When it comes to things as iconic as a Caesar salad, I typically like to keep it classic and work toward perfecting the technique. But that was before I was inspired to try some crisp, thinly sliced celery and smoky bacon–laced breadcrumbs to enhance the already perfect balance in a Caesar salad. And it truly does. There is something about that extra-fresh crunch from the celery and the way that the breadcrumbs coat the leaves and dressing (in lieu of the cumbersome crouton) that really takes a classic Caesar to another level.
This dish is the ultimate mash-up between two gold-standard sal- ads: the classic steakhouse wedge (think iceberg lettuce and way too much creamy dressing) and the feta-flecked, veggie-stuffed chopped salad I grew up eating. I definitely surprised myself a lit- tle bit when I reached for iceberg lettuce as the base, but once I loaded it up with cherry tomatoes and cukes, fresh mint, and garlicky bread crumbs that work their way into every crevice and cranny, I realized it was the only choice. But the real star is the rich, creamy feta and yogurt dressing. I highly recommend serving some on the side for extra dunking, in addition to keeping a batch in your fridge for an impromptu salad or dip moment.
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.
The crumble steals the show in this salad! You can serve whatever leafy greens and vegetables you want with it, and it’s still going to be the best salad you have all week. I’ve headed in an autumnal direction here—chewy kale leaves with apple batons and cranberries. I also crumble over some soft goat cheese, which works beautifully with the sweet and sour elements of the salad. All together it’s a great combination of textures, colors, and flavors. It’s substantial enough as a standalone meal or as a statement side dish (official term!). The cranberry-plumping step (another official term) is optional. But once you’ve plumped, you’ll never go back!
Rice is the headlining ingredient in this herb-forward “salad,” but it wouldn’t be khaao yam without the inclusion of earthy toasted coconut. The dish is a beloved breakfast on Ko Yao Noi and beyond, sold from vast bowls at Muslim-run tea shops.
This version, taught to me by Bussaba Butdee, who runs a homestay on Ko Yao Noi, includes the rather decadent addition of grilled shrimp, which she happened to have on hand. These are not standard and can be omitted. Less optional for southern Thais is the herb called bai phaa hom. Known colloquially as—no, I’m not making this up—“dog and pig fart herb,” the leaf provides the dish with a unique, but not as unpleasant as the name might suggest, aroma. It’s unlikely you’ll be able to find bai phaa hom outside southern Thailand, and khaao yam made without it will still be tasty, but it, admittedly, won’t have the same unique fragrance.
Serve this as a southern Thai–style breakfast or as lunch.
The appeal of this salad comes from its contrasting flavours and textures. Make this in midsummer, when the nectarines are ripened by the sun and the green beans are still tender. It is best served on a wide plate, rather than piled into a deep bowl.
Choose as many varieties of beets as you can find for a truly spectacular, colorful salad. We typically use a mixture of red beets and golden beets, but when we can also find pretty Chioggia (striped) beets, we throw them in as well. Make sure you roast the golden or striped beets separately from the red beets, which will color them red. (Red beets make a great natural Easter egg dye!)
This is my take on the classic black and blue steak salad that I enjoyed back in my steak-eating days, but I use mushrooms as a substitute. Mushrooms have this “meaty” texture going on and once they absorb whatever marinade or sauce you cook them in, it really helps to bring out their umami flavors. They become so flavorful and juicy and are perfect on top of this familiar classic. Every time Alex eats this salad, he always says “Mmm!” Which as you know is one of the biggest compliments. Mushrooms are one of his faves and he loves it when I prepare them this way.
Serves 3 or 4
When we decided to write this book, our first thought was, “You know what the world needs right now? Another take on vitello tonnato!” Just kidding—nobody needs another version of this classic Piedmontese dish. But because tomato season is so special and because Ryan’s and Steph’s moms really loved this version, in which savory beefsteak tomatoes play the part of thinly sliced veal, we just had to include it in here.