If I had to live off one dish for the rest of my life, it would be salad (since gravy is too impractical). A good salad is sublime, deeply satisfying, and refreshingly nourishing. As an amateur restaurant critic, I always judge a restaurant by its house salad. Here are my criteria for ultimate salad happiness.
1.THE LETTUCE SHOULD BE TOTALLY CLEAN, CRISP, AND WITHOUT ANY BROWN BITS. It’s astounding to me the lack of regard some restaurants (and people) pay to whether the lettuce is clean and fresh. One slightly rotting piece of lettuce can ruin the taste of the whole salad. Even if I buy prepackaged lettuce, I wash it at least twice in a salad spinner—many more times if it’s home grown or from the farmers’ market, since lettuce is notorious for hiding tiny pieces of dirt and bugs. And even if I’m making dinner for a huge crowd, I review each piece and pinch off the brown ends or discard the bad parts. Yes, this can be a bit tedious, but think of it as meditation.
2.THE DRESSING SHOULD BE HOMEMADE, PROPERLY BALANCED, AND EVENLY DISTRIBUTED. A salad dressing is meant to enhance the taste of the salad ingredients, not overwhelm them. And if you still taste it a few hours later, that’s not a happy feeling (usually too much garlic). Plus, homemade dressing is so simple, inexpensive, and easy to make. The tiniest bit goes a long way if a salad is lovingly tossed. Having said that, I always keep a bottle of ranch dressing in the fridge, because the kids love to dip fresh veggies in it. What you won’t find in this cookbook are recipes containing balsamic vinegar. Why? As an early adopter in the late 1980s, I think I reached my saturation point somewhere around 1995! Feel free to use it, but make sure it’s the real thing.
3.THE SALAD SHOULD BE SEASONALLY APPROPRIATE. Salad ingredients are one of the most seasonally sensitive ingredients there are. Choosing the ingredients based on the season not only keeps salads interesting, but shows an awareness of, and connection to, nature that will be reflected in all other areas of your life.
I never ate kale in a salad while growing up, but I remember tasting it for the first time at the restaurant ABC Kitchen in New York City in about 2010 and thinking that I simply had to replicate it at home. It’s so good, even my kids love it. My youngest has been known to shout: “Yay, kale salad again!” I know, I have a weird family. Serves 4
ZESTY LEMON DRESSING
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
¼ cup extra virgin olive oil
Salt
SALAD
1 large bunch lacinato (Tuscan) kale, stems removed
Salt
Leaves from 3 sprigs fresh mint, thinly sliced
1 jalapeño pepper, thinly sliced (optional)
1To make the dressing: In a small bowl, combine the lemon zest, lemon juice, vinegar, and oil. Add salt to taste and whisk with a fork to combine.
2For the salad: Soak the kale leaves in cold water for about 5 minutes. (I soak them right in the salad spinner.)
3Add 2 tablespoons salt to the water and massage the kale to soften a little. Rinse the kale two or three times and dry in the salad spinner.
4Roll the kale leaves up tightly and thinly slice. Transfer to a large bowl.
5Pour the dressing over the kale, add the mint and jalapeño (if using), and toss well to combine.
When I was a kid, restaurants used watercress as a garnish. My mother was obsessed with garnishes. She had a hard time eating anything that wasn’t “garnished,” but funnily enough she never used watercress. I’m fairly anti-garnish (except for wild violets), though somewhere along the way I developed a taste for watercress. And come spring, there is no better way to eat it than in a salad. Serves 4
ORANGE DRESSING
1 tablespoon red wine vinegar
1 tablespoon fresh blood orange or orange juice
3 tablespoons extra virgin olive oil
Salt
SALAD
1 bunch watercress (about 4 ounces), tough stems trimmed
⅓ cup walnuts, toasted (see toasting nuts)
Shaved Manchego or Romano cheese, for serving
Wild violets, for garnish (optional)
1To make the dressing: In a small bowl, combine the vinegar, orange juice, oil, and salt to taste and whisk with a fork to combine.
2For the salad: Place the watercress leaves and walnuts in large bowl. Pour over the dressing and toss to combine. Just before serving, sprinkle with the cheese and violets (if using).
TIP: If the taste of watercress is too peppery for you, you can mix this with some other milder salad leaves, such as butter lettuce. For a more substantial salad, you can also add citrus slices and crumbled goat cheese. Delicious.
In early spring, when the asparagus is coming in fast and it’s young and tender, it’s delicious to eat raw. And like many vegetables, it’s the only way my kids will eat it. If you can’t get tender asparagus, give it a quick blanch. Feel free to get creative with additions, too; this is just as tasty with toasted flaked almonds and crumbled goat cheese. Serves 4 to 6
1 bunch (12 to 20 spears) asparagus
Leaves from 3 sprigs fresh mint, chopped
Leaves from 2 sprigs fresh basil, chopped
¼ cup pine nuts, toasted (see toasting nuts)
¼ cup crumbled feta cheese
2 or 3 radishes, thinly sliced
LEMON DRESSING
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
¼ cup extra virgin olive oil
Salt and freshly ground black pepper
1Snap the woody ends off the asparagus spears and discard. Cut the spears into 2-inch pieces and slice each piece lengthwise into quarters. (I call this julienne without the fuss!)
