Salad Greens: Our Favorite Types & How To Use Them

Types of Lettuce for Salad

We’re never far from a salad craving here at Blue Apron. Whether we’re aiming to highlight seasonal ingredients or balance out a rich meal, a bowl of crisp greens beckons us. If you’re a salad fiend (or you want to be one), this is your moment to discover new types of lettuce. Here are a few that we love, and the salads we adore making with them. Plus, how to make any salad dressing from scratch.

9 Common Types of Salad Greens

Green Leaf or Red Leaf Lettuce
These two types of lettuce are packed with bright leafy flavor. They arrive in robust heads, and the leaves are never papery. We especially love how all the nooks and crannies of the ruffled leaves hold onto whatever delicious dressing we’ve whipped up. We love tossing green leaf lettuce with seasonal ingredients, as in this Chopped Salad with Sweet Potato, Apple, and Blue Cheese, or using them in place of bread in our Korean Chicken Lettuce Wraps.

Arugula has a peppery bite to its lacy and delicate leaves. That edge makes it a great candidate for the simplest-ever salads–just greens and vinaigrette–and, apparently, irresistible to yuppies in the 1990s. That history aside, we love to pile the greens atop fresh pizza, just as they do in Italy.

Napa Cabbage
Napa cabbage, with its crinkly leaves and elongated shape, has a milder and somewhat sweeter flavor than regular green cabbage and is a nice crunchy change of pace from your regular leafy green. It’s the main event in many Asian salads, a move we borrow in our Chopped Napa Cabbage Salad with Creamy Ginger Lime Dressing.

Bibb, Butter, or Boston Lettuce
This lettuce, which goes by any of the above B-prefaced names, has a buttery yet crisp texture. There’s a nice crunch when you bite in, followed by near melt-in-your-mouth deliciousness. We love to pair Bibb/Butter/Boston with more delicate mains, like Shakshouka or Mushroom-Lettuce-Tomato Sandwiches

Frisee & Chicory
Frisee and chicory are similar greens, both spiky and a little bitter, and, as a result, ultra nutritious. As with escarole, we like to pair these two greens with stronger, heartier ingredients. They may look delicate, but they can stand up to beef, warm goat cheese, and purple potatoes.

Escarole is a hearty green with a bitter flavor whose strong leaves stand up to any number of full-bodied ingredients, like bacon or strong cheeses. We especially adore it combined with warm ingredients, as in this Cannellini Bean & Escarole Salad with Crispy Potatoes; the crispy potatoes wilt the greens, making them even more enjoyable to eat.

The cool crunch of Romaine makes it a favorite for light, summery salads. It’s also the go-to for the traditional Caesar, since it’s a perfect contrast to the creamy, cheesy dressing. We also use the likable lettuce as the base for our Baby Vegetable Nicoise.

No lettuce list would be complete without cool, crunchy iceberg lettuce. Though it lacks the nutritional value of a red leaf or an arugula, we’d argue that it makes up for that with old-school charm. Paired with a pizza, it makes a brings in refreshing crunch. Plus, it keeps for a while in the fridge, meaning you’ll always have a vegetable on hand.

Wholesome baby spinach salads were all the rage in the first decade of the 2000s, often topped with everything from sweet fruit to crunchy nuts. Spinach has an earthy attitude and, like escarole, is particularly awesome beneath warm toppings (it almost melts beneath a steak). Anyway, there’s a reason that food trends happen, and this is one we’d like to continue, especially when we pair the green with strawberries, almonds, and a balsamic vinaigrette as in our Flank Steak with Strawberry-Spinach Salad

Salads aren’t just for summer! Watch the video below to see how Blue Apron chef Lili Dagan creates three bountiful salads using seasonal winter produce.

Now that you love these types of lettuce as much as we do, it’s time to get cooking!

A Guide to Homemade Salad Dressing

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There are two types of salads: sad salads and scene-stealing salads. A sad salad is one that was thrown together without a real plan. Its sole purpose is to deliver a few vegetables, but it lacks flavor and excitement. A scene-stealing salad is one that just might outshine the main dish. It’s packed with good ingredients, and topped off with a delicious salad dressing. The easiest way to ensure you’re making exciting salads at home is with a good homemade salad dressing recipe. If you learn how to make salad dressing at home, then even the simplest salads will feel like a treat. Follow these tips from Blue Apron Chef Ramell Chambers.

