SALAD KEBABS

The Classic Wedge with Creamy Gorgonzola Dressing

Makes 8 skewers of each salad

Is it really possible to eat salad from a stick? Indeed it is! It’s all in the way you chop the ingredients. Serving what is typically a composed dish in a deconstructed way instantly conveys a casual vibe, perfect for the warm months when flatware—and shoes—should be optional at the dinner table.

FOR THE SALAD

6 thick-cut bacon slices

1 small head iceberg lettuce, cut into 1½-inch pieces

9 cherry tomatoes, halved

FOR THE DRESSING

½ cup buttermilk

⅓ cup mayonnaise

¼ cup plain Greek yogurt

¼ cup Gorgonzola cheese, crumbled

Juice of ½ lemon

1 teaspoon Worcestershire sauce

½ teaspoon garlic powder

Kosher salt and black pepper

TO MAKE THE SALAD: Preheat the oven to 400°F. Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the bacon on the rack, spacing the slices ½ inch apart. Bake until the bacon is almost crispy, about 20 minutes.

Break each piece of bacon into 4 pieces. To assemble, place a piece of iceberg onto a skewer, followed by a tomato half and a piece of bacon. Repeat this combination twice more and finish with another piece of iceberg. Set on a serving platter. Repeat with the remaining ingredients.

TO MAKE THE DRESSING: In a small bowl, whisk together the buttermilk, mayonnaise, yogurt, cheese, lemon juice, Worcestershire, and garlic powder. Season with the salt and pepper. Drizzle the dressing over the skewers or serve in small bowls for dipping.

Chinese Chicken Salad with Sesame-Ginger Vinaigrette

FOR THE SALAD:

½ head of cabbage, cut into 1½-inch pieces

2 carrots, cut on an angle into ½-inch pieces

2 scallions, cut into 1-inch pieces

2 large rotisserie chicken breasts, skin removed, cut into 1-inch pieces

2 mandarin oranges, peeled and segmented

FOR THE DRESSING

⅓ cup rice vinegar

3 tablespoons honey

3 tablespoons vegetable oil

2 tablespoons sesame oil

1 tablespoon fresh lime juice

2 teaspoons soy sauce

½ teaspoon minced garlic

½ teaspoon minced ginger

Kosher salt and black pepper

TO MAKE THE SALAD: Place a piece of cabbage on a skewer, followed by a slice of carrot, a piece of chicken, and a scallion. Repeat this layering process again and finish with one more piece of cabbage. Set on a platter and repeat with the remaining ingredients.

TO MAKE THE DRESSING: In a small bowl, whisk together the vinegar, honey, vegetable oil, sesame oil, lime juice, soy sauce, garlic, and ginger. Season with salt and pepper.

Drizzle the dressing over the skewers or serve in small bowls for dipping.

Caesar Salad

FOR THE SALAD

½ baguette (about 6 inches), cut into 1½-inch cubes

2 tablespoons olive oil

Kosher salt and black pepper

3 romaine hearts, chopped into 2-inch chunks

8 ounces Parmesan cheese, cut into 16 (½-inch) chunks

FOR THE DRESSING

1 egg yolk

1½ teaspoons Dijon mustard

2 large garlic cloves

1 tablespoon anchovy paste

Juice of 3 lemons

2 teaspoons kosher salt

Black pepper

1⅓ cups olive oil

½ cup grated Parmesan cheese

TO MAKE THE SALAD: Preheat the oven to 400°F.

Place the bread cubes on a baking sheet. Drizzle with the olive oil and season with salt and pepper. Bake for 5 to 7 minutes, or until golden. Remove from the oven and set aside.

Place one chunk of romaine on a skewer, followed by a chunk of Parmesan and a crouton. Repeat this layering process once. Finish the skewer with one more piece of romaine and set it on a platter. Repeat with the remaining ingredients.

TO MAKE THE DRESSING: In a food processor, combine the egg yolk, mustard, garlic, anchovy paste, lemon juice, salt, and pepper to taste and pulse until smooth. With the processor running, slowly pour in the olive oil and process until thick and smooth. Add the cheese and pulse until combined.

Drizzle the dressing over the skewers or serve in small bowls for dipping.