The Salad Van

It’s hot. Real hot. So hot up here in Northern California that all I can think about is which friend with a pool I’m going to convince to let me come take a dip in their gleaming waters (I’ll bring the rosè!). I also just returned from 9 glorious days in Perú, and while I’m still dreaming of ceviche, Inca Cola, and winter weather, my body seems to need some sort of greens-heavy reset. Hey, I needed to sample as many of their over 100 varieties of potatoes as I could!

So I went from South America to Asia by way of this not-so-traditional Vietnamese Noodle Salad. With cooling cucumbers, romaine, carrots, radish, and bean sprouts, it’s pretty much AC for your body. However, I subbed out the rice noodles that make bun, well, bun, and instead used shirataki noodles. I know. Tsk tsk. But hear me out--shirataki noodles are virtually calorie free noodles made from yam starch that yield almost the same toothsome texture as rice noodles do, and you don’t have to turn on the stove to make them. Most folks use them to make their favorite pasta dishes guiltless, but I find them to be especially suited for cold noodle salads. Just make sure you rinse them really well to get rid of any weird stank they might have when they come out of the bag. Top the whole affair with some sliced lemongrass chicken and a mess of fresh herbs (mint and basil and cilantro, oh my) and then slather it with copious amounts of nuoc cham, the traditional Vietnamese dipping sauce that I would do shots of if it were appropriate.

I’m not gonna lie, there’s a lot of prep work and chopping in this one, but the results are so, so worth it. Packs up perfectly for an alfresco dinner during your favorite summertime activities. 

VIETNAMESE STYLE SHIRATAKI NOODLE SALAD WITH LEMONGRASS CHICKEN (serves 2)

For the Lemongrass Chicken: -2 boneless, skinless chicken thighs -1 shallot, minced -1/2-1 lemongrass stalk, minced (about 1.5 tablespoons) -1 tsp minced fresh ginger -1 garlic clove, minced -1 tsp kosher salt -Healthy dash of olive oil -1 tsp fish sauce -1 tsp lime juice and a little lime zest -1/4 teaspoon honey -freshly ground black pepper

For the salad itself: -1 head romaine lettuce -1/2 english cucumber -1 carrot -1/2 small daikon radish (1/4 if it’s one of those big ol’ monster diakons) -Handful of bean sprouts (approx. 2/3 cup) -1/4 basil, lightly packed -1/4 cilantro, lightly packed -1/4 fresh mint springs, lightly packed -1/4 unsalted peanuts, toasted and chopped -2 scallions, green parts only, sliced thinly

For the nuoc cham dipping sauce (this will make a lot of nuoc cham): -1/2 cup water -1/4 cup white sugar -1/4 cup freshly squeezed lime juice -1/8 cup vietnamese fish sauce (or more to taste) -1 medium clove garlic, minced

Make your lemongrass chicken first: mince your shallot, lemongrass stalk (easily done with a microplane), ginger, and garlic. Mix in a bowl with fish sauce, lime juice/zest, salt, pepper, oil, honey. Add in your chicken thighs and massage that delicious marinade into them. Let them marinate in the fridge for at least 2 hours and up to 24. 

When ready to cook chicken, preheat oven to 400 degrees. Place chicken on a foil-lined baking sheet and bake for 20-25 minutes. Flip chicken, rotate tray 180 degrees, and continue baking for another 20-25 minutes. Remove from oven and let cool.

Rinse your shirataki noodles well in a colander under cold water. Drain.

While your chicken is cooking, prep those salad veg. Slice your romaine. You’ll want your cucumber, carrot, and radish to all be uniformly chopped into little matchsticks. Keep them separate for now--this is a composed salad, so you’ll be adding them to plates later. Slice the scallions. Roughly chop the herbs (basil, cilantro, and mint). Again, keep them separate. They’ll all come together later when you assemble each salad.

Get that Nuoc Cham going: whisk together your sugar and water in a bowl until the sugar is dissolved. Add in your lime juice, fish sauce, and garlic. Taste, and adjust as necessary. Like it tangier? More lime. Want it nice and fishy? Add more fish sauce.

Time to assemble! Divide the lettuce onto two plates. Top with half of the shirataki noodles on each plate. Place your cute little stacks of cucumber/carrot/radish/bean sprout/scallion around the perimeter of the salad. Divide your fresh herbs and add them in more cute little piles to each salad. Slice the chicken thighs and place in the center. Top with some peanuts and as much Nuoc Cham as your heart desires. Squeeze a few lime slices to make it really juicy. Mix it all up and enjoy!

