As always, I lol'd multiple times while reading this, but most loudly about you referring to the book as "Salad Night" moving forward — I'm down with that! I adore you and am so grateful for all of this. To have salads featured in the DOS is the ultimate dream. Thank you Emily!!
Emily Nunn's commentary is the prime reason I so enjoy of The Department of Salad. While all the recipes appear to be delicious, it's Emily's way with words that keep me hooked. Thank you!
These recipes sound wonderful! We've been making pizzas with the salad right on top (added after baking the pizza), an idea I got from a book by Joanne Weir. One favorite is a cheese pizza topped with seeded chopped tomatoes and basil tossed with a bit of olive oil. Another is spicy Italian sausage pizza topped with arugula tossed with wine vinegar and olive oil. The vegetables warm slightly from the heat of the pizza but still remain fresh tasting. It's a great combination.
When I first looked at the last salad I visually misread the picture and assumed the yellowy bits were fresh corn. At this time of year, I'd prefer the egg. But come summer I think subbing out the egg for fresh sweet corn would be delish.
i cant wait to order this book too. i also discovered Alexandra Stratford and love everything she makes. Have you tried her raw beet humous with walnuts and beets? It is amazing
We too have pizza night every week. I'm curious what pizza pan you purchased? Or recommend ..? I have a stone, but now I'm curious on the other option?
I love reading on these salads. It makes my mind expand with possibilities. Sometimes, I even make them and I adore them. I'd make more if my spouse weren't genetically indisposed to the acid in vinegar and adverse to more than a thimbleful of green stuff near his plate, because these are just very good salads.
Is there something in these salads that encourages the body to produce endorphins? Why else would I feel so good EVEN AFTER JUST READING ABOUT THEM?
As always, I lol'd multiple times while reading this, but most loudly about you referring to the book as "Salad Night" moving forward — I'm down with that! I adore you and am so grateful for all of this. To have salads featured in the DOS is the ultimate dream. Thank you Emily!!
Okay now I need this book lol. These recipes sound divine. Thank you Emily!
Emily Nunn's commentary is the prime reason I so enjoy of The Department of Salad. While all the recipes appear to be delicious, it's Emily's way with words that keep me hooked. Thank you!
What a lovely post — pizzas and salads, nuthin’ not to like about that combo. Pre-ordering Ali’s book. 🍕 🥗
This is the best and you two are the greatest!! I cannot wait for this book!!
These recipes sound wonderful! We've been making pizzas with the salad right on top (added after baking the pizza), an idea I got from a book by Joanne Weir. One favorite is a cheese pizza topped with seeded chopped tomatoes and basil tossed with a bit of olive oil. Another is spicy Italian sausage pizza topped with arugula tossed with wine vinegar and olive oil. The vegetables warm slightly from the heat of the pizza but still remain fresh tasting. It's a great combination.
When I first looked at the last salad I visually misread the picture and assumed the yellowy bits were fresh corn. At this time of year, I'd prefer the egg. But come summer I think subbing out the egg for fresh sweet corn would be delish.
i cant wait to order this book too. i also discovered Alexandra Stratford and love everything she makes. Have you tried her raw beet humous with walnuts and beets? It is amazing
Barrie Kaufman
We too have pizza night every week. I'm curious what pizza pan you purchased? Or recommend ..? I have a stone, but now I'm curious on the other option?
I'm loving the salads just reading about them!!
I've always wanted to be able to make pizza at home and I'm so excited to get my hands on Alexandra's book - and get me a steel, too.
I love reading on these salads. It makes my mind expand with possibilities. Sometimes, I even make them and I adore them. I'd make more if my spouse weren't genetically indisposed to the acid in vinegar and adverse to more than a thimbleful of green stuff near his plate, because these are just very good salads.
God, I love a good wedge. Never would have thought to put snap peas with it. I can’t wait to make this.
I followed Ali's blog for years but fell out of the habit of reading blogs - which was clearly a mistake because this all looks absolutely magical.
Thank you Emily for everything that you do!
Yum!!!! Thank you!