The salad that inspired this one is served as a side at Blue State Coffee here in Providence. I’ve been making my lightly edited version as a quick lunch/snack for a while now. It’s so easy, and really tasty both cold and at room temp.
Such yum. Much Asian dressing. Very thanks to my good friend Andrea for this incredible and incredibly easy recipe. I CAN’T STOP EATING IT.
I love this slaw to pieces. It’s a texture thing.
My partner’s parents affectionately refer to this dish as “Jen Salad.” It’s a chopped salad with basil, coated in a simple goat cheese-based dressing. It takes about 5 minutes to prepare, and makes a great side for a grilled protein of your choice (I like to do this with chicken).
A traditional Salad Niçoise is made with potatoes and green beans. Here I’ve used what I had in my fridge, but you should go all-out if you can. The dressing is simple and delicious, and perfect for other salads as well.
An excellent, quick lunch or dinner. I used to make this on excavation using a crummy electric hob, so I’m pretty sure you can do it anywhere!
PhD Kitchen 