This classic no-cook, no need for an oven appetizer or lunch/brunch entrée, will serve many of your entertaining needs
What makes a salad a Niçoise salad? The answer is surprisingly controversial.
Pickled fennel has its own unique flavor. Still crunchy, less licorice-y, and exotic.
Chopping and tossing. That’s pretty much it. Watermelon feta salad is a refreshingly cool, slightly sweet/salty swing that’s perfect for summer.
Chunky country potato salad is chock full of vegetables, lasts for days and is highly customizable.
Shaved asparagus doubles as a salad and pasta sauce. Dig in!
One of my favorite take-away lunch spots when I worked in downtown San Francisco offered a shaved fennel, apple and smoked whitefish salad. The salad works equally well with chicken or duck.
Panzanella is an Italian summer salad made of stale bread (the “pane” part of Panzanella), tomatoes and other in-season vegetables.
The Caprese salad is well known. But what do you do when tomatoes aren’t the best or you want an alternative? Think “(Not a) Caprese 2.0,” with zucchini and mint!
You’re at home and want a delicious lunch but your pantry and refrigerator are nearly bare. What do you do?