4 to 6 Servings
Using a combination of red, white, yellow and/or purple carrots makes this dish over-the-top gorgeous. The dressing of cilantro, lime, and jalapeño makes for a great slaw that can also double as an unexpected topping for fish tacos or a crunch filling for sandwiches.
Toss carrots, oil, lime juice, sugar, salt, and jalapeños in a large bowl. Let marinate, tossing occasionally, for 15 minutes.
Add cilantro and coriander; toss to evenly incorporate. Season to taste with salt and pepper.
4 to 6 Servings
Candy-stripe beets, also known as Chioggia beets, look just like they sound -- with eye-catching red and white stripes. Their colors stay intact in this yogurt-based dressing (as opposed to bleeding the way that red beets would), which makes for a lovely presentation. If you can't find Chioggias, use golden or red beets -- the presentation won't be as dazzling, but they'll still be delicious.
Whisk yogurt, orange zest and juice, lemon juice, and dill in a medium bowl. Add beets and carrot and toss to combine. Season to taste with salt and pepper.
4 to 6 Servings
The original, traditional Waldorf salad consists of a mix of apples, celery, and walnuts with a creamy dressing. Delicious, absolutely -- but we find that version has almost too much crunch. So we skip the walnuts and use tarragon in place of parsley. (If you can't live without walnuts, toast them in a dry pan over medium heat before adding to the salad.) Serve with grilled fish or pork.
Whisk first 5 ingredients in a medium bowl. Add celery and celery leaves, fennel bulbs and fennel fronds, and apple; toss to coat. Season to taste with salt and pepper.
4 to 6 servings
The crisp-tender texture and robust flavor of Tuscan kale stands up to the tart, Caesar-like dressing (which includes mustard and anchovy fillets.) In addition to serving this hearty slaw as a side dish, it would also be impressive as a main-course salad served alongside grilled chicken, beef, or lamb. If you can't find Tuscan kale, it's fine to use another variety.
Purée first 4 ingredients in a blender until smooth. With machine running, slowly add oil, drop by drop, until creamy dressing forms. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill.
Do ahead: Dressing can be made 2 days ahead. Keep chilled.
Separate egg white from yolk. Using the back of a spoon, press egg white through a coarse-mesh strainer set over a small bowl. Repeat with egg yolk, using a clean strainer and bowl.
Do ahead: Can be made 6 hours ahead. Cover bowls separately and chill.
Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Sprinkle with remaining 1/4 cup Parmesan and sieved eggs.
From The Grilling Book: The Definitive Guide from Bon Appetit, Andrews McMeel Publishing, May 2013.
"In 1910 Detroit produced, shipped, and consumed 12 tons of frog legs, 6 million pairs of legs (called 'saddles')," writes Bill Loomis in the article "When Frogs Were King" for Hour Detroit.