WANT MORE THAN SALAD?

You could easily sub in tofu or tempeh for the chicken if you don’t eat meat. Just make sure you press that tofu before marinating and baking.

Can’t get over the weird squishy-ness of shirataki noodles? Feel weird breaking tradition? Use rice noodles instead.

Spring has sprung, y’all! I’m eagerly awaiting all things green to infiltrate my farmer’s market--we’re taking rhubarb, shelling peas, fava beans, and lusciously fat stalks of asparagus. When I think of spring, not only do I think of lounging in the park while my seasonal allergies get the best of me (shout out to the makers of Flonase) but I also think of crunchy things. After a seemingly endless slog of roasted root vegetables and slow-simmered stews, I find myself craving something with a healthy snap that makes a satisfying sound when I chomp into it. I went on a little spring break road trip down the Central Coast of California, and was gifted with several perfectly ripe avocados plucked from my friend’s tree. I know, life is hard. I figured why not make lemons into lemonade, or in this case, make avocados into a healthier spin on a Caesar dressing. While nothing gets me more excited than a classic steakhouse-style Caesar made tableside with all the egg yolks I can handle, the avocado lends a creamier and thicker texture that mellows out the usual suspects of garlic, anchovy, lemon, and parmesan. Crispy oven-roasted chickpeas add just the right amount of heft and crunch. Toss it together with romaine and parmesan and you’ve got one heck of a decadent tasting salad that isn’t too bad for your figure. After all, swimsuit season is just around the corner, right? 

AVOCADO CAESAR WITH CRISPY CHICKPEAS (serves 2 as a main course, 4-6 as a side)

For the Avocado Caesar dressing: 1 fairly large ripe avocado (or 2 little baby ones) Juice of one lemon Splash of white balsamic or red wine vinegar 1.5 tablespoons olive oil 2 tsp anchovy paste 2 tablespoons parmesan cheese, grated finely 1 tsp. dijon mustard (I used spicy brown and all was not lost) 1 clove garlic Salt and pepper

For the crispy chickpeas: 1 can chickpeas/garbanzo beans, rinsed and drained and thoroughly dried Drizzle olive oil (around 1 tablespoon) Dried oregano Salt and pepper

For the rest of the salad: 1 and a half large heads romaine lettuce Parmesan cheese, grated finely Salt and pepper

Throw all your dressing ingredients into a blender and pulse away until blended fully. Taste and adjust seasoning (salt/pepper/more vinegar if you like things a little more acidic). It will be thick, almost like a dip. If you like your dressing a little thinner, add water until you reach your desired consistency. I like to make my dressing first on this one to let those delicious flavors meld together.

Make your crispy chickpeas. Heat your oven up to 400 degrees. Rinse and drain your chickpeas, then make sure you get them really dry. The drier they are, the better they’ll crisp up in the oven. Easiest way to do this is to pat ‘em dry between two clean dishtowels. Then spread these little suckers on a baking sheet, drizzle with olive oil and toss them around to coat. Sprinkle on some salt and pepper and throw them in the oven for around 20-30 minutes, shaking the pan every now and then. You’ll know they’re done when they golden and dry and crispy on the outside with a slight give in the middle. 

While your chickpeas get all hot and bothered in the oven, clean and slice your romaine across the bias into strips. Place into a salad bowl and cover with dressing, tossing to cover lightly. Shake on some salt and several grinds of fresh ground pepper. Toss again. Top with a healthy amount of parmesan cheese (be as virtuous or sinful as you choose), toss again. Top with a little more parm.

Once your chickpeas are done, add a pinch of oregano, shake to coat. Let them cool for a few minutes, but add them to the salad while they’re still warm. Then dig in!

Sometimes you get overzealous at the greenmarket. Oooh look, they’ve got cheddar cauliflower for a good price! Wait, that dude’s got a bogo on fennel! Sunchokes! I’ve never cooked with sunchokes before! Are they really related to artichokes?* And then you look at the contents of your fridge the next evening, desperately trying to pull something together for a work lunch and you go, “What WAS I thinking when I bought all of these things?”

