It is an error that needs correcting that in the near-20 years of plugging recipes into this url, only a few truly star cucumbers — and highly unrepresentative too, given that we are probably eating some format of cucumbers at half the nights of the week with dinner, and snacking on them throughout all of the other days. Crunchy, cold, hydrating, inexpensive, and taking well to any region of ingredients you wish to apply, I don’t need to sell you on their appeal, especially as we slog through our nth heat wave of the summer. I suspect that the lack of cucumber representation in the archives has more to do with the fact that little about cucumber salads brings out my inner obsessive recipe finetuner; usually I’m just throwing it together.

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Summer, a season of good eats and fresh produce, has been tainted by a rampant parasitic outbreak that’s made us all scared to indulge in a generous plate of Caesar salad.

Within a few short weeks, an ongoing outbreak of Cyclospora, a foodborne parasite that can contaminate raw fruits and vegetables — and lead to several unpleasant gastrointestinal symptoms — has fueled a nationwide panic. Bagged salad mixes and kits, which have been linked to previous outbreaks in the United States and Canada, were suddenly a no-go. Same with precut or packaged lettuce, fresh cilantro, fresh basil, raspberries, snow peas and green onions.

As the number of reported infections continued to rise and fears over our favorite seasonal eats reached a fever pitch, the exact source of the outbreak remained a mystery.

That’s until last Thursday.

A culprit had been named: shredded iceberg lettuce grown by Taylor Farms, the pro-Trump produce supplier, and served at Taco Bell, the Washington Post reported on July 16. A recall was promptly issued the following day. The outbreak was soon coming to an end — or so it seemed.

Then came more confusion. Just two days later, the U.S. Food and Drug Administration (FDA) retracted its initial finding that a lettuce sample from Taylor Farms de Mexico tested positive for Cyclospora, classifying it as a false positive. The FDA, however, doubled down on the severity of the investigation, saying in an X post that the false positive doesn’t change “the overwhelming epidemiological data supporting the current voluntary recall by Taylor Farms.”

To clarify, this false-positive lab sample DOES NOT change the basis for FDA’s ongoing outbreak investigation or the overwhelming epidemiological data supporting the current voluntary recall by Taylor Farms.

Over the weekend, FDA alerted Taylor Farms that a new sample of… https://t.co/hedRwhPLd8

— U.S. FDA (@US_FDA) July 20, 2026

As it stands, the exact source of the outbreak remains largely unclear. And while lettuce shouldn’t be given up entirely, experts are advising to consume it with caution.

Keep in mind that washing your produce, even in a vinegar bath, isn’t enough to effectively kill the parasite. Instead, it’s best to cook them to an internal temperature of 158°F (70°C) or higher, health officials urged.

Now may not be the time to whip up your favorite cold salads or overload on the “L” in your BLTs. But fret not, because lettuce can still be enjoyed to its fullest when cooked. And it’s actually really delicious.

From Nigella Lawson’s riff on a Caesar salad to creamy lettuce soup, here are a few ways to cook and enjoy a produce item that’s typically eaten cold and raw.

Grilled Caesar salad

Summer also happens to be peak grilling season. While you’re grilling meats and corn on the cob, throw on a few romaine hearts (washed) and make a grilled Caesar salad as a delicious appetizer.

Courtesy of Loves Food Loves to Eat and shared by Food52, this recipe serves two when eaten as a meal and four to six when enjoyed as a side. To start, whisk together Parmesan, lemon juice, oil, mayonnaise, Worcestershire sauce, garlic, salt and pepper. Cut the romaine heart(s) in half lengthwise, along with half of a baguette, and char them both on the grill over medium to medium-high heat. On a large dining plate, serve the romaine hearts whole alongside the bread. Finish with the homemade dressing and more parm.

Nigella’s riff on a Caesar salad

On the theme of Caesar salad, Nigella Lawson’s controversial recipe — which was criticized by fans and culinary professionals more than a decade ago — has earned its redemption by being timely, useful and effortless.

