We’ve Made the Cobb Salad Texan. Take That, California.

In my house, there are two kinds of salads. The first is a slapdash affair of whatever type of greens I have on hand topped with various bits and bobs: yesterday’s leftover chicken; salsa or pesto thinned into salad dressing; leftover bread turned into croutons; the tail end of a bag of nuts. These salads are not very good, but they serve their purpose (cleaning out the fridge and staving off hanger).The other kind of salad is very thoughtful—composed. Put together on purpose, often using ingredients that were bought specifically for the meal. I like to spend the too-hot-to-cook days of summer riffing on the classics. Caesar salad, but make it spicy. Nicoise, but trade the eggs for tofu and the anchovies for nori strips…

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