I love the dragon bowl, and I have everything for that sesame dressing already in the pantry. It's going to be a great option for the roasted veg salad I eat from the couch on Saturday when my kid goes back to college.
Also, for reasons [mostly that kid, but also life], I ended up making thanksgiving dinner on Tuesday with 24 hours notice. We had three salads on the table - a persimmon and manchego one as an appetizer, a raw shaved Brussels sprouts/asparagus/arugula salad and a roasted pumpkin/walnut/collards/pickled onion sort of panzanella freestyle. It was fabulous, and I feel like I tapped into a bit of DoS spirit.
The debate about room service vs a Ricola and an apple from your purse made me laugh out loud! Love that you got fries with the Dragon Bowl, that’s a fine supper!
Hello Emily! I'm a huge fan of your Bulletin and I love your style. Question: in the Black Sesame Vinaigrette is the 1/4 cup of sesame oil toasted sesame oil or untoasted? The untoasted is harder to find, but 1/4 cup of the toasted seems like a lot.
Hey, thank you so much, Lisa! It's just regular sesame oil. I get bottles (and cans) of it at H-Mart, and you can find it an any Asian grocer. The stronger toasted stuff is generally for flavoring or drizzling. If you want switch in a tiny bit toasted oil for extra flavor you could, but remember the dressing is already full of the bashed black seeds. Thank you for reading the DOS! ❤️
I don't know how you consistently make me laugh out loud in a salad bulletin. It's just such an unexpected place to enjoy the ridiculous. Just kidding. Great salad information :) You are worth every penny of my subscription. I also love your cookbook referrals. I have a great collection, yet I somehow consistently print out all your salad ideas and the books just sit on the shelf.
Grateful for you and this newsletter, which couldn't have arrived at a better time, when i figured that for Thanksgiving, I just seemed to be serving butter with a few other side dishes. A salad! YES!!!
I love love love room service precisely because it makes me feel like a rich person (an inevitably disappointed rich person bc lackluster for sure) . . . something about eating in a bathrobe in a hotel, and no it's not the same if I eat at home in my bathrobe. That's just sad. BUT I am making pear and dried cranberry with arugula and shaved parmesan, and currently trolling this site for the best dressing. Happy thanksgiving to all the DOS readers and many thanks to the Saladmaker in Chief.
I love the dragon bowl, and I have everything for that sesame dressing already in the pantry. It's going to be a great option for the roasted veg salad I eat from the couch on Saturday when my kid goes back to college.
Also, for reasons [mostly that kid, but also life], I ended up making thanksgiving dinner on Tuesday with 24 hours notice. We had three salads on the table - a persimmon and manchego one as an appetizer, a raw shaved Brussels sprouts/asparagus/arugula salad and a roasted pumpkin/walnut/collards/pickled onion sort of panzanella freestyle. It was fabulous, and I feel like I tapped into a bit of DoS spirit.
The debate about room service vs a Ricola and an apple from your purse made me laugh out loud! Love that you got fries with the Dragon Bowl, that’s a fine supper!
Hello Emily! I'm a huge fan of your Bulletin and I love your style. Question: in the Black Sesame Vinaigrette is the 1/4 cup of sesame oil toasted sesame oil or untoasted? The untoasted is harder to find, but 1/4 cup of the toasted seems like a lot.
Hey, thank you so much, Lisa! It's just regular sesame oil. I get bottles (and cans) of it at H-Mart, and you can find it an any Asian grocer. The stronger toasted stuff is generally for flavoring or drizzling. If you want switch in a tiny bit toasted oil for extra flavor you could, but remember the dressing is already full of the bashed black seeds. Thank you for reading the DOS! ❤️
Love H-Mart! Unfortunately I need a ferry reservation to get there. I’ll try to find some locally or order on-line.
Oh, that sounds exciting. I wish I lived somewhere that required a ferry!
You didn't just treat yourself with that room service, you treated all of us! Thank for sharing.
I don't know how you consistently make me laugh out loud in a salad bulletin. It's just such an unexpected place to enjoy the ridiculous. Just kidding. Great salad information :) You are worth every penny of my subscription. I also love your cookbook referrals. I have a great collection, yet I somehow consistently print out all your salad ideas and the books just sit on the shelf.
Grateful for you and this newsletter, which couldn't have arrived at a better time, when i figured that for Thanksgiving, I just seemed to be serving butter with a few other side dishes. A salad! YES!!!
So grateful for Emily Nunn and all the verdant byways she and the boys in the lab have led me to!
This dressing sounds like a winner! Thanks for sharing🧡
Her recipes are delicious and her writing is sublime
Happy Thanksgiving! Can't wait to make the Dragon Bowl!
Have a wonderful thanksgiving. I love all your posts and notes. Thanks for all the great recipes.
Thank to you, my family is eating more salads. I enjoy this web site so much.
I love her! Happy Thanksgiving!
I love love love room service precisely because it makes me feel like a rich person (an inevitably disappointed rich person bc lackluster for sure) . . . something about eating in a bathrobe in a hotel, and no it's not the same if I eat at home in my bathrobe. That's just sad. BUT I am making pear and dried cranberry with arugula and shaved parmesan, and currently trolling this site for the best dressing. Happy thanksgiving to all the DOS readers and many thanks to the Saladmaker in Chief.