Officially the 'Greatest Salad of All Time'

Really, beyond exciting!

Thanks so much to Food52 and to all of you who voted for my recipe! You can see the recipe that I submitted here and the original recipe here!

Also thank you to my Mom, Peg​, and my husband, Ryan,​ for encouraging me to start writing down my recipes two summers ago. To my friends Phil​ and Nicole​ and their Moms, Lisa​ and M.c.,​ for their tireless digital encouragement. And to my Dad for exclaiming over everything that I cook, you know, like Dad's do.

Other things you might be looking for: More about me, all of my salad’s so far, and a full index. Otherwise, happy chopping!

A Total Mishmash That Totally Works

When I was chopping last night, first I thought, it will be another I Grilled All Weekend and I’ve Got Leftover Salad, and then I thought, no probably more Greek Salad with corn, or maybe, Cacio e Pepe Corn on the Cob Salad? And then I thought, Is this going to be really weird together? Turns out, it’s not.

Approximate quantities: 1 head romaine, roughly chopped; 2 kirby cucumbers, roughly chopped; 12 ounces grilled chicken, roughly chopped; 12 ounces sugar snap peas, strings removed, ends trimmed, and cut lengthwise; kernels of 1 ear of grilled corn; 6 artichokes, quartered; drizzled with olive oil, Cholula’s chili lime, Parmesan cheese, salt, and pepper

Serves 2 as a main.

I Also ❤ Links

Unrelated to salads, but related to juggling a full-time job, a part-time salad obsession, and planning a wedding, I discovered super cute Seltzer Notebooks this week and my To-Do list has never looked better

Now that it’s almost tomato season, I’ve bookmarked this tomato tart with a chevre crust from Vermont Creamery and this one from Food and Wine

A great lettuce guide on Food 52

Super sad to see that Bombay Bread Bar is going to close in September, I’m one of the food obsessed New Yorkers who still talks longingly about Tabla and I just really liked Bombay Bread Bar (and Paowalla)

Can’t stop bookmarking no-bake desserts!

Cucumbers, Snap Peas, and Tomatoes

Approximate quantities: 10 Persian cucumbers, cut lengthwise into thin spears, then into 2-inch segments; 12 ounces of sugar snap peas, strings removed, ends trimmed, and cut lengthwise; 1 lb of cherry tomatoes, quartered; 1 tablespoon of chives, finely chopped; olive oil, balsamic, salt, and pepper to taste

Serves 6 as a side.

Cucumber Salad with Peanuts and Chili

I’ve made it twice in one week now. Chop the cucumbers, herbs, and peanuts, shake the dressing, and serve.

Approximate quantities: 6 Kirby cucumbers, cut first length-wise into thin spears, then cut crosswise into 2-inch pieces; 1 teaspoon of salt; 1/4 cup salted, roasted peanuts, chopped or smashed; 1/4 cup cilantro or basil leaves, roughly chopped

For the dressing: 3 tablespoons unsalted peanut butter; 2 tablespoons soy sauce; 2 tablespoons unseasoned rice vinegar; 1 teaspoon granulated sugar; 1 small garlic clove, grated

Sprinkle with 1 teaspoon of red pepper flakes

Cucumbers, Peas, and Roasted Red Pepper

So I’ve made three different cucumber salads over the last 10 days: Sui Li’s really great Cucumbers with Roasted Peanuts, Cilantro, and Chili, which I highly recommend, kirby cucumbers with leftover grilled corn and grilled green beans, and this one which was a total improvisation but was delicious.

Approximate quantities: 3 Japanese burpless cucumbers, sliced into thin crescents; about a 1/2 a cup of shelled peas; about 1 whole roasted red pepper, roughly chopped; salt, pepper, and olive oil to taste

Serves two as a side.

This Is Beyond!

My panzanella recipe won Food52’s greatest salad contest!

You can see the recipe that I submitted here and the original recipe here!