2In a saucepan of boiling water, blanch the asparagus for 1 minute. Scoop out and transfer to a bowl of ice water to stop the cooking process. Drain well.
3In a large bowl, combine the asparagus, herbs, pine nuts, feta, and radishes.
4To make the lemon dressing: In a small bowl, combine the lemon juice, vinegar, oil, and salt and pepper to taste and whisk with a fork to combine.
5Just before serving, drizzle the dressing over the salad and toss to combine.
FROM THE BLOG
“One of the great really memorable experiences is finding, picking, and eating wild asparagus. Eating it raw from the garden or green market is the next best!” —CAROL
If there is any one thing worth growing in your garden, it’s sweet, vibrant peas of all sorts. And about the same time the peas are popping, the mint is rising out of the earth and unfurling its sweet, tender tips. My favorite mint is apple mint, with soft, furry, sweet leaves. A salad is the perfect way to enjoy these two springtime beauties together. Serves 4
SHERRY VINAIGRETTE
1 tablespoon sherry or red wine vinegar
3 tablespoons extra virgin olive oil
Salt
SALAD
2 cups shelled fresh peas, snow peas, or sugar snaps
1 head romaine lettuce, leaves torn
1 cup pea shoots (optional)
Leaves from 2 sprigs fresh mint, chopped
Shaved Parmesan or Romano cheese, for serving
1To make the vinaigrette: In a small bowl, combine the vinegar, oil, and salt to taste and whisk with a fork to combine.
2For the salad: In a large bowl, combine the shelled peas, lettuce, and pea shoots (if using). If using snow peas or sugar snaps, slice them first.
3Drizzle the salad with the dressing, add the mint, and toss to combine. Before serving, sprinkle with the shaved cheese.
TIP: I pick my peas straight from the garden and like to use a mixture of shelled fresh peas and sugar snaps for this recipe.
Dandelion salad with hot bacon dressing is an old spring classic in my part of Pennsylvania; this recipe comes from my mother. It is traditionally quite a sweet salad to counter the bitterness of the greens, but you can adjust to taste. If you are going to harvest dandelion leaves wild from your lawn, make sure you pick them when they are very young, before the dandelion blooms. Serves 4
4 cups young dandelion leaves*
5 slices bacon
2 tablespoons all-purpose flour
1½ cups water
3 tablespoons apple cider vinegar
3 to 5 tablespoons sugar (to taste)
1 tablespoon yellow mustard
Ground black pepper
1 large egg, hard-boiled and chopped
1Wash the dandelion leaves well, dry in a salad spinner, and set aside.
2In a large skillet, cook the bacon over medium-high heat until crispy. Transfer the bacon to paper towels to drain and set aside. Pour off all but half the pan drippings.
3In a bowl, combine the flour, water, vinegar, sugar, mustard, and pepper and whisk to combine.
4Add the mixture to the reserved drippings in the skillet and cook over medium heat, stirring, for 1 to 2 minutes, until thickened.
5Transfer the dandelion leaves to a serving bowl, pour over the hot dressing, and toss to combine.
6Crumble the bacon over the salad, top with the egg, and serve immediately.
* You can also buy cultivated dandelion greens, but the flavor won’t be as intense as young wild dandelion leaves; as a result, you may need less sugar in the dressing.
On a hot summer’s night, there’s nothing better than a crunchy, cooling Greek salad. This is a favorite summer salad that you can turn into a full meal simply by adding some grilled chicken, shrimp, or lamb. The essential aroma in a Greek salad is the oregano. I like to add pine nuts. Serves 4
GREEK DRESSING
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
¼ cup extra virgin olive oil
¼ clove garlic, crushed in a press
¼ teaspoon dried oregano (or 5 fresh leaves, chopped)
Salt and freshly ground black pepper
SALAD
1 head romaine or iceberg lettuce, leaves torn
1 green bell pepper, thickly sliced
1 or 2 tomatoes, cut into wedges
1 cucumber, sliced
½ red onion, thinly sliced
½ cup kalamata olives
½ cup crumbled feta cheese
2 tablespoons pine nuts (optional), toasted (see toasting nuts)
1To make the dressing: In a small bowl, combine the vinegar, lemon juice, oil, garlic, oregano, and salt and black pepper to taste and whisk with a fork to combine.
2For the salad: In a large bowl, combine the lettuce, bell pepper, tomatoes, cucumber, onion, and olives. Drizzle the dressing over the salad and toss to combine. Before serving, sprinkle with the feta and pine nuts (if using).
