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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 Rice Noodle Salad
The first time I had a spicy, cold rice noodle salad, it wasn't the bold flavors that caught me by surprise, but the strange and hard-to-resist texture.
Spicy Peach Coleslaw
In this peach coleslaw, the peaches are so sweet, juicy, and delicious — they make the dish fantastic.
Corn Salad with Creamy Italian Dressing
This Italian corn salad is simple deliciousness and one of my favorite summer side dishes. It's a perfect complement to just about any meat you pull off the grill, and it can be dressed in countless ways. Serve at room temperature.
Spinach Salad with Hot Bacon Dressing
This hot bacon spinach salad with black-eyed peas is a twist on one of my favorite culinary traditions: serving beans and greens on New Year's Day. Greens represent paper money and beans symbolize coins. Here I present these ingredients in salad form, which is a great delivery system for hot bacon dressing.
Chef John's Panzanella
The key to this panzanella is frying the bread cubes in loads of olive oil in a skillet, which obviously makes them crispy. But the healthful fat also soaks into the bread cubes and renders them semi-waterproof, or dressing-proof. The same goes for the dusting of Parmesan cheese applied halfway through the crisping process.
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.
Chef John's Empty Mayo Jar Dressing
When you're down to that empty mayo jar, don't incessantly scrape or toss it out and open a new one. There's a better way: use the jar to make a dressing.
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.
Greek Chicken and Potato Bowl
How do you make our Big Fat Greek Salad bigger and fatter? By adding garlic, lemon, and herb chicken. Plus, some crispy, crunchy, pan dripping-soaked potatoes. And yes, we could've called this Greek Chicken and Potato Salad. But it's come to my attention that these days, people really enjoy eating things called "bowls."
My Big Fat Greek Salad
My Greek salad recipe made with cucumbers, tomatoes, red onion, olives, and feta is so refreshing and perfect for summer. The best tip I can give you is to toss everything with the red wine vinegar before adding olive oil to get the best flavor.
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