Kale & Date Salad

A fall salad with raw kale, sweet dates, and salty parmesan cheese

Weirdly enough, some of the foods I've been drawn to most often during my pregnancy are leafy greens. There's definitely still a lot of carbs and ice cream going on in my diet, but my body has been craving vegetables and hearty greens like kale are at the top of my favorites list. This is certainly not the first kale salad I've featured on this site but it's special enough to be added into the rotation. We get catered lunch from Lemonade at one of my company's offices, and this is my version of one of the salads they provided. The combination of sweet, caramel-y dates with the salty cheese and crispy capers add lots of flavor to the raw kale. I pair it with a pretty acidic dressing to counterbalance the sweetness, which also makes this a good salad to pair with a rich main course. This would be delicious alongside braised meat or a fall stew but is hearty enough to have for a light lunch with some good bread.

Note: I am lucky enough to buy dates from a vendor at my local farmers market. If you can do the same or buy them from a specialty store, it's worth seeking out really good ones. If not, medjool dates from the grocery store will work fine - just make sure they aren't too soft since you need to slice them and mix them in the salad.


More Kale Salads:
- Kale, Brussels Sprouts, & Hazelnut Salad
- Kale Ribbon Salad with Parmesan & Garlic Vinaigrette
- Delicata Squash, Pepita, & Baby Kale Salad


Kale, Date, & Parmesan Salad:
Ingredients
- 1 bunch lacinato kale, washed, dried, stems removed and thinly sliced into ribbons
- 1/3 lb. dates, pitted and thinly sliced
- 1/4 c. parmesan cheese, shaved into pieces with a vegetable peeler
- 1/4 c. olive oil + a little more
- 3 tbsp. capers, drained and patted dry
- 2 tbsp. red wine vinegar
- 1/2 tsp. honey
- kosher salt
- black pepper

Recipe

• Heat a small pan over high heat. Add in a glug of olive oil and add in the capers.
• Cook the capers, shaking the pan often, for 2 minutes, or until crispy. Set aside.
• In a large salad bowl, whisk together the vinegar, honey, and a big pinch of salt and pepper. Slowly whisk in the olive oil until combined.
• Add in the kale and mix very well with the dressing, working it through the leaves with your hands to massage and tenderize the kale.
• Add in the dates, parmesan, and capers and mix again. Check for seasoning and adjust if necessary.
• Serve and enjoy. This salad can sit in the fridge or at room temp for several hours.

Serves four - six (side dish)

Asparagus & Arugula Salad with Pecorino Dressing

Raw asparagus and greens with a salty, nutty dressing

Asparagus is one of my favorite vegetables and its at the peak of its season right now. It's extremely versatile and available in a variety of colors and sizes. It can be grilled, roasted, steamed, or even served raw. This salad from Canal House Cooks Everyday calls for shaving raw asparagus into thin strips with a vegetable peeler (or excellent knife work) and it's best to use thick asparagus because it has a stronger flavor and is easier to shave into strips. The asparagus is mixed with peppery arugula and a simple pecorino dressing. You may be skeptical about the dressing, which just calls for combining a lot of grated cheese with hot water and olive oil, but trust me - it's acidic and salty and nutty and tastes incredible. This salad makes a bright and fresh side dish that is a nice accompaniment to a rich main course.


More Recipes with Asparagus:
- Spaghetti with Asparagus & Poached Egg
- Asparagus Gratin
- Asparagus Soup


Shaved Asparagus & Arugula Salad with Pecorino Dressing:
For Pecorino Dressing

• Put 3/4 c. finely grated pecorino cheese in a bowl and slowly whisk in 1/4 c. boiling water until smooth.
• Drizzle in 1/4 c. extra virgin olive oil, whisking constantly, until smooth. Season with pepper and salt.

For Salad

• Use a vegetable peeler to shave 1/2 lb. thick asparagus into thin strips and add to a salad bowl.
• Combine with 4 c. baby arugula and toss with the dressing. Check for seasoning and adjust if needed.

Serves three-four (side dish)

Light & Herby Potato Salad

A mayo-less potato salad with lots of green herbs

As someone who hates mayonnaise, traditional American potato salad (and egg salad, chicken salad, etc.) is one of my worst nightmares. This recipe is a much lighter take on the classic, with perfectly cooked Yukon Gold potatoes, thinly sliced red onions, and lots of green herbs, all tossed in a mustardy vinaigrette. The warm potatoes soak up the dressing and take on the zippy flavor of the vinegar and mustard. The herbs add freshness and the onion adds a sweet crunch for a balanced side dish that's much lighter than the traditional. You can make it ahead and leave it out at all day at a picnic and you don't have to worry about it spoiling because it has no mayo. Bring it to your friends' BBQs all summer long and pair it with ribs, burgers, grilled chicken, and more.

Note: The key to a good potato salad is perfectly cooked potatoes. They should be tender but not falling apart.