FROM THE BLOG
“Romaine lettuce is a good choice if you’re growing it on your own. It holds up better in the summer heat than most other types. Plant in the shade of other plants, trees, bushes, or use shade cloth if your summers are very hot and/or humid. Pick in the morning, put in a plastic bag with damp paper towels, and store in the fridge until dinnertime to keep it crisp. If it still seems wilty, soak in ice water for about 20 minutes and it’ll perk up.” —CHRIS
One Mother’s Day I had to make my own lunch, so I wanted something quick and easy yet indulgent without being unhealthy. For days, I had been craving the combination of lobster and avocado, so I whipped this up. A mandoline makes quick work of thinly slicing the vegetables. I happened to have some fresh lemon verbena in the garden and added that, but you could use your favorite herb. Serves 4
LEMON VINAIGRETTE
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
5 tablespoons extra virgin olive oil
Salt
SALAD
1 head iceberg or romaine lettuce, leaves torn
1 cucumber, thinly sliced on a mandoline
5 radishes, thinly sliced on a mandoline
1 bulb fennel, trimmed, cored, and thinly sliced
2 avocados, sliced
1 pound cooked lobster meat, coarsely chopped
3 tablespoons pine nuts, toasted (see toasting nuts)
Leaves from 2 sprigs basil, chopped
Leaves from 4 sprigs dill, chopped
Leaves from 2 sprigs lemon verbena, chopped (optional)
1To make the vinaigrette: In a small bowl, combine the lemon zest and juice, vinegar, oil and salt in a small bowl and whisk with a fork to combine. Set aside.
2For the salad: Arrange the lettuce leaves on a serving plate. Top with the cucumber, radishes, fennel, avocado, and lobster.
3Drizzle the salad with the vinaigrette and sprinkle with the pine nuts and herbs.
By July, it’s usually too hot for lettuce to be happy in my garden. Fortunately, while the tomatoes might still be struggling to ripen, the other veggies are popping up all over. And the best way to enjoy these new vegetables is to chop them up and then toss with a simple dressing. In fancy restaurants they call this a chopped salad, and that’s exactly what it is—no need to complicate it. Serves 4 to 6
1 cup chopped green things: green beans, snap peas, green bell pepper
1 cup chopped light-green things: celery, cucumber, fennel, zucchini
1 cup chopped colorful things: carrots, radishes, tomatoes, red bell pepper
½ cup fresh corn kernels
1 cup chopped protein (optional): ham, chicken, turkey, cheese, white beans
HERB VINAIGRETTE
2 tablespoons sherry vinegar
¼ cup extra virgin olive oil
½ cup chopped fresh herbs: parsley, dill, or basil
Salt and freshly ground black pepper
1In a large bowl, combine all your chopped vegetables and protein (if using).
2To make the vinaigrette: In a small bowl, combine the vinegar, oil, herbs, and salt and pepper to taste and whisk with a fork to combine.
3Pour the dressing over the vegetables and toss to combine.
This quick and easy Pennsylvania Dutch recipe tastes just like my childhood summers. My mother used to make it and I always loved it—even after I learned how she made it, which seemed just plain weird. I mean, who’s heard of sugar on a salad? But it works! Garden-fresh or heirloom tomatoes are best. Serves 4
3 very ripe tomatoes, cut into rounds
2 green bell peppers, cut into rounds
1 tablespoon sugar
Pinch of salt
¼ cup apple cider vinegar
Freshly ground black pepper (optional)
1Arrange the tomatoes and bell peppers in alternating layers on a serving dish.
2Sprinkle with the sugar and salt and drizzle with the vinegar. If desired, season with pepper to taste.
TIP: I like to serve this salad with Ardie’s Garlic Chicken and fresh corn on the cob for a taste of pure summer happiness.
FROM THE BLOG
“Thank you so much for this recipe. My grandmother made this salad when I was a child in Pennsylvania (many, many years ago—I’m 85) and I have been searching frantically to find it.” —B
Yes, you can make a fancy gourmet antipasto, but sometimes—especially if you were raised in America—you just want an all-American one, with deli ham and provolone. This is great for parties, or for a Friday night when you get takeout pizza and want a salad to go with it. Everything here is optional based on your preferences. Serves 6 to 8
1 head lettuce, leaves separated
8 ounces fresh mozzarella cheese, sliced
1 cup roasted red peppers, store-bought or homemade
1 jar (11 ounces) marinated artichokes, halved
½ cup green or black olives
1 tomato, sliced
6 pepperoncini peppers
1 cup pickled cauliflower
¼ cup chopped fresh Italian parsley leaves
4 round slices provolone cheese
4 slices deli ham
12 slices hard salami
ITALIAN DRESSING
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
¼ teaspoon dried thyme
2 tablespoons finely grated Romano cheese
Salt
1Arrange the lettuce leaves on a serving platter. Layer and decorate with the mozzarella, red peppers, artichokes, olives, tomato, pepperoncini peppers, pickled cauliflower, and chopped parsley.
2Top each slice of provolone with a slice of ham and 3 slices of salami. Roll up into a cigar shape and cut into 3 or 4 pieces. Add to the platter.
3To make the dressing: In a small bowl, combine the vinegar, oil, garlic powder, onion powder, oregano, thyme, Romano, and salt to taste and mix with a fork to combine. Drizzle the dressing over the salad to serve.
