Food52 Mighty Salads

The first signs of spring—asparagus, radishes, green garlic—are meant to be savored: Shave them paper-thin so they’re on display on the plate, then accompany them with a big puddle of Burrata for a meal-worthy salad. With jewels so bright, you need little else. To carry this salad’s elegance into colder months, with a mandoline or stellar knife skills, shave persimmons, brussels sprouts, endive, beets, turnips, kohlrabi, pears, and apples. Swap out young garlic for scallions. Always keep the Burrata, though—the buttery cow’s milk cheese never goes out of style.

1. Snap off the tough bottoms of the asparagus and discard. Snap off the tips, then cut them into thin slices. Using a vegetable peeler, shave the spears lengthwise by holding the end with your nondominant hand and peeling away from your hand using even, heavy pressure. You can rest the flat surface you first create on a cutting board for a more stable base as you shave the rest of the spear.

2. To make the vinaigrette, in a small bowl, whisk together the vinegar, lime juice, and lime zest. Gradually whisk in the olive oil until smooth. Stir in the green garlic and season generously with salt and pepper. Taste and adjust the seasoning, adding more lime juice if necessary.

3. Divide the radishes, cucumber, and asparagus between two plates. Dollop the Burrata, drizzle the vinaigrette, and scatter the microgreens. Serve with crusty bread if you like.

When you see a little stem coming out of a seed (or bean, grain, or nut) and maybe some root hairs, that’s a sprout, and the entire thing can be eaten (this page). But when seeds have grown a little more in soil or another growing medium and start to resemble tiny plants, they’re clipped near the base of their stems and called shoots. If you’re thinking that shoots remind you of microgreens, you’re not alone: The term microgreens doesn’t have a set definition. It’s a buzzy marketing word that has been used to refer to greens a little bit further along than sprouts—but also any greens younger than the baby stage. It’s all a little confusing, but because you’re not usually cooking any of these greens, nothing will go too wrong if you don’t pick the right one.

Fried Eggplant, Tomato & Peach Salad with Preserved Lemon Vinaigrette

Fried vegetables + crisp fruit + soft cheese + herbs + pungent vinaigrette

Serves 4 | From Emily Connor

At its best, fried eggplant has a golden outside and creamy inside, with a chew that relaxes to silkiness. At its worst, it’s an oil-thirsty sponge that drinks and drinks while remaining tough and dry. For this salad—where the eggplant needs to justify its existence among the summer’s ripest, sweetest fruit—we choose door number one, and a technique for getting fried eggplant right that doesn’t involve a long wait time or a deep-fryer. The eggplant is cubed, dusted with Wondra (an “instant flour” that fancy chefs turn to for crispy-coated chicken and fish), and pan-fried until it’s a perfect tender-rich foil to all the cucumber, tomato, and peach freshness. You can substitute half all-purpose flour and half cornstarch for the Wondra if you need.

¾ cup (175ml) vegetable oil

1 Asian eggplant, cut into ¾-inch (2cm) cubes

Wondra flour, for dusting

Kosher salt

2 Persian cucumbers, cut into ¾-inch (2cm) cubes

2 cups (300g) cherry tomatoes, halved

1 large, ripe peach, pitted and thinly sliced

1 (8-ounce/225g) fresh mozzarella ball, cut into ½-inch (1.3cm) slices

1 cup (20g) loosely packed basil leaves, coarsely chopped or torn

Preserved Lemon Vinaigrette

1 tablespoon chopped preserved lemon rind (this page)

1 teaspoon freshly squeezed lemon juice, plus more as needed

¼ cup (60ml) extra-virgin olive oil

½ teaspoon piment d’Espelette or Aleppo pepper

Kosher salt (optional)

1. In a 12-inch (30cm) skillet, warm the vegetable oil over medium-high heat to 350°F (175°C). Dust the eggplant cubes with Wondra. Working in batches if needed, arrange the eggplant in a single layer and cook, turning a few times, until golden brown and tender, about 3 minutes. Adjust the heat as necessary to keep the oil at 350°F (175°C). Using a slotted spoon, transfer the eggplant to a paper towel–lined plate to drain. Season with salt and let cool.

