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Warm Mushroom Salad

Chef Lesley Sutter, The Flying Pig on Lexington Serves 4 Ingredients 2 tablespoons finely diced shallots 3 tablespoons Spanish sherry vinegar 9 tablespoons extra virgin olive oil 2 pounds mixed

Raw Kale Salad

Chef Francesco Buitoni, Mercato Serves 4 Ingredients 6 ounces Toscano or Lacinato kale, stems removed 3 tablespoons pine nuts 2 tablespoons golden raisins Champagne or white wine vinegar extra virgin

Blue Waldorf Salad

Chef Matt Hutchins, The Hop Serves 4 Ingredients Salad 4 Fuji apples, cored, sliced 4 stalks celery, diced 1 cup cayenne-spiced walnuts 1/2 cup raisins 2 heads Bibb or Panisse

Russian Potato Salad with Pickles

Reprinted from Mastering the Art of Soviet Cooking: A Memoir of Food and Longing Serves 6 Ingredients For salad: 3 large boiling potatoes, peeled, cooked and diced 2 medium carrots,