salad

Tomato-Watermelon Salad with Almond Vinaigrette

By Marcus Samuelsson | July 20, 2015

Tomato-Watermelon Salad with Almond Vinaigrette

Tomato-Watermelon Salad with Almond Vinaigrette

Serve summer on a plate with this bright, refreshing salad made with the honest, straightforward flavors of juicy watermelon and vine-ripened tomatoes at the peak of ripeness. The sharp brininess of the capers and the spiciness of the harissa, a North African chile past, give all-American flavors an unexpected international flair.

Grilled Lobster-Noodle Salad

By Marcus Samuelsson | July 15, 2015

Grilled Lobster-Noodle Salad

Grilled Lobster-Noodle Salad

A little bit of lobster goes a long way in this homey but elegant noodle dish, which will add a touch of sophistication to any brunch table. Inspired by the cooking of Singapore, where noodles are eaten for breakfast, lunch, and dinner, the dish is satisfying without being overly filling. Lobster is too good and too expensive to throw away any edible morsel, so use every last piece of lobster meat for this light salad. Pieces that are too small to grill, such as the meat in the tail flippers, can be tossed in with the noodles before serving.

Caramelized Scallop Salad

By Marcus Samuelsson | February 9, 2015

Photo by Michael Bentley
When cooked properly, scallops are one of the most delicious, succulent dishes you can make. Here, they're paired with a salad - try serving them for lunch or a light meal.

Photo by Michael Bentley

When I started cooking, I was always taught that scallops should be poached or quickly cooked and served in a terrine, techniques I never thought did justice to the sweet nuttiness of this delicate shellfish. I much prefer the more modern method of searing or caramelizing scallops, which really let’s their flavor come through. In this luxurious seafood salad, honey intensifies the natural sweetness of the scallops, while the ketjap manis turns it into a refreshing play on salty and sweet.

Swede Doggy Dogs with Shrimp Salad

By Marcus Samuelsson | August 19, 2014

Image by Bart Heird
Swede Doggy Dogs with Shrimp Salad

Image by Bart Heird

 This recipe reminds me of my first ever job at a hot dog stand in Göteborg. I used to love serving the late night weekend crowds who were outgoing and tipped well. Swede Doggy Dogs blend the classic American corn dog with the Swedish tradition of a hot dog with sweet shrimp salad on top. This recipe is from my upcoming book Marcus Off Duty, available on October 21.

Kale Salad Exotica

By Lauren Von Der Pool | March 11, 2014

(Photo by rocor)
(Photo by rocor)

(Photo by rocor)

Kale is my staple food, and the versatile recipes are endless, so be creative! It is yummy, hearty, loaded with chlorophyll and other valuable nutrients, and is a fast way to curb hunger. Food is like currency to me; before I eat, I always ponder, “Is this valuable currency?” Well, kale is invaluable with tons of Vitamins K, A, and C, and it’s packed with alkalizing minerals for a balanced pH level. Eating kale is like having money in the bank!

Ambesssa Choco Nut Balsamic Reduction Recipe

By Ashley Beck | March 7, 2013

photo by: FoodMayhem

photo by: FoodMayhem

The rich flavors of dark chocolate, caramel, and peanuts enhance the sweet and tangy nature of balsamic when its been reduced down to a syrup-like texture. This velvety mouthfeel makes  balsamic reduction a great addition to soups, salads, lamb, and even desserts!

Here are a few dishes that this Choco Nut Balsamic Reduction would be great as an addition to a dish or a substitution for the balsamic already being used: Read More

Kale and Quinoa Salad with Roasted Beets

By Kendall Kish | March 4, 2013

Untitled_Panorama1

This warm salad is perfectly healthy, delicious, and easy to make. Steaming the kale atop the quinoa during the last 5 minutes of cooking makes this one-pot recipe all the worthwhile.  The earthy flavors of each ingredient compliment each other wonderfully – you’re going to want to make this! Read More

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

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