9781632176646_Lettuce Riot ISSU

High-Protein SaladsThat PackaPunch

BECKY SELENGUT

LETTUCE

High-Protein Salads That Pack a Punch

RECIPE

Easiest Drizzled Oil & Vinegar Dressing

April’s Dijon Mustard Vinaigrette

Castelvetrano Brine and Greek Yogurt Dressing with Basil

Gingery Carrot, Miso, and Orange Dressing

Pomegranate, Lemon, and Olive Oil Vinaigrette

Nước Chấm (Vietnamese Lime, Fish Sauce, and Chili Dressing)

Peach, White Balsamic, and Basil Vinaigrette | 30 Sweet Chili Sauce

Roasted Shallot and Sun-Dried Tomato Vinaigrette with Balsamic

Blackened Poblano and Cilantro Dressing

Smoked Paprika and Sherry Vinegar Dressing

The Greenest Goddess Dressing | 33 Salsa Verde

Indonesian Spicy Peanut Ginger Dressing

Yogurt, Lemon, and Tahini Dressing

Creamy Tomatillo and Serrano Dressing

Ranch Dressing

Lemon, Garlic, and Parmesan Dressing, a.k.a. Caesar

Blue Cheese Dressing | 37 Wasabi Dressing

Cashew, Coconut, and Black Sesame Crunch

Tajin-Dusted Pepitas | 44 Parmesan Croutons

Brown Butter Sourdough Croutons

Za’atar-Seasoned Crispy Pita Croutons

Toasted Buckwheat Crunchies | 48 Crispy Quinoa

Maple-Glazed Bacon | 49 Crispy Prosciutto

Crispy Spiced Chickpeas | 50 Halloumi Croutons

Fried Shallots | 53 Pickled Red Onions

Jammy Eggs | 56 Calamansi Sweet Onions

Turmeric and Black Pepper Tofu | 57 Homemade Chili Oil

Hot Honey | 59 Pickled Golden Raisins

Candied Hazelnuts with Fennel and Chili

Shiitake Mushroom “Bacon” | 61 Seasoned Mushrooms

GROUNDWORK

Zorba the Greek Salad with Crispy Honey-Glazed Halloumi

Vietnamese Noodle Bowl with Seasoned Mushrooms and Tofu

Fattoush Salad with Peppers, Feta, Za’atar-Seasoned

Crispy Pita Croutons, and Sumac

Kale Caesar Salad with Parmesan Croutons

Italian Raw and Roasted Zucchini Salad with Ricotta Salata and Pistachios

Romaine “Wedge” Salad with Quick-Pickled Persimmon, Blue Cheese, Chives, and Candied Hazelnuts

Not Your Nonna’s Caprese With Burrata, Heirloom Tomatoes, and Tomato Granita

Gado Gado (a.k.a. Mix Mix Indonesian Salad)

Salt and Vinegar Potato Salad with Dill Pickles and Potato Chips

Galley Nicoise Salad with Tuna and Jammy Eggs

Steak Frites Salad with Spinach and Tomatoes

Wine-Roasted Grapes and Endive Salad with Toasted Walnuts and Blue Cheese

Cobb Salad with Katsu Tofu

Tex-Mex Taco Salad

Melon Salad with Crispy Prosciutto and Balsamic

Tropical Brunch Fruit Salad with Ginger-Coconut Granola and Yogurt

Eat the Rich: Avocado Halves with Dungeness Crab and Caviar

Street Corn Salad with Grilled Chicken, Lime, Chili, Cilantro, and Cotija

Smashed Cucumber and Cabbage Salad with Black Sesame, Avocado, and Basil

Blistered Broccoli and Artichoke Salad with Capers, Garlic, and Charred Lemon

Gỏi Gá (Vietnamese Chicken and Cabbage Salad)

Rosemary Roasted Winter Squash Salad with Wild Rice Blend, Candied Hazelnuts, and Cherries

