Rosemary Roasted Carrot Salad

Brighten up sweet roasted carrots with lemon and peppery arugula. Advertisement – Continue Reading Below 12 oz. carrots (about 5 medium), cut into pieces 2 cloves garlic, smashed and peeled 1 Tbsp. fresh rosemary, chopped 1 Tbsp. plus 2 tsp olive oil, divided Kosher salt and pepper 1/2 lemon 1 small bunch arugula, thick stems

Warm Cherry Tomato Salad

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Endive, Radicchio and Walnut Salad

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Spicy Salmon Salad

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Cucumber & Tomato Salad with Preserved Lemon

Ingredients: 3 cups diced unpeeled small cucumbers, preferably Persian (see Tip) or “mini” 1 ½ cups assorted cherry tomatoes, halved or quartered ¼ cup finely chopped white onion 3 tablespoons coarsely chopped fresh parsley 1 tablespoon coarsely chopped fresh mint 2 teaspoons minced preserved lemon or 1 teaspoon lemon zest 1 tablespoon fresh lemon juice

Poached Salmon Salad with Lettuce and Asparagus

Ingredients: Salt and freshly ground pepper 24 large asparagus stalks, peeled 1/4 cup fresh lemon juice, preferably Meyer lemon, plus four 3-by-1-inch strips of zest 1/4 cup extra-virgin olive oil 1 medium shallot, minced 1 tablespoon minced tarragon 1 teaspoon Dijon mustard Four 6-ounce center-cut skinless salmon fillets 1/2 pound Boston lettuce or miner’s lettuce

Around the World in 120 Salads

Get out of your salad rut with these refreshing ideas. Get out of your salad rut with these refreshing ideas. While spring is not the only time of the year we eat salads, it sure feels like the perfect time to celebrate them. Thankfully, we currently have Giancarlo and Katie Caldesi’s new book, Around the

Shrimp Salad: Garidosalata

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