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
