell pepper, diced
¼ cup carrot, peeled and sliced into thin rounds
[Chef’s Note: You can easily create thin rounds using a vegetable peeler on the round tip of the carrot.]
1 green onion sliced thin, including green part
2 tablespoons fresh cilantro, chopped

For the dressing:
3 tablespoons rice wine vinegar
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon honey
½ cup grape seed oil

Immersion blender or wire whisk


Prepare the salad:
Remove the corn kernels from the ear with a sharp knife. Set aside.

Remove fronds and stalks from the fennel bulb. Slice the bulb into quarters then slice each quarter into thin vertical slices being careful to remove the tough core that holds the leaves together. Prepare remaining vegetables and mix together with the fennel in a large mixing bowl. Add the corn kernels and cilantro and mix well.

Prepare the dressing:
In a medium mixing bowl, whisk together the rice wine vinegar, salt, freshly ground black pepper and honey until well blended. While whisking, slowly drizzle the grape seed oil into the bowl to create an emulsion. Blend well.

[Chef’s Note: You may also make the dressing using an immersion blender and a tall container.]

Toss the dressing with the salad and cover. Refrigerate for an hour to allow the flavors to meld. The salad can be served chilled or at room temperature.

[Chef’s Note: This salad can be made a day ahead and stores well in the refrigerator for 2 to 3 days.]

Recipe and photo by Lia Soscia


Grilled Romaine Lettuce with Creamy Lemongrass Dressing

Thumbnail image for Grilled Romaine Lettuce with Creamy Lemongrass Dressing

This dressing is just one step removed from a lemon aioli. Rich, creamy, with just enough lemon and herbiness from the lemongrass, the dressing balances the strong charred flavor of the grilled romaine.

Tomato & Nectarine Timbale

Thumbnail image for Tomato & Nectarine Timbale

Here we capture two distinct but complementary summer flavors & textures and wrap them together in a spicy, sweet fruit syrup.

Spicy Beef Salad

Thumbnail image for Spicy Beef Salad

In her quest for gluten-free deliciousness, Jennifer experiments with international flavors. This is a favorite.

Tropical Fruit Salad with Tarragon Cream

A colorfully seductive dish, this light, yet alluring dessert of soft, juicy fruits is perfect for a spring or summer refresher.

Red & White Salad with Candied Pecans, Figs and Chèvre

This colorful salad offers a series of contrasts, from smooth and crunchy textures to tart and sweet flavors.

Vanilla Bean Vinaigrette

Thumbnail image for Vanilla Bean Vinaigrette

Slightly sweet and tangy, this sexy vanilla vinaigrette gives life and flavor to a boring salad.

Dilled Crab Salad on Artichoke Bottoms

Dill is the perfect herb for any picnic, we believe. The fresh brightness it adds to cold dishes refreshes in the summer months and helps cool the body.

Lobster Arepas

Thumbnail image for Lobster Arepas

Arepas are eaten in many South American countries at almost every meal. Made of a flat corn cake and eaten plain or filled with cheese and/or a variety of meats, this handheld pita-like treat is perfect for any occasion.

Fennel, Orange & Zereshk Salad with Fig Vincotto

Thumbnail image for Fennel, Orange & Zereshk Salad with Fig Vincotto

Crispy fennel makes for a great salad. The licorice taste is a great pairing with the sweetness of the oranges and the tangy sourness of zereshk (barberry).

Pear & Prosciutto Salad with Toasted Walnuts

Thumbnail image for Pear & Prosciutto Salad with Toasted Walnuts

This simple salad is the perfect start to a romantic meal.