Salad

When it comes to side dishes, Big Bob felt keeping it simple was the way to go. Consequently you won’t find a long list of accompaniments to choose from on our menu, just potato salad, slaw, baked beans, and potato chips. His original vinegar-based coleslaw (see page 176), made from only four ingredients, was the only slaw that was ever used in the restaurant. In 2003, Martha Stewart wanted to feature some of our favorite Southern-style sides on her television show and requested both baked bean and slaw recipes. We happily sent her recipes for half the side dishes on our menu. The next day we learned the show preferred we give them a “customary” mustard-based slaw typical of the Memphis Barbecue Region. I’d never heard of such a slaw, but who can argue with Martha Stewart? Thus was Crisp Spicy Southern Mustard Coleslaw born. The recipe has since been served to raves at the James Beard Foundation in New York City and at the South Beach Wine and Food Festival.

Memphis in May is a barbecue competition that takes place the third weekend of May at Tom Lee Park on the Mississippi River. It is the largest pork cookoff in the world and is often called “The Super Bowl of Swine.” The Big Bob Gibson Competition Cooking Team has attended this contest since 1997 and to date we have never finished out of the top ten. We’ve won the pork shoulder category six times, won first place in sauce three times, and won the Grand Championship twice. But it is not our success in the competition that stirs the fondest memories of this event; it is the time spent with friends and family while enjoying the relaxing atmosphere. It is a tradition for us to put on a big feed the Friday night before the most serious part of the competition begins. Our menu changes year to year but almost always includes pork tenderloin, bean salad, homemade pies, and this stacked cornbread vegetable salsa salad. I am not sure where this recipe originally came from, but my mother-in-law, Carolyn McLemore, and her friend Joyce Terry always treat us to a big batch at this annual event. It’s good and it goes really well with smoked pork tenderloin.

Homemade Russian Dressing can be made in minutes from stuff you probably have on hand, and its flavor is fresher and brighter than bottled.

We hope you have a microplane grater (see page 290), because the quality of the lemon zest makes a big difference.

This is the classic dressing for romaine lettuce, but it is delicious on any tossed salad. Drizzle it on steamed vegetables for something special.

A basic vinaigrette can be quickly made with only a few key ingredients found in the pantry.

The clean, fresh flavors of cilantro and lime make this one of our all-time favorite dressings. If you like a smooth, emulsified dressing, make it in a blender.

We rely on this little carrot salad over and over to add color, sweetness, and crunch to many meals. It’s even prettier topped with fresh raspberries. (See photo)

Here’s a potato salad with a spicy twist. It’s perfect for a picnic on a hot day or for supper on a chilly evening.

We make this summer salad from the beginning to the end of tomato season, and we love it every time. It’s beautiful made with heirloom tomatoes of different colors.

We call this Pan-Asian Slaw because the hot oil technique is used all over Asia. The hot oil intensifies and yet mellows the flavor of the scallions.

This simple salad goes with many dishes. Or add some or all of the extras we suggest and make a meal of it.

Raw beets give this salad a definite earthiness. For a mellower flavor, use cooked beets. Either way, it’s a beautiful salad that adds color to your supper.

What an effortless way to add a nutritious side dish to almost any supper. Make up the whole package of slaw mix and snack on the leftovers—the slaw improves with time.

A perfect balance of flavors and textures, this salad is sure to become a favorite first course to enjoy while supper cooks. Replace the pecans with Sweet Spiced Nuts (page 261) for a special touch.

This salad goes with almost any dish. Make it when tomatoes are at their peak.

This vitamin-rich salad pairs well with an unfussy egg dish, seafood, or cheesy pasta. It can be a very simple salad, or dress it up with extras and make it into a meal on its own.

For a summer luncheon or a light supper, there’s nothing better than this lovely salad dressed with lemon and tarragon.

The warmth of this salad brings out the best flavors of the ingredients: mellow lentils, sharp escarole, aromatic fennel, and rich, crunchy walnuts. (See photo)