Dressed in Green • Green goddess

GREEN GODDESS WEDGE SALAD

FOR THE DRESSING Make Green Goddess Dressing (page 98), replacing the shallot with 2 chopped scallions, reducing the mayonnaise to ⅔ cup and adding ½ ripe avocado. Thin the dressing with water if needed.

FOR THE SALAD Arrange iceberg lettuce wedges on a platter and season with salt and pepper. Spoon some dressing over the lettuce. Top with diced avocado, crumbled cooked bacon, fresh chervil, chopped chives and sliced scallions.

GREEN GODDESS ORZO SALAD

FOR THE DRESSING Make Green Goddess Dressing (page 98), replacing the chervil with dill. Omit the anchovies and Worcestershire sauce and add 1 teaspoon grated lemon zest instead. Reduce the mayonnaise to ¾ cup and add ¼ cup sour cream.

FOR THE SALAD Combine 8 ounces cooked orzo, ¾ cup cooked frozen peas, 6 ounces chopped marinated artichoke hearts, ½ bunch thinly sliced asparagus and 1½ cups thinly sliced snap peas in a bowl; toss with 1 cup of the dressing. Season with pepper. Refrigerate 20 minutes. Add more dressing as needed; toss with ¼ cup torn dill. Season with salt and pepper.

GREEN GODDESS CAPRESE SALAD

FOR THE DRESSING Make Green Goddess Dressing (page 98), omitting the chervil and shallot. Increase the chives to ¼ cup and reduce the tarragon to 2 tablespoons. Add ½ cup fresh basil.

FOR THE SALAD Spread some of the dressing on a platter. Top with sliced heirloom tomatoes and mozzarella, alternating. Season with flaky salt and pepper. Drizzle with more dressing and top with sliced basil.

Cook It Like CLEVELAND

Chef Michael Symon pays homage to his hometown with a special kind of barbecue.

sk someone to name a regional style of American barbecue, and they’ll probably mention one of the big four: Texas, Kansas City, Memphis or the Carolinas. But Michael Symon is doing his part to add Cleveland to the list. When the chef opened Mabel’s BBQ there in 2016, he set out to define a new style of ’cue that Ohio could claim as its own. For guidance he turned to the city’s Eastern European butchers. “They make amazing smoked meats, and I had a blast researching and re-creating their methods, ” he says. Those butchers also inspired the chef to incorporate sauerkraut, pickles and brown mustard–based sauces into his menu. Michael hopes Cleveland-style barbecue will catch on as people realize how delicious—and easy—it is. Here are a few of his favorite recipes so you can try it yourself.

a—Nora Horvath

Find more recipes for

in Michael’ s cookbook

Playing with Fire

($30, Clarkson Potter).

BASIC RUB

Combine 2 parts each kosher salt and freshly ground pepper and ½ part each celery seed and ground coriander.

PORK RUB

Combine 5 parts Basic Rub (above) and 1 part sweet paprika.

Cleveland Barbecue Basics

Here ’ s everything you need to make Michael’ s recipes: the rubs, the sauce and the smoker secrets.

CLEVELAND BBQ SAUCE ACTIVE: 15 min l TOTAL: 15 min l MAKES: 3 cups

2 cups cider vinegar 1 small red onion, quartered 1 large garlic clove, smashed 1 chipotle in adobo sauce, plus 1 tablespoon sauce from the can 3 tablespoons bourbon 1 teaspoon coriander seeds ½ teaspoon smoked paprika 1 cup Bertman Ball Park mustard or other brown stadium-style mustard ½ cup yellow mustard ¼ cup pure maple syrup 1 tablespoon soy sauce 2 teaspoons kosher salt 1½ teaspoons freshly ground black pepper 1. In a medium saucepan, combine the vinegar, red onion, garlic, chipotle in adobo, bourbon, coriander seeds and paprika. Bring to a gentle boil over medium-high heat, then reduce the heat to medium low and simmer until the flavors come together, about 10 minutes. 2. Meanwhile, in a medium bowl, whisk together the adobo sauce, brown and yellow mustards, maple syrup, soy sauce, salt and pepper. Strain the vinegar mixture through a fine-mesh sieve into the mustard mixture (discard the solids) and whisk until smooth and combined. 3. Use immediately or store in the refrigerator in an airtight container for up to 1 month.

HOW TO SMOKE MEAT ON A CHARCOAL GRILL

Michael’ s recipes call for a smoker, but you can get a similar effect with a charcoal grill. To set it up, first light your coals using the “ snake ” method:

Arrange a low mound of unlit briquettes around the perimeter of the grill base (like a snake).

Add a small amount of hot pre-lit briquettes to one end of the snake. The lit coals will slowly and steadily ignite the other coals, producing a consistent, steady temperature.

Place wood chunks or chips on top of the unlit coals at regular intervals.