Herby Black Lentil Salad with Feta, Pomegranate Seeds, and Caramelized Onions

Fusilli Pasta Salad with Mint-Walnut Pesto and Sun-Dried Tomatoes

Chickpea Chopped Salad with Chorizo, Olives, Almonds, Fennel, and Piquillo Peppers

Shaved Cabbage-Kohlrabi Slaw with Apple and Edamame

Winter Greens and Soba Noodles with Japanese Sesame

Dressing, Pickled Ginger, and Crispy Nori

Roasted Beet Salad with Jammy Eggs, Pickled Red Onions, and Crispy Spiced Chickpeas

Caramelized Turmeric-Spiced Cauliflower Salad with Dates, Pistachios, Mint, and Farro

Garlicky Gigante Bean Salad with Preserved Lemons and Spanish White Anchovies

Warm White Bean Salad with Charred Rosemary-Scented Radicchio, Salsa Verde, and Croutons

Wild Salmon Salad with Castelvetrano Olives, Fennel, and Calabrian Chilies

Tuna Chirashi Salad Bowl with Crispy Wasabi Rice

Jewish Deli Salad with Pickled Beets, Lox, Dill, Capers, Bagel Croutons, and Everything Spice

Grilled Shrimp and Pineapple Salad with Jicama

Radicchio and Sardine Salad with Pickled Golden Raisins and Spicy, Cheesy Croutons

Lobster Roll Salad with Butter Lettuce, Celery, and Butter-Fried Buncrumbs

Mortadella and Burrata Salad with Fried Dough Puffs, Pistachios, and Aged Balsamic

Roasted Mushroom Salad with Truffled Kale Chips

Dungeness Crab Salad with Citrus, Fried Shallots, and Mint

Shaved Radish and Roasted Asparagus Salad with Snap Peas, Goat Cheese, and Tarragon

BLAT Salad with Maple-Glazed Bacon

Fig Carpaccio with Prosciutto, Arugula, Blue Cheese, Walnuts, and Hot Honey

Mango, Tofu, and Herb Salad with Sweet Chili Sauce

Muhammara Salad of Roasted Red Peppers, Toasted Walnuts, and Pomegranate

Charred Corn, Peach, and Tomato Salad with Crispy Quinoa and Goat Cheese

Persimmon and Olive Salad with Celery Leaves

Swiss Chard Salad with Ricotta Salata, Pickled Golden Raisins, Pine Nuts, Dill, and Parsley

Buffalo Cauliflower, Chickpea, and Tempeh Salad with Red Cabbage and Blue Cheese Dressing

Tajin Watermelon Salad with Cotija, Pepitas, and Aged Balsamic

GET DRESSED

Herbal, Bright, Creamy, Light, Fullof-Flavor Dressings

Most of the dressings in this chapter will take you 15 minutes to make. You’ll be able to pronounce all the ingredients, and you can double the batch and use it on another salad later in the week. Good dressings make or break a salad.

Real talk: If you spend time getting nice produce and quality proteins for your salad-loving lifestyle, now is also the time to complement your salad with a quality homemade dressing. Not a lot of time on your hands? I’ve got you covered with the first two dressings: the Easiest Drizzled Oil and Vinegar Dressing is made on the salad, on the fly. April’s Dijon Mustard Vinaigrette is versatile enough to go with the majority of salads in this book, and if you’re in a hurry, just shake it all up in a jar. Done.

MIX-

AND- MATCH DRESSINGS to Choose Your Own Salad Adventure

CULTURAL INFLUENCE

European Influence May contain nuts, cheeses, eggs

Southeast Asian Influence No cheese/ dairy

Japanese Influence No cheese/ dairy

Mexican Influence Includes cheese

Simple Greens or Vegetable Salads May contain eggs, pork, tuna, etc.