More (Not Green) Salad Recipes:
- Grilled Corn Salad with Red Onion, Feta, & Cilantro
- Green Bean Salad
- Farro, Asparagus, & Tomato Salad


Potato Salad with Green Herbs & Red Onion:
Ingredients
- 1 3/4 lb. Yukon Gold potatoes, cut into bite-size pieces
- 1/2 red onion, peeled and very thinly sliced
- 1/4 c. chives, minced
- 1/4 c. parsley, minced
- 1/4 c. dill, minced
- 1 clove garlic, smashed and minced
- 1/4 c. + 1 tbsp. extra virgin olive oil
- 2 tbsp. red wine vinegar
- 1 tbsp. rice vinegar
- 1 tbsp. dijon mustard
- kosher salt
- black pepper

Recipe

• Add the potatoes to a large pot and cover with cold water by 1".
• Bring the pot to a boil, then lower to a simmer and cook for 7-10 minutes, or until the tip of a sharp knife easily goes into the potato.
• Drain the potatoes and add to a large bowl. Toss with the rice vinegar, 1/4 tsp. salt, and 1/2 tsp. pepper.
• Add the parsley, dill, chives, and red onion and stir to combine.
• Meanwhile, whisk together the garlic, red wine vinegar, mustard, and a big pinch of salt and pepper in a small bowl. Slowly whisk in the olive oil.
• Pour the dressing over the potatoes and toss to coat. Check for seasoning and adjust if needed.
• Serve warm or at room temperature. This can sit out for several hours or be refrigerated for a few days.

Serves four-eight (side dish)

Ginger-Miso Snap Pea, Radish, & Napa Cabbage Salad

Crunchy sliced vegetables in a creamy Japanese-style dressing

The side salads I make for dinner are usually an afterthought, just some mixed greens and maybe some leftover veggies or cheese tossed with olive oil and lemon. There's nothing wrong with that, but when I make salads like this Smitten Kitchen-inspired snap pea, radish, and napa cabbage salad with creamy ginger-miso dressing, I never want to eat a simple green salad again. The main star is the ginger-miso dressing, which is salty, sweet, nutty, and creamy without the addition of any dairy. If you don't want to go through the hassle of prepping and slicing all the vegetables (but you should - it's worth it), you could put the dressing on some romaine lettuce and call it a day. The salad is heavy on crisp-tender sugar snap peas, which are in season for the next couple of months and are so sweet that you might even be able to skip blanching them and use them completely raw.  The napa cabbage adds bulk and the radishes add bite for a crunchy salad that will hold up to the dressing and can even sit out for a bit without wilting. You could add some shredded chicken to make this a main course, but I served it as a side dish to sticky Asian wings (coming to KSD soon).

Note: The dressing can be made in advance and kept in the fridge for a couple days, in case you want to plan ahead and double the recipe for more salads later in the week.


Related Recipes:
- Grilled Sesame-Soy Bok Choy Salad
- Kale Soba Noodle Bowl with Ginger-Lime Dressing
- Miso Asian Pear Salad


Snap Pea, Radish, & Napa Cabbage Salad with Creamy Ginger-Miso Dressing:
Ingredients
- 1/2 head napa cabbage, thinly sliced (about 3 cups)
- 1/2 lb. sugar snap peas
- 4-5 large radishes, cut into matchsticks
- 4 scallions, ends removed, thinly sliced
- 3 tbsp. sesame seeds, toasted in a dry skillet until golden
- 1/4 c. rice vinegar
- 2 tbsp. sesame oil
- 2 tbsp. canola or olive oil
- 2 tbsp. tahini paste*
- 2 tbsp. miso paste + more to taste
- 1 tbsp. honey
- 1 tbsp. ginger, peeled and minced
- 1 garlic clove, minced

Recipe

• In a blender, combine the rice vinegar, sesame oil, canola oil, tahini, miso, honey, ginger, and garlic and blend until smooth. Set the dressing aside.
• Meanwhile, bring a pot of water to a boil and add in the sugar snap peas. Boil for 1 minute, then drain and immediately transfer to a bowl of ice water.
• Let the sugar snaps cool in the water, then pat dry with a towel and thinly slice, removing any tough stems or strings.
• Combine the snap peas with the cabbage, radishes, scallions, and half of the sesame seeds.
• Add most of dressing and toss to coat. Add more dressing if needed and sprinkle with remaining sesame seeds.

Serves four-six (side dish)
*Sesame seed paste. Often found by the nut butters in the grocery store.

Yogurt-Marinated Grilled Chicken with Tzatziki Salad

Mediterranean grilled chicken with a creamy and crunchy cucumber relish

I'm a sucker for anything with tzatziki, a Greek yogurt sauce, and have featured many recipes for it on this blog. So it should come as no surprise that I have been anxiously waiting to make this recipe (which I've actually adapted quite a bit) for grilled chicken with tzatziki from the Sprouted Kitchen cookbook for several months. This version of tzatziki is actually more of a salad than a sauce and features lots of diced cucumbers, red onion, and herbs with just a little bit of yogurt and lemon to bind it. I also added some chunks of feta, mainly because I'm obsessed with the good sheep's milk feta that's packed in water from Whole Foods (first mentioned here) and have been coming up with excuses to buy it as much as possible. The chicken is marinated in many of the same ingredients that are in the tzatziki, plus some additional herbs and spices, and gets nice and charred on the hot grill. Pounding out the breasts allows the meat to cook evenly and provides extra surface area to spoon the salad on top of. This makes a healthy but filling meal, especially paired with some couscous or warm rice.

Note: This recipe is pretty forgiving about being prepared in advance or reheated. The only thing you should not do is add salt to the tzatziki salad until just before eating. The salt will draw water out of the cucumbers and make the mixture watery if it sits for a long period of time.