How to make salad dressing 

how to whisk salad dressing

Homemade salad dressing is way better than anything you buy, which is why we’re showing you how to make nearly any dressing at home. All you need to get started is a jar with a lid or mixing bowl and a whisk.

Vinegar for salad dressings

At their most basic, salad dressings are made up of vinegar, or another acid, and oil. The standard oil to vinegar ratio is 3:1, but some oils and vinegars are stronger. We use red wine or white wine vinegar in our everyday dressings. When we’re craving something different, Champagne and sherry vinegar offer a bit more personality, as does balsamic. You can also use lime juice or lemon juice, or even the juice from a freshly squeezed orange. Depending on how much you like vinegar or lemon juice, you can cut the acidity in two ways: adding more oil or throwing in a pinch of salt.

Oil for salad dressings 

You really taste the oil in salad dressings, so opt for your most delicious, high-quality oil. We always use extra virgin olive oil in our dressings. If you’re looking to shake things up, you can look out for fun oils at your local specialty store. Walnut or sesame oil can change the flavor profile of your dressing. You can also experiment with other fats, like rendered duck or bacon fat. We always say to add oil to your taste, so really do try the dressing as you go. The best way to sample your dressing while it’s in progress is to dip in a lettuce leaf and take a bite. 

How to make a creamy salad dressing 

For a creamier salad dressing, you can whisk in a spoonful or mayonnaise, sour cream, or greek yogurt. Add some grated parmesan, and you’ll have a good approximation of a Caesar salad dressing. 

How to mix salad dressings 

The goal of mixing a salad dressing is to create an emulsion. That means that tiny drops of oil are suspended in the vinegar, so that the mixture appears smooth and homogenous. This is easy to do by vigorously whisking in a bowl, or by shaking. To shake, just combine all of your ingredients in a jar, screw the lid on tightly, and firmly shake for 10-15 seconds. You can store any leftover dressing in the same jar. 

How to flavor salad dressings 

After you’ve picked your oil and vinegar, it’s time for the fun part. Adding some herbs or other flavorings will take your salad to the next level. 

You can add finely chopped aromatics like garlic, shallots, or herbs. We like to mince shallot finely, and cut garlic even more finely so that it turns into a paste. To mellow the taste a bit, we usually marinate the shallot or garlic in vinegar for 10-15 minutes before serving. To get creative, try roasted garlic, pickled shallots, or charred scallions. When in doubt, a spoonful of mustard will add a ton of flavor. 

Tips for homemade salad dressing

  • Mason jars are your friend, they’re inexpensive and seal tightly.
  • Try experimenting with alternatives to oils like rendered duck or bacon fat
  • If you’re using dried herbs in your dressing, allow them to soften and saturate in the dressing for at least 5-10 minutes before serving
  • Always make a little extra. Leftover dressing is great for dips or future meals.
  • Mustard (dijon, whole grain) is a salad dressing secret weapon.  It packs huge flavor and helps to keep everything emulsified
  • Don’t forget to season your dressing with salt and pepper!
  • Salad dressing will keep for about a week in the fridge

A Summery Snap Pea Salad from the Chef of Loring Place

Blue Apron is teaming up with chefs across the country to support Feeding America®. To participate, head over to our social media channels. Share our Facebook post or tag a friend on Instagram, and Blue Apron will donate an additional $5 to Feeding America, up to $50,000. Thanks to Dan Kluger, the chef and owner of Loring Place, for sharing this fresh summery salad from his upcoming cookbook Chasing Flavor.

Charred, blanched, and covered in cheese

While working for Jean-Georges at ABC Kitchen, chef Dan Kluger grew to love combining raw and cooked versions of the same ingredient in a dish. This method results in a beautiful contrast of textures and flavors. Here, this idea is applied to snap peas—half are quickly blanched, and the rest are charred in a skillet. Both halves are tossed in a cheesy vinaigrette that evokes a more sophisticated version of the peppery bottled salad dressings you may have loved growing up. 

Chef Kluger’s dressing is made creamy by pureeing Manchego cheese in a blender until it completely breaks down and emulsifies. This will take longer than you think, so keep blending until the dressing is completely smooth. 

