Salads

One of our star salads, we first started making this at our restaurant Gorski & Jones. It has great textures and is one of those salads that's even better the next day. We’ve made this a few times for family functions and every time someone will turn around and say, ‘Wow, that’s amazing, what’s in it?’ And that doesn’t happen very often. They’re quite picky, my family, so if they like it, we're doing something right.

You will love the combination of two textures of Brussels sprouts -- the roasted chunks and the blanched leaves -- and also the true Caesar dressing made with salty anchovies. Plus, this salad has soft eggs and bacon. What's not to like about that?

Raw Brussels sprouts and kale leaves may sound like an odd combination for a salad, but these two cabbage-like vegetables are perfect together; since the uncooked leaves hold up well for hours, they're ideal for picnics and making ahead

You can put whatever you like in this as long as it’s green—kale, Chinese leaf, small zucchini, raw young peas, fava beans, whatever. You can reduce the range, too, so you don’t have to use all the herbs. Take care with the dressing. It needs a good sweet-sour-salty-hot balance, so taste and adjust it as you go before tossing with the vegetables.

If you think tuna salad always involves mayonnaise, prepare to have your mind blown! Canned tuna, or salmon if you prefer, is the perfect match for a light, bright lime and chili dressing. Tangy, meaty, chewy, and spiked with crunchy sweet pickles, this will wake up your palate and fuel you through a productive afternoon. This is a good lunchbox bowl—just toss it when you’re ready.

Ingredients

Below is a recipe from award-winning chef Chris Cosentino, chef-owner of Cockscomb in San Francisco, CA.

Sweet, earthy beets and tangy, bright citrus are a heavenly pair, but when you toss some cool, crisp fennel into the mix you have a truly memorable trio.

Here is another wonderful combination of fruit and raw vegetables that we often use to make our snack foods and salads. I find that it makes a light and delightful first course.