romaine

Like any good chopped salad, the lettuce here is in equal balance with the other ingredients, making this a great choice for those who are less than enthusiastic about leafy greens. Creamy feta and avocado mingle with briny olives and capers while cucumbers and finely chopped romaine provide crunch. Use this recipe as a template for making the most of ingredients you have on hand; radishes, cherry tomatoes or diced onion would all be welcome here. The same flexibility applies for the croutons: Stale bread works, of course, but even leftover hot dog buns, pita bread or oyster crackers become excellent little croutons when toasted in the oven.

Chopped Salad With Chickpeas, Feta and Avocado

small (1/2-inch) diced stale bread, buns

olive oil,

Kosher salt and black pepper

romaine heart,

chickpeas,

scallions (about 2 scallions)

red wine vinegar

capers,

shallots

Dijon mustard

halved,

feta cheese (about 4 ounces)

herbs,

Heat the oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes, until well toasted. Set aside to cool.

Meanwhile, place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.

In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, shallots, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk well. Pour enough dressing over the salad to moisten; toss well. Add the avocado, feta and herbs and toss gently, adding more dressing to taste. Top with the croutons and a generous sprinkle of herbs and serve.

The crowd-pleasing salad of crisp romaine leaves, crunchy croutons, and a little or a lot of anchovy, as you like.

The Best Caesar Salad Recipe

garlic, minced (about 2 teaspoons)

hearty bread,

Parmesan cheese

salt and black pepper

(15 milliliters) juice lemon

anchovies (see note)

(5 milliliters) Worcestershire sauce (see note)

(80 milliliters) canola oil

Adjust oven rack to middle position and preheat oven to 375°F (190°C). In a small bowl, combine 3 tablespoons (45ml) olive oil with minced garlic and whisk for 30 seconds. Transfer to a fine-mesh strainer set over a large bowl and press with the back of a spoon to extract as much oil as possible, leaving garlic behind. Reserve pressed garlic separately. Add bread cubes to garlic oil and toss to coat. Add 2 tablespoons Parmesan cheese, season to taste with salt and pepper, and toss again. Transfer to a rimmed baking sheet. Bake until croutons are pale golden brown and crisp, about 15 minutes. Remove from oven and toss with 2 more tablespoons Parmesan. Allow to cool.

While croutons bake, make the dressing. Combine egg yolk, lemon juice, anchovies, Worcestershire sauce, pressed garlic, and 1/4 cup Parmesan cheese in the bottom of a cup that just fits the head of an immersion blender or in the bottom of a food processor. With blender or processor running, slowly drizzle in canola oil until a smooth emulsion forms. Transfer mixture to a medium bowl. Whisking constantly, slowly drizzle in remaining 1/4 cup (60ml) extra-virgin olive oil. Season to taste generously with salt and pepper.

To serve, toss lettuce with a few tablespoons of dressing, adding more if desired. Once lettuce is coated, add half of remaining cheese and three-quarters of croutons and toss again. Transfer to a salad bowl and sprinkle with remaining cheese and croutons. Serve.

The cookbook author Jessica Battilana's advice to home cooks is simple: "If you're going to spend your energy somewhere, spend it somewhere that matters." Put her philosophy into practice and make this simple, satisfying salad. All the ingredients can be easily found at any grocery store, and the salad will come together quickly in the kitchen, though it looks and tastes like it requires much more effort and time to prepare. Perhaps most happily, even the most discerning critics — the 4-and-under crowd — will delight in its flavor and crunch and politely ask for seconds.

The Greenest Green Salad

snap peas, trimmed

hearts of romaine lettuce, washed and cut into bite-size pieces

Persian cucumbers,

green onions, thinly sliced

avocado,

recipe green goddess dressing

Line a large plate with paper towels. Set aside. Bring a medium saucepan of generously salted water to a boil over high heat. Add the snap peas, and cook until just tender, about 90 seconds. Use a strainer to remove the peas onto the prepared plate, and spread out in a single layer. Allow to cool and dry completely (the dressing won’t stick to a wet snap pea). Cut each pea in half crosswise on the bias.

