Salads

Chicories with Anchovy Bread Crumbs and Egg Yolk

Without any whisking, freshly cracked and freed from the shell, separated from the watery white, rich, fatty egg yolks all by themselves are one hell of a secret ingredient.

Raw Broccoli and Basil Salad with Peanuts and Shallot

Larger, more adult broccoli is an acceptable substitute here; just make sure you cut the florets into small pieces and thinly slice the stalk

An Excellent Mustard Dressing

I intend for you to use this all-purpose, excellent mustard dressing for things beyond a bowl of gorgeous greens. Perhaps you’ll use it to coat black lentils served alongside a coil of browned sausage to pretend you’re in France.

Kale Salad with Honey’d Walnuts

Kale salad, how 2013, I know. But it’s undeniably a great candidate for a meal like this. It’s sturdy, almost masquerading as a side instead of a salad, it’s one of the only salad greens that get better with age and can even be saved as a leftover with little to no consequences.

Citrus Salad with Bitter Greens

The perfect way to use winter citrus. Arrange bitter leaves on a plate, layer with sliced citrus and onion and season casually with flaky salt, vinegar and oil.

Any-Greens Mustard Dressing

This one is pretty basic, but very good, with lots of whole grain mustard– the spicier the better for me– but Dijon works, too (just expect a creamier texture). As for the greens, peppery arugula, crisp romaine, and ruffly kale are all great contenders, but my hands-down favorite is escarole.

Very Crunchy Salad feat. Fennel, Apples, and Pecans

A salad is a non-negotiable for me, especially with all the rich, buttery dishes on the table. This bitter, crunchy, bright one with honeyed pecans and fennel seed will get eaten suspiciously fast for a salad at Thanksgiving.

Bitter, Leafy Salad

This is a great bitter, peppery salad to serve alongside just about anything. It’s simple, it’s quick to make, and it’s an especially nice antidote to braised meats.

Almost Classic Caesar Salad

Bolognese and a caesar salad? That’s amore. This is an all-occasion salad, but is particularly nice with a bowl of pasta. Bring a hunk of parmesan to grate at the table for true red sauce vibes.

A Pretty Classic Cobb Salad

While I do hate following rules, sometimes it’s nice to color inside the lines. To qualify as a Cobb Salad, the salad must have certain ingredients or else it’s simply just a large salad, and I am happy to oblige.

Tomatoes Dressed in Toasted Fennel and Anchovy

The anchovy-fennel-chili-infused oil is good on quite literally anything, but is especially great drizzled over the sweetest little tomatoes you can find.

Celery Salad with Sour Apple and Walnuts

This is the best salad to eat next to any hunk of braised meat, or on its own in the middle of the day with shredded bits of leftover roast chicken.