Saladish: Beyond Leafy Greens & Dressing

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 14 August 2018

⏱️ 14 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Welcome to Splendid Table Selects, our bite-sized podcast and a place where we share conversations that taught us something new, really inspired us, or just made us better cooks. Ilene Rosen has been making salads professionally for decades and recently published her first cookbook on the subject, Saladish. Rosen's theory in the book is that by bringing together a wide range of ingredients that emphasize contrasting textures and flavors you can build a better salad. Contributor Russ Parsons talked with her and got the wondeful recipes for Cucumbers with Black Sesame Seeds and Sweet Lime Vinegar, Couscous with an Allium Mix and Quick Pickled Red Onions. Enjoy many of our other favorite salad recipes from our Splendid Table Pinterest page.

Thanks to our presenting sponsor Bob's Red Mill. Our friends at Bob’s Red Mill are all about combining seasonal vegetables with healthy whole grains like amaranth, buckwheat, bulgur, kamut and spelt. Check out their guide for building a better grain bowl – it includes several recipes and there’s even a guide that helps you chose the best grain for your recipe.

Broadcast dates for this episode:

August 14, 2018

Transcript

Click on a timestamp to play from that location

0:00.0	Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this
0:07.0	complicated country.
0:08.7	We go into caves, onto boats, and up mountain trails to meet people, hear their stories,
0:14.4	their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing.
0:24.4	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:43.0	Hi, I'm Frances Lamb, and welcome to Splendid Table Selects. Our mini podcast will we serve up one interview that taught us something new, inspired us,
0:47.6	or just made us better cooks.
0:49.7	Our presenting sponsor is Bob's Redmill.
0:51.8	They're an employee-owned company that, for decades, has offered organic,
0:55.7	gluten-free, stone ground products, and they're experts at making healthy taste amazing.
1:01.1	I'll tell you more about them later, so let's get to the show.
1:04.6	I'm not sure if summer cooking is the best cooking, it is, but it's definitely the easiest
1:09.7	cooking. I mean, if you have a garden or
1:11.6	know someone with one, or you can get to a local produce market, it's like, all you have to do
1:15.4	is grab a bunch of great vegetables and do one thing to them. You grill the zucchini, it's great.
1:21.8	You slice a tomato, it's great. You throw the corn, right in the husk on the grill. It's great.
1:26.4	It validates all of my laziest cooking tendencies.
1:30.1	But some people are not so basic.
1:32.6	Eileen Rosen is many things.
1:34.4	A designer, a shopkeeper, a chef, but maybe her highest calling, there's been a salad maker.
1:40.0	It's arguable that without her, kale salad wouldn't be in every restaurant in the country.
1:48.0	She's a salad genius, and she just published her first cookbook on the subject.
	...

Please login to see the full transcript.

Previous episode | Next episode

Disclaimer: The podcast and artwork embedded on this page are from American Public Media, and are the property of its owner and not affiliated with or endorsed by Tapesearch.

Generated transcripts are the property of American Public Media and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.