It's time to embrace more eye-catching ingredients and globally inspired dressings, says Jess Damuck, author of 'Salad Freak'. Read the BenKKemper interview:
. He saw I was nervously fussing with the food trying to get it to look perfect, and he said, “Back away!” And he was right: However the food falls, that’s how it’s usually prettiest.
Other details that only take a second but make a world of difference are having plenty of fresh herbs on hand to garnish and add freshness, and swooshing a bit of dressing around the side of the bowl. I can’t help it—it looks so much nicer than a blob.restaurant in New York City. The chef, Flynn McGarry, is 23, and he made, like, four dishes with lovage.
?” And the answer is yes. I find washing lettuce relaxing sometimes, but there’s only so much time in the day. Dressing won’t adhere to wet leaves.. I try to wash lettuces and greens as soon as I’m home from the farmers market, and they last forever in that thing. It also keeps stuff from getting squished, which happens a lot in my packed fridge.