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Salad

  • A bowl of chicken salad mixed with herbs and chopped celery, topped with three dollops of bright orange fish roe, served in a white ceramic bowl on a dark surface.
    Classic Chicken Salad
  • A platter of Niçoise salad with leafy greens, halved soft-boiled eggs, cherry tomatoes, olives, potatoes, green beans, red onion, and chunks of tuna on a wooden table.
    Tuna Niçoise Salad
  • A close-up of a fresh salad with mixed greens, sliced avocado, crumbled cheese, sunflower seeds, and fresh dill in a white bowl.
    Greens with Marinated Feta & Shallot Dijon Vinaigrette
  • A bowl of arugula salad topped with grated cheese and several slices of medium-rare steak, arranged neatly on top of the greens.
    Filet over Warm Herb Salad
  • A plate of salad with orange slices, grapefruit segments, fennel, and chopped pistachios, presented on a white dish with a brown rim; a bag of pistachios is partially visible in the corner.
    Citrus & Fennel Salad with Pistachios & Mint
  • A platter of Niçoise salad with soft-boiled eggs, tuna, baby potatoes, green beans, cherry tomatoes, olives, red onion, capers, and Romaine lettuce, garnished with herbs.
    Niçoise Salad
  • Close-up of a fresh salad with romaine lettuce, thin radish slices, crispy chickpeas, and capers, all coated in a creamy dressing.
    Vegan ‘Caesar’ Salad with Crispy Capers & Chickpeas
  • A close-up of a fresh green salad with mixed leafy greens, topped with diced onions and crunchy brown bread crumbs or croutons, served in a bowl.
    Mixed Greens with Miso Vinaigrette
  • A plate of grilled halloumi cheese served on asparagus and snap peas over green pesto, garnished with microgreens and sunflower seeds.
    Snap Pea, Asparagus, & Grilled Halloumi Salad
  • A close-up of a fresh green salad with leafy greens, grated cheese, roasted peanuts, and a creamy yellow dressing drizzled on top.
    Peruvian Caesar Salad
  • A grilled romaine lettuce half is served on a beige plate, topped with a brown, chunky dressing or sauce. The plate sits on a wooden surface.
    Grilled Red Romaine w/ Bagna Cauda
  • A beige bowl filled with a fresh salad featuring spiralized cucumber, microgreens, white beans, feta cheese crumbles, and thinly sliced vegetables. The salad is vibrant and colorful.
    Main Recipe Template
  • Close-up of a salad with sliced avocado, crumbled cheese, fresh dill, sunflower seeds, and mixed greens. The ingredients are vibrant and fresh, with creamy and crunchy textures visible.
    Greens with Marinated Feta & Shallot Dijon Vinaigrette
  • A bowl of mixed green salad topped with crunchy brown breadcrumbs and diced onions, drizzled with a dark vinaigrette dressing.
    Mixed Greens with Miso Vinaigrette
  • Close-up of a dish featuring seared scallops topped with grated cheese, crispy breadcrumbs, and wilted greens, all seasoned and served together in a savory presentation.
    Kale Caesar with Grilled Shrimp
  • Close-up of a colorful salad with sliced tomatoes, toasted pine nuts, fresh herbs, and thin purple shreds, possibly pickled onions or seaweed, garnished with dressing.
    Heirloom Tomatoes w Sumac Shallots
  • A close-up of burrata cheese surrounded by colorful heirloom tomato slices, crispy prosciutto, and green pesto sauce. The textures and vibrant colors of the ingredients are clearly visible.
    Heirloom Tomato Pesto & Burrata Salad w/ Prosciutto
  • A plate with burrata cheese topped with balsamic glaze, surrounded by fresh tomato wedges, basil leaves, and a layer of green pesto sauce.
    Charred Stone Fruit Salad w/ Pesto & Burrata
  • A bowl of fresh salad with thinly sliced radishes, zucchini ribbons, green beans, chopped nuts, and herbs on a concrete surface.
    Asparagus, Green Bean & Radish Salad
  • A bowl of salad with mixed greens, cherry tomatoes, sliced almonds, crumbled blue cheese, dried cranberries, red onion, and microgreens.
    Microgreen Salad
  • A black bowl filled with a fresh green salad of mixed leafy greens, crumbled cheese, and drizzled with a vibrant orange dressing.
    Greens with Rouille Dressing
  • A colorful salad with snap peas, grapefruit segments, goat cheese, julienned watermelon radish, roasted hazelnuts, fresh dill, and mint leaves, all mixed together in a close-up view.
    Citrus + Herb Salad
  • A plate of salad topped with leafy greens, sliced avocado, corn, tomatoes, and roasted vegetables, drizzled with olive oil on a neutral-colored ceramic plate.
    Easy Summer Corn Salad
  • Close-up of sliced medium-rare steak topped with flaky sea salt, served on a bed of mixed greens and microgreens, garnished with vibrant green and red leaves and a yellowish dressing.
    Steak Salad with Charred Pepper Vinaigrette
  • A close-up of a bowl of fresh salad with shredded cabbage, fried crispy toppings, chopped green herbs, and yellow vegetables, garnished with cilantro.
    Warm Crispy Rice Summer Squash Salad
  • Close-up of a fresh arugula salad topped with sautéed mushrooms, shaved Parmesan cheese, and a sprinkling of finely grated cheese or ice on a white plate.
    Manuka Honey Granita with Chanterelles, Rocket, and Grana Padano Cheese
  • A bowl of salad with shredded cabbage, kale, grilled chicken pieces, carrots, and sprouts, served on a light-colored surface.
    Asian-Style Chicken Salad
  • A bowl of fresh salad featuring arugula, mixed greens, pomegranate seeds, feta cheese crumbles, pine nuts, and thinly sliced red vegetables, all arranged on a light surface.
    Greens w/ Tarragon Vinaigrette
  • A close-up of a salad featuring sliced avocado, chopped tomatoes, crumbled feta cheese, sliced basil, and diced red onions, all drizzled with olive oil.
    Heirloom Tomato, Avocado & Feta Salad
  • Greens with Blue Cheese & Maple Walnut Dressing
  • A bowl of Mexican street corn salad topped with crumbled cheese, cilantro, and chili powder, garnished with three lime wedges.
    Grilled Corn Salad with Tajín
  • A bowl of sliced medium-rare steak served on a bed of fresh greens, topped with grated cheese and crunchy breadcrumbs.
    Steak Salad with Preserved Lemon Vinaigrette
  • Sliced heirloom tomatoes topped with crumbled white cheese sit on a bed of green pesto sauce, arranged on a light-colored plate.
    Marinated Heirloom Tomatoes with Pesto & Feta
  • A halved soft-boiled egg with a runny yolk sits on a bed of mixed greens, surrounded by quinoa, hummus, an olive, artichoke hearts, pickled onions, and a creamy dressing.
    Kale & Quinoa Grain Bowl
  • A vibrant salad with mixed greens, thinly sliced radishes, microgreens, and capers, topped with a creamy yellow dressing.
    Greens with Lemon Garlic Anchovy Dressing, Crispy Capers, and Pickled Radish

