Salad Recipe

Prepare dressing

In a small bowl whisk together minced anchovy (if using), minced garlic, Dijon mustard, mayonnaise, lemon juice, Worcestershire sauce, salt and black pepper until smooth. Slowly whisk in olive oil to emulsify into a creamy dressing.

Taste and adjust seasoning — more lemon for brightness, more salt or anchovy for savory depth.

Toss chopped romaine with about 3/4 of the dressing (reserve extra to serve) until evenly coated. Add croutons and grated Parmesan; toss lightly. Serve immediately, topping with additional Parmesan and a grind of black pepper.

Prepare vegetables

Rinse and thoroughly dry mixed greens. Halve cherry tomatoes, slice cucumber, thinly slice red bell pepper and red onion, and shred or julienne carrot. Place all vegetables in a large bowl.

Make vinaigrette

In a small jar or bowl combine olive oil, red wine vinegar, Dijon mustard, honey (if using), salt and pepper. Shake or whisk until emulsified.

Just before serving, drizzle vinaigrette over the greens (start with about half, toss, add more to taste). Serve immediately so greens remain crisp.

Cook and cool pasta

Cook short pasta in salted boiling water until al dente according to package instructions. Drain and rinse under cold water to stop cooking; drain well and let cool slightly.

Combine ingredients

In a large bowl combine cooled pasta, halved cherry tomatoes, diced cucumber, red onion, bell pepper and sliced olives. Add chopped basil.

Pour Italian dressing over the pasta mixture (start with about 1/2 cup), toss gently to combine. Season with salt and pepper to taste. Refrigerate at least 30 minutes to let flavors meld, then toss again before serving.

Cook potatoes and eggs

Place diced potatoes in a pot, cover with cold salted water, bring to a boil and simmer until tender about 10–12 minutes. In the last 10 minutes of cooking time, add eggs to a separate small pot of boiling water and cook 9–10 minutes for hard-boiled. Drain potatoes and return to pot; let steam briefly then cool slightly.

Cool and combine

While potatoes cool to warm, peel and chop hard-boiled eggs. In a large bowl whisk together mayonnaise, Dijon mustard, apple cider vinegar, chopped dill or parsley, salt and pepper. Add potatoes, chopped eggs, celery, green onions and diced pickles; gently fold to coat. Taste and adjust seasoning. Refrigerate at least 1 hour for best flavor; serve chilled or at cool room temperature.

Cook pasta

Cook elbow macaroni in salted boiling water until just tender (al dente). Drain and set aside.

Make cheese sauce

In a medium saucepan melt butter over medium heat. Whisk in flour and cook, whisking, for 1 minute to make a roux. Gradually whisk in milk and cook until sauce thickens and coats the back of a spoon, about 4–5 minutes. Remove from heat and stir in shredded cheddar, optional Gruyere, Dijon mustard, salt and pepper until smooth and melted.

Stir cooked pasta into the cheese sauce until evenly coated. If using, transfer to a baking dish, top with panko and a few pats of butter and broil or bake at 375°F (190°C) for 8–10 minutes until bubbly and golden. Otherwise serve immediately for a creamier stovetop macaroni & cheese.