Related Recipes:
- Salmon with Radish Raita Sauce
- Grilled Lamb Burgers with Feta, Tzatziki, & Arugula
- Beef & Lamb Kofta with Yogurt Sauce


Yogurt-Marinated Grilled Chicken with Tzatziki Salad:
Ingredients
- 4 boneless skinless chicken breasts, pounded 1/4" thin
- 3 Persian or hothouse cucumbers, diced small (about 3 cups)
- 1/4 red onion, diced small
- 3-4 oz. feta cheese, preferably sheep's milk, diced small
- 1 lemon, zested and juiced + 3 tbsp. lemon juice
- 1 1/3 c. whole-milk Greek yogurt
- 1/4 c. fresh parsley, chopped
- 1/4 c. fresh dill, chopped
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- 1/4 tsp. red chile flakes
- 1 clove garlic, minced
- kosher salt
- black pepper

Recipe

• Whisk together 1 c. yogurt, lemon zest, juice of 1 lemon, 2 tbsp. parsley, 2 tbsp. dill, cumin, red chile flakes, oregano, and 1 tsp. each of salt and pepper.
• Place in a resealable bag with the chicken and marinate for 30 mins at room temperature or up to to several hours in the fridge.
• Preheat a grill to high and remove the chicken from the fridge if it was marinating in there.
• Grill the chicken for 4 minutes, then flip and cook for another 4 minutes. Transfer chicken to a plate and let rest for 10 minutes.
• Meanwhile, combine the cucumbers, onion, garlic, and remaining dill and parsley in a bowl.
• Stir in 1/3 c. yogurt and 3 tbsp. lemon juice and a large pinch of salt and pepper. Mix well and taste for seasoning. Gently stir in the feta, trying not to break it up.
• Divide the chicken onto plates and top each with a generous amount of tzatziki salad.

Serves four

Snap Pea & Burrata Salad

Sweet peas, fresh greens, and creamy burrata cheese make a lovely spring salad

Add burrata cheese (the creamier, sexier cousin of fresh mozzarella) to any salad and it becomes an instant hit. It works well with fruit, roasted vegetables, and even with lighter green salads like this recipe from April Bloomfield. The salad is a really fresh combination of raw sugar snap peas, peppery arugula, and mint and basil leaves tossed some lemon juice and olive oil, but the addition of burrata takes it to a whole new level. The cheese adds richness and body and makes this a show-stopping appetizer or side dish for a spring dinner party. I actually had this as a light supper alongside grilled baguette and made little crostini-like bites as I was eating this (highly recommended).


More Burrata Recipes:
- Grilled Eggplant with Burrata & Romesco
- Grilled Peach, Burrata, & Prosciutto Salad
- Burrata, Prosciutto, & Roasted Red Pepper Sandwich


Snap Pea, Arugula, Herb, & Burrata Salad:
Ingredients
- 8 oz. burrata cheese*
- 1/2 lb. sugar snap peas, strings removed, cut in half lengthwise
- 4 c. (loosely packed) baby arugula
- 1/4 c. fresh basil leaves, torn if large, plus more to garnish
- 1/4 c. fresh mint leaves, torn if large, plus more to garnish
- 3 tbsp. extra virgin olive oil
- 2 tbsp. lemon juice
- salt, preferably fleur de sel or large flake salt**

Recipe

• Combine the sugar snap peas, arugula, basil, and mint in a large bowl.
• Add in the lemon juice and then the olive oil and toss to coat. Season with salt.
• On a plate or platter, rip the burrata apart to create a bed of cheese.
• Arrange the salad on top and drizzle with a little more olive oil and a sprinkle of salt.
• Serve immediately.

Serves four-six (appetizer or side dish)

*I like the balls of burrata packed in water, like Angelo & Franco or Trader Joe's.

**Maldon is a great choice - I love this little tin.

Little Gem Salad with Creamy Lemon Dressing

This quick side salad is the perfect mix of creamy and crunchy

Lately, I've been favoring sturdy lettuces in my salads instead of tender baby greens. There are tons of varieties of lettuce available at the grocery store and farmers markets nowadays, so you don't have to choose iceberg if you're looking for green with some crunch. My current favorite is little gem lettuce, which is like a mini version of romaine. Because it's less delicate than mixed greens, heartier lettuce can and should take on a heavier dressing. This creamy lemon dressing gets a richness from heavy cream but still feels light from the lemon juice. It's a great pairing with crunchy radishes and soft avocado and makes a lovely side salad to almost any main course.


Note: You can substitute little gem lettuce with romaine hearts and cream with creme fraiche or plain yogurt if needed.


Related Recipes:
- Green Salad with Grapefruit, Fennel, & Avocado
- Spring Pea Salad with Pea Shoots & Radish
- Butter Lettuce, Radish, & Gorgonzola Salad


Little Gem Salad with Radish, Avocado, & Creamy Lemon-Garlic Dressing:
Ingredients
- 4 heads little gem lettuce, chopped
- 6 radishes, thinly sliced
- 1 ripe avocado, thinly sliced
- 3 tbsp. extra virgin olive oil
- 2 tbsp. lemon juice
- 1 garlic clove, minced or pressed
- 2 tsp. heavy cream
- 1 tsp. dijon mustard
- kosher salt
- black pepper

Recipe

• In a small bowl, whisk together the lemon juice, garlic, mustard, and a pinch of salt and pepper, until smooth.
• Slowly whisk in the cream and then the olive oil. Taste for seasoning.
• Add the lettuce and radish to a large mixing bowl and toss with the dressing.
• Arrange slices of avocado on top and top with freshly ground black pepper.
• Serve immediately.

Serves two-four (side dish)

Spring Pea Salad

A light and refreshing salad using fresh spring peas

I've been traveling so much lately that I hadn't been to my local farmers' market in a month and so much seemed to have changed in the time that I was gone. The same vendors were there, but instead of selling the expected winter greens and squash, everyone had their spring produce and flowers on display. I picked up tons of my favorite spring veggies, including asparagus, baby lettuces, and fresh peas.