2. To make the vinaigrette, whisk together the vinaigrette ingredients. Taste and add salt and more lemon juice if needed.

3. In a large bowl, toss together the cucumbers, tomatoes, and peach. Drizzle in half of the vinaigrette and toss to combine. Season with salt. Let sit for a few minutes.

4. Arrange the salad on a large serving platter, then scatter the mozzarella, basil, and eggplant on top. Drizzle with a little more of the vinaigrette so the eggplant is lightly coated. Season with black pepper, and serve immediately.

Corn-Barley Salad with Tomato Vinaigrette

Grilled vegetables + grains + beans + herbs + fruity vinaigrette

Serves 4 | From Jeannine Balletto

Tomato water and corn milk may not sound like ingredients you’d be particularly interested in eating, or drinking, but as the base of a vinaigrette, suddenly—magically?—a grain salad that has tomato in it tastes like tomato. And there’s corn, too, but the flavor is brighter and quite literally juicier. That “milk” is the sweet, starchy liquid that’s scraped from corncobs, while the tomato water is made from the rosy juice and pulp of a grated tomato. While you’re adding a few more steps to an otherwise straightforward salad, it now shouts “summer!” so loudly, we can almost smell the tomato vines.

½ cup (100g) pearl barley

3 ears fresh juicy corn

¼ to ½ cup (60 to 120ml) olive oil, plus more for grilling

1 super-ripe tomato, halved

1 large garlic clove

Kosher salt

Pinch of crushed red pepper flakes

1½ teaspoons white wine vinegar

2 cups (300g) cherry tomatoes, halved

1 cup (180g) cooked cannellini beans

¼ cup (8g) firmly packed fresh basil, cut into ribbons

1 bunch chives, thinly sliced

Your best fruity olive oil, for drizzling

1. Heat a grill or grill pan to medium-high heat. Bring a large stockpot of generously salted water to a boil.

2. Add the barley to the pot and cook it according to the package directions. During the last 5 or 6 minutes of cooking, add the corn.

3. Remove the corn with tongs. Drain the barley and set aside. Brush the corn with olive oil and grill until charred on all sides, about 8 minutes.

4. Cut the kernels from the corncobs (this page). As you cut the kernels, collect all of the corn milk that drips into a bowl, then use the back of the knife to scrape the remaining corn milk from the cleaned cob.

5. Grate the large tomato on the large holes of a box grater over a wide bowl, collecting the juice and pulp. Discard the tomato skins.

6. Place the garlic on a cutting board, sprinkle with a couple of generous pinches of salt, and finely chop and smash it into a paste with the side of a chef’s knife. Add the garlic paste to the tomato pulp, as well as a pinch of salt, the red pepper flakes, vinegar, and reserved corn milk. Gradually whisk in enough of the olive oil until the vinaigrette is emulsified.

7. In a serving bowl, combine the barley, corn, cherry tomatoes, beans, basil, and chives. Add the vinaigrette and toss to evenly coat. Drizzle with fruity olive oil and serve.

Charred Okra Succotash Salad

Charred and raw veg + smoky meat + beans + heat + herbs

Serves 4 | From Emily Connor

First, choose small, pinky-size okra so they’re soft—even sweet. Blacken them whole in a slick of bacon fat, and they’re suddenly the smoky, meaty, crunchy backbone that your summer succotash has always longed for. Corn, tomatoes, and limas get tossed right in the same skillet, and the whole dish is finished with bright, punchy hits of lemon, parsley, and basil; it is a salad, after all—a best-of-summer, spoonable, no-slime salad.