That’s when you remember that you can roast most root-like veggies, drizzled with a little extra virgin olive oil and a healthy dash of seasoning, at around 400 degrees for 40 minutes or so, let the big ol’ messy pile of veg cool, and mix with some peppery arugula for a substantial lunch or dinner. Fennel topped with some parmesan and cauliflower coated in za’atar--a magical Middle Eastern seasoning I waxed rhapsodic on last post--represent some of the best of late-winter staples you’ll find at your local farmer’s market. 

And while it might be shorts weather here in California, my body is still craving warm starchy things like it should be during the winter of our discontent months, so I added in some cubes of crispy polenta for heft. Why not just throw in some leftover grilled chicken thighs? Everything but the kitchen sink! I cheated on the dressing here and used a new bottled blend I discovered at my beloved Trader Joe’s: sweet onion and bacon vinaigrette tamed with a  little white balsamic. That stuff is so good I wish I could do shots of it, but that might be taking this whole #saladlyfe thing a little too far. 

This salad ain’t pretty, but it sure hits the spot.

ROASTED FENNEL AND CAULIFLOWER KITCHEN SINK SALAD WITH CRISPY POLENTA  (serves one, because let’s be real, you aren’t sharing)

For the roasted veggies: 1/3 head of ladies (or gents’) choice cauliflower, be it regular, cheddar, purple, or heck, go wild and use romanesco 1/2 bulb of fennel, sliced thinly 1/4 cup shredded parmesan cheese 1 tablespoon of za’atar seasoning Salt and pepper to taste

For the crispy polenta: 1/4 of one of those pre-cooked polenta logs olive oil spray

For the rest of the salad: 2 cups baby arugula 1/4 cup of dressing of your choice, like the eminently gulp-able Trader Joe’s Sweet Onion and Bacon Vinaigrette or sub in a homemade shallot-y creation for the same vibe White balsamic vinegar to taste Salt and pepper

Roast your veg: preheat your oven to 400 degrees. Slice your fennel thinly, toss with salt and pepper and little teensy bit of olive oil. Spread into a thin layer on half of a baking sheet coated with non-stick cooking spray and top with shredded parmesan. Separate your cauliflower of choice into thin florets. Mix in a large bowl with za’atar (you are free to use more than a tablespoon because it only makes things so much better), salt, pepper, and a teensy bit of olive oil. Throw your happy cauliflower onto the other half of the baking sheet and roast in the oven until the fennel is fork tender and the cauliflower is crispy, about 40-45 minutes. 

Throw your arugula into a big ol’ salad bowl and let it chillllll.

Meanwhile, prep your polenta: Slice your polenta log into 1/2″ thick rounds and cut those down into cute little squares. But don’t bake them yet!

Once your veggies are done, take them out of the oven and let them cool. 

As your veggies cool, put the polenta bites onto an oiled pan and kick that oven temperature up to 425 degrees. Bake the polenta until crispy on the outside, about 15 minutes, flipping halfway through.

Put the cauliflower and the fennel on the arugula. Dress with your preferred dressing. Top with warm crispy polenta squares and dig in.

WANT MORE THAN SALAD? -Pan-fry a chicken thigh with a little bit of olive oil and a whole lot of lemon juice and oregano. Shred it once cooled and mix in for an even more filling option. -Feel free to switch out the fennel for a similar wintertime root veggie--parsnips, celeriac, or even some kohlrabi would do nicely here.

Some days you want brunch. Some days you want salad. And then there are those days where you want a salad for brunch. My weekend mornings are usually spent atoning for the sins of the previous evening on a spin bike or yoga mat, and I usually don’t have a chance to stuff anything down my gullet before hitting the road. So when I get back around noon, I’m ready for a large Americano and something to fill my belly. I love devouring a good salad Niçoise for brunch, but let’s face it--the middle of February is not the best time for most of the ingredients found in it. And mushy tomatoes? Don’t get me started. So here I decided to throw some of my favorite parts of a niçoise, namely the egg and crispy green beans, with whatever I had lying around my pantry. The poached egg, with its glorious runny yolk, and the creamy dijon vinaigrette give this salad the indulgence of my all time favorite hangover helper eggs benedict, but the spring greens, haricots verts, and cannellini beans ground the affair and make it a little more virtuous. It’s definitely not really kind of at all niçoise, but it is damn delicious!