Grilling lettuce doesn’t sound that great until you’ve tried it: It’s charry and delicious, plus it’s a fun way to take advantage of an already hot grill in the summer. I don’t like to use raw egg yolk or anchovies in my salad, which is why I call it a faux Caesar. Serves 4
CROUTONS
3 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 clove garlic, finely chopped
2 cups cubed stale bread, oven-dried (see homemade dried breadcrumbs)
FAUX CAESAR DRESSING
1 tablespoon red wine vinegar
2 tablespoons fresh lemon juice
6 tablespoons extra virgin olive oil
1 clove garlic, smashed
Salt
SALAD
3 heads romaine lettuce, halved lengthwise
Leaves from a few sprigs fresh basil or Italian parsley, chopped
⅓ cup finely grated Romano cheese
1To make the croutons: In a large cast-iron skillet, melt the butter and oil over medium heat. Add the garlic and bread and cook, turning, until the croutons are golden and crunchy.
2To make the dressing: In a small bowl, combine the vinegar, lemon juice, oil, garlic, and salt and whisk with a fork to combine.
3For the salad: Prepare a grill to medium-high heat. Oil the grill grates and cook the lettuce heads, turning, until wilted and charred.
4Transfer the lettuces to a platter, drizzle with the dressing (discarding the garlic), and top with the herbs, Romano, and croutons.
I have a favorite local Middle Eastern restaurant, Aladdin, which I’ve been going to for more than 20 years, even after it changed locations. And I’ve always loved this salad, despite the fact that it’s certainly not organic, the lettuce is iceberg, and it’s nothing fancy. The family who owns the restaurant is Syrian and they make everything from scratch. This recipe is straight from the chef’s mouth. Serves 4
SYRIAN DRESSING
1 tablespoon fresh lemon juice
3 tablespoons extra virgin olive oil
½ teaspoon garlic powder
Pinch of salt
SALAD
1 head iceberg lettuce, leaves torn
1 cucumber, sliced
1 tomato, cut into wedges
1 green bell pepper, thickly sliced
¼ cup kalamata olives
¼ cup coarsely chopped fresh flat-leaf or curly parsley leaves
½ cup crumbled feta cheese
1To make the dressing: In a small bowl, combine the lemon juice, oil, garlic powder, and salt and whisk with a fork to combine.
2For the salad: In a large bowl, combine the lettuce, cucumber, tomato, bell pepper, and olives. Drizzle the dressing over the salad and toss to combine. Before serving, sprinkle the salad with the parsley and feta.
Grandma Harter only ever made three dishes that I remember: a grilled cheese sandwich; Pennsylvania Dutch ham, green bean, and potato soup; and this potato salad. You should make the salad a day in advance so the potatoes can absorb the dressing and flavors overnight in the fridge. You can adjust the sugar to taste—the PA Dutch liked it sweet! Serves 10 to 12
4 pounds waxy potatoes, unpeeled
½ cup chopped onion
2 cups chopped celery
4 large eggs, hard-boiled and chopped
Leaves from 3 sprigs fresh dill, chopped
DRESSING
¾ cup apple cider vinegar
1¼ cups whole milk
1 egg yolk
2 tablespoons brown mustard
¼ to ½ cup sugar (to taste)
2 tablespoons cornstarch, dissolved in a little water
Salt
1In a saucepan of boiling water, cook the potatoes for 15 minutes, or until tender. Drain and set aside until cool enough to handle.
2Slice the potatoes into bite-size pieces and place them in a large bowl with the onion, celery, and three-fourths of the hard-boiled eggs.
3To make the dressing: In a small saucepan, combine the vinegar, milk, egg yolk, mustard, sugar, cornstarch mixture, and salt and bring to a boil over high heat. Reduce the heat to medium and stir until thickened.
4Add the warm dressing to the potatoes and toss to combine. Refrigerate the salad overnight. Before serving, sprinkle with the reserved hard-boiled egg and dill.
If you are looking for a delicious salad packed with nutrition and flavor that is a meal in itself, this is it. You can use leftover squash if you have it and feel free to experiment with the seeds. I like to roast my own pumpkin seeds. You can use any type of squash, but butternut is always good. Serves 4
RED WINE VINAIGRETTE
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
Salt
SALAD
2 cups cubed (½-inch) butternut squash
2 tablespoons extra virgin olive oil
Salt
1 head lettuce (such as butter lettuce), leaves torn
1 bunch lacinato (Tuscan) kale, stems removed, leaves thinly sliced
3 radishes, thinly sliced
2 tablespoons unsalted roasted pumpkin seeds
2 tablespoons roasted sunflower seeds
1To make the vinaigrette: In a small bowl, combine the vinegar, oil, and salt to taste and whisk with a fork to combine.
2For the salad: Preheat the oven to 400°F.
3Place the squash in a baking dish, add the oil and salt to taste, and toss to coat. Roast for 30 minutes, or until deep golden and caramelized. Set aside to cool slightly.
4Place the lettuce, kale, radishes, and seeds in a salad bowl and toss to combine. Add the squash and the dressing and toss gently to coat.
