Salad

This recipe is one I’ve used for a long time, though oddly, it has never made it into any of my books until now. It’s an attractive, fast main dish salad that can be made all year round (now that fresh herbs of all kinds are always available in any supermarket), though I still prefer serving it during warmer months. Leftovers of this salad are delicious in a wrap the next day for lunch or dinner.

This was inspired by one of my favorite dishes at Veggie Heaven in Teaneck, New Jersey, an all-vegan Chinese-style eatery. It’s quite unlike their signature mock meat dishes, and really, quite unlike anything I have ever eaten in an Asian restaurant.

I’ll always have a pleasant association with this classic Indonesian salad platter, as it was the first meal I had on my first trip to Paris. The tiny, cozy Indonesian restaurant was right next door to our hotel, and coming straight from an all-night flight, my friend Wendy and I were too tired to venture further before a meal and a nap. Served with plenty of rice, the salad (which always combines raw and lightly cooked vegetables) made for a filling and memorable meal. Here’s my Americanized, but still appealing interpretation.

Potatoes and black beans synergize nicely in this offbeat salad. The liquid from the artichoke hearts provides plenty of flavor.

A feast of color and texture, this salad is, in a word, dazzling. As the centerpiece of a meal, it’s a pleasure to make and serve, ready in minutes.

I love this salad with mango, but since it’s not always available, pineapple is a good alternative. If you have more time, use fresh pineapple in season. Cutting it up is really not that time consuming, and the fresh fruit tastes amazing.

This is far and away the most popular salad at the Shop, where we serve a handful to accompany every sandwich. We prefer Fuji apples because they are crisp and acidic and balance the peppery arugula and sweet apple cider dressing. In most of the restaurants we’ve worked in, chives are used as a garnish and rarely as an ingredient, but their mild, oniony flavor is absolutely key in this salad. In a pinch, scallions can be used in place of the chives.

This is a great, lighter alternative to a Caesar salad—it hits all the same taste notes without the heavy creamy dressing. Don’t be afraid of the anchovies in the Salsa Verde. The strong flavor melts away and you’re left with a subtle complexity. If you don’t say anything, no one will ever know that they’re in there. Celery is another of those often-underappreciated vegetables that is worth highlighting, and this salad does just that.

In addition to using this as a dressing for salads, try it as a marinade for grilled meat. This vinaigrette will keep in the fridge for up to three weeks.

This Italian sauce is traditionally served over fish, but it works really well as a dressing for salads as well as for grilled and roasted meats. Take care not to overprocess it; you definitely want some texture.

Grilling gives these balls a nice smoky flavor, but if you’re short on time or energy, you can also just warm them in the oven or microwave them, if you prefer. The salad comes together quickly if you use canned beans, and you should always have a stash of our apple cider vinaigrette in the fridge (it can keep for three weeks).

When it’s summer, especially in August, when the zucchini, corn, and tomatoes are at their peak, we love to fire up the grill for this salad any chance we get. This is a great recipe for entertaining because you can make it ahead, which means you have more time to hang out with your guests.

This salad is all about contrasts. The grapefruit adds a slightly tart punch to the creamy avocado, and the herbs add flavor and texture. This salad comes together in a flash because there’s no separate dressing—just a squeeze of lemon and a splash of olive oil.

This is a refreshing salad that gets a kick from garlic croutons and a creamy tang from the yogurt vinaigrette. It’s a simple Mediterranean classic that you will find served all along the coast from North Africa to Spain in the summer months, and is a great companion to The Greek balls (page 10).

This vinaigrette is fabulous spooned over roasted veggies and grilled eggplant.

This jewel of a salad is the prettiest way to welcome in the cooler months. We use the firm fuyu persimmons, which have a crunch similar to that of apples. The pomegranate seeds add a gorgeous touch and a resounding sweet and tart pop of flavor.

Sherry vinegar is another gift to the pantry from Spain that we keep alongside our saffron and olive oils.

Kabocha is a Japanese winter squash or pumpkin that has a slight sweetness that we accentuate by simmering it with sugar. You can substitute peeled butternut squash if your market doesn’t carry kabocha, but look for it. These days it’s often in bins at the bottom of supermarket produce aisles.

This salad is a permanent feature on our menu. It starts with simple greens, then is topped with a selection of market vegetables, three balls, and the sauce of your choice. When topped with veggie balls, it’s a serious vegetarian meal, but you can also top it with any ball you’d like (heat up your balls in the microwave for a minute or two to take the chill off). Ladle on your favorite warm sauce in place of the expected dressing.