This salad is simple, which really allows the produce to shine. The pea flavor is compounded by using freshly shucked peas and their tender green shoots. The radish adds crunch and the lemon and parmesan add acid and salt. It's a pretty salad that is the perfect light side to a warm spring day and adds  a nice balance alongside richer meats or creamy pastas.

Note: I suggest cooking the peas for one minute in boiling water, but this might not be necessary if you taste your fresh peas and they are tender and sweet enough in their raw state.


Related Recipes:
- Butter Lettuce, Radish, & Gorgonzola Salad
- Crab & Fava Bean Omelet
- Risotta Carbonara with Peas


Spring Pea Salad with Radish & Parmesan:
Ingredients
- 1 c. shelled English peas, fresh or de-frosted
- 1 c. pea shoots or tendrils
- 3-4 radishes, thinly sliced
- small wedge of parmesan cheese
- 2 tbsp. minced shallot
- 2 tbsp. extra virgin olive oil
- 1 tbsp. freshly-squeezed lemon juice
- kosher salt
- black pepper

Recipe

• Bring a small pot of water to a boil, add in the peas, and cook for 1 minute.
• Drain the peas and immediately transfer to ice cold water to stop cooking.
• Remove the peas from the ice water and dry with a towel.
• Divide the peas on 2 plates and sprinkle with the shallots, then top with the pea shoots and radishes.
• Use a vegetable peeler to shave a generous amount of parmesan over the salad, then drizzle with the lemon juice, olive oil, salt, and pepper.
• Check for seasoning and serve immediately.

Serves two

Roasted Chickpea Salad with Jalapeño Dressing

Roasted chickpeas, cucumbers, baby kale, pomegranate, goat cheese, and a spicy vinaigrette

We eat some sort of side salad most nights during the week, but it's usually an afterthought. I'll toss fresh farmers' market greens with my go-to lemon dressing and maybe one or two other ingredients and that's it. It's delicious, but it can get a little boring. This salad from Sprouted Kitchen is the opposite - it requires more effort and ingredients than I usually cook with, but the results are well worth it. Roasted chickpeas take the place of croutons to add a smokey crunch, which pairs well with the fresh cucumbers and sweet pomegranate arils. The dressing has a serious kick from the roasted jalapeño pepper, but the creamy goat cheese helps to tame the spice. The salad has enough going on to make a filling vegetarian entree, but it's a special side to pair with a simple soup, grilled meat, or pasta.


Related Recipes:
- Beetnik Salad
- Green Salad with Crispy Quinoa & Pomegranate
- Corn & Avocado Salad with Jalapeno-Lime Dressing


Baby Kale Salad with Roasted Chickpeas, Cucumbers, Pomegranate, & Jalapeño Vinaigrette:
Ingredients
For Roasted Jalapeño Vinaigrette
- 1/2 c. fresh cilantro leaves
- 1/3 c. extra virgin olive oil
- 1 lime, juiced
- 1 jalapeño pepper, roasted
- 1 tbsp. chopped shallot
- 1 tbsp. white or rice vinegar
- 1 tsp. honey
- 1/2 tsp. salt

For Salad
- 5 oz. baby kale
- 2 Persian cucumbers, diced
- 1 c. chickpeas, washed and pat dry
- 1/2 c. pomegranate arils
- 2 oz. goat cheese, crumbled
- 1 tsp. smoked paprika
- 1/2 tsp. olive oil
- 1/2 tsp. maple syrup

Recipe

• Preheat the oven to 400F.
• Toss the chickpeas with smoked paprika, olive oil, and maple syrup and place in a single layer on a baking sheet. Rub the jalapeño with oil and add it to the baking sheet too.
• Roast the chickpeas and jalapeño for 20 minutes, turning once, or until the chickpeas are browned and crispy.
• To make the dressing, remove the stem and seeds the from jalapeño and place in a blender or food processor with the cilantro, olive oil, lime juice, shallot, vinegar, honey, and salt and blend until smooth.
• Place the kale, cucumbers, pomegranate, goat cheese, and roasted chickpeas in a large salad bowl and toss with the dressing. Serve immediately.

Serves four

Simple Mixed Greens with Roasted Fennel & Lemon Dressing

An easy and elegant green salad with lots of roasted and caramelized fennel

I was in Seattle the other weekend to go shopping with my best friend for her wedding dress. In between our appointments, we stopped by Purple Cafe & Wine Bar for some much needed sustenance (most importantly: white wine). Everything we ordered was delicious, but it was the simple green side salad that made a lasting impression. It seemed basic enough - mixed greens, grape tomatoes, vinaigrette... and something else I couldn't identify right away. It was roasted fennel, sliced thin and caramelized until brown and a little crispy at the edges. The fennel added sweetness and texture and completely perked up an average bowl of mixed greens. I've been adding it to my simple salads at home ever since and it's a total game changer. This recipe keeps it simple, but there are endless variations and additions you could try. I've made it with heartier greens like kale, added in fried capers, and tried different types of dressing. As long as you add in the roasted fennel, you really can't go wrong.


