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Chef John's Waldorf Salad
A fruit salad has to be pretty darn good to actually get a name, and the venerable Waldorf salad is certainly worthy. Embellish this as you see fit, but I really like it best with just the four ingredients seen here. Things like dried cranberries can add a nice seasonal touch but, for me, the chewy fruit gets in the way of that addictive crunchy/crisp texture.
Blue Cheese, Walnut, and Chicory Salad
If you've been looking at endive and radicchio in the stores for years but never bought any because you thought you just wouldn't like it, I'm here to tell you, you probably do--especially in a salad like this. When chicory is combined with a sweet and tangy mustard vinaigrette, mixed with toasted, crunchy nuts, and wonderfully rich, subtly salty blue cheese, it all makes perfect sense.
Sweet, Hot Mustard Slaw
I enjoy a wide variety of coleslaws, but this recipe for sweet, hot mustard slaw may be my fave. The combo of hot and sweet has a proven track record for pleasing palates. Salting and massaging your cabbage first (aka "cassage") will help draw out water, sweetening the flavor, and yielding a flexible yet still crunchy texture, which I think is lacking in many other "chop and mix" recipes. Garnish with chives and chive blossoms.
Spicy Peach Coleslaw
In this peach coleslaw, the peaches are so sweet, juicy, and delicious — they make the dish fantastic.
12-Second Coleslaw
When people think of coleslaw, they think of that bowl of soggy, shredded cabbage sitting at the end of the picnic table. This angel hair coleslaw recipe is a completely different approach — fresh, shredded cabbage prepared as a fast (12 seconds adding ingredients, 30 seconds to mix), crisp, low-cal, low-carb, slightly spicy, and delicious dish that you should be eating as part of your regular veggie side rotation. Serve immediately after mixing.
Deviled Egg Noodle Salad
We are not turning deviled eggs into a noodle salad, here. We are actually making a salad with the same flavors, using egg noodles. Because we use so many ingredients that typically are used for deviled eggs, this salad really does have a similar flavor profile and tastes amazing. Garnish the salad with freshly chopped chives and green onions.
Apple Jicama Coleslaw
This jicama slaw recipe is crispy, crunchy, and extremely refreshing. It features an underutilized vegetable found in almost every large American grocery store's produce section — I'm talking about jicama.
Armenian-Style Potato Salad
Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different—and this Armenian-style potato salad is completely different. And completely delicious. Serve drizzled with more olive oil and garnished with more fresh mint.
Stacked Tomato and Burrata Salad
All you need to know about this tomato and Burrata salad is that burrata means "buttered." Comparing mozzarella and Burrata is slightly unfair, as Burrata is significantly richer and creamier. It's not like comparing apples and oranges — it's more like apples and supermodels.
Chef John's Creamy Blue Cheese Dressing
A cheese grater and a wedge of frozen blue cheese feature in this top-secret method for creamy blue cheese dressing. The grated cheese blends in perfectly as opposed to larger chunks which just sink to the bottom.
Peruvian Potato-Chicken Salad (Causa Rellena)
This layered Peruvian potato and chicken salad is called "causa rellena" in Peru. There's nothing very unusual about serving a chicken or potato salad at a cookout but this beautiful layered salad is sure to cause a stir! Perfect for making ahead and packing in your cooler on a hot summer day. Garnish with cherry tomatoes and cilantro if desired.
Grilled Shrimp Louie
The dressing for this dish is made to use with crab, but I think the smoky grilled shrimp are a great summertime twist. Make the dressing ahead of time and chill it before you adjust the seasonings.
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