Back to recipes

Nothing Fancy

From the book that gave you Slow Roasted Chicken with Tomatoes and Brown Buttered Salmon with Red Onion, Capers and Dill, it’s Nothing Fancy. Published in 2019! Imagine!

All recipes All

Free

Saved

Smashed Cucumbers with Sizzled Turmeric and Garlic

It’s hard to say how this salad-y number is best served—because the answer is “with everything and all the time.”

Crushed Peas with Burrata and Black Olives

This “salad” is just an excuse to eat an extraordinary amount of cheese.

Vinegared Apples with Persimmon and White Cheddar

You want the fruit to be fairly acidic and salty; the honey is there to compensate for any lack of naturally occurring sweetness, so adjust with more as needed.

Celery Salad with Cilantro and Sesame

It’s the perfect thing to eat when getting down on intensely lamb-y noodles or crazy-hot dumplings

Citrusy Cucumbers with Red Onion and Toasted Sesame

This is the kind of dish that can be served as part of a “snacks for dinner” spread, but also as a salad alongside other mains.

Celery and Fennel with Walnuts and Blue Cheese

Unfortunately for celery, the nicest thing most people can say about it is that they like to eat it with their buffalo wings; but the merits of this very good and underrated vegetable are plenty, and well . . . I LOVE CELERY.

Salted Citrus Salad with Fennel, Radish, and Olive

Sure, citrus is soft and I would definitely call this a “Crunchy Salad.”

Iceberg with Pecorino, Crushed Olives, and Pickled Chile

I’m proud to declare that I don’t just tolerate iceberg, I love iceberg. I want it. I crave it. I shop specifically for it.

Lemony Watercress with Raw and Toasted Fennel

Mostly a salad to celebrate the specialness of a good, peppery watercress, there is also crunchy fennel tossed with some thin (whole) lemon slices.

Chicories with Preserved Lemon, Yogurt, and Mint

I prefer to drag and dip my perky, seasoned lettuces through a tangy sauce rather than weigh down the leaves with a dressing, making them all sad and wilty.