Search Results for “mesclun

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Herb Salad with Thyme-Crusted Tuna

Eric: Joel Robuchon inspired this salad—he used to serve a similar one in Paris—and I could eat it every day. To make it even better, to...

by Eric Ripert and Maguy Le Coze


Morning Mesclun, Smoked Salmon, and Kryptonite Dres...

This is one of the most elegant and grown-up things that I would serve to a morning guest. It is definitely more of a brunch item than a...

by Dave Lieberman


Mesclun with Figs, Cabrales, and Pomegranate

Pretty and fruity-tart, this salad is equally delicious as a first course or after a meal in lieu of a cheese course. You can use raw fi...

by Anya von Bremzen


Mango and Red Onion Salad with Basil Vinaigrette

My favorite way to come up with a nightly special is to stroll through a market. I scour the aisles not just for what’s available but for...

by Michael Lomonaco


Balthazar’s Tarragon Chicken Paillards

If I had to pick a single place for Saturday lunch in Manhattan, it would be Balthazar in SoHo. This jam-packed bistro has it all: a vint...

by Steven Raichlen


Green Salad with Dried Figs, Blue Cheese, Walnuts, a...

This irresistible combination of pungent and sweet flavors—figs, blue cheese, walnuts, and deeply flavored sherry vinaigrette—explains w...

by Susan Spicer


Warm Salad of Beef with Avocado-Mango Salsa

The Australians refer to cooked meat on top of greens as a "warm salad."

by James DeWan and Chicago Tribune


Tender Greens with Pears, Apples, Grapes, Gorgonzola...

If you’ve never put sweet fruit into a savory salad, I urge you to try this recipe. The contrast between the cool, crisp fruit and the cr...

by Lauren Groveman


Chopped Salad with Feta, Chickpeas, and Pita Croutons

Maybe it’s just because I’m a girl, but I love almost any kind of salad—and the more ingredients, the better. “Chopped salad,” a catchall...

by Sara Moulton


Shrimp and Mesclun Salad with Spicy Crisp Pecans, Ma...

This salad is very versatile, and it works with almost any kind of seafood. Or you can just serve the salad without any seafood for a lig...

by Jane Butel


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