• Pomegranate, Lemon, and Olive Oil Vinaigrette 27

• Smoked Paprika and Sherry Vinegar Dressing 32

• The Greenest Goddess Dressing 33

• Yogurt, Lemon, and Tahini Dressing 34

• Castelvetrano Brine and Greek Yogurt Dressing with Basil 26

• Nước Chấm 27

• Indonesian Spicy Peanut Ginger Dressing 34

• Wasabi Dressing 37

• Gingery Carrot, Miso, and Orange Dressing 26

• Easiest Drizzled Oil and Vinegar Dressing 25

• Creamy Tomatillo and Serrano Dressing 35

• Blackened Poblano and Cilantro Dressing 32

Hearty, Main Dish Salads Includes meat and cheese, perhaps grain-based

• Easiest Drizzled Oil & Vinegar Dressing 25

• April’s Dijon Mustard Vinaigrette 25

• Lemon, Garlic, and Parmesan dressing 36

• Peach, White Balsamic, and Basil Vinaigrette 30

• Ranch Dressing 36

• Blue Cheese Dressing 37

• Lemon, Garlic, and Parmesan dressing 36

• Pomegranate, Lemon, and Olive Oil Vinaigrette 27

• Roasted Shallot and Sun-Dried Tomato Vinaigrette with Balsamic 31

• Smoked Paprika and Sherry Vinegar Dressing 32

MAKES 4 SERVINGS

1⁄4 cup fruity extra-virgin olive oil

2 tablespoons seasoned rice vinegar

1 tablespoon best- quality white wine vinegar

Pinch or two of flaky sea salt

Freshly ground black pepper

Easiest Drizzled Oil & Vinegar Dressing

This is less a dressing recipe and more a drizzle of this, a sprinkle of that. This is my primary house dressing when I have impeccably fresh, seasonal ingredients, and I don’t want the dressing to get in the way. Each of these dressing ingredients is meant to enhance the flavors of the salad ingredients, not detract from them. Eventually, you won’t need to measure; you’ll get a feel for how long to let the liquids pour out of the bottles, like you’re crafting a cocktail, but with lettuce. Wait, that sounds weird.

For approximately 8 cups of salad ingredients to serve four people, drizzle the liquid ingredients over the top, then sprinkle with seasoning to taste before mixing everything together.

April’s Dijon Mustard Vinaigrette

MAKES ABOUT 1 CUP

1⁄4 cup best- quality red wine vinegar

1 1⁄2 tablespoons Dijon mustard

1 teaspoon honey

3⁄4 cup best quality extravirgin olive oil

Kosher salt and freshly ground black pepper (optional)

My wife oversees a few things cooking-wise in our house: the morning coffee, fried eggs, and this salad dressing. She likes to make it super slow, blending everything with a fork, and while I’ve told her she can simply shake it all up in a mason jar and be done in thirty seconds, I think she enjoys taking her time and watching it emulsify. It’s just known as “your dressing” in our house, as in “April, can you make your dressing?”

If you are just about to add the dressing to the salad, you can mix all the ingredients in a 1- cup or bigger mason jar and shake well. For longer emulsification, add the red wine vinegar, mustard, and honey to a blender. Blend well and, with the machine running, add the oil until the dressing is well emulsified. Season with salt and pepper.

MAKES ABOUT 2 CUPS

1 cup whole-milk Greek yogurt

1⁄2 cup packed fresh basil leaves

1⁄4 cup brine from a jar of Castelvetrano olives

1⁄4 cup seasoned rice vinegar

1 teaspoon Dijon mustard

1⁄4 teaspoon freshly ground black pepper

1⁄2 cup extra-virgin olive oil

Kosher salt

Castelvetrano Brine and Greek Yogurt Dressing with Basil

I’m sure using olive brine for dressings is a thing on the internet, but I didn’t find it there. I found it in my fridge just staring at me. Apparently, I had taken the last few olives out of the jar of Castelvetrano olives and put the jar back in the refrigerator because either (1) I thoroughly enjoyed the martini the olives went in and was a little tipsy and didn’t realize the jar was olive-less, or (2) see #1. So, I’m staring at the jar of brine and realizing I can’t stand food waste, and I was about to throw it away, and I was like, “Hey, you salty fruity olive yummy thing, if you’re good in my martini, you’d be good in a dressing.” And the brine lasts forever in the fridge, so what you don’t use can be used the next time you want to make this dressing (or a martini).

