Did you ever go to Gabriela’s on the UWS? I was thinking about the pickled carrots and jalapeños this week. I might try to make them.
I think I had their recipe at some point.
Something like this
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My first Wendy’s Cobb salad. Not bad. Pretty good for $11.42 Canadian. A pouch of crispy onions and a pouch of Renée’s Ranch Vinaigrette came on the side.
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Another delish salad with butter leaf lettuce, flavor bomb tomatoes, cukes & avocado in buttermilk ranch dressing.
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Big-ass dinner salad with Aldi’s gem lettuce, cukes, flavor bomb tomatoes, avocado, celery, Wisconsin gorgonzola, Nueske’s bacon, and the last of the salmon filet from the air-fryer, simply brushed with seasoned avocado oil.
CK’s ranch dressing with extra crushed garlic, parsley, scallions, lemon juice 
TPSTOL for lunch mañana.
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Lunch today, actually. The salad held up surprisingly well. Added bacon & roti chicken to… beef it up 
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Copycat Wildfire Chopped Salad with chicken, bacon, avocado and toasted corn. I use cheddar not blue cheese. The dressing is the key ingredient - for us, I omit the jalapeno and cilantro. Measurements given are theoretically “per serving”. I double the salad portion, make a single recipe of the dressing and we have enough for 2 main dish meals for 2 people – i.e., 4 large servings. As a starter, it’s likely enough for 6.
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Looks great
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It’s a favorite here. As you might guess from the photo, when I have fresh chives available from the garden, I use those in place of scallions.
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I love chives. I haven’t had much luck growing them lately. I’ll try again this spring.
I love chives but I can’t make them last long.
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That is the tastiest salad I have ever seen! And the plating is beautiful.
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Aww thank you!!
I like making composed salads in stripes!
Little Gems, endive, baby cucumbers (all from TJ) fresh mustard vinaigrette with aged sherry vinegar and a tiny bit of Brianna’s poppyseed dressing.
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That recipe looks wonderful (I found a copy not behind NYT paywall). What did you leave out/add?
Later, I remembered I had lovely, creamy French feta and added some of that.
I used far less parsley.
I had no limes and essentially skipped this part toward the end:
In a small bowl, whisk together remaining 2 tablespoons lime juice, 4 tablespoons extra-virgin olive oil, ½ teaspoon salt and as much black pepper as you like. Whisk until emulsified, then taste and add more salt if needed.
Instead I added a bit of preserved lemon puree, which I add a bit of to a lot of things these days! If I wasn’t trying to keep it overnight I would have liked more dressing.
I add the arugula when serving.
I added some mint and toasted pecans to one serving, inspired by a similar recipe which called for pistachios. It didn’t add much.
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