Bittman Mark - Dinner for Everyone: 100 Iconic Dishes Made 3 Ways: Easy, Vegan, or Perfect for Company

A salad thats definitely all about the dressing, which is capable of making grass clippings taste good. To keep things relatively conventional, I let creamy, rich, and slightly salty Caesar dressing turn romaine lettuce into three different mains. The shortcut recipe starts with premade mayoeither your own from an earlier moment of foresight (see ) or bottled. I make the flavorful egg-free dressing for Grilled Vegetable Caesar frequently, whether Im eating vegan or not. (Hint: Capers contribute brininess.) Or bring back a little pomp and try Tableside Salad with Marinated Sardines, featuring a milder-tasting, heartier fish than the traditional anchovies.

CHICKEN CAESAR

makes: 4 servings

time: 25 minutes

cup mayonnaise (see )

2 teaspoons fresh lemon juice

3 anchovy fillets, minced, plus a little of their oil

Dash Worcestershire sauce

Salt and pepper

cup grated Pecorino or Parmesan cheese (about 3 ounces)

8 ounces romaine lettuce (about 2 hearts or 1 medium head), rinsed, dried, and chopped

2 large boneless, skinless chicken breasts (about 1 pounds), cut into 1-inch chunks

8 ounces bread, cut into bite-sized chunks

2 tablespoons olive oil

1 tablespoon minced garlic

Heat the oven to 400F. Put the mayonnaise, lemon juice, anchovies, Worcestershire sauce, and 2 tablespoons water in a large bowl. Whisk with a fork to combine, smashing the anchovies as you stir. Taste and add some salt if youd like and lots of black pepper. Taste and adjust the seasoning again. Transfer about two-thirds of the dressing to a salad bowl and stir in cup cheese. Put the romaine on top of the dressing but dont toss yet and chill the bowl if theres space in the fridge.

Toss the chicken with the remaining one-third mayonnaise mixture and spread in a single layer on a rimmed baking sheet or in a large ovenproof skillet. Put the bread on a separate rimmed baking sheet; drizzle with the oil, sprinkle with the garlic and salt and pepper, and toss to coat. Put both pans in the oven and cook, tossing everything with a spatula every 5 minutes or so, until the chicken is cooked through and both the chicken and croutons are lightly browned, 10 to 20 minutes.

When the croutons are ready, shake the pan to make sure theyre coated with the seasonings, add them to the salad bowl along with the chicken, and toss to coat. Sprinkle with the remaining cup cheese and serve right away.

GRILLED VEGETABLE CAESAR

makes: 4 servings

time: 25 minutes

8 ounces (about loaf) rustic whole-grain bread, torn into 1-inch pieces

8 tablespoons olive oil

Salt and pepper

1 tablespoon nutritional yeast

2 medium zucchini, sliced into -inch coins

1 pound asparagus, trimmed of woody ends

1 large garlic clove, halved

1 tablespoon drained capers

cup vegan mayonnaise (see )

2 tablespoons red wine vinegar

1 teaspoon soy sauce

2 hearts romaine lettuce, or 1 small head, rinsed, dried, and chopped

1 small red onion, halved and sliced

Heat the oven to 400F. Prepare a charcoal or gas grill for direct cooking. (Or turn on the broiler and position the rack about 4 inches below the heat after youve made the croutons.) Put the bread on a rimmed baking sheet, drizzle with 2 tablespoons oil, and sprinkle with salt and pepper; toss to coat. Cook, stirring every 5 minutes, until the croutons are golden and crisp, 10 to 15 minutes. When the croutons are done, toss them with the nutritional yeast.

Put the zucchini and asparagus on a rimmed baking sheet and drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. When the fire (or broiler) is ready, grill or broil the vegetables until they are tender and charred, turning them as necessary to prevent burning, 6 to 12 minutes for the asparagus and 10 to 15 minutes for the zucchini. Rub a large bowl with the garlic. Cut the vegetables into bite-sized pieces and transfer to the bowl.

Put the capers in a small bowl and mash them with a fork. Add the vegan mayonnaise, the vinegar, and soy sauce and sprinkle with salt and lots of black pepper. Whisk to combine, then whisk continuously while you slowly pour in the remaining 4 tablespoons oil. Taste and adjust the seasoning. To serve, add the lettuce and onion to the grilled vegetables, drizzle with half the dressing or more to taste, and scatter some croutons on top. Toss, adding more dressing or croutons if you like, and serve. Pass the remaining dressing and croutons at the table.

TABLESIDE SALAD

with marinated sardines

makes: 4 to 8 servings

time: at least 1 day, largely unattended

1 cup and 6 tablespoons olive oil, or more as needed

8 small sardines, each about 4 inches long (about 1 pound), cleaned

Salt and pepper

cup sherry vinegar

6 tablespoons fresh lemon juice

2 bay leaves

1 fresh thyme sprig

8 ounces (about loaf) crusty Italian bread

1 tablespoon minced garlic and 1 clove, halved

3 hearts romaine lettuce

2 eggs

2 oil-packed anchovies

Dash Worcestershire sauce, or to taste

One 4-ounce piece Parmesan cheese

Heat the oven to 450F. Spread 1 tablespoon oil on a rimmed baking sheet. Add the sardines, sprinkle them with salt and pepper, then drizzle with another tablespoon oil. Roast the sardines, turning halfway through, until they flake easily with a fork, 7 to 12 minutes total.