We do a VERY good impression of Chop’t in my kitchen, where the lunch rush begins at 10:59 a.m. We dig deep in the fridge and pull out random pickles, dinner leftovers, a can of chickpeas, half a thing of tuna, last night’s martini olive, expired airplane nuts from the pocket of an old winter coat—whatEVER is in the house goes atop a bed of dressed salad greens for the perfect balance of leaves, sauce, soft stuff, and crunchies. It’s important that all textures are represented. Especially crunchy. —Alex Beggs, senior staff writer