It's time to embrace more eye-catching ingredients and globally inspired dressings, says Jess Damuck, author of 'Salad Freak'. Read the interview:
byBenjamin Kemper| PUBLISHED Sep 16, 2022 11:12 AMCultureShareThis story is brought to you by SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through a new book every two months, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.
SAVEUR: You write, “It’s easy to get lost in making a salad if you let yourself.” Explain. Damuck: I experience cooking burnout as much as everybody else. But If i can throw something together from the fridge, it’s going to feel better than ordering takeout. When I follow my own advice and slow down for a minute, you know, to wash a head of lettuce and zone out, I notice how beautiful the vegetables are. I appreciate what I’m eating more.
Other details that only take a second but make a world of difference are having plenty of fresh herbs on hand to garnish and add freshness, and swooshing a bit of dressing around the side of the bowl. I can’t help it—it looks so much nicer than a blob. Are there essential tools every cook should have on hand for salad making?People always ask me, “Do I really need a salad spinner?” And the answer is yes. I find washing lettuce relaxing sometimes, but there’s only so much time in the day. Dressing won’t adhere to wet leaves.
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