We have met the salads, and they are ours

Rare is the dive bar that serves good food, which is why most people don't eat in bars unless they're very drunk or not very discerning eaters. (It should be noted that the latter often follows the former.) But there's one special bar in Brooklyn with a vague nautical theme where I make an exception. The food there is delicious, far better than it has any right to be considering the whole bar looks like someone's basement in the Midwest. I'd tell you where this wonderful place is, but then I'd have to fight you for a seat.*

Now think: what's the sketchiest thing you could order in a bar? A salad, hands down. But I promise you, this bar's green salad with cheddar, onions and pickles is one of the best salads I've ever tasted. And I wasn't even drunk.

We recreated it at home recently and added bacon - because, why not? And so I give you...

Green Salad with Onion, Pickles and Cheddar

Serves 2 as a first course

4 C chopped green lettuce
2 oz. white cheddar, sliced wafer-thin
2 green onions, sliced thin (or 1/4 small red onion)
4-6 T sliced cornichons or dill pickles
6 T olive oil
3 T sherry vinegar
Pinch of salt
Fresh ground black pepper
3 slices of thick-cut bacon (optional)

To make the dressing, whisk the olive oil, sherry vinegar, salt and pepper together in a small bowl. If you're substituting red onion like we did, I'd recommend mixing that in too so that it has a chance to soften a little while you assemble the rest of the ingredients. You could even pickle the onion if you're feeling fancy.

Cook and drain the bacon until it's crisp; set aside to cool and then crumble into bite-size pieces. (If you're vegetarian, feel free to skip this step.)

Place the lettuce in a large bowl and mix in the dressing. Add the pickles, bacon and onion and mix well. Add the cheddar once the salad is plated. This last method is a tip from Healthy Appetite chef Ellie Krieger: adding high-calorie toppings at the end makes it seem like you have more and you'll feel more satiated than if they're hidden in the dish.


*Oh FINE. There's a clue in the title of this post. Just keep it between us when you figure it out, okay?

Recreating a rockin' rocket salad

I can almost pinpoint my love of rocket arugula to the day. It was shortly after we'd moved to NYC, and we sat out on the back patio of a charming little Italian restaurant in East Williamsburg next to a gas station. (If you've been to Brooklyn, you'll know this is no reason to pass judgement on a restaurant - especially if there's a line of people waiting to get in.) 

We ordered some pasta or another, and a simple salad described only as "Rocket Arugula Salad with Lemon", I believe. It was amazing and nothing at all like the arugula I'd had before - light, fresh, with just enough acid in the lemon juice squeezed on top to offset the warmth of the extra-virgin olive oil, and sprinkled liberally with Pecorino, salt and fresh pepper. I've been recreating it at home ever since. 

Rocket Arugula with Lemon

Serves 2

4 cups of washed and dried rocket arugula (aka roquette)
1 lemon
4 tablespoons of extra-virgin olive oil (the best you can afford)
4 teaspoons of grated Parmesan, Romano or Pecornio cheese 
Kosher salt and freshly-ground pepper to taste

Divide arugula between two bowls. Squeeze half of the lemon onto each, holding your hand beneath the lemon to catch any seeds. Drizzle half of the olive oil on each, sprinkle with cheese and add salt and freshly-ground pepper to taste. If you're feeling adventurous, try substituting white pepper or adding a little pinch of hot pepper flakes.


One of the most important ingredients in this dish is a quality cheese, which can totally change the flavor of the salad depending on what you prefer. Want to learn about more great cheeses and what they can do for your other dishes? Check out The Cheese Lover's Companion book.