KIND OF NOT REALLY AT ALL NIÇOISE (serves 1)

For the vinaigrette: 2 tablespoons extra virgin olive oil 1-2 tablespoons red wine vinegar 1/2 teaspoon dijon mustard 1 small clove of garlic, minced A few springs of fresh thyme, chopped Salt and fresh ground pepper

For the salad: 1.5 cups of baby spring greens 1/4 cup cannellini beans, rinsed and drained 1 egg, poached 1/2 cup of french green beans (haricots verts--they are skinnier than normal green beans) Parmeggiano reggiano, to finish

Prepare your vinaigrette: Mix vinegar, dijon, garlic, thyme in a mason jar. Add olive oil and salt and pepper to taste, shake vigorously to emulsify.

Blanch your green beans: bring an inch or so of salted water to a boil. Add in green beans and cook until just tender, about 1 minute. Drain and transfer to an ice bath to cool. You want your green beans to have a little bite.

Poach your egg. Everybody’s got their own method to this, I use The Kitchn’s way and it is virtually foolproof.

While the water for your poached egg is warming up, assemble your salad. Toss the salad greens with the dressing. Top with the green beans and cannellini beans. Using a microplane, grate a little parmeggiano reggianno over the top, like a fine, fine dusting of perfectly aged cheesy snow.

Remove your cooked poached egg. Drain well with a slotted spoon and put on top of the salad. Finish with salt and fresh cracked pepper, and dig in!

I have failed you, my Salad Van Nation. I have left you desolate and isolated, with nary new salad or even a hint of arugula to get you through these dark times. The winter of our discontent, indeed. But I’m back! Let’s just say that the past month and a half were insanely busy, and this salad is just the thing to throw together when time is short but the desire for greens runs high. With no real chopping, no dicing, and definitely no chiffonade-ing, this one comes together in 15 minutes. Trader Joe’s carries a fantastic bagged blend called Cruciferous Crunch (what I wouldn’t give to be on the team that writes their Fearless Flyer--TJ’s, call me!), which is chock-full of shredded kale, green and red cabbage, broccoli, and brussels sprouts. Think that these tough guys are too hard-core to be enjoyable raw? Think again. When drizzled with a warm maple dijon vinaigrette, the greens wilt just enough to be toothsome without losing all of their bite. Add in some crisp bacon and some even crispier fried onions, and you’ve got a winter slaw that will stick to your ribs even as you get pummeled with blizzard after blizzard (or rainstorm after rainstorm). 

CRUCIFEROUS SLAW WITH WARM MAPLE DIJON DRESSING (serves 1)

For the warm maple dijon vinaigrette: 1 tablespoon maple syrup (more if you like things on the sweet side) 2 tablespoons apple cider vinegar 1.5 teaspoon dijon mustard 1 small clove garlic, minced 1 tablespoon olive oil A pinch of salt, a pinch of pepper

2 cups Cruciferous Crunch mix (no Trader Joe’s near you? Shred some kale, red and green cabbage, and broccoli, and thinly slice 4-5 brussels sprouts)   2 slices bacon or turkey bacon or smoked tempeh 2 tablespoons french fried onion pieces (or, if you’re feeling fancy, flash-fry some thinly sliced shallots shallots)

Whisk together maple syrup, apple cider vinegar, dijon, and garlic in a microwave safe bowl. Slowly add in olive oil, and whisk until emulsified. Season with salt and pepper. 

Pour your two cups of cruciferous crunch blend in a bowl.

Fry up your bacon/turkey bacon/smoked tempeh. Let cool on paper towels to absorb excess oil.

Microwave your dressing for 30-45 seconds. Pour over Cruciferous Crunch. Crumble in your smokey meat or non-meat product, and top with french fried onion pieces.

George: What's in the BIG salad? Jerry: Big lettuce, big carrots, tomatoes like volleyballs.

When I’m beat during the hustle and bustle of the holidays, I like to sprawl out on the couch, throw on my oldest and rattiest pair of leggings, and find some “Seinfeld” reruns. Now that Jerry, Elaine, Kramer, and George (and Newman) have made it to Hulu, let the bingeing begin! Elaine is always ordering a big salad from Monk’s, and since today is Festivus, I figured there was no better time to channel my inner Benes and chomp away. We never really find out what’s in that infamous big salad, so this is my ode to the kind of simple but classic greens you’ll find at your favorite diner. All the usual suspects are present--tomato, cucumber, carrot, a sweet bell pepper for added crunch--and tossed with a creamy herb Greek yogurt dressing. I’ll let you in on a little secret here: I cheat on the dressing by throwing in half a packet of Hidden Valley Ranch dressing mix. Yeah, it’s lazy, but then I jazz it up with some chopped basil, parsley, and chives. The fresh herbs give it a little zing. Giddy up!

