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Salads
Put Jamie’s salad-building principles into action and learn how to balance flavors and textures for the perfect mouthful. Creamy, tangy, crunchy, and sweet, this recipe will show you just how exciting salads can be.
Everything you need to know to make the ultimate salad! With Jamie’s guidance, you’ll learn the principles of building crunchy, delicious, and satisfying salads. Discover new ways to combine vegetables, fruits, greens, proteins, cheese, herbs, and toppings, all to achieve true salad greatness.
Master Jamie Oliver’s Pan-Seared Salmon & Couscous – cook healthy salmon, veggies, couscous, and harissa yogurt in 10 minutes
Unlock the secrets to perfect salads with Jamie Oliver. Learn how to mix veggies, fruits, proteins, and more for delicious, crunchy salads
Make a fresh and peppery salad accompaniment to any main.
Shakarkandi ki chaat is a total crowd pleaser. The delicious and tangy sweet potato salad is not only healthy, but it’s easy to make! This popular street food makes the perfect side dish for any meal.
Simple, sweet, and salty. This unique salad is bursting with fresh flavors of goat cheese and bright greens. Let Erez show you a delectable salad using the pink wonder that is watermelon.
A leafy green salad with roasted pine nuts and dressed with lemon juice for added freshness. If you can’t find mulukhiyah leaves, substitute with spinach, kale, baby Swiss chard, or any other firm greens.
A delicious spicy Libyan salad with charred eggplant, onions, and peppers. The heat of the peppers balances well with the sweetness of the date honey syrup and fresh mint leaves.
A divine, silky texture combined with the nutty crunch of almonds and the fragrance of the marjoram, makes this pepper salad unique, and supremely delicious. Erez shows you his secret for burning and pealing the peppers, roasting the almonds, and using the garlic confit from his Challah lesson.
Not just a tomato salad, Erez takes it to new heights by adding his favorites, mint, and chili. Learn how to make this summery salad and get inspired by its flavors.
An Israeli mezze spread wouldn’t be complete without this chopped Arabic-Israeli salad filled with fresh and crunchy chopped vegetables, and simply dressed with lemon and olive oil.
A spin on the regional Tabbouleh salad, with other variations offered in Erez’s class, this one stands out with the use of Papaya. Tangy, tart, and caramelized peanuts to add some crunch and sweetness. As Erez would say, ‘Wowowowow’.
A joyful bowl of crunchy textures, this refreshing salad combines cucumbers, hot chili pepper, wild mint, and creamy labneh balls.
Nancy approaches salads with the same depth and layers as any of her signature dishes. Nancy’s Caesar has evolved in complexity as she continues to layer in unexpected components over the years. From fried parsley and orange zest to shaved cauliflower and bagna cauda croutons, this Chi Spacca creation is bursting with texture, flavor and originality.
When asparagus season rolls around, throw them on the grill for a nice burnt char. The pine nuts bring an added nutty contrast.
Bump up boring coleslaw with this creative riff. The Asian pear and cabbage bring a crisp sweetness and punch of bright acidity.
Francis doesn’t like salads that are busy and cramped on a plate. Instead, he leans towards the generosity of space. Learn how to make one of Francis’s favorite salads that he calls simple yet noble.
Never make another potato salad the same way ever again. Francis puts his spin on the Argentine barbecue classic side with a tangy mustard vinaigrette. While you can always use a knife, follow Francis’s motto and use your hands. “Everything you can cut and break with your hands, the better,” he says.
In quintessential Mallmann fashion, serve the milanesa alongside a simple, fresh, and untidy with a “Picasso”-style lettuce and tomato salad.
Discover Tomato Salad with Mint & Chili as chef Erez Komarovsky shows you his twist on this fresh, flavor-packed summer dish
Learn how chef Erez Komarovsky makes his unique Red Pepper Salad with smoky peppers, roasted almonds, and marjoram
Make Chef Erez Komarovsky’s Papaya Tabbouleh with caramelized peanuts. Bright, crunchy, and sweet – a fresh twist for your salad bowl
Try chef Erez Komarovsky’s Watermelon & Feta Salad with Purslane
Discover how Francis Mallmann transforms classic potato salad with a tangy mustard vinaigrette in his signature Argentine BBQ style
Discover how chef Francis Mallmann makes his simple, noble Ensalada Mixta – Lettuce & Tomato Salad
Make Francis Mallmann’s Milanesa with a Simple Salad and discover Argentina’s favorite comfort food, cooked bleu on the chapa grill
Discover how chef Nancy Silverton crafts Ocean Trout with Castelfranco and Arugula
Make Nancy Silverton’s Caesar Salad with fried parsley, orange zest, shaved cauliflower, and bagna cauda croutons
Discover how chef Edward Lee transforms watermelon with popcorn, peanuts, and a crunchy brûlée in this creative summer salad lesson
Make crispy fried chicken with Edward Lee’s gochujang sauce and a fresh Asian pear slaw
Grill lamb kebabs with Erez Komarovsky, plus roasted corn and fresh Mashwiya and Mulukhiyah salads for a flavor-packed meal
Make chef Erez Komarovsky’s Harissa Chicken with Tomato & Peach Salad. Grill, marinate, and master a vibrant summer dish with easy steps
Join Erez Komarovsky and discover how to make his Israeli Breakfast: shakshuka, eggplant salad, cucumber salad, and challah bread
Learn from the World’s Best Chefs.
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