In a large bowl, combine the snap peas, romaine, cucumbers and green onions. Mix well to combine. Add the avocado and about half the dressing. Mix gently with your hands until the salad is well coated with dressing, adding more if necessary. Taste, and adjust seasoning with salt and pepper. Serve cold, immediately. Cover and refrigerate remaining dressing for up to 1 week.

When you find yourself with more garlic than you know what to do with, whip up this extra-garlicky Caesar dressing, slather it on a chicken, and roast it to perfection.

Caesar Salad Roast Chicken

anchovies,

garlic cloves, finely grated

Dijon mustard,

Tbsp. extra-virgin olive oil, divided

1½ tsp. freshly ground black pepper,

chicken

Kosher salt

unpeeled,

lemons, divided

Parmesan,

country-style bread, torn into 1½" pieces

romaine hearts, leaves separated, torn

The only thing better than a roast chicken and a Caesar salad is a Caesar salad served with a chicken smothered in Caesar dressing and roasted until the garlic, anchovies, and mustard become deeply caramelized and flavorful.

Bon Appétit

Place a rack in lower third of oven; preheat to 450°. Whisk anchovies, garlic, 3 Tbsp. mayonnaise, 1 Tbsp. mustard, 1 Tbsp. oil, and 1½ tsp. pepper in a small bowl. Set aside 1 Tbsp. anchovy mayo in another small bowl.

Pat chicken dry; season outside and inside all over with salt. Arrange breast side up in a cast-iron skillet and tuck wings underneath. Arrange shallots around (if using legs, nestle under and around); season with salt and pepper. Brush remaining anchovy mayo all over chicken, making sure to get it into the nooks and crannies, then brush shallots with any leftover anchovy mayo.

Place chicken in oven so legs are facing toward the back (this is the hottest part of the oven and will help the legs cook before the breast dries out) and roast until some anchovy mayo and fat begin to drip onto shallots, about 15 minutes. Remove from oven and, using tongs, turn shallots to coat in drippings. Return skillet to oven and continue to roast chicken, stirring shallots once or twice, until golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155°, 45–55 minutes. If skin starts to get too dark on the top before chicken is done, tent area with foil, leaving the rest of the bird exposed. If using chicken legs, start checking at 40 minutes (a thermometer inserted right at the joint should register 160°). Transfer chicken and shallots to a cutting board, leaving behind any juices and fat in skillet. If shallots need more time to soften and darken, roast a bit longer without chicken before proceeding. Reserve skillet.

Reduce oven temperature to 400°. Finely grate half of zest of 1 lemon into a large bowl; cut lemon in half and squeeze in juice. Add reserved 1 Tbsp. anchovy mayo, remaining 3 Tbsp. mayo, and remaining 1 Tbsp. oil and whisk to combine, then stir in Parmesan. Season with salt and pepper. Set dressing aside.

Add bread to reserved skillet with fat and turn to coat. Return skillet to oven and toast bread, tossing halfway through, until golden brown and crisp, 12–15 minutes. Transfer croutons to bowl with reserved dressing. Add romaine and gently toss until lettuce is well coated. Season salad with salt and pepper.

Slice remaining lemon into wedges. Carve chicken and nestle back into skillet or transfer to a platter; arrange shallots and lemon wedges around. Serve with salad and more mustard alongside.

Lettuces do nicely on the grill, softening slightly at their centers and charring beautifully at their tips. Their bitterness is a fine counterpart to the sweet spiciness of a lot of grilled foods. In this recipe, the dressing is Caesar-like. Mustard and mayonnaise serve as emulsifiers, while anchovies, garlic and vinegar provide a welcome kick. Make sure to paint the dressing into the crevices between the leaves, so that while the lettuce caramelizes slightly on the exterior, there is still warm creaminess within.

Grilled Romaine

garlic,

anchovy fillets,

mayonnaise

olive oil

cider vinegar

Parmesan

Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)

Meanwhile, make the dressing: Put the minced garlic into a bowl, and add the minced anchovies. Using a whisk, mix and mash these ingredients together until they form a paste. Add the mayonnaise and the mustard and whisk. Add the olive oil, whisking all the while, and then the vinegar. Season to taste with salt and pepper. Set aside.