We often think of tomatoes as a summer pleasure, but in reality they are a late-summer pleasure. And just as they are ripening, so are avocados. I’ve taken these seasonal partners and combined them for my version of the ubiquitous tomato and mozzarella salad. To me it’s like the last tastes and textures of summer—sweet, savory, and soft. Serves 4
8 ounces fresh mozzarella cheese, cut into 8 slices
2 large tomatoes, cut into 8 slices
1 avocado, sliced
¼ cup good-quality extra virgin olive oil
Salt and freshly ground black pepper
1Arrange the mozzarella slices in a single layer on a serving plate.
2Layer the tomato slices over the cheese and top with the avocado slices.
3Drizzle with the olive oil and season generously with salt and pepper.
TIP: I often like to top this salad with chopped fresh herbs (such as basil), thinly sliced red onion, and micro greens.
Every once in a while I get a hankering for that broccoli and bacon salad that is popular in certain supermarkets and cafés and at picnics. But it’s usually a bit too heavy, rich, and sweet, and filled with unexpected surprises, like raisins. This is my lighter version, which probably means it’s lower in calories, but I’m not one to count those—for me, it’s all about flavor. Serves 4
CREAMY DRESSING
1 tablespoon red wine vinegar
½ cup mayonnaise
1½ tablespoons sugar, or to taste
Pinch of salt
SALAD
1 head broccoli, cut into florets
8 slices bacon
1 small red onion, finely chopped
1 red bell pepper, finely chopped
1To make the dressing: In a small bowl, combine the vinegar, mayonnaise, sugar, and salt and whisk with a fork to combine.
2For the salad: In a saucepan of boiling water, blanch the broccoli for 1 minute. Drain and refresh under cold water. Drain well and set aside.
3In a large cast-iron skillet, cook the bacon over medium-high heat until crispy. Drain on paper towels, then coarsely chop.
4In a large bowl, combine the broccoli, bacon, onion, and bell pepper. Pour on the dressing and toss well to combine.
TIP: I like to leave the salad in the fridge for a day or two so the flavors can really develop.
This sweet and tangy salad used to be easy to buy premade in Pennsylvania Dutch country, but now, not so much. When I asked my knowledgeable PA Dutch source about it, she said: “Nobody makes it good anymore.” Then I met another “Dutchy” named Craig Koller. He sent me his mother’s recipe, which originated at the St. John’s Lutheran Church in Kutztown. It’s traditionally a very sweet salad; I cut a lot of sugar from the original recipe. Serves 14 to 16
2 heads cabbage, cored
2 tablespoons salt
1 large onion, finely chopped
1 head celery, finely chopped
2 green bell peppers, finely chopped
1 red bell pepper, finely chopped
3 cups distilled white vinegar
1½ cups water
3 cups sugar, or to taste
1 teaspoon celery seeds
1 teaspoon mustard powder
1 teaspoon freshly ground black pepper
1Finely slice the cabbage on a mandoline, then finely chop by hand. Rinse and drain in a colander. Transfer the colander to a large bowl, add the salt, and let stand for 2 hours.
2Drain any excess liquid from the bowl and transfer the cabbage to the bowl. Massage the cabbage for 1 to 2 minutes to tenderize. Add the onion, celery, and bell peppers and toss to combine.
3To make the dressing: In a saucepan, combine the vinegar, water, and sugar and bring to a boil over medium heat. Stir until all the sugar is dissolved. Remove from the heat and set aside to cool completely.
4Add the celery seeds, mustard, and pepper to the dressing and whisk to combine. Pour the dressing over the salad and toss well to combine.
TIP: This salad is best when you make it the day before serving, which lets all the flavors develop. It will keep refrigerated for several days.
FROM THE BLOG
“My grandmother made this for every fall/winter holiday, but just called it cabbage salad. Her recipe is essentially the same as yours, but she did not salt the cabbage—just grated it.” —BETTY
I have a confession to make. This recipe is adapted from a salad I ate at a restaurant in Manhattan called Aretsky’s Patroon. It’s one of those swanky steakhouses generally full of men in suits and a few ladies (like me), and it has a solid menu and great service. When I tested the salad on my family, I knew it was a hit when my daughter exclaimed with utter joy: “It’s a BLT!” There were no leftovers. Serves 4
8 slices bacon
4 slices stale bread, cut into cubes
Pinch of salt
2 tomatoes
1 head iceberg lettuce, leaves separated and coarsely torn
BLT DRESSING
1 tablespoon red wine vinegar
1 tablespoon mayonnaise
3 tablespoons extra virgin olive oil
1In a large cast-iron skillet, cook the bacon over medium-high heat until crispy. Drain on paper towels and set aside. Pour off all but 2 tablespoons of bacon drippings from the pan.
2In the same skillet, cook the bread cubes in the bacon drippings over medium heat, turning, until golden and crunchy. Sprinkle with the salt and set aside.
3Chop 1½ of the tomatoes. Squeeze the seeds and juice from the remaining tomato half into a bowl and reserve for the dressing (discard the tomato flesh).
4Divide the lettuce leaves and chopped tomatoes among 4 bowls. Crumble the bacon and divide among the bowls.
5To make the dressing: To the bowl with the reserved tomato pulp, add the vinegar, mayonnaise, and oil and whisk to combine.
6To serve, drizzle the dressing over the salads and top with the croutons.