1 pound (450g) okra

1 tablespoon olive oil, plus more as needed

4 slices thick-cut bacon, cut crosswise into lardons

2 cups (310g) fresh or frozen lima beans

Kosher salt

4 cups (620g) fresh corn kernels (from 4 ears of corn)

4 scallions, white and light green parts, thinly sliced

¼ teaspoon red pepper flakes

2 cups (300g) cherry tomatoes, halved

Juice of 1 lemon, to taste

¼ cup (8g) firmly packed flat-leaf parsley leaves, torn

¼ cup (8g) firmly packed basil leaves, torn

1. Rinse and thoroughly dry the okra, then trim the tops.

2. In a 12-inch (30cm) skillet (cast iron works well), heat the olive oil over medium heat. Add the bacon and cook, stirring every so often, until crisp, about 5 minutes. Transfer the bacon to a paper towel–lined plate to drain. Pour the bacon fat into a small, heatproof bowl. Wipe out the pan.

3. Meanwhile, bring a pot of salted water to a boil. Add the lima beans, turn down the heat, and simmer until tender, which can take anywhere from a few minutes to 20 minutes, depending on the freshness of your lima beans. Drain.

4. Coat the bottom of the pan with bacon fat and warm over medium-high heat until it shimmers. Working in batches, arrange the okra in a single layer in the pan, being careful not to crowd them. Season with a few pinches of salt and cook, undisturbed, until nicely charred on the bottom, several minutes. Flip the okra and continue to cook until crisp-tender and charred on all sides, about 3 minutes. Taste an okra pod to check doneness; if the okra is charring too quickly, turn down the heat. Transfer the okra to a paper towel–lined plate to drain.

5. Pour more bacon fat or olive oil into the pan if needed and warm over medium-high heat. Add the corn, scallions, and red pepper flakes and sauté until the corn is crisp-tender, 2 to 3 minutes. Season with salt.

6. Turn the heat to low and add the bacon, lima beans, and cherry tomatoes. Toss gently and cook until just warmed through, about 1 minute. Taste and adjust the seasoning, adding as much of the lemon juice as you like. Remove from the heat.

7. Add the parsley and basil and toss together. Serve warm or at room temperature.

Grilled Mushroom & Fig Salad

Grilled marinated mushrooms + grilled and fresh fruit + spicy greens + crunch

Serves 4 | From Emily Connor

Lucky for those of you on whisking or dish-washing duty, this salad is a study in multitasking. The balsamic vinaigrette is not just a vinaigrette that’ll catch on the arugula, it’s also a marinade for mushrooms and figs on their way to the grill. Not only does this streamline your kitchen tasks, it also connects ingredients that might otherwise feel like a hodgepodge. When you consider that vinaigrettes and marinades (both mixtures of oil and vinegar or a stand-in like citrus juice) aren’t so different after all, other dressings can also operate as double agents. Try marinating with currant-anchovy vinaigrette for even more salty-and-sweet back-and-forth, preserved lemon vinaigrette on summer squash or fish, and definitely romesco.

If you can’t find fresh figs, skip the fruit grilling. Halve the plumpest dried ones you can find, macerate them in a few tablespoons of the marinade (look: triple duty!) until softened, and then toss them into the salad with a good drizzle of vinaigrette, of course.

4 portobello mushrooms, stemmed

10 to 12 (about 1 pint) figs (such as Black Mission or Calimyrna), trimmed and halved

6 cups (180g) firmly packed baby arugula leaves

Kosher salt

1 (2-ounce/55g) chunk aged Pecorino Romano, shaved with a vegetable peeler

⅓ cup (50g) Marcona almonds, coarsely chopped

Balsamic-Thyme Vinaigrette

½ cup (120ml) extra-virgin olive oil

3 tablespoons balsamic vinegar

2 tablespoons sherry vinegar

2 tablespoons minced shallots

2 teaspoons finely chopped fresh thyme

1 teaspoon Dijon mustard

¼ teaspoon kosher salt, plus more as needed

1. To make the vinaigrette, whisk together the vinaigrette ingredients until emulsified. Taste and adjust the seasoning. Wipe the mushrooms clean with a damp paper towel. Using a small spoon, scrape out and discard the gills.

