Earthy Portobello Salad with Prosciutto

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Endive, Radicchio and Walnut Salad

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Chilled Salmon with Endive and Asparagus Salad

Ingredients: Kosher salt 1 pound medium asparagus 1 cup dry white wine Four 6-ounce skinless salmon fillets 1/4 cup balsamic vinegar 2 tablespoons Dijon mustard 1/4 cup plus 1 tablespoon extra-virgin olive oil Freshly ground pepper 1/2 lemon 3 Belgian endives, cored and sliced crosswise 1/2 inch thick 2 tablespoons minced chives

Spicy Salmon Salad

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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

Cherry Tomatoes And Red Onion Chicken Salad

Ingredients: 1/2 cup mayonnaise kosher salt and black pepper 1 2- to 2 1/2-pound rotisserie chicken, meat chopped 1 pint cherry or grape tomatoes, quartered or halved 1 small red onion, chopped 6 cups mixed greens

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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French String Bean Salad

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Herb Frittatas With Minty Tomato Salad

Ingredients: 4 large tomatoes, cored and diced 1/4 cup coarsely chopped mint, plus 3 dozen mint leaves, for garnish Kosher salt and freshly ground pepper 1 cup chopped flat-leaf parsley 3 scallions, thinly sliced 3 garlic cloves, minced 1/2 teaspoon ground cumin 2 large eggs, lightly beaten 1/4 cup extra-virgin olive oil

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