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.
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.
I’ll never get tired of eating this salad for lunch— lemony lentils and crisp veggies doused in a creamy green dressing. But I don’t make it the exact same way every time. Instead, I play around with the herbs in the dressing. I might use parsley instead of cilantro or experiment with adding tarragon, dill, or chives. I love that it’s a little bit different each time I eat it!
This is a stellar combination of super fresh flavors and great textures combined with the silky richness of the lime coconut dressing. The combination of plump shrimp with sweet apple, crunchy cabbage, and vibrant herbs is unbeatable! I’ve also got a great tip for thickening the tangy lime coconut dressing so it clings to every vegetable (spoiler: chill in fridge!). Make this one for hot summer days or as a fantastic starter for Asian-themed menus.