Not So Simple Salads

How To Use This Book

This book is divided into two sections.

The first — and longer — section is Meal Salads. These are the main event. They are hearty, layered, and fully intended to be dinner. Bring them to a potluck and watch people be surprised that a salad is the thing everyone's talking about. Make them on a Tuesday because you deserve a Tuesday that tastes like that.

The second section is Lighter Salads. Still packed with flavor — nothing in this book is timid — but scaled back in heft. These are for summer evenings, or the days when lunch already got out of control, or when you need something bright alongside something heavy. They are not afterthoughts. They are just not trying to be dinner.

A note on the lab marker

Some dressings are marked with a beaker symbol. That means the dressing is still evolving — I've made it enough times to know it's delicious, but I haven't fully locked in the ratios. The version in the book is my best current starting point. Try it, taste it, adjust it, and if you land on something better: I genuinely want to know.

A Note on Technique

My philosophy is rooted in these four fundamental pillars of preparation.

Julienning

I do this with a sharp knife. You can use a mandoline. I won't judge you. Much.

Salt

I use kosher salt unless I specify Maldon flaked salt. When I say Maldon, I mean it — it's a finishing salt and it behaves differently. I'll always tell you which one.

Pepper

I use both freshly ground black pepper and powdered black pepper, and occasionally white pepper powder. I specify which in each recipe. They are not interchangeable.

Fresh Everything

Fresh lemon, fresh lime, fresh ginger, fresh garlic. Always. If you're in a pinch, pre-prepared works. But fresh is the difference between good and the kind of salad people ask you about.