ELAINE’S BIG SALAD WITH YADA, YADA, YADA DRESSING (serves one--it’s a big salad!)

For the big salad: 1 head romaine or butter lettuce, chopped 1 carrot, peeled into strips 1 campari tomato, seeded and chopped, or 5 grape tomatoes, whole 1 sweet mini bell pepper, sliced into thin strips Half of a persian cucumber, sliced and then chopped into little wedges Half a can of sliced black olives Croutons or crumbled pita chips

For the Yada, Yada, Yada Dressing: 1 packet Hidden Valley Ranch dressing mix (alternatively, you could use 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon dried dill) 1/4 cup nonfat plain Greek yogurt 2 tablespoons unsweetened plain kefir (or buttermilk) 1/2-1 teaspoon dijon mustard 1 teaspoon lemon juice A few leaves fresh basil, chopped A few sprigs fresh parsley, chopped 4-5 chives, choppped Salt and pepper, to taste

Mix up your Yada, Yada, Yada dressing: Add about a tablespoon of the Hidden Valley Ranch dressing mix to the Greek Yogurt. Add kefir, dijon, lemon juice, chopped fresh herbs, and a dash of salt and pepper. Whisk to combine. Taste and add more ranch dressing mix if desired. Go easy on the salt if using the Hidden Valley Ranch dressing mix--there’s already some in there.

Assemble your big salad: Mix the romaine and shredded carrots together in a big bowl. Top with tomato, bell pepper, cucumber, olives, and crunchy bit of choice.

Drizzle Yada, Yada, Yada dressing over. Toss and enjoy while wearing your best puffy shirt.

WANT MORE THAN SALAD? -Remember, this is a big salad. It’s gonna fill you up. But you can top with a sliced grilled chicken breast or some chopped turkey if you so desire.  -Pairs well with Junior Mints as a dessert. 

I’m gonna keep this one brief, because this salad needs no explanation. Quite simply, it’s a perfect kale salad. Hearty but not gut-busting, with that sweet-salty-savory trifecta that every good salad dreams of, this kale salad is adapted from a recipe I found on Bonberi. Every person I’ve made it for (and that’s a whole lot of people at this point) has raved about this.

THE PERFECT KALE SALAD (ADAPTED FROM BONBERI) (serves 3-4 as a main course, more as a side)

1/2 cup farro, dried 2 bunches lacinato (dino) kale, de-stemmed and sliced into long, thin strips 1 lemon, juiced 1 shallot, chopped finely 4-5 sprigs thyme, chopped 1 teaspoon honey A pinch of crushed red pepper 1/2 teaspoon sea salt (or more to taste) 3-4 tablespoons extra virgin olive oil 1/2 cup sliced roasted almonds 1/4-1/3 cup dried montmerency cherries, chopped 1/4 cup kefalograviera (salty Greek sheep’s milk cheese), coarsely shredded, Parmesan will also work. 

Prepare your farro according to directions on package (I use Trader Joe’s ten minute farro, because I’m lazy and it tastes pretty darn good). Allow farro to cool. Drizzle a little olive oil and mix to ensure farro does not clump or stick.

While the farro is cooking, slice up your kale. I like to fold the big long leaves in half, remove the big thick stem in the middle, and then roll up 4-5 leaves together and chiffonade them. The goal is to get rid of the stalk, which will mess up the texture of your salad and can be a little tough when raw. 

Whisk the lemon juice, shallot, thyme, honey, crushed red pepper, and sea salt together. Slowly drizzle in olive oil, whisking until emulsified. Even easier: throw all dressing ingredients into a mason jar, and shake it like a Polaroid picture. 

Now here comes the fun part: pour about 1/2 of your dressing over the kale, and massage it into the kale. I know, the idea of massaging kale is ridiculous, but it really helps to tenderize the leaves and let that delicious dressing sink in. After massaging the kale, I recommend letting it sit for 45-a few hours, if you prefer your kale more “done” and less raw.

Add the farro, almonds, cherries, and kefalograviera, season with salt and pepper, and toss to incorporate.