2. Arrange the mushrooms in a wide, shallow dish and brush all over with half of the vinaigrette. Let marinate at room temperature for at least 30 minutes, or up to a few hours, turning the mushrooms a few times.

3. Meanwhile, coat half of the figs with vinaigrette. Thread them onto skewers (you can also grill them directly on the grill grates).

4. Heat the grill to medium-high and brush your grates clean. Grill the mushrooms, reserving the marinade, until tender when pierced with a knife, 4 to 5 minutes per side. Grill the figs until lightly browned, about 2 minutes per side.

5. Cut the mushrooms into thin strips. Season the arugula with a few pinches of salt, then toss with the remaining vinaigrette, a little at a time, until evenly and lightly coated. Add the Pecorino, almonds, mushrooms, and grilled and fresh figs and toss together. Drizzle with a little more vinaigrette before serving.

Roasted Potato Salad with Mustard-Walnut Vinaigrette

Roasted roots + garlicky, mustardy vinaigrette + nuts + herbs + egg topper

Serves 6 to 8 | From Shannon Hulley

This potato salad celebrates its namesake ingredient, the humble and excellent spud, instead of allowing it to drown in a bowlful of gloppy white dressing. Roasted until browned, the potatoes themselves are the stars, and after a light mash, get to bathe in a mustardy vinaigrette. Basil adds a surprising freshness, toasted walnuts play up the potatoes’ roasted side, and all of the flavors together will speak to you even at room temperature. So without the soft-boiled egg on top, this salad is good for potlucks, picnics, and backyard parties. Celebrate accordingly.

4 pounds (1.8kg) mixed marble potatoes or other small potatoes

Extra-virgin olive oil, for drizzling

Sea salt and freshly ground black pepper

1 bunch scallions, white and green parts, thinly sliced

6 to 8 eggs

1 cup (100g) walnuts, toasted and coarsely chopped

Leaves from 1 bunch basil, torn

Mustard-Walnut Vinaigrette

2 garlic cloves

Sea salt

2 tablespoons freshly squeezed lemon juice

1 tablespoon red wine vinegar

1 tablespoon whole-grain mustard

1 tablespoon Dijon mustard

¼ cup (60ml) extra-virgin olive oil

2 tablespoons walnut oil

Freshly ground black pepper

1. Heat the oven to 425°F (220°C). Arrange the potatoes in a single layer on two parchment-lined, rimmed baking sheets, drizzle with olive oil, and toss to evenly coat. Season with salt and pepper. Roast, shaking the sheets occasionally, until tender and brown, 40 to 45 minutes.

2. To make the vinaigrette, place the garlic on a cutting board, sprinkle with a couple of generous pinches of salt, and finely chop and smash it into a paste with the side of a chef’s knife. Whisk together the garlic paste, lemon juice, vinegar, and both mustards until smooth. Gradually whisk in the olive and walnut oils until emulsified. Taste and adjust the salt and pepper.

3. Transfer the potatoes to a large bowl. Toss in the scallions and the vinaigrette. Using the back of a mixing spoon, gently smash some of the potatoes just enough to break the skins. Be careful not to make mashed potatoes. Allow the dressed potatoes to sit at room temperature for 45 to 60 minutes.

4. About 15 minutes before serving, bring a pot of water to a boil (or to steam the eggs, see this page). Lower the eggs, a few at a time, into the water and boil for 6 minutes. Remove the eggs with a slotted spoon, plunge them into an ice bath until cool enough to handle, and then peel them (this page).

5. Just before serving, stir in the walnuts and basil. Arrange the salad on plates. Top each serving with a soft-boiled egg and sprinkle with salt and pepper.

