The Wall Street Journal: The Lost Art of the Salad

The position I’ve come around to, as maker and eater, is closer to that of Dorothy Cann Hamilton, founder and CEO of New York City’s International Culinary Center. “The perfect salad,” she insisted, “is green, correctly washed and served at an ever-so-slightly chilled temperature with a blush of oil and salt!” Right now, when the hot sun and char of the grill beg for a refreshing, crisp counterpoint, I crave the “really simple green salads” with their lemon vinaigrettes that chef Nancy Silverton described to me after a recent trip to Israel. Whole mint leaves and mustard flowers, shaved radishes and Persian cucumbers: These are the subtle adornments that heighten our appreciation for something so exquisitely minimalist.

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