Hey there, listeners, future callers, and cooking enthusiasts.

Welcome to Dinner S.O.S.S. The show where we help you save dinner or whatever you're cooking.

I'm Chris Morocco, food director of Bonapete and Epicureus.

Shivani, how you doing?

I'm doing great. It's so nice to talk to you after listening to your voice on the podcast. That sounds a little creepy now that I'm saying it, but I've been listening to the podcast, so. Our caller today is Giovanni. She lives in Seattle and is the primary cook for her family, which is her husband and their two young kids.

And Shivani loves salad.

I think salads are a joy. I don't eat salads because they need to

like meet some definition of healthy. I eat them because I actually really enjoy

vegetables and fresh ingredients and that fresh flavor

but I think most salads are pretty sad especially most weeknight salads. I might

grocery shop on Monday for my entire week. So what can

happen is sometimes I'll plan like some salads to go through the week but then by

the time I get to Friday I've got like Dill that's disgusting and I'm like,

no one wants to eat this yucky dill

that's been sitting in the fridge for a week.

So I would love to have like a salad framework where I can plan to make a fresh vegetable salad every day for my family in a way that I know that the salad I have on Monday is going to be just as good as the salad I have on Friday

and that it can actually like I can make it happen I can make like delicious fresh

salads a part of every dinner for a week.

Mm-hmm.

Totally.

Tell me, what is your definition of like the ideal salad.

Yes, okay, so I think ideal salads are complex.

...