Roasted Broccoli Rabe, Chickpea & Crispy Salami Salad

Roasted things of all sorts (vegetables, beans, bread, meat) + romesco

Serves 4 | From Emily Connor

Amanda Hesser dubbed romesco a “sauce hero” that gets along with just about everything in the kitchen. So of course this rugged almond, tomato, and red bell pepper sauce can slip into the role of vinaigrette with ease. Before heading into the oven, the salad components get coated with a bit of the dressing—a step we’ll use over and over for more fiery roasting. As the salami roasts, it crisps up while its rendering fat slicks the breadcrumbs and chickpeas with, well, salami fat! Whether romesco or salami is the hero of this dish remains unresolved—but know that the real winner is your roasting repertoire.

1 pound (450g) broccoli rabe, trimmed

Kosher salt

3 cups (500g) cooked chickpeas

3 ounces (85g) salami, cut into ½-inch (1.3cm) cubes

8 ounces (225g) day-old sourdough or ciabatta bread, crusts removed, cut into ¾-inch (2cm) cubes

Romesco Vinaigrette

¼ cup (25g) sliced almonds, toasted

1 roasted red bell pepper, jarred or freshly roasted

2 tablespoons sherry vinegar, plus more as needed

1 tablespoon tomato paste

1 garlic clove

1 teaspoon Spanish smoked paprika

6 tablespoons (90ml) extra-virgin olive oil

3 tablespoons water, plus more as needed

½ teaspoon sugar, plus more as needed

Kosher salt

1. Heat the oven to 500°F (260°C). Line a rimmed baking sheet with parchment paper.

2. To make the vinaigrette, in a food processor, pulse the almonds until finely ground, 20 to 30 seconds. Add the bell pepper, vinegar, tomato paste, garlic, and paprika and process until a paste forms. With the processor running, gradually pour in the olive oil, then the water, and process until emulsified. Add more water to thin the vinaigrette if needed. Add the sugar and season with salt. Taste and adjust seasoning; the vinaigrette should be slightly sweet to balance the bitterness of the broccoli rabe. (The vinaigrette will keep in an airtight container in the fridge for up to 3 days.)

3. Rinse and dry the broccoli rabe, allowing a bit of water to cling to the leaves. On the prepared baking sheet, evenly coat the broccoli rabe with 3 tablespoons of the vinaigrette and season with salt.

4. Arrange in a single layer and roast until tender and the leaves are lightly charred around the edges, 5 to 8 minutes. Arrange on a cutting board in one layer (stacking will make them soggy). Leave whole, or coarsely chop into bite-size pieces.

5. On a parchment-lined baking sheet (it can be the one you just used), evenly coat the chickpeas and salami with a few tablespoons of the vinaigrette. Spread into a single layer and roast until light brown, about 8 minutes, then stir in the breadcrumbs. Once evenly brown, another 3 minutes, remove from the oven and toss with the rabe. Taste and adjust the seasoning, adding more vinaigrette if desired. Serve warm or at room temperature.

Carrot & Radicchio Salad with Fig-Balsamic Vinaigrette

Roasted roots + bitter greens + toasted nuts + tart-sweet vinaigrette

Serves 4 | From Kenzi Wilbur

You won’t need to push aside filler ingredients to get to more consequential components in this salad, inspired by a dish from Max and Eli Sussman’s book Classic Recipes for Modern People. It starts with sweet carrots that are steam-roasted in the oven with a bit of water (this is the secret to incomparably tender carrots). Then it gets piles of raw and roasted ribbons of radicchio, a big boy–size handful of pistachios, and a tart fig dressing that reminds you that you can have a fruity dressing without it being…fruity. You could stab recklessly into this thing, blindfolded, and still get a perfect bite. How many other salads would you want to eat with your eyes closed?

