I love everything about the Dept of Salad. Sorry you need pepping up at all-- the very begetter of such a marvellous institution shouldn't need it because the compliments and dosh should roll in so regularly that a state of elated being should always be yours. But just in case, this is a bit of pep and appreciation
The fact that both these salads are adapted from the late, great, Gourmet magazine has me beaming in a warm ray of nostalgia. I was a subscriber back in the 1980s and still have photocopied recipes, mutated over the years and continents, in my rotation of Favorite Things. 😘
Oh, Emily, you always make me want to make a grocery store trip! I have not yet figured out how to make all these beautiful, intriguing, delicious salads without a lot of eventual waste since I live alone. (This may be as a result of my husband dying last year, and I just have not reconfigured cooking in my brain. Very possible.) I endeavor to persevere. I quit eating anything precut and bagged at least 5 years ago. Most of the produce sources of food poisoning come from precut, prebagged produce which has a plethora of ways to become contaminated on its way to being bagged, and then encouraged to grow in a moist, warm environment. I don't care how many times it was washed before this all occurred. Those products are convenient without doubt. However, for me it has not been worth the risk for quite some time.
Thank you, Emily. Grieving is hard on the appetite, but I wasn't looking for anything other than advice about how to deal with making salads when you are the only one in the house. I would imagine that you have some useful suggestions.
About making salads for one? I don’t do that and never really have! It doesn’t make sense to me! I always make big salads, even when I’m eating alone. I think a lot more people eat at home alone than the culture tries to tell you, but there’s still this idea that “cookbooks for one” are a thing. It’s so weird. Why do you single people need a “special” cookbook. It’s the same food! But I’d say just make a bit less! Dressing keeps, grain salads keep, veg heavy salads keep—for a couple of days/meals, depending. And if you want a big green salad just wash it, spin it, use as much of the lettuce as you need and store the rest rolled up in a damp tea towel inside a plastic bag. If you’re trying to get more green and veg salads into your life, if definitely keep a double jar of your favorite dressing—my mustard vinaigrette is my standby. And be fancy!! Treat yourself like a Queen!! ❤️
I live alone too and I just made the tabbouleh with mango and lime basil dressing. Very very good combo. I love that dressing! Used it on a lot of things. But kept the ingredients apart from one another and that way could mix and match them. Used some of the cubed mango with yogurt. Used the tabbouleh with some other cold cooked vegetables and lettuce. I find if I make the various elements my imagination does the rest of the work. A lot of Emily’s salads are like that - they have multiple parts that invite you to create. I’m just about to try the papaya and arugula one. I hope you get into the swing of it because I think you’ll find knowing you have something in the frig you like is very comforting! Good luck!
I am always up for a breakfast salad and this one is going on the cooking agenda today because in my house are many mangoes and I will prepare a place for them. In this salad.
What a score to find a trove of old Gourmet magazines! I'm always on the lookout, too.
I am jealous that you have a mango glut! I really think you’re going to like this one, as a fellow mango freak. I like to squeeze a little lime over the leftovers if I’ve used all the dressing. But it’s really great the next day either way. Thank you for reading the DOS, Alison! 💚💚💚
That makes me so happy, Maud. That salad has a lot of moving parts but it’s one of my favorites. I hope you’ll try it— thank you for being here!! 💚❤️💚❤️
I'm so happy that I can now add "saladeer" to my resume. And I love, love, love salads with fruits and nuts. We've been eating variations on citrus salads for several months now. Can't wait to transition to spring/summer fruit salads (with pistachios, my nutty favorites).
Oh, Karen, I’m sorry— I have not had that problem! In fact, I sort of have a papaya problem. I can’t stop buying and eating them. I wonder why that is a problem for you —I’m in Atlanta; are you in a difficult area??
No, I live in Chicago. I mostly shop at Whole Foods. The store sometimes has papaya all ready cut up in plastic containers to buy, and those have been tasteless too. I posed this papaya dilemma question to Andrew Zimmern on his substack, Spilt Milk, and he suggested I try an Asian market. 🤷♀️
Salad IS like life. Endlessly varied, mostly nourishing, but you can occasionally stumble across a bug or choke on a hair. And now apparently salad in bags could be life threatening. Still...life is full of risks, why not your salad bowl?
You got me at "salad hole." Well, you got me well before but that really brought it home. I will do my part to make this part of the lexicon. Thank you as always, Emily.
I love everything about the Dept of Salad. Sorry you need pepping up at all-- the very begetter of such a marvellous institution shouldn't need it because the compliments and dosh should roll in so regularly that a state of elated being should always be yours. But just in case, this is a bit of pep and appreciation
Sheila, you have made my millennium! Thank you; and thank you for being here❤️❤️❤️
this was a really cheery (and utterly delicious-sounding) post.
Girasole! 😃😃😃❤️❤️❤️
The fact that both these salads are adapted from the late, great, Gourmet magazine has me beaming in a warm ray of nostalgia. I was a subscriber back in the 1980s and still have photocopied recipes, mutated over the years and continents, in my rotation of Favorite Things. 😘
There’s never been another magazine like it! ❤️❤️❤️
Do you ever use the papaya seeds? I recall having a lovely papaya seed dressing in Hawaii one time.