Charred Sugar Snap Pea Salad with Manchego Vinaigrette 

Makes four servings 

For the Manchego vinaigrette 

Makes about one cup

  • 3 Tbsps buttermilk, well shaken 
  • ¼ cup plus 1 ½ tsps Champagne vinegar 
  • 1 ½ Tbsps fresh lemon juice 
  • ¼ cup plus 1 ½ tsps extra-virgin olive oil 
  • 3 ounces Manchego cheese, coarsely grated (about ¾ cup) 
  • 1 ½ tsps kosher salt 
  • ¾ tsp freshly ground black pepper 

1. In a blender, combine all ingredients and blend until very smooth, scraping the side of the blender as needed. The dressing can be made up to one day ahead and refrigerated until ready to use. 

For the snap peas

  • 4 cups sugar snap peas (about 1 pound), strings removed 
  • 1 Tbsp extra-virgin olive oil 
  • 1 tsp kosher salt 

1. Bring a medium saucepan of salted water to a boil and prepare an ice bath. 

2. Blanch 2 cups of the snap peas in the boiling water until bright green and crisp-tender, 30 to 45 seconds, then transfer to the ice bath. When cool, transfer the peas to paper towels to drain. 

3. Heat a skillet (preferably cast-iron) over high heat. 

4. In a mixing bowl, toss the remaining 2 cups of snap peas with the oil and salt. When the skillet is very hot, add the salted and oiled peas and char them on one side without moving them around, 30 to 45 seconds. Work in batches so that you do not crowd the pan. 

5. Turn the peas over and char the other side, then transfer to a plate and let cool to room temperature before assembling the salad. 

To serve

  • Blanched and charred snap peas 
  • 4 globe radishes, cut into small wedges 
  • ¼ cup finely chopped mixed herbs (such as parsley, tarragon, and chives) 
  • Flaky sea salt 
  • 2 cups baby lettuce (such as arugula or romaine) 
  • Manchego vinaigrette 
  • ½ cup coarsely grated Manchego cheese 
  • ½ red finger chili, thinly sliced 
  • Freshly ground black pepper 

1. In a mixing bowl, combine the blanched and charred snap peas with the radishes, half of the herbs, and a big pinch of flaky salt; toss to combine. 

2. Divide the lettuce among four plates and top with the snap pea mixture. 

3. Drizzle with the dressing (about 2 Tbsps per plate). Garnish with the cheese, sliced chili, and remaining herbs. Grind some pepper over each salad and serve.

A Smoky, Savory Grilled Caesar Salad

Blue Apron is teaming up with chefs across the country to support Feeding America®. To participate, head over to our social media channels. Share our Facebook post or tag a friend on Instagram, and Blue Apron will donate an additional $5 to Feeding America, up to $50,000. Thanks to Chef Julia Sullivan of Henrietta Red for sharing her recipe for an adaptable grilled Caesar salad. 

At Henrietta Red, dinner is all about fresh, simple ingredients. Many menu items take a pass through the kitchen’s wood-burning stove, so smoky charred flavors abound. 

The dining room might be temporarily closed, but you can recreate those signature flavors in your home kitchen. Chef Julia Sullivan is sharing this versatile recipe for a grilled Caesar salad. It’s a great way to use up any vegetables you have on hand, just adjust the grilling time to make sure whatever you’re using cooks until tender. 

Caesar Dressing

  • 1 cup garlic aioli (recipe below)
  • 4 Tbsp anchovy paste
  • 1 Tbsp Worcestershire
  • 1 Tbsp Dijon mustard 
  • 2 cups parmesan, grated, plus more for garnish
  • 1/2 cup lemon juice
  • 1/2 cup balsamic vinegar
  • Black pepper
  1. Combine all ingredients and whisk to combine. 
  2. Adjust seasoning to taste. 

Garlic Aioli 

  • 2 egg yolks
  • 1/2 teaspoon kosher salt
  • 1/2 cup grapeseed oil
  • 1/2 cup olive oil
  • 2 garlic cloves
  • Lemon juice
  1. Separate the eggs and place the yolks in a mixing bowl. Microplane the garlic cloves into the egg yolks, add salt, and whisk to combine. 
  2. Stabilize the bowl by forming a dish towel into a ring, placing it on the counter, and placing the bowl in the center of the ring. Whisk vigorously while adding the oil in a slow stream. Continue whisking until oil is fully incorporated. You should achieve a thick, mayonnaise-like consistency. 
  3. Season with lemon juice and adjust seasoning to taste. 