2 pounds (900g) multicolored carrots, scrubbed and halved lengthwise

½ cup (120ml) extra-virgin olive oil

Kosher salt

¼ cup (60ml) water

1 medium to large head radicchio

½ cup (60g) pistachios, toasted and coarsely chopped

Fig-Balsamic Vinaigrette

½ cup (90g) diced fresh figs or 2 large dried figs, stemmed

¼ cup (60ml) balsamic vinegar

2 tablespoons water

Kosher salt

½ cup (120ml) extra-virgin olive oil

1 small shallot, minced

1. Heat the oven to 375°F (190°C). In a large bowl, toss the carrots with the olive oil, season with a large pinch of salt, and arrange in a single layer on a rimmed baking sheet. Pour the water over the carrots. Roast until the carrots have just started to brown and crisp on the edges, 20 to 25 minutes.

2. Meanwhile, core and coarsely chop the radicchio and place half of the chopped leaves in a large salad bowl.

3. When the carrots are 5 minutes from being done, scatter the remaining radicchio on top of them so it wilts and begins to brown in spots.

4. To make the vinaigrette, if using fresh figs, in a large bowl, whisk together the figs, vinegar, water, a small pinch of salt, olive oil, and shallot. If using dried figs, blend the figs with the vinegar, water, and a small pinch of salt until smooth. With the blender running, gradually add the olive oil until emulsified. Whisk in the shallot.

5. Add the roasted carrots and radicchio to the salad bowl, drizzle with a bit of vinaigrette (you will not use it all, so start slow), and toss very gently to keep the carrots intact. Add the pistachios and toss again. Taste, adjust the seasoning, and add more dressing if the salad looks dry. Serve warm or at room temp.

Charred Broccoli & Lentil Salad

Charred vegetables + lentils + shredded roots + tahini dressing + nuts/herbs/cheese

Serves 4 | From Emily Connor

Humble its parts may be, but trust us, this is salad as friend: What starts out as slaw-like—a pile of shredded carrots and broccoli heads and stalks put through a mandoline—quickly gains heft. Lentils are folded into smoky-sweet tahini dressing while still steaming hot. That broccoli? Passed under the broiler until dark in spots and pliant, a ribbon of green that folds and curls throughout. Then in go tiny cubes of feta, showers of parsley and pistachios. Add a splash of sherry vinegar if it’s calling for a little pluck.

2 cups (400g) green lentils, rinsed and picked over

1 yellow onion, peeled and halved

2 bay leaves

2 heads broccoli

Kosher salt

Olive oil, for coating

1 cup (110g) grated carrots (from 2 or 3 carrots)

1 large handful fresh flat-leaf parsley, leaves and stems coarsely chopped

2 ounces (55g) feta, cut into small cubes

⅓ cup (40g) pistachios, coarsely chopped

Smoky Tahini Dressing

1 jarred or freshly roasted piquillo or red bell pepper, seeded

1 garlic clove

3 tablespoons tahini, stirred in the jar

3 tablespoons water, plus more as needed

2 tablespoons extra-virgin olive oil

1 tablespoon sherry vinegar, plus more as needed

1 teaspoon honey

1 teaspoon Spanish smoked paprika

¼ teaspoon red pepper flakes, plus more as needed

¼ teaspoon kosher salt, plus more as needed

1. Place lentils, onion, and bay leaves in a saucepan and cover by at least 1 inch (2.5cm) of water. Bring to a boil, then turn down the heat and simmer until the lentils are tender, about 30 minutes. Keep a watchful eye, adding additional water if needed. Drain well in a colander, discarding the onion and bay leaves.

2. Remove the leaves from the broccoli and cut any discolored areas off the stems. Cut the heads lengthwise into quarters. Using a mandoline, the slicing blade of a food processor, or a sharp knife, cut the broccoli stems and florets into ¼-inch (6mm) slices.

