One of the many, many, many reasons to be excited about Spring is that the world of salads starts to open and blossom in a billion ways. I make salads pretty much 365 days a year, but there’s no denying that they become overall easier to pull together and more spontaneously dazzling in the warmer months.
“I don’t altogether agree that a plain green salad ever becomes a bore – not, that is, if it’s made with fresh, well-drained crisp greenstuff and a properly seasoned dressing of good-quality olive oil and a sound wine vinegar. But I do agree that all this talk about ‘tossed salads’ is a bore; it seems to me that a salad and its dressing are things we should take more or less for granted at a meal, like bread and salt; and not carry on about them.”
“Katie Workman’s book has been rescuing busy moms (and dads!) since it debuted in 2012. As a parent of two, Workman is no stranger to dealing with picky eaters or reworking leftovers into something exciting. Her book also offers up plenty of smart, practical cooking advice you’ll actually use.”