Grilled Vegetable Caesar

  • 1 head escarole (or romaine, Tuscan kale, or Napa Cabbage)
  • 1 bunch spring onions or scallions
  • 1 bunch asparagus 
  • ½ lb oyster or king oyster mushrooms
  • Extra virgin olive oil or grapeseed oil
  1. Brush vegetables with grapeseed oil and season liberally with salt. Mushrooms absorb oil, and may require a bit more.
  2. Grill the kale, spring onions, and asparagus over medium-low heat for 2-3 minutes on each side, or until they are just tender. On a separate part of the grill, cook the mushrooms over medium-high heat, turning frequently for 6-7 minutes until they are tender. In all cases, avoid direct flame when possible.
  3. Cut all vegetables into 2-inch sections, toss with dressing. Finish with additional parmesan, lemon, and salt to taste.
  4. Serve while still warm. 
grilled caesar salad ingredients
Grilled to perfection

Canned Tuna Is the Star of This Pantry-friendly Dinner

Chef Jessica Halper is staying home, but she’s still committed to eating well. Here’s how she’s making the most of her limited runs to the grocery store.

Canned tuna, artichokes, and white beans
Canned tuna, artichokes, and white beans

These days, my trips to the grocery store are few and far between. While that’s ultimately the best thing for everyone’s health, it can make it difficult to maintain a nutritious and diverse diet. Grabbing a box of mac and cheese or a frozen pizza to fill my stomach and comfort my soul has never been so tempting. While these options are both consoling and accessible, they likely do not provide the essential nutrients, vitamins and minerals to keep our bodies in fighting shape.

Cooking with canned goods can be an inexpensive and pandemic proof method for maintaining a nutritious diet when fresh produce is unavailable. This bright and healthy recipe utilizes two of my favorite canned products: beans and tuna. The canned tuna provides a daily dose of lean protein rich in omega-3 fatty acids, and the beans are packed with fiber, which makes for a happy and healthy gut (and a vocal one too!). Artichoke hearts are also an excellent source of fiber and antioxidants, even in their canned state.

Quick note: When buying canned goods, choose options that are low in sodium or have  no salt added. If you aren’t sure, give the ingredient a quick rinse before using.

Tuscan-style White Bean Salad with Canned Tuna, Artichokes, and Shallot Vinaigrette

Serves 2

  • 1 15 oz can of cannellini beans, rinsed and drained
  • 1 4 oz can of tuna, packed in olive oil or water, drained
  • ¼ cup canned artichoke hearts, roughly chopped
  • 2 stalks of celery, thinly sliced on a bias
  • 2 teaspoons capers, drained
  • 1 shallot, finely chopped
  • 1 tablespoon red or white wine vinegar
  • 1 teaspoon dijon mustard
  • ¼ cup olive oil
  • 3 oz greens (arugula, spinach, mixed greens, etc) (optional)
  1. In a large bowl, combine the drained beans, chopped artichoke hearts, drained tuna, capers, celery and mixed greens (if using). 
  2. Combine the chopped shallot, vinegar, mustard and olive oil in a jar. Shake the jar until the vinaigrette has emulsified. Taste, then season with salt and pepper, if desired.
  3. Add half the vinaigrette to the salad; season with salt and pepper and toss to combine. Add the remaining vinaigrette if desired or store in the refrigerator covered for up to one week. Enjoy!

Looking for more canned tuna ideas? Try these cream of mushroom tuna croquettes.

Greenmarket Inspo: Indian Smashed Cucumber Salad

Every week, our test kitchen team pays an early morning visit to New York City’s biggest farmers market: the Union Square Greenmarket in Manhattan. Comprised of over 70 stalls bursting with flowers, local products, and beautiful seasonal produce, it’s the perfect place for a hit of mid-week inspiration. Follow us on Instagram to tag along (bring a tote bag, it’s impossible to leave empty handed!) and see what we decide to make with our market haul.