This is a recipe I love to make in the summer when I’m entertaining because it looks fabulous on a big platter. I prefer to make it with salmon rather than the classic tuna, simply because I think salmon tastes better and wild-caught salmon is more sustainable than tuna (although I do love a good tuna sandwich now and then). Serves 4
DIJON VINAIGRETTE
1 tablespoon white wine vinegar
3 tablespoons extra virgin olive oil
¼ teaspoon Dijon mustard
1 shallot, finely chopped
1 teaspoon finely grated lemon zest (optional)
Salt and freshly ground black pepper
SALAD
1 pound skin-on wild-caught salmon fillet, cut into 4 pieces
2 cups lettuce leaves
2 large potatoes, boiled and sliced
2 cups chopped green beans, blanched (see blanching vegetables)
2 large tomatoes, cut into wedges
4 large eggs, hard-boiled and quartered
½ cup niçoise olives
Leaves from 2 sprigs fresh thyme
1To make the vinaigrette: In a small bowl, combine the vinegar, oil, mustard, shallot, lemon zest (if using), and salt and pepper to taste and whisk with a fork to combine.
2For the salad: In a large skillet, cook the salmon, skin-side down, over high heat for 4 to 5 minutes, or until the skin is crispy. Turn and cook for another 1 minute or until browned and cooked to your liking.
3While the salmon is cooking, arrange the lettuce leaves on a serving platter and layer with the potatoes, green beans, tomatoes, eggs, and olives.
4Top the salad with the salmon, drizzle with the vinaigrette, and sprinkle with the thyme leaves.
I first discovered this recipe in Laurie David’s book The Family Cooks, which is a great cookbook. To me, this recipe is the epitome of “clean food” in that you just feel really healthy and light after eating it. As with most recipes, I tweaked it slightly to suit my family’s tastes: I cut down the quantities, and omitted the dried fruit, which I just don’t care for in a salad. Though feel free to personalize it, too. Serves 4
LEMON DRESSING
1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
½ teaspoon salt
SALAD
½ cup red or white quinoa, rinsed
1 rib celery, chopped
1 carrot, chopped
3 lacinato (Tuscan) kale leaves, stems removed, leaves thinly sliced
¼ cup unsalted roasted sunflower seeds
¼ cup chopped fresh parsley leaves, Italian or curly
1To make the dressing: In a small bowl, combine the lemon zest, lemon juice, oil, and salt and whisk with a fork to combine.
2For the salad: Cook the quinoa according to package directions, making sure all the water is absorbed. Spread out on a baking sheet to cool.
3In a bowl, combine the cooled quinoa, celery, carrot, kale, sunflower seeds, and parsley. Pour in the dressing and toss to coat.
TIP: Quinoa, which is a seed rather than a grain, comes in three colors: white, red, and black. The white variety has the mildest flavor and cooks quickest; red is slightly more chewy and needs a few minutes more cooking time, while black has the most robust flavor and texture and will need 5 minutes more cooking time.
When it’s party time and there’s barbecue and grilled meats on the menu, then a slaw is a must. But I prefer one without mayonnaise; something about the vinegar in this recipe cuts through the smoky grease of any good barbecue. You can use regular, red, savoy, or napa cabbage, or for fun, a mixture thereof. Serves 10 to 12
DRESSING
½ cup apple cider vinegar
6 tablespoons sugar, or to taste
6 tablespoons vegetable oil
½ teaspoon celery seeds
½ teaspoon salt
SALAD
1 large head cabbage, cored and thinly sliced on a mandoline
1 red onion, thinly sliced on a mandoline
1 green bell pepper, thinly sliced on a mandoline
1To make the dressing: In a small saucepan, combine the vinegar and sugar over medium heat and stir until the sugar has dissolved. Transfer to a bowl and mix in the oil, celery seeds, and salt. Set aside to cool.
2In a large bowl, combine the cabbage, onion, and bell pepper. Pour the dressing over the cabbage mixture and toss to coat.
Every once in a while I get a hankering for that old-fashioned three-bean salad that people always served at picnics when I was growing up. It’s basically a quick-pickled bean salad, which only takes about 10 minutes to make. Although, like many things, it gets better with age—it tastes best when left in the fridge for a few hours or overnight to let the flavors develop. Serves 4
½ pound fresh or frozen green beans
1 can (14 to 19 ounces) kidney beans, drained and rinsed
1 can (14 to 19 ounces) chickpeas, drained and rinsed
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
SWEET-SOUR DRESSING
½ cup apple cider vinegar
⅓ cup extra virgin olive oil
⅓ cup sugar, or to taste
1 teaspoon salt
1 teaspoon freshly ground black pepper
1In a medium saucepan of boiling water, cook the green beans for 3 to 4 minutes, until tender. Drain, refresh under cold water, drain well, and place in a bowl.
2Add the kidney beans, chickpeas, onion, and bell pepper.
3To make the dressing: In a small bowl, combine the vinegar, oil, sugar, salt, and black pepper and whisk with a fork until the sugar has dissolved. Pour over the salad and toss to combine.
TIP: You can also use other beans, like black beans, butter beans, or cannellini beans.
