Classic French rémoulade is a mild white sauce, but the spicier New Orleans version is made with Creole mustard and horseradish. Elegant old restaurants in the French Quarter, such as Arnaud’s and Galatoire’s, serve the most delicious shrimp rémoulade in town. This creamier sauce is closer to the version served at Arnaud’s. It’s delicious over...Read More

There are a few variations of this classic salad, and many stories as to its origin. The story that is generally accepted in the restaurant world is that Caesar Cardini invented the recipe “on the fly” once when the restaurant was packed and he was out of some ingredients. Using ingredients he had on hand...Read More

INGREDIENTS: Vinaigrette 3 tablespoons blood orange juice 2 tablespoons red wine vinegar 2 tablespoons extra virgin olive oil 2 tablespoons walnut oil 2 tablespoons hazelnut oil Salt and pepper Salad 3 cups watercress, washed, dried, and stemmed 3 blood oranges, segmented 2 tablespoons chopped chives METHOD: In a mixing bowl, combine orange juice, red wine...Read More

This slaw gets better if it has a chance to sit for a few hours before serving. INGREDIENTS: Salad 1/2 head green cabbage, shredded 1/2 lb jicama, shredded 1 large carrot, shredded 3 medium tomatoes, seeded and diced 1 – 2 jalapeno peppers, minced and seeded 1/3 cup cilantro, chopped Dressing 1/4 cup fresh lime...Read More

This wholesome winter salad recipe by Melissa Rubel Jacobson of Food & Wine, gets a double dose of hazelnuts: hazelnut oil in the rich dressing and toasted hazelnuts in the salad. INGREDIENTS: 3 1/2 cups butternut squash, diced into 1/2-inch cubes 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/2 cup hazelnuts,...Read More

This is a satisfying whole-grain salad full of texture and flavor. Serve it on a bed of lightly dressed fresh spinach or microgreens. INGREDIENTS: 1 cup hard red winter wheat berries, soaked overnight 1/2 cup raw wild rice 2/3 cup pecans, toasted and chopped 1 cup dried cranberries 1/2 cup fresh parsley, chopped 1/2 cup...Read More

Apricot jam makes for an irresistible sweet-tart dressing for bitter greens. Melissa Rubel, of Food & Wine, mixes warm jam with olive oil, vinegar, and herbs. INGREDIENTS: 1/2 cup whole raw almonds 1 large shallot, thinly sliced 3 tablespoons raspberry vinegar 6 cups baby arugula (6 ounces) 2 Belgian endives, thinly sliced crosswise 1/2 small...Read More

INGREDIENTS: 2 cups wheat berries, soaked for one hour prior to cooking 2 ½ quarts water or chicken stock (if using water, add 1 tablespoon sea salt) 1 bay leaf 2 pounds assorted root vegetables, peeled and cut into small cubes (parsnips, beets, butternut squash, rutabagas, carrots, celery root, etc.) 1 large red onion, coarsely...Read More

This is a great Mediterranean-style salad that is delicious and served with seafood,  poultry, or grilled lamb. INGREDIENTS: Olive Vinaigrette 1 cup pitted Nicoise olives (small black olives) 1 cup high-quality extra virgin olive oil 1/2 cup fresh lemon juice 5 basil leaves 1 shallot, chopped 1 anchovy Ground black pepper Salad 1 cup olive...Read More

Here is a protein-packed, stick-to-your-ribs winter salad full of bright California flavor that is healthy and tasty. Double the recipe and enjoy it for lunch the next day.  INGREDIENTS: 1 15-oz can chickpeas (or 2 cups cooked), drained and rinsed 2 cups fresh spinach (packed) 1/4 cup red onion, chopped finely 3 tablespoons lime juice...Read More