14 Filling Salads with Meat
Autumn Salad with Figs and Blue Cheese
Mimi Thorisson tosses her incredible mesclun salad with figs, toasted nuts, bacon and blue cheese.
Jicama, Kirby and Carrot Salad with Charred Lamb
Because Jean-Georges Vongerichten is constantly opening new restaurants, it’s easy to forget his break-out place: Vong, in Manhattan. This smoky lamb salad dates from Vong’s 1992 opening. With crunchy carrots, cucumbers and bean sprouts and a spiced vinegar dressing, it is one of the dishes that launched the Asian-fusion trend in America.
Chopped Italian Salad
Antipasto ingredients are sliced and diced to make a fun, flexible chopped salad. We’ve thrown in our favorites, and so should you. Add the dressing ingredients to the bowl, too, and mix them when you toss the salad—it’s the Italian way.
Grilled Pork Tenderloin Salad
Michael Psilakis describes this delicious dish as “like pork souvlaki tossed with a salad.”
Thai Grilled Beef Salad
Pino Maffeo adorns this vibrant grilled beef salad with different types of micro mint. Steal his recipe—but leave out the micro mint.
Warm Flank Steak Salad with Mint and Cilantro
Thai cooks typically serve meat already sliced so it’s easier to eat. Here, Andy Ricker tosses pieces of soy-marinated flank steak with fresh mint, cilantro and roasted rice powder. The powder (a thickener in Thai curries) adds a fun crunch but is optional.
Lamb Salad with Arugula and Raspberry Vinaigrette
As cooked lamb cools, the flavor mellows, becoming sweeter and less gamey. Tim Love combines chilled slices of lamb with greens, then adds a dressing made with both raspberry vinegar and preserves.
Country Ham and Mango Salad
At his new Bar Americain, in New York City, Bobby Flay serves a sampler of country hams from Kentucky, Texas and Virginia. Incredible on their own, country hams are also great in a salad with juicy mangoes.
Grilled Skirt Steak with Fregola-Orange Salad
“I love thinking of alternatives to classic steak and potatoes,” says Michael Schwartz. His Mediterranean-inspired skirt-steak salad is a wonderful mix of just-seared slices of beef, cool and crisp fennel, chewy fregola (the Sardinian dot-shaped pasta) and juicy oranges, finished with a drizzle of briny black olive tapenade.
Grilled Meatballs with Scallion and Shaved Cheese Salad
Lachlan Mackinnon-Patterson makes his savory meatballs with a mixture of lamb, veal and bacon and, surprisingly, a little ricotta cheese to keep everything moist. He serves them on an unconventional salad of grilled scallions with shavings of Parmigiano-Reggiano.
Antipasto Salad with Green Olive Tapenade
This hearty salad from Nancy Silverton combines crisp iceberg lettuce, milky mozzarella, spicy-tangy peperoncini and salty olives and salami.
Juicy Steak and Tomato Salad
This summery salad from Food & Wine’s Justin Chapple is quick and easy to pull together, and a total crowd-pleaser.
Corned Beef Salad with Thousand Island Dressing and Rye Croutons
You’ve probably eaten a sandwich with a salad inside; now try a salad with a sandwich inside.
Grilled Chinese Chicken Salad
Store-bought shredded coleslaw mix makes this salad incredibly easy to make.
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