Combine the garlic, anchovies, and lemon zest and juice in a food processor and process until it forms a smooth paste, scraping down the sides as needed. Transfer to a small pan and warm over low heat, stirring, about 2 minutes, then slowly whisk in the olive oil until smooth. Keep warm.

In a serving bowl, toss the lettuces and radishes with 3 tablespoons of the dressing. Add a few grinds of pepper. Pour the remaining dressing into a small pitcher or bowl. Serve the salad with the crisps and the extra dressing.

Preheat the oven to 350°F. In a small bowl, mix together the Parmesan and rosemary and season with pepper.

Drop tablespoonfuls of the cheese mixture 2 inches apart onto a nonstick or parchment paper-lined baking sheet. Using your fingers, pat down the mounds into 3-inch rounds and bake until the cheese is melted with golden brown edges, 5 to 6 minutes. Let cool on the baking sheet for a few moments to firm up, then, using a spatula, transfer the crisps to a cooling rack to cool completely.

Season the steak with 1 teaspoon salt and a few grinds of pepper. Transfer to a covered container, toss with the garlic and 2 tablespoons of the olive oil, and chill, covered, for at least 2 hours.

Place the potatoes in a small saucepan, cover with water, season generously with salt, bring to a gentle boil, and cook until fork-tender, 10 to 15 minutes. Drain and set aside to cool.

Line a cast-iron skillet with aluminum foil. Heat the skillet over high heat for 3 minutes. Add the tomatillos, onion, garlic, and jalapeño and cook, turning each ingredient occasionally, until blackened on all sides and soft, about 10 minutes for the garlic, onion, and jalapeño and about 20 minutes for the tomatillos. Stem and seed the jalapeño, peel the garlic, and stem the tomatillos.

In a colander, combine the cucumbers, radishes, fennel bulb, salt, and sugar. Toss until very well combined. Let drain into the sink or a bowl for 15 minutes, firmly pushing down on the vegetables every few minutes to release more of their liquid.

Warm a small, dry, heavy-bottomed sauté pan over medium heat, add the coconut and toast, stirring, until light brown and fragrant. Immediately remove the coconut from the pan and reserve.

Bring a small pot of water to a boil. Add the shrimp and cook until they are no longer translucent, about 30 seconds. Drain, reserving 2 teaspoons of the cooking water.

Place the lime juice, fish sauce, and sugar in a small nonreactive bowl and stir to dissolve the sugar. Adjust the seasonings to your preference. Add the shrimp and toss to coat, remove and reserve the shrimp, and transfer the dressing to a large serving bowl.

Add the reserved cooking water, the pomelo, shallot, garlic, water chestnuts, and 1 tablespoon of the coconut. Toss to combine. Top with the shrimp, garnish with the remaining 1 tablespoon coconut, the nuts, and the cilantro, and serve.

Preheat the grill on high. Grill the peppers, turning a few times, until charred and black all over, about 12 minutes. Transfer to a paper bag, seal, and let rest for 20 minutes. Peel off and discard the charred skin. Discard the stems and seeds, then slice the peppers lengthwise into thick slices. Place on a plate and drizzle with 1 tablespoon of the olive oil and the vinegar. Scatter the capers and parsley over them and sprinkle with salt. Reserve.

Turn down the grill heat to medium-high. Line a platter with paper towels. Set the eggplant on the towels in one layer. Sprinkle liberally with salt. Wait until beads of liquid start to form on the eggplant, about 10 minutes, then flip over and repeat on the other side. Pat the eggplant with paper towels to remove the moisture, then liberally brush each side with olive oil.

Toss the tomatoes with the remaining 1 tablespoon olive oil and a sprinkle of salt. Add the eggplant and tomatoes to the grill, cooking the eggplant until lightly charred, about 4 minutes per side, and the tomatoes until lightly charred and slightly soft, about 5 minutes total.

To serve, arrange the burrata, arugula, peppers, eggplant, and tomatoes on a platter, cut into the burrata to expose some of the cream inside, drizzle the platter with basil oil, and sprink

Bring a large pot of water to a boil. Blanch the basil for 30 seconds, then quickly transfer the leaves to a bowl of ice water. Place the basil in a kitchen towel and squeeze out any excess water.

Blend the basil and the oil until well combined or chop the basil very finely and whisk it into the oil.

In a large sauté pan, fry the bacon until crisp and the fat has completely rendered. Transfer the bacon to a paper towel and keep the fat warm in the pan.

In another large pan, heat the olive oil until shimmering. Fry the eggs, season with salt and pepper, and keep warm in the pan.

Transfer 2 tablespoons of the warm bacon fat to a large salad bowl. (If you don’t have enough fat, make up the difference with olive oil.) Whisk in the vinegar, mustard, and salt and pepper to taste. Add the lettuce, chicken, avocado, bacon, and chives. Gently toss to coat, divide among four dinner plates, top each salad with an egg, and serve immediately.

In a medium skillet, melt the butter over medium heat. Add the pecans, reduce the heat to medium-low, and cook, stirring frequently, until the nuts begin to turn a deep brown, around 5 minutes. Sprinkle the nuts with 1 tablespoon sugar and the cayenne and stir until sugar is completely dissolved. Immediately transfer nuts to a piece of parchment paper to cool.

In a large bowl, whisk together the olive oil, vinegar, mustard, salt, and 1 teaspoon sugar. Add the greens, avocado, mango, and chicken and toss to coat. Transfer to 4 serving plates, top with the spiced nuts, and serve.