Sam’s Spring Fattoush Salad

A few weeks after our older son was born, I ran into my friend Sam Mogannam. I was light-headed from exhaustion, teary from lack of sleep. “You want some advice about kids?” asked Sam, who has two daughters. I figured he was going to tell me what I’d already heard—to sleep when the baby was sleeping or purchase a specific brand of pacifier.Instead he grabbed my hand, looked straight into my eyes, and said, simply, “Surrender.”It remains the best parenting advice I’ve heard, and it’s the only tip I share with new parents.In addition to being a font of wisdom, Sam’s a great cook; he’s co-owner of Bi-Rite Market, a beloved San Francisco grocery store started by his grandfather, and before taking over the family business, he worked in restaurants. This is an approximation of a simple recipe he served me once. Though it’s simple, the devil is in the details. Thin-skinned Persian, Armenian, or Japanese cucumbers, which have few seeds, a snappy texture, and a distinct sweetness, are what make the salad special. In a pinch, European hothouse cucumbers can be substituted, but avoid the typical grocery-store cukes, which are too seedy and wet for this recipe.[tasty-recipe id="1309"]Read John Birdsall's introduction to Jessica Battilana's Repertoire.