Let’s be real for a second: the best salad is bread salad. I like big loaves and I can not lie, and I especially love the pairing of crispy ciabatta chunks and juicy tomatoes called panzanella that is so easy to come by in the summer. Dang, that stuff is seriously addictive. But then I got to thinking--isn’t Thanksgiving stuffing kind of just liked bread salad that’s baked for a long time with a whole bunch of butter? Why can’t bread salad be a year-round thing? Does radicchio go well with mushrooms? Why are we here on this earth? Okay, maybe not that last thought, but all the ones before it combined to create this fall panzanella. Grab a crusty loaf of the multigrain bread that would make your cousin Amethyst who teaches feminine wisdom workshops at Esalen proud. Throw it together with some wilted radicchio, toasted hazelnuts, and mushrooms sautéed with all of the garlic and thyme, then lovingly bathe it in a dressing starring my girl sage, and you’ve got yourself a meal that pairs well with binge-watching “Cosmos” and contemplating the big questions of the universe.

FALL PANZANELLA (serves 3-4)

For the salad: 2/3 loaf of crusty multigrain bread, sliced into about 6-7 thick slices 1 clove of garlic, chopped in half 1/4 cup toasted hazelnuts, chopped Almost a whole head of radicchio, separated into leaves and torn 8 oz. crimini mushrooms, sliced A couple of sprigs of thyme, finely chopped Olive oil, salt, and pepper 1/4 cup pomegranate seeds

For the dressing: 1/4-1/2 cup of sage, finely chopped 1 shallot, minced 4 tablespoons white balsamic vinegar 2 tablespoons olive oil A little drizzle maple syrup Pinch of red pepper flakes Salt and pepper, to taste

Put your oven on the broil setting. Slice up your bread into thick slices. Drizzle a little bit of olive oil on each. Broil for a few minutes on each side until crisp, then rub immediately with cut side of garlic. Slice into 1″ cubes and place into a bowl. You can also grill the bread on a grill pan instead of broiling and it is DELICIOUS.

If your hazelnuts aren’t already toast them, throw them on a baking pan in a 350 degree oven for 10-15 minutes, until the skins blister. Put them in a kitchen towel and let them steam for a few minutes, then rub the kitchen towel to get the skins off. Let them cool and roughly chop.

Chop your mushrooms into big slices. Heat a little olive oil on medium-low and add in your mushrooms, letting them cook down for about 8-10 minutes. Chop up the other half of the garlic clove and throw it in with the mushrooms, let cook for another 2 minutes. Add the thyme and a little salt. Stir to combine. Deglaze the pan with water or chicken stock or white wine. Cook down the liquid so none is left. Take the mushrooms off the heat and reserve. 

Tear your radicchio into little leaves. Put on a baking sheet and drizzle with a little olive oil. Wilt in a 350 degree oven for 5-7 minutes.

Make your dressing: combine your sage (the more the better in this one), shallot, vinegar, maple syrup, red pepper flakes, and a little salt and pepper. Add olive oil; whisk or shake to emulsify. 

Toss bread cubes, hazelnuts, mushrooms, radicchio together. Add dressing; toss to coat. Garnish with pomegranate seeds.

It was kind of a perfect storm of fall-related events this weekend: Halloween, Daylight Savings Time (how is this still a thing?), Dia de Los Muertos, the New York City Marathon. And it rained today. So it was time to take that autumn and put it on a plate, gosh darn it. Last weekend I trekked up to Apple Hill in a vain attempt to try and pick my own apples, but due to the whole lack of water situation we have in the fine state of California, all of the fruit done been picked already. I resigned myself to selecting them out of a bin, but my frown was quickly turned upside down when I bit into one of these wonders--my Fuji was crisp, slightly sweet, and left a trail of perfect juice trailing down my cheek. Apples are one of my favorite salad ingredients, because they add both crunch and heft to an otherwise one-note affair, and you can change the flavor profile of a salad depending on the varietal you choose. A chopped honeycrisp paired with arugula, toasted walnuts, and some sharp Welsh cheddar cheese toes the line between salty, sweet, and nutty. And sage isn’t just for burning when you’re feeling witchy--blend it with some maple syrup and apple cider vinegar to finish this salad off with a savory twist. 

