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recipes

Chipotle-Spiked Carrot and Cucumber Salad

Here, chipotle chiles in adobo add smoky heat in a colorful, crunchy salad. It’s spicy and tangy—terrific with fish or grilled chicken.
February 2009
recipes

Tarragon Crab Salad

The keys to this fast, simple dish, inspired by a classic crab-stuffed tomato at a Parisian brasserie, are ripe tomatoes, fresh herbs, and excellent crabmeat.
September 2008
recipes

Celery-Root and Beet Salad

Root vegetables have always been popular in Scandinavia because they store well during the long winter months and are therefore available year-round.
February 2004
recipes

Chard and Mozzarella Salad

Chard is rarely served raw, but it’s easy to eat when its ribs are sautéed and its leaves are cut into very thin ribbons.
January 2009
recipes

Lobster, Avocado, And Grapefruit Salad

If you don’t want to cook a live lobster for this recipe, buy 2/3 pound cooked lobster meat from your seafood shop.
January 2004
recipes

Celery-Root and Pecan Salad

Prized by gardeners during the Renaissance, celery root has a light celery flavor and a dense flesh that is perfect for shredding into slaws.
February 2007
recipes

Tuna and Olive Salad Sandwich

Our tuna salad has a Mediterranean twist: olives and roasted red peppers. Have this sandwich for lunch at home or work or on a picnic, served with a tomato salad.
June 2000

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