"I like my salads to be meals," says food editor Gina Marie Miraglia Eriquez, who developed these recipes. "Lots of fresh everything." The many components of this big salad—served side by side on a platter—all have quite different flavors and textures, which, as they get mixed up on your plate, go together brilliantly.
•Vinaigrette, without chives, can be made 1 day ahead and chilled. Add chives just before serving.
•Radish-cucumber salad, without parsley, can be made 1 day ahead and chilled. Add parsley just before serving.
•Chickpea salad, without mint, can be made 1 day ahead and chilled. Add mint just before serving.
•Haricots verts can be cooked 1 day ahead and chilled in a sealable bag lined with paper towels.
•Mushrooms and chicken can be cooked in batches in an oiled hot 2-burner grill pan over medium-high heat.
Recipe notes
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