Unlike grilled Caesar salad, Lawson’s riff on a classic is essentially baked lettuce. A romaine heart (cut in half lengthwise) is first coated in olive oil, grated garlic and chopped anchovy fillets before going into the oven. It’s then taken out, seasoned with lemon zest and juice and baked once more. The finishing touch is shaved parm.

Sure, some may call it crazy or far-fetched. But during these trying times, Lawson’s revamped Caesar salad is pure genius.

Petits pois à la française

Lawson marries frozen peas and shredded Little Gem lettuce in her version of petits pois à la française, or French-style peas. The lettuce is cooked with buttery garlicky scallions and, once wilted, frozen peas and hot chicken stock. It’s then left to simmer and soak up all those flavors.

The finished dish is beautifully green, tender and, yes, gentle on your stomach.

Creamy lettuce soup

Almost anything can be made into a soup — even fresh, chopped lettuce. Epicurious’ recipe for a delicious summertime lettuce soup seasons, boils and purées a whole head of lettuce, including both the leaves and ribs, coarsely chopped.

The soup is built in a four-to five-qt. heavy pot and starts with chopped onions, scallions, leeks (or shallots) and a chopped garlic clove. Everything is cooked with unsalted butter, then seasoned with ground coriander, kosher salt and freshly ground black pepper. Peeled russet potatoes, lettuce and three cups of water are then thrown into the mix, boiled and, finally, simmered.

A blender is used to purée the soup in batches before it’s simmered one last time and finished with more butter, salt and pepper.

Enjoy the soup as is, hot or cold. As for toppings, finish each bowl with a drizzle of olive oil or a dollop of Greek yogurt if you’re craving protein.

Cooked iceberg lettuce works excellently in this soup, the recipe notes. You can also add depth and variety to your soup by adding any salad greens, like arugula, spinach, kale, or watercress.

An iceberg and a romaine stir-fry

Similar to other leafy greens, lettuce leaves can be tossed, stirred and cooked in hot oil. In fact, stir-fried lettuce is a beloved dish in Chinese culture, often eaten for good luck during Lunar New Year. In Cantonese and Mandarin, the word for lettuce (“saang choy” and “sheng cai,” respectively) sounds similar to “growing wealth,” according to The New York Times.

Hetty Lui McKinnon’s recipe calls for a head of iceberg lettuce, stir-fried, then topped with crispy garlic and a fried egg and served over a warm bowl of rice. There’s also plenty of ginger and soy sauce, sesame oil and vegetarian stir-fry/oyster sauce.

There’s also Claire Saffitz’s recipe for a beef and romaine stir-fry, which combines cooked scallions and ginger and a head of romaine (sliced crosswise into 2-inch pieces), seasoned with a pinch of salt, in a large, hot skillet. The lettuce mixture is later cooked alongside short ribs (which have been prepped with cornstarch, red pepper flakes, salt and soy sauce) and a simple sauce made with vinegar, wine and soy sauce.

Coconut milk braised lettuce

Inspired by traditional Indian cooking and Southeast Asian flavors, this Food52 recipe bathes and simmers sautéed heads of romaine in a delicious mixture of gingery coconut milk, fresh lime juice and fish sauce. The cooked lettuce is then topped with fragrant crushed peppercorns and minced garlic, both cooked together in ghee over medium-high heat.

The post Yes, you can cook your lettuce — and it’s delicious appeared first on Salon.com.

One of my most exasperating traits — or, perhaps one that makes me ideally suited for this space I invented, coincidentally, to suit my collection of traits — is that I have a terrific amount of random ingredient preparation ideas in the overflowing file cabinet of my brain that will spill into conversations the second I hear the triggering keyword.

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I’m not sure if this is a sign of hitting a certain age — like a sudden interest in bird feeders (check, and please tell me about yours), or beekeeping (well, in the TikTok sense, not sorry), and animated conversations on the best pillows (I hate mine) — but I’ve found over the last year that I have very strong opinions on chicken salad and the correct way to make it, which, naturally, is my way. I hope I’m in the right place to release them into the world.