More Salad Recipes:
- Mixed Green & Fennel Salad with Fried Capers & Anchovy Dressing
- Green Salad with Grapefruit, Fennel, & Avocado
- Winter Caesar Salad


Green Salad with Roasted Fennel & Lemon Dressing:
Ingredients
- 4 c. mixed greens
- 1 head radicchio, core removed and thinly sliced
- 2 fennel bulbs, core removed and thinly sliced into half moons
- 1/4 c. plus 2 tbsp. olive oil
- 2 tbsp. lemon juice
- 1/2 tbsp. dijon mustard
- kosher salt
- ground black pepper
- parmesan cheese, for serving

Recipe

• Preheat the oven to 400F.
• Toss the sliced fennel with 2 tbsp. olive oil and a pinch of salt and pepper and arrange in a single layer on a large baking sheet.
• Roast the fennel for 20 minutes, stirring once with a spatula, until caramelized. Let cool to room temperature.
• Meanwhile, whisk together the mustard and lemon juice with a pinch of salt and pepper in a small bowl.
• Slowly whisk in the olive oil until emulsified.
• Place the mixed greens and radicchio in a large bowl with the fennel and toss with the dressing.
• Grate some parmesan over the top and serve.

Serves four (side dish)

Beetnik Salad

Mixed greens, roasted beets, candied walnuts, dried cranberries, and goat cheese

I love making beet salads, especially in the winter when their bright colors and sweet flavor are a welcome alternative to the bitter greens and pale starches of other in-season produce. Roasted beets are quite filling and can make a vegetarian salad that's hearty enough for a full meal, especially when paired with other tasty ingredients like candied walnuts, dried cranberries, and fresh goat cheese. This recipe is based off of a dish of the same name that we had at Papa Lennon's in Ojai this summer, and it was memorable enough that I'm making it at home six months later. The salad is a great mix of textures, flavors, and colors, and would be lovely as a side dish at a party or as a stand-alone lunch. Make sure to plan ahead as the beets take some time to roast, but you can do that step up to a couple days in advance.

Note: Don't throw away those beet greens! Save the tops and use them like you would kale or chard, or make this recipe.

More Salad Recipes:
- Burrata, Beet, Tangerine, & Arugula Salad
- Mixed Greens with Pomegranate, Butternut Squash, & Feta
- Beet & Blue Cheese Salad


Beetnik Salad:
Honey & Herb Vinaigrette Ingredients
- 3 tbsp. extra virgin olive oil
- 2 tbsp. chopped fresh herbs, such as parsley, dill, and chives
- 1 1/2 tbsp. red wine vinegar
- 1 1/2 tsp. dijon mustard
- 1 tsp. honey
- kosher salt
- ground black pepper

Salad Ingredients
- 1 bunch of beets
- 6-8 c. mixed greens, loosely packed
- 2-3 oz. goat cheese, crumbled
- 1/4 c. candied walnuts
- 1/4 c. dried cranberries

Recipe
For Dressing

• Whisk together the vinegar, mustard, honey, a pinch of salt, and a pinch of pepper.
• Slowly whisk in the olive oil until emulsified, then whisk in the herbs. Set aside.

For Salad

• Preheat the oven to 400F.
• Cut the stems off the beets and wrap each one individually in foil. Roast the beets in the oven for 35-55 minutes, depending on size, or until fork tender.
• Let the beets cool, then unwrap, rub off the skins, and cut into bite-size pieces.
• In a large bowl, combine the beets, mixed greens, goat cheese, candied walnuts, and dried cranberries.
• Toss with the dressing and taste for seasoning, adding salt or pepper if needed.
• Serve immediately.

Serves four - six (side dish)

Winter Caesar Salad

A wintery-spin on a classic caesar with escarole, homemade croutons, and anchovy dressing

I'm not ashamed to admit that a classic caesar salad is still probably my favorite salad of all time (or at least tied with another old-school favorite, the wedge). While definitely not the most virtuous salad out there, nor the most exciting, there is something so nostalgic about a perfect caesar. It's all about the dressing, which should be generously coating the leaves of lettuce, along with crunchy croutons and a liberal amount of grated parmesan cheese. This version, adapted from a recipe in the A.O.C. Cookbook, uses escarole for a slightly bitter, wintery take on the classic. You can certainly use a more standard lettuce, like romaine, but I like the flavor and texture of escarole, especially if you make it this time of year. You can make a big batch of hand-torn croutons and dressing in advance, keep washed and dried greens in a paper towel-lined bag in the fridge, and then make this salad as a quick side to meals all week long.


Related Recipes:
- Tricolore Salad with Parmesan Anchovy Dressing
- Chicken Bacon Caesar Sandwich
- Mixed Greens & Fennel with Fried Capers & Anchovy Dressing


Escarole Caesar Salad with Homemade Croutons & Anchovy Dressing:
For Dressing

• Combine 1 minced garlic clove, 2 anchovy fillets, and 1/4 tsp. kosher salt in a mortar and pestle and mash into in a paste. 
• Stir in 1 tbsp. red wine vinegar, 2 tbsp. fresh-squeezed lemon juice, and 1/2 tbsp. dijon mustard.
• Slowly whisk in 1/2 c. extra virgin olive oil until emulsified.

For Salad

• Preheat the oven to 375F.
• Tear 1/2 baguette into bite size pieces, then toss on a baking sheet with 1 1/2 tbsp. olive oil and a pinch of salt and toss to combine.
• Spread the croutons into a single layer on the baking sheet and bake for 7-10 minutes, or until golden brown and crunchy. Let cool.
• Remove the core from 1 large head of escarole, wash and dry the leaves, and chop or tear into bite-size pieces.
• Place the escarole in a large bowl with the croutons, 1/4 c. grated parmesan cheese, and some of the dressing.
• Toss to combine, then season with freshly ground black pepper. Serve immediately.