Make the salad: Drizzle the olive oil over the quartered heads of lettuce. Lightly grill these directly over the hot coals for 15 to 20 seconds on each side, until they are lightly golden, then remove to the cool side of the grill. Using a pastry brush or a small spoon, paint the dressing over the lettuce, making sure to get dressing between the leaves. Sprinkle the lettuce with Parmesan and cover the grill for 1 or 2 minutes to allow the cheese to melt and the lettuce to soften further. Remove lettuce to a platter and serve.

Celery is an underappreciated vegetable that brings wonderful crunch, perfume and bitterness to a salad (and no wonder: It’s related to carrots, parsley and fennel). Here it is front and center in a main-dish salad, especially satisfying with a poached egg or some charcuterie on the side. Buy full green heads of celery, not the pale hearts, and make sure the leaves are still attached. But if you can’t find celery with leaves, chopped parsley is a reasonable substitute.

Marinated Celery Salad With Chickpeas and Parmesan

sherry vinegar, more as needed

maple syrup

Salt and black pepper

garlic cloves,

extra-virgin olive oil, more as needed

chickpeas

celery

red onion

celery leaves, coarsely chopped

tomatoes,

basil

Parmigiano-Reggiano cheese, coarsely grated, or crumbled feta

(or 1/2 large loaf) day-old, peasant-style crusty bread

Romaine or butterhead lettuce, endive

In a large bowl, whisk together vinegar, mustard, maple syrup and a large pinch each of salt and pepper. Drop in garlic cloves, stir, and set aside 15 to 30 minutes to let the flavor infuse.

Gradually whisk in oil; dressing will emulsify. Mix in chickpeas, celery and scallions. Cover and refrigerate at least 2 hours or overnight.

Remove garlic cloves from dressing. Taste and adjust the seasonings with salt, pepper, vinegar and olive oil. Set aside to come to cool room temperature.

If desired, make croutons, for serving: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving most of the crust behind, and tear bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let cool.

Just before serving, mix celery leaves, tomatoes, basil and croutons, if using, into the salad. In a serving bowl, place a layer of greens, if using, in the bottom. Add celery mixture, then top with cheese and more black pepper.  

This lively salad of corn, scallions, jalapeño and avocado tossed with a tangy buttermilk-feta dressing is like summer on a plate. The sweetness of peak-summer corn and the richness of creamy avocado balance out the tartness of the dressing. To choose the perfect corn, make sure that the corn husk is bright green and slightly dewy to the touch, and that the silks peeking out at the top are yellow, not browned. Finally, the corn should be heavy for its size: the heavier the corn, the plumper the kernels.

Grilled Corn and Avocado Salad With Feta Dressing

(about

scallions (about 6), trimmed

jalapeño,

feta cheese, crumbled (about 3/4 cup)

buttermilk

lemon lemon juice

garlic clove, grated

chives

parsley

avocados, sliced

Heat a grill or grill pan over medium-high. Brush corn, scallions and jalapeño with the oil and season with salt and pepper. Arrange on the grill and cook, turning occasionally, until corn kernels are browned in spots, 6 to 8 minutes, and the scallions and jalapeño are charred all over and tender, 9 to 10 minutes. Transfer vegetables to a cutting board and let cool slightly.

In a medium bowl, using a whisk, mash the feta into a coarse paste. Whisk in buttermilk, lemon zest and juice and garlic, then stir in chives and parsley. Finely chop the charred jalapeño and stir it into the feta dressing; season with salt and pepper.

In a large bowl, toss lettuce with half the feta dressing and arrange on a platter. Cut corn kernels off the cob and slice scallions into bite-size pieces. Arrange avocado slices, corn and scallions on top of the lettuce. Serve with remaining dressing.

There are many ways to mimic the rich, creamy texture of emulsified, egg-based Caesar dressing: Tofu, vegan mayonnaise, aquafaba whipped with oil, the list goes on. Blended raw cashews prove themselves the best base in this version, which is fortified with garlic, mustard, miso paste and caper brine to achieve the tangy-salty-punchy balance found in the real deal. Crisp chickpeas and hand-torn croutons add a crunchiness that plays well with the velvety dressing.

