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.
You cut your teeth in the food world working under Martha Stewart. What was that like?As an intern, I was responsible for making Martha lunch. It was pretty stressful. I called it the three-hour salad because I’d spend half my day figuring out what to make. She wanted “clean,” fresh food, and something different every day. Everything became a salad. My brain became a filing cabinet of her preferences.
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