This salad, a very traditional Italian dish, is easy, refreshing, and delicious. It takes about 5 minutes to prepare and is the perfect complement to a rich, wintry comfort meal. I make it with Cara Cara navel oranges, which have a beautiful jewel-like salmon color and fragrant flavor. They are in season during January and February, but you could use any type of orange. Serves 4
2 oranges
1 large bulb fennel or 2 bulbs baby fennel, halved lengthwise
¼ cup extra virgin olive oil
Salt and freshly ground black pepper
Micro greens, for garnish (optional)
1Using a sharp knife, cut away the rind from the oranges and slice crosswise into rounds. Arrange in a circle on individual salad plates or on one big serving plate.
2Trim the tops and bottoms from the fennel, reserving the fronds. Cut out the woody end of the core and thinly slice crosswise on a
3mandoline. Arrange the fennel slices over the orange, ensuring there are no seeds. Drizzle with the oil, season with salt and pepper, and top with the fennel fronds and, if you want to be fancy, some micro greens!
The world has embraced hummus, but its traditional partner tabbouleh often gets overlooked. I love Middle Eastern food and a good tabbouleh is divine. However, I wanted to experiment by substituting the typical bulgur wheat with quinoa to make a gluten-free version. It worked! I made this with flat-leaf Italian parsley, but curly works just as well and is more classic. Serves 4 to 6
LEMON DRESSING
¼ cup fresh lemon juice
¼ cup extra virgin olive oil
¼ teaspoon garlic powder
SALAD
½ cup white quinoa, rinsed
1 cup diced tomatoes
4 cups chopped fresh Italian parsley leaves
5 scallions, chopped
2 tablespoons chopped fresh mint leaves
1To make the dressing: In a small bowl, combine the lemon juice, oil, and garlic powder and whisk with a fork to combine.
2For the salad: Cook the quinoa according to package directions, making sure all the water is absorbed. Set aside to cool.
3In a large bowl, combine the quinoa, tomatoes, parsley, scallions, and mint. Pour in the dressing and toss well to combine.
My older sister Heidi was the first one of us to go to California and come back with a new way of cooking and eating in the early ’70s. This salad dressing, along with her signature salad, has become a family tradition, and it is so colorful that it reminds me of her paintings. I especially crave it with a good crispy, gooey serving of homemade mac and cheese. Serves 6 to 8
SOY DRESSING
2 teaspoons soy sauce or tamari
1 tablespoon fresh lemon juice
3 tablespoons extra virgin olive oil
1 small clove garlic, smashed
SALAD
4 cups torn romaine lettuce leaves
1 cup chopped green beans
½ cup sliced carrots
½ cup fresh or thawed frozen peas
1 cup finely sliced red cabbage
¼ cup chopped fresh dill leaves
1To make the dressing: In a small bowl, combine the soy sauce, lemon juice, oil, and garlic and whisk with a fork to combine.
2For the salad: In a large bowl, combine the lettuce, beans, carrots, peas, cabbage, and dill. Remove the garlic from the dressing and discard. Pour the dressing over the salad and toss to combine.
It’s not every day that Alice Waters comes to dinner. Oh, the pressure! One thing I do to relieve the pressure is get guests involved in the kitchen. And honestly, I was dying to see how Alice makes salad dressing, because salads are one of her specialties. I had some lovely freshly picked salad greens from my local farmer friend George DeVault, and I asked her if she could please make the dressing and we could all watch and learn. Here is her recipe. Serves 4
DRESSING
Coarse sea salt
1 clove garlic
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
Freshly ground black pepper
1 large bowl salad greens
1To make the dressing: Place a little salt in the bottom of a mortar, add the garlic and grind it with the pestle until creamy.
2Add the vinegar and mix with a spoon. Add the oil and mix with a fork to combine.
3Taste the dressing for balance—it shouldn’t be too vinegary, salty, or oily. Add black pepper.
4Drizzle the dressing one spoonful at a time over the greens and toss gently with your hands. Repeat this process until all the greens are lightly dressed and everything is perfectly delicious.
Around late December and early January, blood oranges start to come into season. They are delicious, nutritious, and a rare treat that make a salad sweet—but not too sweet. Sometimes I also add raw sliced rutabaga or turnips to this salad and perhaps some thinly shaved Manchego or P’tit Basque cheese. Serves 4 to 6
BLOOD ORANGE VINAIGRETTE
1 tablespoon fresh blood orange or orange juice
1 tablespoon red wine vinegar
¼ cup extra virgin olive oil
Salt
SALAD
1 head lettuce, leaves torn
2 carrots, thinly sliced on a mandoline
3 radishes, thinly sliced on a mandoline
½ blood orange, peeled and sliced
3 tablespoons slivered almonds, toasted
1To make the blood orange vinaigrette: In a small bowl, combine the juice, vinegar, oil, and salt to taste and whisk with a fork to combine.
2For the salad: In a large bowl, combine the lettuce, carrots, radishes, orange slices, and almonds. Pour over the vinaigrette and toss gently to combine.
