A "saladish" recipe is like a salad, and yet so much more. It starts with an unexpectedly wide range of ingredients, such as Japanese eggplants, broccoli rabe, shirataki noodles, Bosc pears, and chrysanthemum leaves. It emphasizes contrasting textures--toothsome, fluffy, crunchy, crispy, hefty. And marries contrasting flavors--rich, sharp, sweet, and salty. Toss all together and voila an irresistible symphony that's at once healthy and utterly delicious.

Cooking the saladish way has been Ilene Rosen's genius since she unveiled the first kale salad at New York's City Bakery almost...