Now that it's nearing the end of January, it's time to take stock.  How are those New Year's resolutions coming?  Did you promise to eat more healthfully but are, instead, pulling up to Taco Bell on those busy nights?  No worries!  Our sister site Good Bite has delicious (and simple) answers to your problems!

Have you ever gone to a restaurant, checked out the salad offerings, but not found what you want...a simple salad? Chefs can go overboard, too many nuts, too much cheese, just too much stuff in general. What happened to the lettuce salad with a basic dressing? That's why today we are sharing a reinvented classic, the simple salad.

Tucked away in an old carriage house in the West Village sits Bar Blanc Bistro, an unexpected oasis of white on white walls, plush white banquettes spanning almost the entire length of the restaurant, and brown and cream embellishments for an overall Côte d'Azur feel. Even at the height of winter. Quite lovely, really.

On a cold winter day...we ordered a simple salad. Technically, it's called Baby Boston Lettuce and Hearts of Palm Salad created by exec chef Sebastiaan Zijp. You know when you slice open lettuce and there are those tiny baby leaves all tightly bound together? Well, this salad is made from wedges of those baby leaves with a soft boiled egg, crunchy hearts of palm, and a zippy-creamy dressing ties it all together. Plus a bit of shaved pecorino never hurts. So, as you eat, there's the crunch in the lettuce and palm heart, plus the richness in the egg yolk and dressing which is both tasty but also adds a heartiness to the salad. The perfect winter salad.

Find the recipe for the baby boston lettuce salad at Good Bite.