Serves three-four (side dish)

Fall Salad with Pomegranate, Butternut, & Feta

This vibrant fall salad looks as good as it tastes

Fresh produce gets all the love in spring and summer, but some of my favorite fruits and veggies are harvested in the fall and early winter. This salad is a recent favorite in our house and really showcases some of the great ingredients that are in season this time of year. It calls for a bed of mixed greens (I used a combination of mesclun, frisee, radicchio, and arugula) but is heavy on the good stuff, i.e. roasted butternut squash, pomegranate seeds, and feta cheese.  It's a nice mixture of textures and flavors and it's vibrant color makes it even more appetizing on a cold, grey day. It would make a lovely last-minute addition to your Thanksgiving table and will be even more welcome this weekend to detox after all the heavy eating.


Related Recipes:
- Persimmon, Pomegranate, & Arugula Salad
- Lentil, Butternut Squash, & Goat Cheese Salad
- Delicata Squash, Pepita, & Baby Kale Salad


Fall Salad with Pomegranate, Butternut, & Feta:

• Preheat the oven to 400F.
• Toss 1 c. small-diced butternut squash with 1 tbsp. olive oil and sprinkle with salt and pepper.
• Roast the squash for 25 minutes, or until soft and caramelized in some places.
• Let cool to room temperature.*
• Toss 6 c. mixed greens with the roasted squash, 1/2 thinly sliced red onion, 1 c. pomegranate arils, and 1/4 c. crumbled feta cheese.
• Add a pinch of salt, pepper, 3 tbsp. extra virgin olive oil, and 1 1/2 tbsp. balsamic vinegar.
• Toss well to combine and check for seasoning.
• Serve immediately.

Serves four-six (side dish)

*Can be made a few days in advance, stored in the fridge, and brought back to room temperature.

Persimmon, Pomegranate, & Arugula Salad

This vibrant salad is full of fall fruits, nuts, and greens

It wasn't until last winter that I really started liking persimmons, but I can't get enough of them now that it's fall and they're back at our farmers' market. There are two types of persimmons, but the fuyus are crunchy like an apple with a sweet flavor that has a hint of holiday spice to it. They're great to slice and snack on or to add to salads like this one here. The orange persimmons, ruby red pomegranate, purple radicchio, and green arugula make for a colorful, beautiful salad that you don't see with many recipes in the colder months. The salad has a variety of textures and flavors and makes a lovely side salad for a dinner party or holiday menu but is still filling enough to stand on its own for a vegetarian lunch.


Related Recipes:
- Burrata with Persimmon-Pomegranate Relish
- Spinach, Pomegranate, & Feta Salad
- Apple, Radicchio, & Arugula Salad with Parmesan Fricos


Persimmon, Pomegranate, & Arugula Salad with Walnuts:

• Add 1/4 c. walnut halves to a dry skillet over medium low heat. Toast the nuts for 3-5 minutes, or until nutty smelling and lightly browned. Let cool, roughly chop, and set aside.
• Meanwhile, whisk together 1 tbsp. pomegranate juice, 1 tbsp. balsamic vinegar, 1/4 c. extra virgin olive oil, and a pinch of salt and pepper. Set dressing aside.
• Peel and thinly slice 1 fuyu persimmon and combine with the walnuts, 1 thinly sliced shallot, 3 oz. arugula, 2 oz. chopped radicchio, and 1/4 c. pomegranate arils.
• Just before serving, toss the dressing with the salad and taste for seasoning.

Serves three-four (side dish)

Apple, Radicchio, & Arugula Salad with Parmesan Fricos

A simple and delicious fall salad made with apples, parmesan crisps, and lettuces

We've been having a crazy heat wave for months now, and it doesn't seem to be letting up anytime soon. So while the rest of the world is starting to drink pumpkin spice lattes and roast winter squash, I can barely turn on my oven without breaking into a sweat. This salad, adapted from a recipe in Bon Appetit, is the first fall dish I've made this year and it's equally suitable for a 100 degree October day in LA as it is for someone in the midwest experiencing the season's first snowstorm. There's a double dose of apple, from both the crisp pieces tucked among the greens and the cider vinegar in the dressing. The radicchio and arugula balance the sweetness with their peppery and slightly bitter taste. The best part are the crispy parmesan fricos, which add a salty crunch to every bite. This is a great salad to serve all fall and winter and would even be a beautiful addition to a Thanksgiving or holiday menu.


Related Recipes:
- Apple, Blue Cheese, & Pecan Salad
- Miso Asian Pear Salad
- Green Salad with Crispy Quinoa & Pomegranate


Apple, Radicchio, & Arugula Salad with Parmesan Fricos:
For Apple Cider Vinaigrette

• Whisk together 1 minced shallot, 1/2 tsp. dijon mustard, 3 tbsp. apple cider vinegar, 1 tsp. honey, and a large pinch of salt and pepper.
• Slowly whisk in 1/3 c. extra virgin olive oil and set aside.

For Salad

• Preheat the oven to 350F.
• Divide 1/3 c. grated parmesan cheese into 6 different mounds on a silicone baking mat-lined baking sheet.*
• Bake for 7 minutes, or until melted and crisp. Let parmesan fricos cool.
• In a bowl, toss together 1 thinly sliced apple, 1/2 head radicchio, ripped into bite-size pieces, and 3 c. arugula.
• Toss the salad with the dressing and divide onto plates. Top with parmesan fricos.

Serves four (side dish)

*Or parchment paper coated with non-stick cooking spray.