Cucumbers don’t get a lot of love, but they’re secretly a summer produce MVP. Crisp and cooling, they require little more than slicing before they’re ready to enjoy, making them a great picnic or beach snack, crudite platter addition, or pairing for dips. When you do feel like dressing them up, however, cucumbers also take well to all manner of flavor combinations, and feature in many global cuisines.

This salad eats like a deconstructed raita, the Indian cucumber and yogurt condiment that’s a favorite dip for naan or cooling topper for curries. We use (garlic-spiked) yogurt as a creamy swoosh on the bottom of the plate, then pile on the spice-and-nut coated cukes. A flurry of herbs and flaky salt add the ideal fresh and crunchy finish.

Indian Smashed Cucumber Salad


Serves 6


10 Persian cucumbers, cut into 1-inch pieces
1 tbsp mustard seeds
1 tbsp cumin seeds
¼ cup roasted cashews, finely chopped
⅛ tsp crushed red pepper flakes
1 cup full-fat yogurt
1 clove garlic, finely grated
1 lime
A few sprigs cilantro, leaves and tender stems roughly chopped
A few sprigs mint, leaves roughly chopped or torn
Olive oil
Kosher salt & freshly ground black pepper
Flaky sea salt


1. Smash & drain the cucumbers:

Working one piece at a time, place the cucumber pieces on a cutting board. Using the flat side of your knife, smash to flatten each piece. Transfer the smashed cucumbers to a strainer set over a large bowl; season with salt and pepper and toss to coat. Set aside to drain at least 10 minutes.

2. Make the coating:

While the cucumbers drain, in a medium pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the mustard seeds and cumin seeds. Cook, stirring constantly, 1 to 2 minutes, or until fragrant and the mustard seeds begin to pop in the pan. Turn off the heat. Stir in the chopped cashews and red pepper flakes. Season with salt and pepper.

3. Season the yogurt:

In a bowl, combine the yogurt and garlic paste; season with salt and pepper.

4. Dress the cucumbers & serve your dish:

Discard any liquid drained from the smashed cucumbers; place the cucumbers in the bowl. Add the coating and a drizzle of olive oil; season with salt and pepper. Swoosh the seasoned yogurt into an even layer on a serving platter. Top with the dressed cucumbers. Garnish with the cilantro, mint, and flaky salt. Enjoy!

8 Recipes That Celebrate & Send Off Summer

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Say a final farewell to summer with eight unforgettable recipes starring the warm-weather season’s best and brightest ingredients!  

1. Saffron & Tomato Bucatini Pasta

This sophisticated pasta dish celebrates the bright flavors of summer with a robust sauce of charm tomatoes and sautéed summer squash.
















2. Cherry Tomato & Peach Panzanella

Tuscan panzanella salads are defined by the easy combination of ripe summer tomatoes and rustic bread, elevated with a bit of oil and vinegar to some of the season’s best eating.
















3. Tomato, Watermelon & Farro Salad

In this dish, we’re serving it atop a delicious summer salad of juicy watermelon, tart tomato and hearty farro, flecked with fresh mint and basil.
















4. Tomato-Basil Burgers

In this unique spin on the classic burger, we’re serving succulent beef patties nestled between tart tomato slices on one side, and fresh basil leaves and creamy aioli on the other.
















5. Shrimp, Potato & Corn “Boil”

In coastal regions of the South, the seafood boil is a treasured culinary tradition—often enjoyed al fresco at celebrations.
















6. Miso Chicken Ramen

For a summery take on a Japanese favorite—ramen—we’re preparing a brothless version with plenty of colorful seasonal produce.
















7. Avocado Burgers

These burgers celebrate Tex-Mex cuisine, known for weaving together Mexican and American ingredients into hearty dishes.
















8. Corn & Green Bean Empanadas

“Empanadas de humita,” or corn empanadas, are a tasty South American specialty that features flaky pastry dough wrapped around a savory-sweet corn filling.


4 Family Dinners That Double As Kids’ Lunches

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Transform last night’s dinner into tomorrow’s school lunch with these delicious, double-duty recipes! Find our four favorites below! 

1. Chicken Schnitzel with Creamy Potato Salad & Lingonberry Jam


Nothing beats classic chicken schnitzel. Simply a crunchy, breaded cutlet, it’s a favorite in Germany and many of its neighboring countries.

2. Pesto Meatball & Mozzarella Paninis with Zucchini Slaw


In this exciting take on meatball subs, we’re turning the deliciously saucy sandwiches into warm, crispy paninis.

