Some salads are supporting actors; this salad is a star. It’s worth your attention and stomach space on a table full of other foods— yes, even (and especially) like Thanksgiving. I like to keep the farro, olive, and cheese treasures at the bottom of the serving bowl, with the leaves layered on the top for a fun surprise every time someone scoops.
This recipe is flexible, so don’t get flustered if you don’t have both endives and radicchio or Castelfranco. Just one type of leaf is fine! Don’t have Parm? Swap in feta or even blue cheese. If you want to skip the nuts, go for it, but I’d strongly advise you keep the olives in. And, you could even add in a sweet element, like a dried cranberry, golden raisin, or sliced pear, if that’s your kind of thing.
Extremely charred broccoli makes for such a great salad. I dream of the burnt broccoli salad from Superiority Burger in the East Village. Brooks Headley, the chef, is really a vegetable wizard; he always comes up with the most brilliant combinations that are so unique, and just work so well. Nothing could be more perfect than that salad, but this plays with some of the sweet, spicy, salty, charred flavors that I love so much about that dish.
Serves 3 or 4
We love adding fresh herbs to any salad because they are loaded with micronutrients and add a pop of flavor. Think basil, parsley, cilantro, chives, mint, thyme, and in this recipe, dill! Dill is a medicinal herb that has been used for more than 2,000 years. Rich in antioxidants and a good source of vitamin C, magnesium, and vitamin A, it combines beautifully with the mustard in this dressing. Go ahead and make a double batch of dressing for dipping crackers and veggies—it stores well for up to 5 days in the fridge. Garnish with chopped dill and sunflower seeds.
Indulge in the nostalgic flavors of Doritos Taco Salad, a beloved family dish that combines the bold crunch of Doritos with savory taco-seasoned meat and zesty Catalina dressing. It's a dish that proudly veers from traditional taco salad variations, focusing on simplicity and taste. Found on the back of a Dorito’s bag by Jaime’s uncles in the 90’s, this recipe holds a special place in her heart, because when else do you get a recipe that instructs you to “crush the Doritos by punching the bag”? Family food at its best!
The citrus notes of the oranges and grapefruit enhance the lightly sweet, floral, and bright flavors of the Passion Fruit & Blood Orange Hard Kombucha. Strainge Beast Hard Kombuchas are great additions to salad dressings and add depth to the golden beet pickle brine.
Austere as this salad may seem, it's got 2 secret tricks that will make you better at making salads, during the holidays and forever after. 1. You infuse the vinegar with chopped red onion for an hour, then quietly remove it. The vinegar is left with a richer, more complex flavor, without the oppressive oniony kickback. 2. You toss the dressed leaves with a dusting of finely grated Manchego to help the coating stick. Adapted slightly from Toro Bravo: Stories. Recipes. No Bull. (McSweeney's Insatiables, 2013). —Genius Recipes
The dressing for this salad was another Chez Panisse lesson on one of my first days. Whole Meyer lemons, zest and pith, get diced up and mixed with shallots, their juices and olive oil to make the most heavenly winter salad dressing. I had never used lemons in this way before and it was, again, one of those lightbulb moments that just changed how I saw every ingredient. This dressing is great on a raw fish crudo or winter chicory salad as well. Look for different kinds of citrus at the farmers’ market and use everything from kumquats to grapefruits to oranges. Although we use Meyer lemons in the dressing, stay away from lemons and limes for slicing into the salad as they can be too tart.
I love a chewy grain salad (this one has lentils too) with a lot of contrasting flavors and textures. Sweet, sour, chewy, crunchy, salty. You can go crazy and add more ingredients here; just don’t add toasted nuts or seeds ahead of time, as they will get soggy—throw them on top just before serving.
This salad is perfect over mixed greens, spinach, or arugula or served in lettuce cups for a quick easy lunch. It keeps well for five to seven days in the fridge. I adore using Homemade Avocado Mayo (recipe follows), or Primal Kitchen’s avocado mayo if you’re short on time, in this recipe.