Salad Freak: Recipes to Feed a Healthy Obsession

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And I am such a freak myself, I just want everybody else to eat the same way. I have so many friends who are like, ‘Oh, we don't eat fruits and vegetables.’ And I'm like, ‘Well, first of all, I don't understand how you're alive. But second of all, you're really missing out because they're so good.’ And I think one of my biggest accomplishments in the past few years has been convincing my parents that they should make their own salad dressing. It took 10 years for them to be like, ‘You know what? You're right, it's not that hard.’

Salad Freak - Digital Library of Illinois - OverDrive Salad Freak - Digital Library of Illinois - OverDrive

What a joy this cookbook has been! It’s helped me see salad in a new light – what it can be, how it can look, and how it can taste. I got this book as part of my Hardcover Cook quarterly cookbook subscription and loved salads so was excited to try the recipes. Got through three recipes - two were meh and one was just vile - that it's a HARD pass from me. With salads, it not only has to do with the visual, but it also has a lot to do with texture. In all the citrus salads, sometimes I want them cut as a wheel, but sometimes I like them supremed. And it's not only because it's beautiful, but it's really delicious that way. I think supreming citrus is something that anytime I teach someone how to do that, it truly blows their mind. And once you start doing it at home, I think that it becomes habit.

Put ¾ cup labneh in a small bowl. Use a Microplane to zest one lemon and one clove of garlic into the yogurt. Stir to combine. Season with salt and pepper. Where to start ... for transparency I did not make a single recipe in this book. I took this cookbook out of the local library after seeing it recommended on a local IG feed I had followed for quite some time. A lot of her ingredients are also expensive. She uses the justification that the salads are only a few ingredients so they need to be good since you’ll really taste them. Sure - but 84% butterfat butter for a salad? Further, a lot of these ingredients are only available at more bougie stores or farmers markets. In her first cookbook, our friend tosses salads together in a whole new way: They're irresistible, exciting, and delicious any time of day.”— Martha Stewart Living

The Strategist Chef’n Kale and Greens Stripper 2022 | The Strategist

RF: Your love for seasonal cooking really comes through in the book. Do you have a go-to salad for every season? Her voice as a writer is privileged stoner/surfer girl who’s into spirituality. Kinda Gwyneth Lite. Depending on my mood, I found that anywhere from lovely and transcendent to eye-rolling and grating. But no matter my mood, the recipes were fabulous. In a cast-iron skillet, heat one tablespoon or so of olive oil over medium-high heat. Once the oil begins to shimmer, add your chard stems. Cook until they begin to get tender, about three minutes. Add the chard leaves, and cook until wilted but not too much, still green but softened, about two minutes. Squeeze the juice from the zested lemon into the pan, stir the greens around a bit, and then remove them with tongs and set aside. I loved him before he broke the melon open with his hands, but that day on the beach was one of my favorite days and stands out in my memory - one of those that makes me laugh when I'm angry and believe in my bones that it's right." I was excited to start this book because I was hoping for some exciting takes and ideas about eating salads/vegetables more. However, while there are definitely some interesting and inspiring salads in the book, on the whole it is very un-approachable.I got this from my local library (in Idaho!) and tons of this doesn't apply since the ingredients just aren't available, or are too specialized. I really wish books would push for local foods (local Idaho oils include canola, safflower, mustard, rapeseed, sunflower, and flax), rather than telling everyone to buy the same stuff from a place in Europe or South America. RF: We’re sharing your Matzo Fattoush recipe, which I'm so excited about. Can you tell me about the inspiration there?

Recipes from the New Book, Salad Freak by Jess Damuck

RF: I really like the concept of ‘anything can be a salad,’ because it's kind of true. It doesn't have to be lettuce with stuff on top of it. stars. My current rating is solely from reading the book - I have not yet made any recipes. I'll update my review (and maybe rating?) as I cook through it. Strip the leaves of two bunches of Swiss chard from their stems, and tear the leaves into bite-size pieces. Chop the stems into half-inch pieces. I started just taking all the scraps home and surviving off those scraps and making my own meals. And slowly but surely, everything I make came to be a kind of a salad. I just love to eat as many vegetables as possible with a little bit of protein. And I think in the book, I really stretch the definition of a salad. It's not just going to Sweetgreen and getting a huge bowl of kale, it's anytime you're eating in that style of just ‘light, fresh, and truly delicious.’Delicious and beautiful recipes from Martha Stewartâs personal salad chef and the self-proclaimed âBob Ross of salads.â Let me start by saying this is a spectacularly beautiful cookbook. The photography and design are gorgeous and just invites you to get in the kitchen and start preparing. I'm eager to make a few recipes and I love how it's organized by season -- great for when you're preparing for a trip to the fresh market. I also appreciate the author's approach of food preparation being a ritual, a sort of meditation that reminds you that you're caring for your body because these ingredients taste good, not because they're "good for you." I'm always hesitant with anything salad related to see how fatphobic it is and I was pleased to read how this salad book focuses on the lovely ingredients and flavors, nothing else.