3. Roasted Cauliflower Mac & Cheese with Parmesan Breadcrumbs









There’s a reason macaroni and cheese has been a family favorite for decades: the combination of wholesome pasta and melty cheese is hard to resist.

4. Meatball Pizza with Bell Pepper, Fresh Mozzarella, & Cherry Tomatoes









In this exciting take on meatball subs, we’re turning the deliciously saucy sandwiches into warm, crispy paninis.


The Leafy Green Lineup

In fall, farmers’ markets are chock-full of leafy greens—mostly members of the cabbage family. If you’re not quite sure what sets one bunch of leaves apart from the next (and you’re too shy to ask a farmer), see this quick refresher on some of our favorites.


1. Green Cabbage
Green cabbage’s inner leaves, untouched by sunlight, are usually white.

2. Lacinato Kale
A reference to its bumpy surface, lacinato is nicknamed “dinosaur” kale.

3. Purple Kale
This variety has purple stems and lovely purple or dusty-green leaves.

4. Brussels Sprouts
These dense buds can also be peeled apart and treated as a leafy green.

5. Napa Cabbage
This Asian variety forms an oblong head with green or yellow leaves.

6. Savoy Cabbage
Named for a French region, savoy cabbage is known for its gorgeous crinkles.

7. Yu Choy
Similar to bok choy, yu choy (or choy sum) often has thinner stalks.

8. Bok Choy
Both the tender leaves and crisp stalks of this Chinese cabbage are edible.

9. Cone Cabbage
Cone cabbage, named for its unique shape, is typically green but may be purple.

10. Curly Kale
This familiar variety can be identified by its curly, frilly, dark-green leaves.

11. Red Cabbage
Red cabbage can be used like green (and may turn blue when cooked!).

The Taste of Eternal Summer

Of every season, summer is the hardest to lose. The weather cools down, pool floaties disappear from store shelves, piles of knobby gourds take the place of melons at the farmers’ market, and it can be tempting to eat every tomato in sight in a desperate attempt to make August last forever.

But flipping past summer on the calendar doesn’t have to mean giving up on all the best flavors of the season.

Blistering and charring—or exposing fruits and vegetables to high heat until their skins darken and crisp up—is the easiest way to achieve the blackened, burn-y flavor characteristic of summer barbecues all year round. The open flame of a grill is the ideal warm weather method, but the same result is attainable in a cranked-up oven or in a hot pan over a stove. Below, two recipes that utilize these indoor, burnt-on-purpose cooking techniques.


Niçoise Salad with Charred Green Beans

Serves: 5
Cook Time: 25 minutes

¾ lb green beans, stem ends cut off and discarded
1 lemon, quartered and deseeded
1 lb multicolored baby potatoes
5 large eggs
2 Tbsps minced shallot
1 clove garlic, minced
1 Tbsp Dijon mustard
3 Tbsps white wine vinegar, divided
½ cup kalamata olives, pitted and roughly chopped
1 cucumber, cut into ¼-inch-thick rounds
4 radishes, thinly sliced
2 large heirloom tomatoes, cored and cut into wedges
15 oz canned, olive oil-packed albacore tuna, drained
½ cup basil leaves
¼ cup chopped parsley leaves and stems


Blister the green beans

Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Place the green beans on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and roast 10 to 12 minutes, or until blistered in spots. Transfer to a bowl; top with the juice of 2 lemon wedges. Toss to combine and season with salt and pepper to taste. Set aside in a warm place.

Cook the potatoes

While the green beans blister, to the pot of boiling water, add the potatoes. Cook 12 to 14 minutes, or until tender when pierced with a fork. Leaving the pot of water boiling, using a slotted spoon or strainer, transfer the potatoes to a large bowl.

Cook the eggs

Carefully add the eggs to the same pot of boiling water. Cook for exactly 6 minutes. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Transfer to a cutting board.

Make the dressing & dress the potatoes

While the eggs cook, in a bowl, combine the shallot, garlic, mustard, and 2 tablespoons of the vinegar. Slowly whisk in 3 tablespoons of olive oil until combined. Season with salt and pepper to taste. To the bowl of cooked potatoes, add the olives and half the dressing. Toss to coat. Season with salt and pepper to taste.