AUTUMNAL APPLE, ARUGULA, AND SAGE SALAD (serves 2)

For the salad: 1 honeycrisp or Fuji apple, cored 1/4 cup walnuts, toasted and chopped 1/4 cup of Welsh cheddar cheese, crumbled (you want something sharp and tangy, more like a fine aged parmesan but with that cheddar bite) 3 cups baby arugula

For the maple sage vinaigrette: A large handful of fresh sage (about 10 large leaves) 1 tablespoon dijon mustard 1 shallot 1.5-2 tablespoons maple syrup 1/4 cup apple cider vinegar (more if you like your dressings more acidic) 1/4 cup olive oil

Core your apple and chop it up into roughly 1/4 inch cubes.

If your walnuts are raw, toast them whole on a baking sheet in a 350 degree oven for 8-10 minutes. Let them cool and chop them. You can also sub toasted chopped pecans here for the walnuts. 

Crumble your Welsh cheddar. Combine apple, walnuts, and cheese with baby arugula.

Chop your sage and shallot finely. Mix with dijon mustard, maple syrup, and apple cider vinegar. Slowly drizzle in olive oil if whisking, or combine all ingredients in a mason jar and shake to emulsify. Add salt and pepper to taste.

Add dressing to greens and serve. Garnish with 

When I need to take a day off a la Mr. Bueller, I turn this up, throw on my best white fringe jacket, and decompress by tossing up something involving a handful of arugula, a few shreds of parmesan, some sliced avocado, and probably a perfectly poached egg.

One of the many reasons I returned to the West Coast after nine years of exile in New York City was the weather: I just can’t even with winter. I’m no match for the cold and the snow, and while I love blizzard accessorizing (boots and scarves and hats, oh my!), I really don’t love falling on my butt when I find the one last piece of black ice left on Fulton Street. I try to be a tough cookie but I’m a little bit delicate on the inside. So while I welcome the 95 degree forecasts for mid-October here in Sacramento, I’m pining for a little bit of autumn. It finally rained yesterday and was cool enough to wear a pair of overalls. I knew the time had come to start celebrating one of my favorite fall things: the gourd! Who’s that gourd? That gourd here is delicata squash, one of my favorite to work with because it doesn’t require waging war on your cutting board. The skin is thin enough to leave on, and when roasted with a hint of Madras curry powder it makes a fine foil to shredded lacinato kale, pomegranate seeds, and toasted pecans.

DELICATA LIKE A FLOWER SALAD (serves 2)

For the salad: 1 small to medium delicata squash 1 tsp olive oil 1-1.5 tsps Madras curry powder 1 bunch lacinato kale 2/3 cup pomegranate seeds 2 tablespoons chopped, toasted pecans 2 tablespoons Welsh cheddar cheese curls, thinly sliced with a vegetable peeler

For the dressing: 1 teaspoon deli-style or spicy brown mustard 2 tablespoons lemon juice 1 teaspoon Maple syrup 1/2 a shallot, finely chopped A dash of sea salt and ground pepper 2 tablespoons olive oil

Preheat your oven to 400 degrees.

Slice your delicata squash into 1/2 inch thick rounds, scraping out any seeds and stringy pulp. If you’re feeling like a real kitchen overachiever, save the seeds to make a killer salad topping/snack for later.

Arrange the squash rounds on a baking pan lined with aluminum foil or parchment paper. Brush each round with a little olive oil. Sprinkle curry powder over rounds, and season with salt and pepper.

Roast squash slices for 12-15 minutes on each side, flipping halfway, until golden brown and tender.

While your squash is cooling, strip the lacinato kale from the thick stem and chinffonade into thin slices. Rinse and spin in a salad spinner. If you don’t have a salad spinner, wash it first, let it dry, and then slice it up.

Make your dressing: whisk mustard, lemon juice, maple syrup, shallot, olive oil, salt and pepper together until smooth.

Massage your kale with 1/2 tablespoon of the dressing. This is key: raw kale is as tense as the shoulder muscles of Olivia Benson trying to track down a serial rapist, so it needs a little loving. Let the massaged kale sit for at least 15 minutes.

Toss kale with the squash, pomegranate seeds, pecans, and cheddar cheese. Add more dressing as desired. 