Mixed Greens & Fennel Salad with Fried Capers & Anchovy Dressing

Salty fried capers, parmesan cheese, and an umami-rich dressing at a ton of flavor to this simple salad

There's a great pizza place by my house called Milo & Olive. Literally everything that I've ever tried from there is good, but my favorite dish is actually their green salad with fennel, fried capers, and anchovy lemon dressing. Seriously, compared to their other offerings like homemade sausage pizza and to-die-for meatballs, I'll take this salad any day. It doesn't sound like something so revolutionary, but it really is. It's salty in the best possible way. It's full of crunchy fried capers (I am obsessed with making them at home ever since this recipe) and grated parmesan cheese that add complex, umami-rich flavors that really make the salad pop. The mixed greens (I go heavy on arugula) and thinly-shaved fennel add crunch and freshness. And everything gets lightly coated with a powerful anchovy dressing that I loosely base off a recipe by genius chef Nancy Silverton. It's a salad that will carry any main course and it couldn't be easier to make. You can even prepare the dressing and fried capers in advance so that assembly is a breeze when you're ready to toss everything together.


More Salad Recipes:
- Tricolore Salad with Parmesan & Anchovy Dressing
- Ojai Raw Veggie Salad
- Kale, Brussels Sprout, & Hazelnut Salad


Mixed Greens & Fennel Salad with Fried Capers & Anchovy Dressing:
For Dressing

• In a food processor or mortar and pestle, combine 1 garlic cloves, 2 anchovy fillets, 2 tbsp. red wine vinegar, and a pinch of salt and pepper until smooth.
• Slowly add in 1/4 c. extra virgin olive oil until combined.

For Fried Capers

• Heat 1/4 c. canola oil in a small skillet over high heat.
• Drain and rinse 2 tbsp. capers and pat very dry.
• Fry the capers in the oil for 30-60 seconds, or until the capers open up like a flower and are crispy. Drain on a paper towel.

For Salad

• Thinly slice 1/2 bulb of fennel and toss with 6-8 oz. mixed greens, such as arugula, baby lettuces, and radicchio.
• Add in the fried capers and 1/4 c. grated parmesan cheese.
• Toss with the anchovy dressing and check for seasoning.
• Serve immediately.

Serves two-four (side dish)

Fattoush Salad with Crispy Pita & Creamy Lemon Dressing

A fresh and crunchy salad made with toasted pita chips, tomato, cucumber, lettuce, red onion, and feta cheese

I had dinner at Lucques in L.A. the other week and it reminded me of how great Suzanne Goin's cooking is. I have her A.O.C. cookbook at home and her recipe for fattoush salad has been on my list of recipes to make. Fattoush is a Middle Eastern salad that combines pita bread and fresh vegetables, although there are a lot of variations out there. This version reminds me a lot of my favorite Greek salads but with the addition of crunchy pita bread croutons. The whole salad gets tossed with a creamy lemon dressing and salty feta cheese for some richness and tang. It's the perfect thing to make in the summer when cherry tomatoes are ripe and sweet, cucumbers are at their peak, and you want something light and refreshing to eat.

Note: You can substitute the Persian cucumbers for one English cucumber and the little gems lettuce for chopped romaine lettuce. I also left off a handful of torn mint leaves that was included in the original recipe.


Related Recipes:
- Greek Salad with Grilled Shrimp
- Whole Wheat Garlic Pita Chips
- Green Salad with Crispy Quinoa & Pomegranate


Fattoush Salad with Crispy Pita & Creamy Lemon Dressing:
For Dressing

• Smash and peel 1 garlic clove. Add a pinch of kosher salt and use the side of your knife to mash the garlic into a paste.
• Add the garlic, a large pinch of salt, a pinch of pepper, and 2 tbsp. freshly squeezed lemon juice to a small bowl.
• Slowly whisk in 2 tbsp. extra virgin olive oil, then 1/2 tbsp. heavy cream. Check for seasoning.

For Salad

• Preheat the oven to 400F.
• Tear 3 pita breads into 1" pieces and toss with 1/4 c. olive oil and a pinch of salt.
• Arrange the pita in a single layer on a baking sheet and bake, stirring once or twice, for 15 minutes, or until crisp and brown. Let cool.
• Meanwhile, halve 1 pint of cherry tomatoes, thinly slice 1 small red onion, thinly slice 3 Persian cucumbers, and chop 1/4 c. of fresh parsley.
• Wash and dry 3-4 heads of little gem lettuce and pull apart the leaves, tearing larger ones in half.
• Place all the ingredients and 2 oz. crumbled feta cheese in a large salad bowl and toss with the dressing, making sure that everything is well dressed and that the dressing is really massaged into the pita and lettuce.
• Sprinkle another 2 oz. crumbled feta cheese and 1/4 fresh parsley leaves over the top and serve.

Serves two-three (entree)

Serves four-six (side dish)

Grilled Corn Salad with Red Onion, Feta, & Cilantro

A fresh and crunchy salad made from grilled corn and red onion in a jalapeño-lime dressing

My husband has been grilling nearly every night this summer, so I've been coming up with easy side dishes that we can throw on the grates while the rest of our meal is cooking. Corn on the cob is one of our go-to sides since it's cheap, in season, and only takes about a minute to prep before hitting the grill. This salad just requires a few extra minutes of effort to turn grilled corn on the cob to a delicious Mexican-inspired salad. The grilled corn kernels are tossed with a zippy jalapeño-lime dressing, thinly sliced red onion, salty feta cheese, and fresh cilantro. It's a refreshing salad that has a nice balance of sweet, spicy, and salty flavors. Use it as a summery side dish or try it as a relish on tacos.


