When she has the kitchen all to herself, Phyllis Grant of Dash and Bella cooks beautiful iterations of what solo meals were always meant to be: exactly what you want, when and where you want them.
Today: A simple, comforting salad for those days when dinner feels out of reach.
Husband: I'm going to the market. What do we need?
Me: I need a box of things for the thing.
Husband: Large garbage bags. Got it. And don't you think Dash needs a you know what. Like now. He's so stinky.
Me: Totally. Good luck with that. Not really on my list today. We can force him into the tub tomorrow.
Husband: What are you cooking for dinner?
Me: I'm so fried. I can't cook dinner.
Husband: Should I get a rotisserie chicken and we'll have it with the salad thingy?
Son: I love the salad thingy!
Me: Yeeeessssss, pleeeeaaaaassssse. And some ooey gooey you know what.
Husband: Cheese. And something to drink?
Me: Yes. Red wine. Yes.
Husband: And some fresh --
Me: Bread? Yes. Come here.
Me: I need something else.
2 garlic cloves, peeled
2 oil-packed anchovy fillets
2 large shallots, finely chopped (about 2 tablespoons)
1/4 cup white wine vinegar (Champagne or red wine are good options as well)
1/4 cup sherry wine vinegar
1 tablespoon Dijon mustard
1 cup extra-virgin olive oil (don't use one that's bitter or herbaceous)
20 to 25 romaine leaves (I prefer the crispy leaves from the heart)
2 avocados, halved, de-pitted, peeled, and sliced the long way
Photos by Phyllis Grant
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now