Quote

What I love about the term 'salad' is that it can appear in so many different forms and says a lot about the cook. It could be a simple as fresh green lettuces tossed with a basic vinaigrette, or it could be as hearty as a couscous salad with grilled shrimp.

I don't like salads: I like the strong food.

Salad can get a bad rap. People think of bland and watery iceberg lettuce, but in fact, salads are an art form, from the simplest rendition to a colorful kitchen-sink approach.

Whether you're on a diet, or you're looking for a go-to one bowl dinner recipe, salads should be thought of as crowd-pleasers, not a dreaded component of a meal.

As I see it, a green salad is an open invitation to carrots, onions, mushrooms, tomatoes, and the sprouts that grow in jars on my kitchen counter.

I make an enormous amount of salads, but my salads are like meals. They're amazing. I like going down to the farmers' market and looking to see whatever you can find, because you can put anything in a salad.

Take your average couscous salad, and it's almost always a sloppy mush, no matter how much attention has gone into getting flavours in there.

Potato salad is very personal: everyone makes theirs differently.

My eating habits were so bad for many years that I didn't actually know the intricacies of making a salad.