salad

“This salad looks complicated, but it isn’t.”

Elegant egg dishes and a Spanish-inflected quinoa salad make this week’s list.

Their salads aren’t just greenery on the side of a pizza—filled with substantial elements such as Brussels sprouts or roasted cauliflower, they easily make a hearty meal.

It also reminded me of when I went to Paris—I stayed at a chateau south of the city, and one of the things we made was duck confit.

Anyone who’s dined with me knows I’m not an especially dainty eater, but this artfully plated toss of red oak leaf lettuce, frisée, and other delicate greens hits on every textural.

Sonja and Alex Overhiser spend a lot of time in their kitchen, creating whole-food recipes that jibe with their all-natural, “flexitarian” (modified vegetarian) lifestyle.