Jess Damuck’s 'Salad Freak' is all we’re cooking from this summer: The new cookbook is truly a salad lover's dream come true. saladfreak summer
Salads have always been my favorite part of a meal. When I was a child, I would invariably leave at least half of my chicken breast or bratwurst untouched, only to be placed in a plastic container until it was finished the next day by another family member. And on more than one occasion, my mom made pasta salad so delicious I physically could not stop myself from eating it until I became so ill I could only stomach a single meal the next day.
This framework persists throughout the beginning of the book, where she also includes playlist suggestions. This kind of attention to detail acknowledges that food is about so much more than what we eat—it’s about how we feel. The preparation is just as important than the consumption. It’s about enjoyment, and separating that enjoyment from the mukbang-like binge content we’re so used to seeing when we want to “indulge.” Intention takes center stage.
Another personal favorite is the mandarins and cream, which also appears on the front cover. This recipe challenges the accepted definition of a salad: Can peeled mandarins covered with burrata, olive oil and salt really be called a salad? Apparently so. While this dish could easily get a meal off to a great start, it can also make for a delightful dessert for the ultra-sweet-averse among us.
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