Most recipes serve multiple people. In Me, Myself, and Dinner, each dish serves one and only one. That's you! Because whether you live solo (almost 30% of Americans do) or are enjoying a night to yourself, sitting down to a meal should be something to look forward to.
The farmers market is my biggest hack for solo cooking. Instead of committing to a three-pound bag of carrots, you can buy just one, and choose your produce based on beauty or mere curiosity. That’s how I came up with this fall salad, comprising a single head of Little Gem lettuce and some crunchy produce, including that carrot we mentioned, cucumber, watermelon radish, and an Asian pear. Slicing those elements thinly with a mandoline and throwing them in an ice bath for a brief soak helps keep everything cold and crisp.
The dressing is equally important. I start with Kewpie mayo for its richness and savory depth—it’s made with only egg yolks and contains MSG, giving it a fuller flavor than standard mayonnaise. White miso brings even more umami, while rice vinegar keeps things bright. The result is a creamy finger-licking dressing that clings to every bite. Serve with a fried egg (or your protein of choice) and a piece of fresh bread to scoop up the leftovers. Make a double batch of dressing for dipping crudités or marinating salmon, chicken, or roasted vegetables.
Read More: The Farmers Market Is Built for Solo Cooking
Recipe information
Total Time
20 minutes
Yield
1 serving
Ingredients
Preparation
Step 1
Combine 1 small head of Little Gem or other crunchy lettuce, leaves separated, cut into 2"–3" pieces, 1 rainbow carrot, peeled, very thinly sliced lengthwise into ribbons with a mandoline or vegetable peeler, 1 Persian cucumber, thinly sliced, preferably with a mandoline, ½ small watermelon radish, peeled, halved, thinly sliced into half-moons, preferably with a mandoline, and ¼ medium Asian pear, thinly sliced into half-moons, preferably with a mandoline, in a large bowl of ice water. Let soak 10–15 minutes.
Step 2
Meanwhile, whisk ¼ cup extra-virgin olive oil, 2 Tbsp. seasoned rice vinegar, 2 Tbsp. white miso, 2 tsp. Kewpie mayonnaise, 2 tsp. pure maple syrup, and 1 tsp. toasted sesame oil in a small bowl until smooth and emulsified (or combine in a small glass jar, cover, and shake). Taste dressing and season with kosher salt.
Step 3
Drain vegetables and run through a salad spinner or pat dry with a kitchen towel to remove excess water. Wipe out large bowl, return vegetables to bowl, and drizzle 2 Tbsp. dressing over. Toss, adding more dressing as needed, until evenly coated (reserve any remaining dressing for another use).
Step 4
Transfer salad to a shallow bowl or rimmed plate. Top with a fried egg and serve with country-style bread if desired.
Do Ahead: Dressing can be made up to 3 days ahead. Cover and chill.