Season the vegetables

In a medium bowl, combine the cucumber, radishes, remaining vinegar, and a drizzle of olive oil. Season with salt and pepper to taste. Place the tomatoes in a separate bowl; drizzle with olive oil and season with salt and pepper.

Assemble the salad

Halve the cooked eggs lengthwise. In a large serving dish, arrange the halved eggs, dressed potatoes, blistered green beans, seasoned cucumber and radishes, seasoned tomatoes, and tuna in rows. Top with the remaining dressing and the juice of the remaining lemon wedges. Season with salt and pepper to taste. Garnish with the basil (tearing the leaves just before adding) and parsley.


Blistered Cherry Tomato Bucatini Pasta

Serves: 2
Cook Time: 15 minutes

10 oz cherry tomatoes
3 cloves garlic, roughly chopped
⅛ tsp crushed red pepper flakes
6 oz dried bucatini pasta
2 Tbsps salted butter
1 ounce grated Parmesan cheese
⅓ cup basil leaves


Blister the tomatoes

Heat a large pot of salted water to boiling on high. In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on high until hot. Add the tomatoes in a single, even layer. Cook, without stirring, 4 to 5 minutes, or until lightly blistered. Add the garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant and the tomatoes are blistered. Add ½ cup of water; cook, stirring frequently and pressing down on the tomatoes with the back of a spoon, 3 to 4 minutes, or until slightly thickened and saucy.

Cook the pasta

While the tomatoes blister, to the pot of boiling water, add the pasta. Cook according to the package instructions, until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly.

Finish the pasta

To the pan of blistered tomatoes, add the cooked pasta, butter, and half the reserved pasta  cooking water. Cook on medium-high, stirring vigorously, 2 to 3 minutes, or until thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste.

Plate your dish

Divide the finished pasta between 2 dishes. Garnish with the cheese and basil (tearing the leaves just before adding).

Five Easy Salads as Colorful as Spring

Spring is here, and it finally feels like it! To celebrate the brighter weather, we’ve rounded up our picks for the best quick, colorful salads for the warmer seasons. These five salads follow the weather as it gets warmer and warmer, featuring ingredients that are harvested between now and the end of the summer (TOMATO SEASON!) Yes, we’re already daydreaming about our favorite varieties…

But enough about tomatoes – let’s start by serving up some spring:

Roasted Kale & Heirloom Carrot Salad

Warm Grain Salad

Beet Spelt Salad

Cobb Salad

Veg Cobb Salad


Tomato, Peach & Goat Cheese Salad


Tomato, Watermelon & Farro Salad

Watermelon Salad

5 Main Course Salads for Post-Holiday Healthy Eating

While holiday eating is about indulgence, Thanksgiving dinner isn’t the only meal you’ll be eating this week, we hope. In your moments of free time between pie ingestion, you might give some thought to lighter meals, meals that won’t sit quite as heavy as turkey and stuffing, meals after which you might be able to take a walk or play a sport.

We’re talking here about salads. But these are not bare little side salads dressed with a drizzle vinegar and nothing else. We may be eating a bit more thoughtfully before and after a holiday meal, but we’re still eating!

So, let lettuce (or kale) be your base, and from there, let’s build out delicious, satisfying salads that nonetheless keep it light. Here are five favorites:

Kale Caesar Salad

Kale: trendy, as well as delicious, nutritious, and more filling than you’d expect. This salad really hits it out of the park with toppings like hazelnuts and soft-boiled eggs.

Roasted Carrot Salad with Candied Almonds, Fresh Figs, and Ricotta Salata

This one basically provides a formula for making sandwiches good. In other words, if you put in fruit, candied nuts, and cheese, we will always eat our greens.

Chopped Napa Cabbage Salad

Mild, sweet Napa cabbage is an incredible base for this salad that boldly pairs Asian pears with sweet potatoes and walnuts with blue cheese and ginger. Yum!

Snow Pea & Sweet Potato

This guy relies less on lettuce than a giant and delicious hodgepodge of vegetables. Because everything gets doused in homemade pesto, you can also throw in any Thanksgiving leftovers, if that’s your jam.

Chipotle Steak Salad

Chipotle is one of those ingredients that makes everything ten times better. Steak does that too. Together, they make this salad ridiculously good.