A few days before we opened Tin Roof, we had the menu 90 percent set. Then somebody in the kitchen pointed out that we had no salad (other than mac salad) on the menu. Within 30 minutes we had pulled together a salad based on what was in our pantry and what I picked up from the Costco down the street. The dressing was a crowd-pleasing sweet onion recipe that we’d used at Old Lahaina Luau. It turned out to be a very good salad: easy but interesting enough to hold your attention, robust but balanced.