This Little Gem lettuce salad is sweet, bitter, salty, funky, crunchy, and vegetal all at once. It's the dish I make when my body is craving vegetables, or when I'm waiting for the stew to finish cooking, or when I wake up feeling terrible and need a base for a couple fried eggs. The spiky fish sauce vinaigrette flavors everything from the lettuce and radishes to the sunny-side up eggs, whose golden centers ooze into the vegetables, almost creating an emulsion. A side of crusty bread would be nice here, but more often than not I just eat this straight out of the mixing bowl sitting in front of the television. It's a great side salad, quick lunch, or light pre-dinner for when you have just five minutes to spare. —Eric Kim
Eric Kim is the Table for One columnist at Food52. Formerly the managing editor at Food Network and a PhD candidate in literature at Columbia University, he is currently working on his first cookbook, to be published by Clarkson Potter in Spring 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at Saveur, Bon Appétit, and The New York Times and follow him on Twitter @ericjoonho. Born and raised in Georgia, Eric lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson.