You write the best opening paragraphs of any newsletters I regularly read. Wait - I'm not saying the rest of your newsletters aren't as good! I just think the openers are *particularly* amazing...
I'm ending this comment now before it gets me into trouble.
Salad is always hot! And you, too Emily, are a kind of high priest (priestess ?) of this classic tradition. Only a self starving philistine would suggest that salad must have a point and that point must be denial and sacrifice. ( The question of point or purpose can be asked of everything and typically generates either a Platonic/religious response, or a cynical insistence that nothing matters at all and there is no point. So dull!)
Salad-like chocolate—exists for its full and fabulous self.
And of course there’s a long tradition of warm salads. German warm potato salad. Grilled romaine leaves as salad. Warm lentil salad. Winter spinach salad with something grilled and pot liquor. Fried chicken salad. Sizzling tofu and greens salad or similar greens either a perfect fried egg.
Love is not love which alters when it alteration finds—and the salad world is filled with alteration.
Emily—you are the best. Please, please put all your thoughts and recipes into (another) book.
Deborah! I do love all of these examples--and I need to think about doing a fried egg on salads again; we featured a really delicious one with a poached egg and bacon from Andrew Zimmern, https://emilyrnunn.substack.com/p/a-bacon-and-egg-salad-enough-said. And we've done quite a few salads with warm elements. But I think the kale one is my first ALL COOKED salad. I'm not sure But as fall approaches, I've definitely got these on my mind. I don't think I"ve ever done a German potato salad, for instance, but I always think everyone already has a German potato salad, when they probably don't! Thanks for all of this, and for reading the Department of Salad.
A picture of your head (well, not your actual head) replaced by a head of lettuce needs to be your holiday card. Bought my brother (who owns a restaurant with “Pasta” in the name) Dan’s book and he loves it. I just bought too many peaches yesterday, need to get some kale 🥬 and I’ll be off to the races!
I really really really love that kale peach salad, and the cauliflower one is one of those dishes that makes you happy when you remember you have leftovers. I'm so glad your brother loves Dan Pashman's terrific book. It just REINVIGORATES the idea of what you can do with pasta. Have you tried the grated tomato Calabrian chili dish I included? It's Wowza!
Thank you for another brilliantly funny post. Defeating the purpose of salad!?! The only person who would ask that thinks of salad as punishment. And, whether you want to wear the crown or not, you ARE in charge of salads. At least in my kitchen. Hot, cold, lukewarm…you rule.
Thank you so much, for all of the lovely emails. They are always the first ones that I read!
Also, besides enjoying the new recipes, I’m most grateful for the links to previous recipes, because I need to be reminded, and it’s nice to have a selection curated, occasionally, rather than perusing the index, wonderful though it is.
Deborah, thank you so much for supporting the Department of Salad--It really does mean so much to me. And I DO want to start pulling things out of the archive and just featuring them along with new recipes--I'm so glad you like that, and I will try to do it more. Cheers from Emily!
I love a warm salad for several reasons, I love the the UK where I don’t often look out of the window and think ‘today’s a day for a lovely cool, crisp salad’, they’re a great way to utilise slightly sad looking veg from the depths of the fridge, and I have some weird oral allergy which means I can’t eat many, many raw fruits/nuts and some raw veg. And the sweet/salty combo of peaches and blue cheese 💕
Yessss!!! I love this. Have you tried any of Diana Henry's great salads, Vanessa? If not, I'll get you the links to the ones we've featured here. Thank you for reading the Department of Salad. I appreciate it so much. ♥️
I can't think of anyone better than you to defend "hostile challenges to the ineffableness of salad." And give us drool worthy new salads to try! Putting peaches, kale and blue cheese on my list immediately.
Thank you for coming to my rescue and solving my crisis of what to make for dinner tonight and tomorrow. You have once again inspired me to use my favorite ingredients (kale and cauliflower) in new ways. So grateful!! xx
Oh, Susan: I am so glad--these really are the kinds of salads you'll make over and over. I'm making the cauliflower one again tomorrow, and have now eaten the kale one 3 times. I hope you like them! Thank you for being part of the Department of Salad!
I am not familiar with this term and just looked it up; it mostly means a green salad with a warm dressing or some warm ingredients on top, right?--it reminds me of the southern kilt salad--sturdy greens "killed" with hot bacon and cider vinegar dressing. But is the idea ANY warm ingredients? I can't believe I didn't know this term! Thank you, Caroline
Oh wow, *I* could teach *you* a salad thing?! Yes, that’s the idea (warm stuff on cold greens), but I always enjoy variations on the theme. Warm chèvre is a classic, as are lardons and a poached egg on frisée. Or fish in brown butter with capers on a nice buttery green leaf lettuce. Or sautéed tomatoes and peppers on arugula. Or green beans and almonds on red leaf lettuce. Or do up a niçoise with seared tuna. Or roasted pears and hazelnuts and roquefort on radicchio.
Clearly I am picking up some cavalo nero at the market this weekend for the peaches on my kitchen counter!
You write the best opening paragraphs of any newsletters I regularly read. Wait - I'm not saying the rest of your newsletters aren't as good! I just think the openers are *particularly* amazing...
I'm ending this comment now before it gets me into trouble.
Thank you! You are a PRINCE, Mike Sowden, and trouble is your middle name but it's the best kind of trouble.
Salad is always hot! And you, too Emily, are a kind of high priest (priestess ?) of this classic tradition. Only a self starving philistine would suggest that salad must have a point and that point must be denial and sacrifice. ( The question of point or purpose can be asked of everything and typically generates either a Platonic/religious response, or a cynical insistence that nothing matters at all and there is no point. So dull!)
Salad-like chocolate—exists for its full and fabulous self.
And of course there’s a long tradition of warm salads. German warm potato salad. Grilled romaine leaves as salad. Warm lentil salad. Winter spinach salad with something grilled and pot liquor. Fried chicken salad. Sizzling tofu and greens salad or similar greens either a perfect fried egg.
Love is not love which alters when it alteration finds—and the salad world is filled with alteration.
Emily—you are the best. Please, please put all your thoughts and recipes into (another) book.
Deborah! I do love all of these examples--and I need to think about doing a fried egg on salads again; we featured a really delicious one with a poached egg and bacon from Andrew Zimmern, https://emilyrnunn.substack.com/p/a-bacon-and-egg-salad-enough-said. And we've done quite a few salads with warm elements. But I think the kale one is my first ALL COOKED salad. I'm not sure But as fall approaches, I've definitely got these on my mind. I don't think I"ve ever done a German potato salad, for instance, but I always think everyone already has a German potato salad, when they probably don't! Thanks for all of this, and for reading the Department of Salad.
Yes! German potato salad is a family favorite.
Thank you so much for continuing to defend against "hostile challenges to the ineffableness of salad."
Thank you for supporting the war effort, Hillary! ❤️
We all think YOU are hot, Emily! Thanks for the new inspiration!
Hahaha! I'd be happy just to be warm, Dawn! And you are quite welcome--than YOU for supporting the DOS! ❤️
A picture of your head (well, not your actual head) replaced by a head of lettuce needs to be your holiday card. Bought my brother (who owns a restaurant with “Pasta” in the name) Dan’s book and he loves it. I just bought too many peaches yesterday, need to get some kale 🥬 and I’ll be off to the races!
I really really really love that kale peach salad, and the cauliflower one is one of those dishes that makes you happy when you remember you have leftovers. I'm so glad your brother loves Dan Pashman's terrific book. It just REINVIGORATES the idea of what you can do with pasta. Have you tried the grated tomato Calabrian chili dish I included? It's Wowza!
No, but I will!!!
The peach kale salad is so delicious.
😋 🍑 🥬!!!
Thank you for another brilliantly funny post. Defeating the purpose of salad!?! The only person who would ask that thinks of salad as punishment. And, whether you want to wear the crown or not, you ARE in charge of salads. At least in my kitchen. Hot, cold, lukewarm…you rule.
Susie! Hahaha--this is so sweet! A crown of lettuces! Thank you so much for reading the DOS! ❤️
Thank you so much, for all of the lovely emails. They are always the first ones that I read!
Also, besides enjoying the new recipes, I’m most grateful for the links to previous recipes, because I need to be reminded, and it’s nice to have a selection curated, occasionally, rather than perusing the index, wonderful though it is.
Deborah, thank you so much for supporting the Department of Salad--It really does mean so much to me. And I DO want to start pulling things out of the archive and just featuring them along with new recipes--I'm so glad you like that, and I will try to do it more. Cheers from Emily!
I love a warm salad for several reasons, I love the the UK where I don’t often look out of the window and think ‘today’s a day for a lovely cool, crisp salad’, they’re a great way to utilise slightly sad looking veg from the depths of the fridge, and I have some weird oral allergy which means I can’t eat many, many raw fruits/nuts and some raw veg. And the sweet/salty combo of peaches and blue cheese 💕
Yessss!!! I love this. Have you tried any of Diana Henry's great salads, Vanessa? If not, I'll get you the links to the ones we've featured here. Thank you for reading the Department of Salad. I appreciate it so much. ♥️
No I haven’t 🙈 Shameful I know! But I’d love to…..! Xx
I just looked at your index again. So glad you listed your salads by type! Makes it so easy. Thanks 😊
Oh, I'm so glad! Thank you for telling me! And for being here ❤️
I can't think of anyone better than you to defend "hostile challenges to the ineffableness of salad." And give us drool worthy new salads to try! Putting peaches, kale and blue cheese on my list immediately.
Ohhhh! thank you--I hope you like that salad. The recipe is SO easy, and I really do eat it straight from the pan. Cheers! ❤️
Made it tonight… chef’s kiss. 💋
Thank you for coming to my rescue and solving my crisis of what to make for dinner tonight and tomorrow. You have once again inspired me to use my favorite ingredients (kale and cauliflower) in new ways. So grateful!! xx
Oh, Susan: I am so glad--these really are the kinds of salads you'll make over and over. I'm making the cauliflower one again tomorrow, and have now eaten the kale one 3 times. I hope you like them! Thank you for being part of the Department of Salad!
If something is leafy vegetable forward, it’s a salad. Or any veg dish with three or more vegetables. Is succotash a salad? Yup.
Yup yup yup!
Excellent writer and saladist. (Like therapist but more fun!) Thanks for filling in my menus this week!
Thank YOU, Melissa! I should put some fake academic degree letters after my name hahaha!
I reckon this Smitten Kitchen recipe is a warm salad - made it for lunch today for like the 20th time! https://smittenkitchen.com/2019/09/crisped-chickpeas-with-herbs-and-garlic-yogurt/
YUM!!!
Oh! That kale, peach, blue cheese combo is coming in hot!
Living close to the border as I do, I often nip out for a salade tiède, of which every bistrot seems to have its own variation: pourquoi pas?
I am not familiar with this term and just looked it up; it mostly means a green salad with a warm dressing or some warm ingredients on top, right?--it reminds me of the southern kilt salad--sturdy greens "killed" with hot bacon and cider vinegar dressing. But is the idea ANY warm ingredients? I can't believe I didn't know this term! Thank you, Caroline
Oh wow, *I* could teach *you* a salad thing?! Yes, that’s the idea (warm stuff on cold greens), but I always enjoy variations on the theme. Warm chèvre is a classic, as are lardons and a poached egg on frisée. Or fish in brown butter with capers on a nice buttery green leaf lettuce. Or sautéed tomatoes and peppers on arugula. Or green beans and almonds on red leaf lettuce. Or do up a niçoise with seared tuna. Or roasted pears and hazelnuts and roquefort on radicchio.
Clearly I am picking up some cavalo nero at the market this weekend for the peaches on my kitchen counter!