3 Salads That Will Make You Want to Skip the Entrée
The chef's dream: to pack her favorite flavors into a single mouthful. Her solution: main-course salads.
Chicken, Black Bean and Arugula Salad Recipe
My chicken and black bean salad is a texture bonanza, with creamy black beans and juicy cherry tomatoes—and the tender, store-bought rotisserie chicken makes things easy.
Get the recipe: Chicken, Black Bean and Arugula Salad Recipe
Cold-Cuts Slaw with Honey-Buttermilk Dressing Recipe
Even simpler: my cold-cut salad. The bright snap of cabbage is a treat when matched with sliced turkey and salami, and the tang of the buttermilk dressing brings all the flavors together.
Get the recipe: Cold-Cuts Slaw with Honey-Buttermilk Dressing Recipe
Salmon, Fennel and Tarragon Salad Recipe
And while my salmon and tarragon salad may sound dainty, the way I eat it is not: It's so delicious, I can't keep myself from gobbling it up. The crunchy fennel contrasts with the buttery fish; its licorice-y flavor is echoed by the tarragon. I love this salad so much that I've started keeping salmon in the freezer, so I always have it on hand, like I do with bacon. (For me, freezer space devoted to anything other than bacon is a big deal.) Getting the right mix of sweet, sour, salt, texture, and color into one bite is the culinary holy grail—and these three salads come about as close as you can get.
Get the recipe: Salmon, Fennel and Tarragon Salad Recipe