These main-course salads won't leave you hungry.
 | | Kate Sears for The New York Times |
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Salad — and life, for that matter — is what you make it. So this weekend, push the bounds of what you might call a salad, and skip the bagged mix in favor of something heartier, creamier, crunchier. David Tanis's marinated mozzarella, olives and cherry tomatoes is as simple as it is delicious, and his white bean salad with roasted cauliflower (above) is more of a main meal than it is a side. And Sue Li's grilled corn and avocado salad boasts more flavor than one might know what to do with, thanks to charred corn, scallions and jalapeƱo and a tangy buttermilk feta dressing. These salads are substantial, but you'll have plenty of room for dessert: chocolate chile biscotti from the now-closed Whimsy & Spice bakery, or Samantha Seneviratne's no-bake chocolate mousse bars, anyone? You'll find those and other popular New York Times Cooking recipes from the week in this collection. |
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