Skip to main content
Epicurious
Bon Appétit

Crunchy Greens With Fat Choy Ranch

Crunchy Greens With Fat Choy Ranch from chef Justin Lee of Fat Choy
Photograph by Frank Frances, food styling by Lillian Chou, prop styling by Sophia Pappas

One of the few vegetables Fat Choy chef and owner Justin Lee would eat as a kid was romaine lettuce—but only when it was served with ranch dressing. (“To be honest, it was mostly ranch with a touch of lettuce,” he says.) With vibrant herbs and peppery watercress, this salad is a grown-up version of that childhood favorite.

See Related Recipes and Cooking Tips

Read More
Crispy Rice Salad With Spicy Tahini Dressing
With crunchy cabbage, sweet mango, and ripe avocado, this salad will keep you full.
Steak Salad With Feta Dressing
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
Scallops With Creamy Spinach Sauce
Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.
Fet-Fisk’s Grilled Cabbage Caesar
The contrast of serving a grilled vegetable ice-cold is thrilling, and the Caesar dressing is rich and thick enough to cling longingly to each leaf of cabbage.
Gingery Pork Stuffed Tomatoes
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
Quick Butter-Braised Tomatoes and Dumplings
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
Green Beans With Tahini Sbagliato
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.