The Department of Salad

From our recent descent into the enormous basement archive beneath the Department of Salad

Ding dong. We’re ringing the summer noodle salad bell a little early this year. And the melon bell. Why not?

It features over 700 recipes (and we may have accidentally left some out). Plus: A gorgeous Salmon Cobb from a friend of the DOS and three cherry tomato salads you should make ASAP.

Which, sadly, does not yet exist.

Let me help.

Actually, that's the whole menu.

Torn burrata over a spicy celery olive salad. Sweet berries with mixed bitter greens, avocado, and a magical miso-lemon dressing.

I went down into the archive and came back up with a few carrot recipes.

From Colu Henry’s new cookbook, which is full of casually elegant, unfussy gems. I want almost every dish in it.

Simply lovely chicken salad; little cucumber sandwiches; and cold and cronchy Little Gems with creamy curry dressing.

I’ve been making this lemony broccoli blender soup for half my life; it’s quick and oddly restorative. The couscous salad has spring vegetables with feta and basil oil; what more do you need to know?

Dip into my stash of spring recipes. Use as needed.

Or, at least, less dead, here at the end of winter.

Soup, Salad, or Half a Sandwich? Why Must I Choose? (Part Deux)

The perfect meal—my chunky potato soup with leeks and onions; a cold, lemony, crunchy baby gem salad; cheddar and blue cheese toasts. Don’t go out. Stay home. It’s better.

Make them a few times and they're yours forever and ever.

Delicious but relaxed. Because my brain has punched the clock.

They're not made with scraps—they're just very determined.

A crisp, tart, cold salad to enliven you. Plus, a silky roasted side dish to soothe you.

Winter Hazelnut Butter for Vegetables. Grapefruit Thyme Splash.