PhotoNo matter how beguiling and colorful my salad dreams may be, when the hectic swirl of weeknight dinner begins, I routinely ditch them for plain greens tossed with lemon juice and olive oil. Adding a grated garlic clove to the dressing is the height of my after-work ambitions. Happily, this never happens to Ilene Rosen, whose cookbook, “Saladish” (Artisan, 2018), came out this month. Ms. Rosen became obsessed with salads when she was the savory chef at City Bakery, down the block from the Union Square greenmarket. “I’d see all this beautiful produce piled up, and I was never satisfied with two little bags,” she said.

Source: New York Times March 23, 2018 14:48 UTC