Related Recipes:
- Corn, Arugula, & Avocado Salad with Jalapeño-Lime Salad
- Corn & Avocado Salad
- Corn & Chorizo Salad


Grilled Corn Salad with Red Onion, Feta, & Cilantro:
For Dressing

• Thinly slice 1 jalapeño and remove the seeds.
• Add 1 tbsp. freshly-squeezed lime juice and the zest of 1/2 lime to a bowl and add in the jalapeño and a pinch of salt and pepper.
• Slowly whisk in 2 tbsp. extra virgin olive oil.

For Salad

• Heat a grill to high.
• Remove the husks and silks from 3 ears of corn and lightly brush with canola oil and season with salt and pepper.
• Grill the corn for about 5 minutes, turning occasionally. Let corn cool slightly, then cut the kernels off of the cobs.
• Toss the corn kernels with 1/2 thinly sliced red onion and the dressing.
• Sprinkle with 3 oz. crumbled feta cheese and 1/4 c. fresh cilantro leaves.

Serves four (side dish)

Grilled Vegetable Panzanella Salad

Grilled summer vegetables and cubes of ciabatta bread tossed with a tangy vinaigrette

Panzanella salad has been showing up on every cooking show, food magazine, and restaurant menu lately. Originally created by the Italians as a way to use up leftover bread, this salad has close to a 50/50 ratio of croutons to vegetables. If you're a bread lover like me, this is about as good as a salad gets. My recipe calls for throwing almost all the ingredients on the grill, which allows the bread to get crispy and the vegetables to soften and caramelize. It makes a big difference in the overall flavors and textures of the salad and it's perfect for summer barbecues. After the ingredients come off the grill, everything gets tossed with a super tangy and bright red wine vinaigrette. The dressing soaks into the bread but doesn't cause it to turn mushy because of how crispy the croutons get on the grill. I like to serve it warm or at room temperature alongside roasted chicken. Any leftover chicken can be folded into leftover salad for lunch the next day.

Note: I use a grilling basket to grill the cherry tomatoes in this recipe. It's inexpensive and makes grilling small and cut vegetables so quick and easy. If you don't have one, I'd suggest using a grill pan or keeping the tomatoes raw.


Related Recipes:
- Grilled Zucchini Salad
- Homemade Croutons
- Grilled Shrimp Greek Salad


Grilled Vegetable Panzanella Salad:
For Dressing

• Whisk together 1 minced garlic clove, 1 tsp. dijon mustard, 2 tbsp. red wine vinegar, and a pinch of salt and pepper.
• Slowly whisk in 1/4 c. extra virgin olive oil until combined, then stir in 2 tbsp. chopped parsley.

For Salad

• Heat a grill to  medium high.
• Slice 1 small loaf of ciabatta bread in half lengthwise and cut 1 red onion in 1" rings.
• Brush the bread, onion slices, 1 large bell pepper, and 1 pint of cherry tomatoes with canola oil and season with salt and pepper.
• Grill the bread and vegetables until the bread has toasted (about 4-5 minutes per side) and the veggies are softened (about 4-5 minutes for the onion, 10 minutes for the pepper, and 5-6 minutes for the tomatoes).
• Cut the bread, onion, and pepper into bite-size pieces and combine with the tomatoes in a bowl.
• Add in the dressing and toss to combine, then add in 1 c. baby arugula.
• Check for seasoning and adjust if necessary.

Serves two (main course) - four (side dish)

Grilled Steak Salad with Mixed Greens, Tomatoes, & Goat Cheese

This grilled steak and mixed green salad is a healthy no-carb meal that's full of flavor

I usually never make salads for dinner - they seem like such a let down after a long day - but this grilled steak salad is so tasty and filling that I can make an exception. Just grill a cheap but flavorful cut of steak (I used skirt steak but you could definitely sub in flank or hanger or something similar), slice it against the grain, and serve it on top of some mixed greens, ripe grape tomatoes, thinly sliced red onion, and a handful of crumbled goat cheese. The dressing has a few more ingredients than I normally use, but I had everything in my pantry already and you probably do too. The worcestershire sauce adds a salty umami flavor to the dressing and brings out a steakhouse-quality taste to the meat. It's the perfect meal to make on a hot summer night when you don't feel like turning on the oven.


Related Recipes:
- Thai-Style Beef Salad
- Lamb Sausage & Mixed Green Salad
- Loaded Wedge Salad


Grilled Skirt Steak Salad with Greens, Tomatoes, Red Onion, & Goat Cheese:
For Balsamic-Worcestershire Dressing

• In a small bowl, whisk together 1 minced clove of garlic, 1 tsp. dijon mustard, 1 tbsp. red wine vinegar, 1 1/2 tbsp. balsamic vinegar, 1 tsp. worcestershire sauce, a dash of hot sauce, and a pinch of salt and pepper.
• Slowly whisk in 1/4 c. extra virgin olive oil until emulsified.

For Steak & Salad

• Preheat a grill to high.
• Brush 3/4 lb. skirt steak with canola oil and season with salt and pepper.
• Grill the steak for 3-4 minutes per side for medium-medium rare, depending on thickness.
• Remove the steak and let rest, uncovered, for 5-10 minutes.
• Meanwhile, toss 4 oz. baby arugula with 1 the leaves from 1 head of little gem lettuce,* 1 c. halved grape tomatoes, and 1/4 thinly sliced red onion.
• Add in some of the dressing and a bit of freshly cracked black pepper and toss to combine.
• Arrange the salad onto plates or a platter and sprinkle with 2-3 oz. fresh goat cheese.
• Slice the steak against the grain and arrange the meat on top of the salad.

Serves two-three (main course)

*Can substitute little gems with half a head of butter lettuce or romaine.