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 a senior editor at Food52, where his solo dining column, Table for One, runs Friday mornings. Formerly the managing editor at Food Network and a PhD candidate in literature at Columbia University, he writes about food, travel, and culture and lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can follow him on Twitter @ericjoonho.