In this creative remix of a classic Caesar, Melissa Rubel Jacobson pan-fries tofu cubes until they become crisp and crouton-like. Plus, she blends soft tofu with olive oil, lemon juice and an anchovy to make a terrific Caesar-style dressing without the standard raw egg yolks.
April Bloomfield uses Little Gem lettuce in place of romaine in this sensational salad, adapted from her book, A Girl and Her Pig.
Salads usually require forks, but Grace Parisi transforms a classic Caesar into a clever finger food. She tosses chopped endives with a lemony dressing, then spoons the mixture inside elegant endive spears, topping it with cheese and crunchy mini croutons.
Raw zucchini and yellow squash is smashed and tossed in a sweet and spicy dressing for a salad that’s anything but boring.
Drizzle this creamy dressing over your next wedge salad, or set out a bowl to use as a dip for celery and wings.
This seemingly simple salad of summer berries, citrus, radishes, and tomatoes gets a kick from a tangy, umami-rich mirin vinaigrette.
Juicy grilled chicken breasts, crunchy spring veggies, and a tangy tahini dressing combine for this satisfying salad.
Fresh and pickled, peeled and sliced, ginger adds fresher flavors to a punchy, crispy, crunchy salad.
This tangy, herb-packed pasta salad is perfect for your next potluck or spring lunch.
Toasted sesame oil adds depth to this light salad perfect for pairing with rich meals.