Vegan Caesar Salad With Crisp Chickpeas

cashews

snack-size (2-by-3-inch) sheet roasted nori, crumbled (optional)

yeast,

lemon juice (from 1 to 2 lemons)

garlic

capers

white miso paste

salt

black pepper

Heat the oven to 400 degrees. On a medium baking sheet, toss the bread with 2 tablespoons olive oil; season generously with salt and pepper. On a second baking sheet, toss the chickpeas with remaining 2 tablespoons oil; season generously with salt and pepper. Bake both until chickpeas and croutons are browned and crisp, stirring both halfway through, about 10 minutes for the croutons and 20 minutes for the chickpeas. Set aside.

While the chickpeas and croutons roast, prepare your dressing: To a high-speed blender, add all the dressing ingredients, plus 3/4 teaspoon kosher salt, 1/2 teaspoon pepper and 3/4 cup water; blend until completely smooth, 3 to 4 minutes, scraping down the sides with a rubber spatula every now and again. Set dressing aside. (You should have 1 1/2 cups).

In a large bowl, add the kale and the dressing. Using your hands, massage the kale until slightly softened. Add the lettuce, croutons and half the roasted chickpeas; toss to coat and season to taste with salt and pepper. Sprinkle with additional nutritional yeast. Top with remaining roasted chickpeas; grind black pepper over, and serve immediately.

Lara Lee’s crunchy, bright, and veg-packed summer rolls are a cross-cultural twist on two street food icons: refreshing Vietnamese gỏi cuốn and Indonesian gado-gado.

Gado-Gado Summer Rolls

¼ cup plus 2 Tbsp. (or more) vegetable oil

unsalted dry-roasted peanuts,

shallots,

garlic cloves, thinly sliced

Fresno chiles, thinly sliced

Tbsp. kecap manis, divided

firm tofu, sliced ¼" thick

8" rice paper rounds

2" matchsticks crunchy vegetables (such

romaine lettuce, thinly sliced

eggs,

Prawn crackers (for serving)

This recipe for crunchy, bright vegetarian summer rolls from cookbook author and recipe developer Lara Lee is a cross-cultural twist on two street food icons: refreshing Vietnamese gỏi cuốn, or summer rolls, and Indonesian gado-gado, a colorful composed salad with a spicy peanut dressing. Lee likes to arrange the halved summer rolls on a platter along with sliced hard-boiled eggs and crispy, airy prawn crackers—two common gado-gado ingredients—with a side of homemade peanut sauce for dipping. Her tip for making tight and neat rolls: Soak the rice paper rounds until they’re just flexible and take care not to overfill them. Perfecting your rolling technique might take some practice, but we’re using that as an excuse to make these again and again.

Heat ¼ cup oil in a large skillet over medium-high. Cook peanuts, tossing, until slightly darkened, about 1 minute. Add shallots, garlic, and chiles and cook, stirring occasionally, until shallots and garlic are softened, about 3 minutes. Using a slotted spoon, transfer peanut mixture to a blender; wipe out skillet and reserve. Add 5 Tbsp. kecap manis and ⅔ cup water to blender and season with salt. Blend, thinning with more water a tablespoonful at a time if needed, until smooth and a pourable consistency. Transfer sauce to a small bowl.

Pat tofu dry. Heat remaining 2 Tbsp. oil in reserved skillet over medium-high. Working in batches, cook tofu, adding a splash or so more of oil if pan looks dry, until golden brown in spots, about 2 minutes per side. Transfer to paper towels; season with salt. Cut into about 2" long matchsticks.

Working one at a time, dip rice paper rounds into a large shallow bowl filled with hot water and let soak until pliable but not floppy. Transfer to a work surface and arrange 3–4 pieces of tofu, ¼ cup vegetables, and a heaping ¼ cup lettuce horizontally across center, leaving a 2" gap on each side (be careful not to overfill). Drizzle ¼ tsp. kecap manis over. Using moistened fingers, fold sides up and over filling, then fold side nearest to you up and over filling and roll up gently but tightly.

