It's time to embrace more eye-catching ingredients and globally inspired dressings, says Jess Damuck, author of 'Salad Freak'. Read the interview:
. I try to wash lettuces and greens as soon as I’m home from the farmers market, and they last forever in that thing. It also keeps stuff from getting squished, which happens a lot in my packed fridge.
Lastly, I use my Japanese mandolin often. It’s great for making cucumber matchsticks or carrot ribbons. It can be scary at first, but you don’t have to go fast. Build up confidence and familiarity first. You’ll probably slice your finger at some point, but don’t be afraid to go back and use it again. 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.
Perfection is Martha’s style. Specific china for every event. Cookies cut to precise dimensions. I had to let go of that level of attention to detail. It didn’t feel like home but rather like a wedding—beautiful, special, amazing—but not comfortable. People don’t feel cozy with three forks beside their plate. So instead of worrying about those things, I think about other details: the playlist, the lighting, the right mix of people. It’s not aspirational. It’s real.
Last question. Imagine you’re flying economy and you’re faced with that dreaded plastic container filled with iceberg lettuce. The dressing is a squirt packet of ranch. What do you do? Oh jeez. First off, I guess I’d ask if they have any olive oil and vinegar. I don’t do it all the time, but I like to pack my own meals or at the very least keep some good sea salt in my bag. It makes anything taste better. I try not to be too much of a snob, but one thing I avoid at all costs is the orange-styrofoam tomato. I’d push that to the side, because it’s a crime against humanity, and eat the salad, I guess.
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