This is perfect for a lunch party, as you can serve a variety of proteins.
This healthy, quick salad has great crunch and lots of refreshing flavors. It’s wonderful on its own and also takes well to simply prepared proteins; grilled fish, shrimp, chicken or tofu are great. This comes to us from one of our favorite home chefs, Lee Gross.
4 large bok choy leaves, rough bottoms discarded, stems cut into ¼” bias and leaves shredded
4 big leaves Napa cabbage, shredded
1 bunch watercress (discard thick stems), roughly chopped
1 large carrot, peeled and cut into matchsticks
the leaves from about 8 stems each basil, mint, cilantro, roughly chopped
½ small cucumber, thinly sliced on the bias
1 red Thai chili (or more…or less), thinly sliced
½ cup roasted, salted peanuts, roughly chopped
grilled fish, shrimp, tuna, chicken, or tofu for serving (optional)
Toss the bok choy, cabbage, watercress, carrot, herbs, cucumber, chili and ¼ cup of the peanuts together with enough dressing to coat. Serve sprinkled with the remaining peanuts and whatever protein you like.
Even carnivores won't miss the meat in this vegetarian lasagna. The different components do take some prep time, but the whole thing can be made and assembled up to a day in advance. Crescenza (also sometimes called stracchino) is a creamy Italian cheese and a great addition here; if...