Put the Greek yogurt, basil, olive brine, seasoned rice vinegar, Dijon mustard, and pepper in a blender. Blend well and, with the machine running, add the oil until the dressing is well emulsified. The olive brine is salty, but taste the dressing and add salt, if necessary.

Gingery Carrot, Miso, and Orange Dressing

MAKES ABOUT 3 CUPS

1 large carrot (about 4  ounces), grated on the big side of a box grater

1 large orange, zested and juiced

1⁄4 cup plus 2 tablespoons seasoned rice vinegar

2 tablespoons white miso

1 1⁄2 tablespoons chopped fresh ginger

3⁄4 cup avocado or neutral vegetable oil

This is a twist on a dressing I’ve had in informal Japanese restaurants over the years, served over iceberg lettuce with grated carrots, a tomato wedge, and a cucumber in a bento box lunch special. I often wondered what gave the dressing its sweet, salty, and savory flavor, and spoiler alert—it’s the miso. The combination of sweet, earthy carrot; spicy, floral ginger; and bright orange zest and juice —all anchored with the umami bomb that is miso —makes for a damn unforgettable dressing.

Put the carrot, orange zest and juice, seasoned rice vinegar, miso, and ginger in a blender. Blend well and, with the machine running, add the oil until the dressing is well emulsified. Season to taste.

MAKES ABOUT 1 CUP

1⁄4 cup pomegranate molasses

1 lemon, zested and juiced

1⁄2 teaspoon kosher salt

3⁄4 cup extra-virgin olive  oil

Pomegranate, Lemon, and Olive Oil Vinaigrette

What a pure victory when so few ingredients can create magic. Pomegranate molasses is more easily found in supermarkets these days (and is simply a reduction of pomegranate juice). They tend to stock it with the harissa and jarred peppers and such. If for some reason you can’t find it, you can buy a bottle of POM Wonderful juice and reduce it to a syrup in a pot on the stove.

Put the pomegranate molasses, lemon zest and juice, and salt in a blender. Blend well and, with the machine running, add the oil until the dressing is well emulsified. Season to taste.

Nuoc Cham (Vietnamese Lime, Fish Sauce, and Chili Dressing)

MAKES ABOUT 2 1⁄4 CUPS

1 cup water

3⁄4 cup sugar

1⁄2 cup freshly squeezed lime juice (from 3 to 4  limes)

1⁄2 cup fish sauce (see  note)

1⁄2 cup Coco Rico coconut soda (or sub coconut water or water)

1⁄3 cup rice vinegar

4 cloves garlic, about 1 1⁄2 tablespoons minced

3 Thai chilies, minced

NOTE: Different fish sauce brands can be sweeter or saltier. This recipe is based on Squid Brand fish sauce. Adjust as needed.

Adapted from Diana Nguyen and her mother Hunh Nguyen

One of the great things about being an elder chef is that sometimes fantastic young chefs ask me to mentor them. I met Diana Nguyen at a book event, and she took me out to dinner. In the time I’ve known her, she’s won a full scholarship to the Seattle Culinary Academy, has worked at Canlis in Seattle, and is doing her own pop-up dinners. Remember her name. I asked Diana to contribute a recipe to this book, and she offered her family’s take on gỏi gá (Vietnamese chicken salad, see page 111), which is paired with this dressing. Diana’s mom Hunh shared that this version of nước chấm is very southern (Saigon) style, which tends to be sweeter and more acidic than others. The coconut soda contributes a lovely subtle back note of coconut flavor. You could substitute coconut water or simply water for the amount in the recipe.

Melt the sugar into the water in a microwave-safe mug for 1 minute on high or in a small pot over high heat, mixing just until the sugar melts. Combine the sugar water with the lime juice, fish sauce, coconut soda, rice vinegar, garlic, and chilies in a small bowl or quart-size mason jar with a lid. Mix or shake the dressing well. Taste and adjust with more sugar, lime juice, water, or chilies.