3. Heat the broiler with an oven rack 4 to 5 inches (10 to 13cm) from the flame. Place the broccoli (including the little florets that break off while slicing) on a baking sheet, season with salt, and evenly coat with olive oil. Spread in a single layer, leaving plenty of room in between the slices (you may need 2 sheets). Broil the broccoli until tender and charred, 3 to 5 minutes, shaking the pan once or twice.

4. To make the dressing, blend all of the ingredients until smooth. Add more water to thin the dressing if needed. Taste and adjust the seasoning. (The dressing will keep in an airtight container in the refrigerator for up to 3 days.)

5. In a large bowl, evenly coat the lentils and carrots with the tahini dressing, a little at a time. Add more vinegar, red pepper flakes, and salt to taste. Fold in the broccoli, followed by the parsley and feta. Fold in the pistachios just before serving. Serve warm or at room temperature. (The salad will keep in an airtight container in the refrigerator for up to 3 days; it’s good right from the fridge.)

Shaved Brussels Sprouts, Endive & Apple Salad

Raw and sautéed vegetables + croutons + more crunchies + rich, warm dressing

Serves 4 | From Emily Connor

You’ve had shaved brussels sprout salad before, but it wasn’t as invigorating as it is here. Served warm (though it’s also good at room temp), sautéed shredded brussels sprouts meet the richness of pancetta and the snap of breadcrumbs, sliced endive, and apple. In a dish where you’d expect lemon, lime surprises (and keeps those apples from browning, to boot). To lift up leftovers, add a poached egg or chopped chicken or turkey or aged cheddar, or toss in mesclun or arugula. Leftovers can be gently reheated in a skillet or microwave until the sprouts are just warm.

1 pound (450g) brussels sprouts, trimmed and thinly sliced with the slicing blade of a food processor, mandoline, or sharp knife

3 endives, leaves stacked and sliced crosswise into ¼-inch (6mm) ribbons

2 ounces (55g) day-old sourdough or ciabatta bread, crust removed, cut into ¾-inch (2cm) cubes

1 small, crisp apple (such as Honeycrisp or Pink Lady), halved, cored, and cut into ⅛-inch (3mm) slices

¼ cup (25g) walnuts, toasted

¼ cup (10g) finely chopped fresh chives

Pancetta-Lime Dressing

3 tablespoons olive oil, plus more as needed

4 ounces (115g) pancetta, finely diced

Grated zest of 1 lime

3 tablespoons lime juice, plus more as needed

1 small chile (such as jalapeño), finely diced

Kosher salt

1. To make the dressing, in a 12-inch (30cm) skillet, heat 1 tablespoon of the olive oil over medium heat. Add the pancetta and cook, stirring every so often, until crisp, about 5 minutes. Off the heat, transfer the pancetta to a paper towel–lined plate. Pour the pancetta fat into a small, heatproof bowl, then pour 3 tablespoons of it back into the skillet. (Add olive oil if you need to supplement.) Whisk in the lime zest, lime juice, chile, and a pinch of salt.

2. Return the skillet to medium heat and add the brussels sprouts, tossing well to evenly coat with the dressing. Season with salt and sauté just until the leaves are crisp-tender, 1 to 2 minutes. Transfer the sprouts to a large bowl, add the endive, and toss together.

3. Wipe out the skillet and heat the remaining 2 tablespoons olive oil over medium heat. Add the bread cubes, tossing well to evenly coat, and cook until light brown and crispy, about 3 minutes.

4. Add the bread, crisp pancetta, apple, walnuts, and chives to the brussels sprouts and endive. Toss well. Taste and adjust the seasoning before serving.

When Dressing’s “Done”

When it comes time to sample your finished dressing, if you lick it off your finger, you might love the flavor, but not once it’s on the salad. That’s because dressings are meant to complement a salad, so taste it the same way: Dip a main component of your salad into the dressing instead of your finger and you won’t have any surprises with the end result.