[Photograph: Suzanne Lehrer]

Taking time to pack your own salad for work (look at you! being healthy!) should be rewarded; but opening a wilted monochrome meal or realizing your separate salad dressing container exploded on your way to work feels a lot more like you're punishing yourself.

This salad is specifically designed to be independently delicious. The grilled escarole holds its own in terms of texture and flavor, and the whole salad is adorned with nothing more than a charred lemon wedge to squeeze over. You'll still get the creaminess of dressing with the ricotta, and the tartness of dressing from the oranges and lemon.

While grilled lettuce might seem like a stretch for summer, it's actually currently in season, and an array of orange color on your plate doesn't hurt on a dreary winter day, either. A sight for sore eyes, anyone?

About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. On twitter and instagram @suzerbruiser

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