Popular Recipes

  • A rectangular slice of glazed meatloaf sits on a beige ceramic plate, garnished with small green herb leaves.
    Force of Nature Classic Meatloaf with Sweet Baby Ray's–Style Glaze
  • Three dishes made with ground beef: scrambled eggs with beef and chives, two tacos with beef and sour cream on corn tortillas, and a bowl with fried eggs, beef, herbs, and sauce.
    Force of Nature One Pound, Three Dinners
  • Two grilled lamb chops topped with green chimichurri sauce, served on a black plate with a generous smear of creamy white tzatziki sauce.
    Air Fryer Lamb Chops with Mint Chimichurri
  • A single slice of beef Wellington, showing pink beef wrapped in mushroom duxelles and pastry, sits on a speckled white plate against a dark background.
    Maui Nui Venison Striploin Wellington
  • A container of Firehook Everything Like the Bagel organic crackers sits on a wooden surface next to a marble board with five crackers topped with spreads, sliced olives, herbs, and garnishes.
    Artichoke Tapenade with Lemon Aioli
  • A hand holds a white plate with two slices of chocolate dessert topped with blueberries and sauce, viewed from above on a wooden surface.
    Marquise au Chocolat

Seasonal Recipes

  • A square slice of layered potato gratin topped with golden breadcrumbs and herbs, served on a rustic, speckled beige plate.
    Tajín Seasoned Pistachio Sweet Potato Gratin
  • A grilled salmon fillet topped with sesame seeds and sliced green onions, served on a plate with a dark soy-based sauce.
    Sticky Sesame-Ginger Salmon
  • A bowl of arugula topped with a hash of diced potatoes, ground meat, vegetables, and a baked egg in the center, served on a gray textured surface.
    Force of Nature Ground Beef & Sweet Potato Hash
  • A piece of seasoned, roasted chicken with crispy skin sits on a dark plate atop a green sauce, likely pesto. The dish is garnished with flaky sea salt, and the background is a dark wood surface.
    Crispy Chicken Thighs with Avocado Green Goddess
  • A wooden board holds five rosemary sea salt crackers topped with cream cheese, raspberries, and a drizzle of balsamic glaze. Next to it is a plastic container labeled “Firehook Rosemary Sea Salt Crackers.”.
    Crispy Shallots with Burrata, Balsamic Glaze, Raspberries and Flaky Salt
  • A baked potato topped with sour cream, black caviar, and finely chopped chives sits on a beige plate. A tin labeled Imperia caviar is visible in the corner of the image.
    Caviar Baked Potato

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