Blog | Salads | The Modern Cook

Brussels Sprout and Farro Salad

The greenmarket is a constant source for inspiration. Right now it’s full of Brussels sprouts on their stalks. I recently picked one up and made this salad of raw and roasted Brussels sprouts with farro and parmesan. I liked it enough to put it on the list of possible Thanksgiving side dishes this year. Use…

Strawberry Soba Noodle Salad

To me, there is nothing more refreshing for a warm-weather meal than a cold noodle salad. Although adding strawberries to a salad like this may seem unusual — and it is — the combination really works. The juiciness of the berries adds a cool and sweet-tart contrast to the slight spiciness of the peppers and…

Citrus Salad

Now is the time to enjoy tart tangy citrus of all kinds- it’s just the thing to brighten a grey winter day.

Servings: Serves 8

Kale and Brussel Sprout Salad

Originally featured in Bon Appetit, this salad is a bright alternative to heavy sides, featuring Tuscan kale.

Servings: 8-10

Kamut Salad with Chickpeas and Olives

Kamut, a grain descended from an ancient variety, consists of large, bronze-colored wheat kernels. High in protein and selenium, it tastes slightly sweet and nutty, has a chewy texture and is best in salads, soups, pilafs and stuffings. This recipe originally appeared in More Magazine. Photo: Christopher Testani

Prep Time: 23 minutes
Cooking Time: 35 minutes
Servings: 6 to 8

Middle Eastern Shrimp with Chickpea Salad

Middle Eastern shrimp skewers with a chickpea, tomato, celery and cucumber salad.

Prep Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Beef Paillard with Green Bean Salad

These filets take only two minutes each to cook once they’ve been hammered with the flat side of a meat mallet. Just make sure nobody’s napping while you prep. Photo: James Wojcik

Prep Time: 35 minutes
Total Time: 45 minutes
Servings: 4

Chicken Paillard with a Big Salad

This recipe for grilled chicken takes less than 10 minutes to fully cook and allows you to incorporate sweet grilled onions into the salad. A quick and healthy meal for summer!