Cut rolls in half on a diagonal. Arrange on plates with eggs and crackers. Serve with peanut sauce alongside for dipping.

Salsa verde made with scallions, mint, parsley, capers and garlic becomes both the marinade for the steak and the dressing for the greens in this summery dinner salad. For extra smoky flavor, try grilling the romaine hearts (drizzle with olive oil and grill, cut side down, until lightly charred). Or, if you love bitter greens, substitute roughly chopped escarole leaves for the romaine.

Skirt Steak With Salsa Verde Salad

skirt steak

red-wine vinegar

scallions (about 2)

garlic (about 2 large cloves)

kosher salt,

black pepper,

flat-leaf parsley

mint

pine nuts

romaine hearts

feta cheese (about 3 ounces)

If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish. Transfer the steaks to the dish. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about 1/3 of the dressing (about 1/3 cup) over the steak and turn to coat both sides.

Add the parsley and 1 tablespoon mint to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. (If marinating the steak overnight, cover and refrigerate the reserved dressing.)

In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.

Set the grill to medium-high heat, or heat a grill pan on the stovetop over medium-high. Pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes.

While the steak rests, cut the romaine hearts lengthwise into quarters. Arrange the romaine hearts in one layer on a large platter, leaving room on one side for the steak. Sprinkle the feta, pine nuts and the remaining 1 tablespoon mint over the romaine. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the romaine and steak. Serve immediately.

30 Minute Healthy Chicken Lettuce Wraps with chicken cooked in tasty savory sauce and loaded up on crispy lettuce leaves.

Healthy Chicken Lettuce Wraps

chicken breast (diced)

onion (finely chopped)

inch knob ginger (minced)

zucchini (diced)

small bell pepper (diced)

cashews (coarsely chopped)

green onion sprigs (chopped)

water

tbsp soy sauce (I used aminos)

tbsp rice vinegar

cornstarch

butter

avocado oil (for frying)

Make sure all ingredients are chopped and ready.

Preheat large ceramic non-stick skillet on medium heat and add cashews. Pan fry until toasted, stirring constantly. Transfer to a bowl and set aside.

Return skillet to medium heat and swirl oil to coat. Add onion, garlic and ginger; cook for 1 minute, stirring constantly.

Add chicken and cook for 10 minutes, stirring occasionally.

Right before chicken is done cooking, in a small bowl add cold water, soy sauce, maple syrup, rice vinegar and cornstarch; whisk with a fork. Add to the chicken long with zucchini and bell pepper; cook for 1 minute or until sauce has thickened. Stir in cashews and green onions.

Serve chicken lettuce wraps immediately. To assemble, use 2-3 stacked lettuce leaves (depending on its thickness) and spoon desired amount of filling on top. If someone is very hungry, serve over a bed of brown rice or quinoa.

I like to serve the baked seasoned tofu “fingers” warm on top of the salad. They are delicious cold, too; it is worth making up a separate batch for the refrigerator. If you have an assortment of vegetables leftover from Thanksgiving dinner, throw them in!

Asian Chopped Salad With Seasoned Tofu ‘Fingers’

soy sauce

mirin (sweet Japanese rice wine)

rice vinegar

ginger

sugar

Asian sesame oil

firm tofu

romaine heart, chopped

mixed chopped or diced vegetables

dry roasted peanuts,

cilantro (more to taste)

serrano pepper, seeded and minced (optional)

lime juice

tofu marinade, above

low-fat buttermilk or plain nonfat yogurt

Marinate the tofu: combine the soy sauce, mirin, rice vinegar, ginger and sugar in a 2-quart bowl. Whisk in the sesame oil and combine well. Drain the tofu and pat dry with paper towels. Slice into 1/3-inch thick slabs and cut the slabs in half lengthwise to get “fingers” approximately 1/3 inch thick by 3/4 inch wide. Blot each finger with paper towels. Add to the bowl with the marinade and gently toss to coat. Cover and refrigerate for 15 minutes to an hour, or for up to a day.

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