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Satay, probably originating in Southeast Asia, is slices or cubes of meat cooked on a skewer. Chicken, beef, and pork are all common choices. We flavored this pork version with a little brown sugar, some rice wine vinegar, and a touch of fish sauce.
Lentil Salad With Garlic Vinaigrette
Lentil Salad With Garlic Vinaigrette
Mustard and lentils are a classically good combination (especially alongside pork). Here, the mustard and vinegar together are a great foil to the soft, creamy and earthy lentils. For a nuttier vinaigrette, replace the olive oil with walnut oil, which mixes wonderfully with Champagne vinegar.
Chilled Asparagus With Caper-Shallot Vinaigrette
Chilled Asparagus With Caper-Shallot Vinaigrette
The salty capers compliment the green flavor of asparagus really nicely - this is a great light side dish to go with a heavier main course.
Black-Eyed Pea And Potato Salad With Parsley
Black-Eyed Pea And Potato Salad With Parsley
This is a simple and rustic black-eyed pea and potato salad you might find as a light side for a Sunday lunch in the South. You could make it more traditional by cooking the peas with some ham hock or fat back.
We like to think of this as a mimosa reformed as a salad dressing. The lighter, more aromatic Champagne vinegar matches up better with the orange flavor than does a traditional red or white wine vinegar. Try this with any simple salad or drizzled over a grilled piece of meat.
Caesar Salad With Toasted Croutons
Caesar Salad With Toasted Croutons
So much is made of Caesar dressing that we forget about what it dresses. The combination of crisp, cold romaine, crunchy garlic croutons and rich, umami parmesan shavings is a delicious enough base for just about any good dressing.
Grated Beet, Frisee, Walnut And Goat Cheese Salad
Grated Beet, Frisee, Walnut And Goat Cheese Salad
Beets are naturally colorful, and grated they look like vegetable confetti. You can use any color you like - red, golden, striped - or mix them for a Technicolor effect.
Tuna, Green Bean And Potato Salad With Olives And Anchovies
Tuna, Green Bean And Potato Salad With Olives And Anchovies
This is hardly a classic salad Niçoise (no hard boiled eggs or roasted red peppers?), but this is a good starting point for variation. The saltiness of the tuna, olives and anchovies gives great flavor to the vegetables.
Fennel And Bell Pepper Slaw With Basil
Fennel And Bell Pepper Slaw With Basil
If you're craving something crunchy and light, then this is the dish for you. The fennel and cabbage are perfectly crisp, and sharply (in other words, well) dressed with bright herbs and vinegar.
Hearts Of Romaine Salad With Lemon-Parsley Vinaigrette
Hearts Of Romaine Salad With Lemon-Parsley Vinaigrette
Romaine is great for salads because it is so crunchy and juicy at the same time, and still has a bright green flavor. We dress it up with a simple lemon vinaigrette, which would really work on any salad.
Miso paste mixes up for a umami-packed vinaigrette. Pour it over your favorite greens, or use it as a marinade before grilling, roasting or baking proteins or vegetables. For best results choose a smooth miso, as opposed to one with soybean or barley bits still intact.