Newsflash: not everything has to be perfectly artisanal and totally handmade. Ain’t nobody got time for that! So a busy guy or gal about town needs to have a few easy to make but wholly satisfying salads in his or her arsenal. Some people call these kitchen sink salads, I call them readymades. Grab what you got in your fridge and go! This has all the flavors of your favorite BLT from the corner diner in salad form. Add chopped turkey and shredded cheese if you or your Aunt Muffy is feeling more like a cobb. She’s gotten really used to the menu over at the country club and you wouldn’t want to rock the boat too much now would you?

BLAT SALAD (serves 1)

1 tomato 1/4 avocado 2 slices bacon, turkey bacon, or sliced smoked tempeh Creamy dressing, you can use almost anything except for a caesar or ranch here. Try  a tablespoon of mayo thinned out with some lemon juice. I like champagne vinaigrette because it’s light but gives packs a rich punch. I use (GASP) a bottled one from Trader Joe’s in a pinch. 

Dice tomatoes. Put ‘em in a bowl with a sprinkle of salt and dress them with 1/2 tablespoon of your preferred creamy dressing. This lets them get juicy and this delicious juice will coat your salad in tomato-y goodness.

Fry up your bacon or bacon substitute. Let it cool on a rack or paper towels.

Chop your romaine. I like to slice it into thin strips across and then chop them up super small like those chopped salad spots that charge like $12 a salad. Throw your romaine in a serving bowl. 

Dice your avocado. Add it to the bowl.

Once your bacon/”fake-on” is cool, crumble it and add it to the bowl.

Throw in your now juicy tomatoes. Add more dressing to taste.

If you miss that crunch of the bread, add croutons or crumbled pita chips.

Guys, I love my salad hands. My mom got a set in Hawaii and left them sitting in a drawer for years. I found them and started using them to toss my salads, and I’m hooked. They’re eco-friendly and easy to use. Even in my tiny baby hands they fit like a glove and allow me full control of my salad mixing destiny. And did I mention they’re cute? 

I first got turned on to Moroccan food at this unassuming spot in Sacramento called Casablanca. Tucked away in a strip mall next to a liquor store and a Goodwill, you’d never guess that stepping foot inside is your ticket on the Marrakesh Express. The kindest man, who chooses to go by “Conehead” thanks to the fez perched atop his head, orchestrates the entire circus, bringing plate after plate of sumptuous eats while cracking jokes that would make any dad proud. Go there often enough and you’ll be treated to his stories of his hometown with your mint tea. My favorite of the many courses is the cold appetizer course--little bowls of  sweet marinated beets, fresh hummus, and, of course, this carrot salad alongside fluffy pita. After two bites, I was hooked. 

So when I came home from a civil engineering firm’s open house with a bag of farm-fresh produce (only in California), one thing was on my mind: Moroccan carrot salad. This recipe is adapted from the one served at Taim, where I would get my falafel and sabich fix while living in NYC. Warmly spiced with a bracing hit of vinegar, this salad is as refreshing as it is hearty, and is even better made a day in advance, as the carrots continue to marinate and soak up all the good stuff. 

TAIM’S MOROCCAN CARROT SALAD (serves 3-4 as a side)

1.5 pounds of carrots, peeled 2 tablespoons olive oil, plus some extra for sautéing  1/3 tablespoon cumin 1/3 tablespoon paprika 1/3 tablespoon salt 1/3 tablespoon sugar 1-2 garlic cloves, thinly sliced  A pinch of cayenne Fresh cracked pepper, to taste 1.5 tablespoons white wine vinegar 1 tablespoon lemon juice

Place carrots in a large pot of cold water and bring to a boil. Cook until carrots are soft but not mushy--so a little give when you poke ‘em with a fork. That’s usually about 10-15 minutes depending upon the size of your carrots.

Drain and place your carrots in an ice bath until cool.

Once cool, slice them into 1/4″ thick rounds.

Heat a little olive oil in a skillet. Sauté your carrot rounds until they’re a little brown. If there’s not enough room in your pan, cook in small batches.

Place carrots in a large bowl and add your cumin, paprika, salt, sugar, garlic, cayenne, pepper, vinegar, lemon juice, and the 2 tablespoons of olive oil. Mix it up and allow it to sit for at least an hour before serving. A word to the wise: the garlic is raw here so it will be very strong, so if you’re a vampire or otherwise garlic averse add less. 

Another pro tip: this is one of those salads that gets better with time. If you refrigerate overnight, make sure to bring it to room temperature before serving, or the oil will be cold and chunky and nobody likes chunky olive oil.