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Introducing weeknight-friendly fattoush salad! This EASY, 1-bowl, 20-minute version is our inspired take on the classic Levantine dish. Think fresh, crunchy veggies tossed in a bright pomegranate dressing with herby mint leaves, crispy pita chips, and pomegranate arils (major YUM)!

It’s a refreshing side to pair with other Mediterranean- and Middle Eastern-inspired recipes, or toss in some chickpeas to make it a light meal on its own.

Easy Fattoush Salad (1 Bowl!) from Minimalist Baker →

I was in Paris* last week — no, I cannot believe I get to utter sentences like that so casually, either, pinch me — and it was really, truly, and surprisingly spring. The magnolia trees at the Jardin du Palais Royal supplied us with a lace curtain of fluttering pink shadows, the daffodils and hyacinth were popping up from the ground like they’d missed us, and everyone was outside and stayed out until after midnight and this energy climbed inside me, evicted all of the seasonal malaise (turned out I was just cold!), and I did my best to bring all of this warmth and joy back to NYC with me. And despite the fact that my grouchy (sorry, “weathered”) friends tried to warn me that we were experiencing a “false spring” and “don’t fall for it,” la la la, I said, it is spring in my heart now — and in my kitchen, and busted out a warm weather salad. Which is to say: I’m sorry, this sudden cold spell might be my fault.

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If you love our Sweet Potato Chickpea Tacos, get ready for another FAVE! Meet: the Vegan Sweet Potato Chickpea TACO SALAD! It’s got fresh kale + romaine, crunchy tortilla chips, smoky roasted chickpeas + sweet potatoes, and a creamy jalapeño dressing. 

The result? BIG flavor, lots of textures, and ready in just 30 minutes (hello, weeknight ease with weekend flavor)! Let’s make this satisfying, flavorful, plant-based dinner!

A little multi-tasking and some speedy knife skills are the tricks to keeping this a 30-minute meal!

Vegan Sweet Potato Chickpea Taco Salad from Minimalist Baker →

Move over, Ranch, there’s a new creamy dressing in town that’s stealing our hearts! This cheesy jalapeño cashew dressing is our new go-to for salads, wraps, and dipping veggies. It’s savory and creamy and has a subtly spicy kick!

Bonus? It comes together in just 5 minutes with 9 simple ingredients. Grab your blender. Let’s do this!

Ingredients to Make Cashew Dressing

• Cashews – this versatile nut creates a rich, creamy base that’s naturally oil-free and neutral in flavor, allowing the other flavors to shine!

Cheesy Jalapeño Cashew Dressing from Minimalist Baker →

I’ve craved this specific salad all month and finally caved.

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Whether you’re ready for fall or hanging onto the last days of summer, we’ve got just the salad for the season! This lemony chopped cauliflower salad has the bright, crunchy, refreshing elements of summer coating a comforting fall veggie. The best part? It’s studded with pops of sweet dates!

Made in 1 bowl in just 10 minutes, it’s a quick & easy side perfect for late-summer picnics or pairing with your favorite protein for a simple lunch or dinner.

Cauliflower Salad with Dates & Pistachios from Minimalist Baker →

What did we get up to while our kids’ time away overlapped for two weeks this summer? Did we go on vacation? Did we party every night? The truth is honestly embarrassing, so middle-aged coded, Deb of the early Smitten Kitchen years would rage and weep. [“You promised you wouldn’t get lame!”] I got… orthotics. And even worse than considering this newsworthy, I love them. I caught up on appointments. I challenged myself to finish books before they were overdue at the library and occasionally pulled it off. Sometimes I drank an entire 8 glasses of water and went to bed by 10:30pm. Sure, we went out. We had uninterrupted conversations. We drank Hugo spritzes. We saw dogs playing in a kiddie pool set up in front of an open fire hydrant and lamented that the kids were missing it, then reloaded their last locations and photos from the camp stream a million more times. We said things to each other like, “I miss the kids, but not parenting.” I watched this clip and it emotionally wrecked me. I’d sleep through my alarm in the morning and nobody was there to tell me I make weird faces in my sleep or that they’d promised they’d bring homemade treats to school that day. Friends, it was wild.