Yes!!! I featured a recipe here—delicious!
https://emilyrnunn.substack.com/p/the-dressing-room
Oh, Emily, you always make me want to make a grocery store trip! I have not yet figured out how to make all these beautiful, intriguing, delicious salads without a lot of eventual waste since I live alone. (This may be as a result of my husband dying last year, and I just have not reconfigured cooking in my brain. Very possible.) I endeavor to persevere. I quit eating anything precut and bagged at least 5 years ago. Most of the produce sources of food poisoning come from precut, prebagged produce which has a plethora of ways to become contaminated on its way to being bagged, and then encouraged to grow in a moist, warm environment. I don't care how many times it was washed before this all occurred. Those products are convenient without doubt. However, for me it has not been worth the risk for quite some time.
Rebecca, I'm so sorry for your loss. I understand completely how hard it is to think about eating when you are grieving. ❤️
Thank you, Emily. Grieving is hard on the appetite, but I wasn't looking for anything other than advice about how to deal with making salads when you are the only one in the house. I would imagine that you have some useful suggestions.
About making salads for one? I don’t do that and never really have! It doesn’t make sense to me! I always make big salads, even when I’m eating alone. I think a lot more people eat at home alone than the culture tries to tell you, but there’s still this idea that “cookbooks for one” are a thing. It’s so weird. Why do you single people need a “special” cookbook. It’s the same food! But I’d say just make a bit less! Dressing keeps, grain salads keep, veg heavy salads keep—for a couple of days/meals, depending. And if you want a big green salad just wash it, spin it, use as much of the lettuce as you need and store the rest rolled up in a damp tea towel inside a plastic bag. If you’re trying to get more green and veg salads into your life, if definitely keep a double jar of your favorite dressing—my mustard vinaigrette is my standby. And be fancy!! Treat yourself like a Queen!! ❤️
Yes, my liege, will do as you direct.
😂😂😂
Hi Rebecca
I live alone too and I just made the tabbouleh with mango and lime basil dressing. Very very good combo. I love that dressing! Used it on a lot of things. But kept the ingredients apart from one another and that way could mix and match them. Used some of the cubed mango with yogurt. Used the tabbouleh with some other cold cooked vegetables and lettuce. I find if I make the various elements my imagination does the rest of the work. A lot of Emily’s salads are like that - they have multiple parts that invite you to create. I’m just about to try the papaya and arugula one. I hope you get into the swing of it because I think you’ll find knowing you have something in the frig you like is very comforting! Good luck!
Thanks, Lisa, for your kind encouragement!
I am always up for a breakfast salad and this one is going on the cooking agenda today because in my house are many mangoes and I will prepare a place for them. In this salad.
What a score to find a trove of old Gourmet magazines! I'm always on the lookout, too.
I am jealous that you have a mango glut! I really think you’re going to like this one, as a fellow mango freak. I like to squeeze a little lime over the leftovers if I’ve used all the dressing. But it’s really great the next day either way. Thank you for reading the DOS, Alison! 💚💚💚
The falafel photo affected me like the finale of a fireworks show. Boom!
That makes me so happy, Maud. That salad has a lot of moving parts but it’s one of my favorites. I hope you’ll try it— thank you for being here!! 💚❤️💚❤️
I just may overcome my papaya intimidation …
I used to have that! And I am now a regular, happy papaya eater. They are a very friendly, accommodating fruit! Get in there! ❤️❤️
Papaya, avocado, miso - a holy trinity. Thank you thank you thank you!
Alison, thank YOU! 💚
I'm so happy that I can now add "saladeer" to my resume. And I love, love, love salads with fruits and nuts. We've been eating variations on citrus salads for several months now. Can't wait to transition to spring/summer fruit salads (with pistachios, my nutty favorites).
I'm so happy, too, Mel--I am very glad you are here with us!
when, Emily, will you have a cookbook for us?
Hi, Joe!! (Probably never—my arms are too tired hahaha !! I’d do it if I didn’t have to be involved.)
I wish it weren’t so hard to find a good papaya. The ones I’ve been getting have gone bad even before they are ripe, or if ripe are tasteless.
Oh, Karen, I’m sorry— I have not had that problem! In fact, I sort of have a papaya problem. I can’t stop buying and eating them. I wonder why that is a problem for you —I’m in Atlanta; are you in a difficult area??
No, I live in Chicago. I mostly shop at Whole Foods. The store sometimes has papaya all ready cut up in plastic containers to buy, and those have been tasteless too. I posed this papaya dilemma question to Andrew Zimmern on his substack, Spilt Milk, and he suggested I try an Asian market. 🤷♀️
That’s a great idea—I go to two different ones here in Atlanta and the produce is beautiful!
My packed lunch looks so utterly depressing now. Clearly I need to make one of these salads for tomorrow! Thank you for the inspiration.
Aha! Perfect timing … mango and avocado are in season here (Thailand) … thanks
Salad IS like life. Endlessly varied, mostly nourishing, but you can occasionally stumble across a bug or choke on a hair. And now apparently salad in bags could be life threatening. Still...life is full of risks, why not your salad bowl?
You got me at "salad hole." Well, you got me well before but that really brought it home. I will do my part to make this part of the lexicon. Thank you as always, Emily.