You know those times when your fridge is either empty or pathetically filled with shriveled produce? (Yes, even my fridge can look like that!) Usually, all that’s left standing at that point are the carrots. Especially in the dead of winter. That’s exactly when you should make carrot salad. Serves 4
HERB DRESSING
1 tablespoon apple cider vinegar
3 tablespoons extra virgin olive oil
1 tablespoon chopped fresh Italian or curly parsley leaves
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh dill leaves
Salt and freshly ground black pepper
SALAD
6 to 8 large carrots, shredded or grated
¼ cup crumbled feta cheese
⅓ cup sliced almonds, toasted
1To make the dressing: In a small bowl, combine the vinegar, oil, herbs, and salt and pepper to taste and mix with a fork to combine.
2For the salad: Place the carrots in a large bowl, pour over the dressing, and toss to combine. Before serving, sprinkle the salad with the feta and almonds.
TIP: If I make this in the warmer months, I like using a mixture of fresh herbs straight from the garden, but you can use all mint or all cilantro—whatever is your favorite and in season. It’s also fun to use purple heirloom carrots for color, as you can see in the photo we did on set!
My nephew had a Spanish girlfriend once, and she made a salad similar to this one for Christmas. November and December are the perfect time of year for pomegranates, when they are ripe and juicy. This lovely girlfriend made the salad with escarole, a mildly bitter variety of endive lettuce, but I’ve prepared it with a mixture of iceberg lettuce and homegrown micro greens because organic escarole can be hard to find. The colors make it a lovely festive salad. Serves 4
SHERRY GARLIC VINAIGRETTE
1 tablespoon sherry vinegar
¼ cup extra virgin olive oil
1 small clove garlic, smashed
Salt
SALAD
1 pomegranate
1 head escarole, butter, or iceberg lettuce, leaves torn
2 cups micro greens or baby salad greens
1To make the dressing: In a small bowl, combine the vinegar, oil, garlic, and salt to taste and whisk with a fork to combine. Discard the garlic before serving.
2For the salad: Roll the pomegranate on your kitchen counter to help loosen the seeds inside. Cut into quarters and gently pull the seeds from the fruit, discarding any white membrane. (I do this over a bowl as it can get a little messy with the vibrant juice!)
3Place the lettuce leaves and greens in a bowl, top with the pomegranate seeds, drizzle with the dressing, and toss to combine.
TIP: I’ve been known to roast some confit duck legs and shred the meat into this salad. It’s super good.
When I was married to an Italian, there was no getting around the Christmas Eve feast of the seven fishes dinner. It was always a struggle to get to seven fishes, but one way to do it was to make a seafood salad. Let’s just say the marriage didn’t stick, but the salad did. It’s still a highly requested holiday treat in our house and is utterly simple, but therein lies its deliciousness. Serves 6 to 8
LEMON-PARSLEY VINAIGRETTE
1 tablespoon sherry vinegar
¼ cup extra virgin olive oil
½ tablespoon grated lemon zest
2 tablespoons fresh lemon juice
Leaves from a few sprigs fresh Italian parsley, finely chopped
SALAD
½ pound squid, with tentacles, cleaned
1 pound raw wild-caught shrimp, peeled and deveined
½ pound frozen cooked lobster meat, thawed and coarsely chopped
Lemon slices, for serving
1To make the vinaigrette: In a small bowl, combine the vinegar, oil, lemon zest, lemon juice, and parsley and whisk with a fork to combine.
2For the salad: In a saucepan of boiling water, cook the squid and shrimp for 3 to 5 minutes, until just cooked. Drain and put on a bed of ice immediately to stop the cooking process.
3Place the seafood in a bowl, pour over the dressing, and toss to combine. Refrigerate for 3 to 4 hours to chill. Serve with lemon slices.
TIP: You can buy cleaned squid and shrimp from your fishmonger, if you prefer.
Beets seem to be one of those polarizing vegetables that people either love or hate. I love them. My kids hate them. So this is a salad I make when I don’t quite care what they think or when I’m entertaining. You can also make this with raw beets thinly sliced on a mandoline. Serves 4
RED WINE VINAIGRETTE
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1 small shallot, finely chopped
Salt
SALAD
3 red or golden beets
1 orange, peeled and thinly sliced into rounds
¼ cup walnuts, toasted (see toasting nuts)
1 log (4 ounces) goat cheese, chilled
½ cup coarse dried breadcrumbs
1 cup micro greens or baby salad greens
1To make the vinaigrette: In a small bowl, combine the vinegar, oil, shallot, and salt in a small bowl and whisk with a fork to combine.
2For the salad: Preheat the oven to 375°F. Wrap the beets in foil and roast for 1 hour or until tender. Remove from the oven and cool slightly.
3Peel the beets (the outer layers should slip straight off) and slice into rounds.
4Layer the orange and beet slices onto a serving platter. Sprinkle with the walnuts and set aside.
5Preheat the broiler to high. Slice the goat cheese into 4 rounds, and gently press into the breadcrumbs. Place in a lightly oiled baking dish. Broil for 5 minutes, or until golden and slightly molten.
6To serve, pour the dressing over the salad, sprinkle with the micro greens, and top with the warm goat cheese.