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This radish salad is super-easy to make and is the perfect side dish to rice or noodles. Fresh, crispy, spicy, salty and savory, it looks beautiful and tastes fantastic!

Simple methods and BIG flavor collide in this Lemony Quinoa Kale Salad with Crispy Chickpeas! It’s zesty and sweet, full of crunch, and packed with wholesome ingredients. With minimal cooking required, it’s the perfect meal for summer or a quick meal prep session.

Just 10 ingredients and 30 minutes stand between you and this satisfying, flavorful, healthy meal!

How to Make This Lemony Quinoa Kale Salad

This quinoa kale salad comes together in a few simple steps that flow seamlessly:

1. Soak sun-dried tomatoes in hot water if they’re especially dry and hard.

Lemony Quinoa Kale Salad with Crispy Chickpeas from Minimalist Baker →

Is it too hot to cook? Does the thought of even turning on the microwave feel like it might tip you too close to the surface of the sun? We are long overdue to talk about my favorite heat wave meal, one I’ve been holding out on you for five too many summers. As the president of Overthinkers Anonymous, I had my reasons. What if you’re not as obsessed with inhaling a pound of fridge-cold cucumbers as I am? What if the mere whiff of peanut sesame noodle dressing doesn’t make you want to climb into a vat of it? What if my favorite salad tofu — firm silken — isn’t your favorite salad tofu? What if you don’t have a favorite salad tofu? [Six question marks in a paragraph might be a record!]

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It’s no secret we love spicy, smoky entrées here at MB (exhibits a, b, and c). And what’s the perfect side to accompany them, you ask? Mango cucumber salad! It’s fresh, crunchy, sweet, bright, and quick & easy to make! 

Just 7 ingredients and 10 minutes required for this versatile side. Let us show you how it’s done!

How to Make Mango Cucumber Salad

This is one of those recipes that came to be by looking at the ingredients we had around, giving a new combo a chance, and being very pleased with the result!

Easy Mango Cucumber Salad from Minimalist Baker →

When it comes to potlucks and parties, a standout pasta salad can steal the show. Whether you're aiming for a mayo-free option, experimenting with unique dressings, or simply need to know how much to prepare for a crowd, we've got you covered.

Let’s be honest—we love pasta salad year-round. It plays well with creamy, comforting flavors in colder months, then graciously welcomes warmer temperatures with bright, fresh zest.

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© Bobbi Lin

© Bobbi Lin

© Bobbi Lin

© Bobbi Lin

© Bobbi Lin

© Bobbi Lin

© Bobbi Lin

© Bobbi Lin

Winter fruits are survivors, making it through the coldest days of the year. We had to show them some appreciation. Enter this simple, vibrant winter fruit salad!

It almost feels too simple to be a recipe (1 bowl, 5 ingredients, 15 minutes!), but we are Minimalist Baker after all. Let’s make it!

How to Make This Easy Winter Fruit Salad

This winter fruit salad is indeed EASY!

Easy Winter Fruit Salad (1 Bowl!) from Minimalist Baker →

Inspired by one of our go-to orders at True Food Kitchen, this roasted vegetable salad is fall at its best! Tender sliced butternut squash, crispy roasted Brussels sprouts, creamy white beans, and shredded kale in a zippy apple cider vinaigrette. It’s delicious, gorgeous, and a nutritional powerhouse!

Just 30 minutes required for this gluten-free and plant-based meal packed with protein, fiber, and vitamins and minerals galore.

Roasted Fall Vegetable Salad with White Beans from Minimalist Baker →

If you were to make a multi-part Venn diagram combining my favorite salad things, you could nestle this right in the center. It’s one part wedge salad, the fork and steak knife kind, something I am so into I talked my podcast co-host Kenji (okay, it wasn’t hard) into dedicating a whole episode to it. And it contains cabbage, and not just cabbage but Napa cabbage, which I think deserves more credit as a salad green. [This can be convenient to know as it often comes in heads large enough to feed a small family for a week.] Napa cabbage is a little leafy, a little crunchy, and yet kind of juicy too and I’ve used it, sliced thin, in everything from this Italian-style salad to a classic Caesar.
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