Description

By (author) Rosen, Ilene; With Gelb, Donna

Short /annotation
A ”saladish” recipe is like a salad, and yet so much more.

It starts with an unexpectedly wide range of ingredients, such as Japanese eggplants, broccoli rabe, shirataki noodles, Bosc pears, and chrysanthemum leaves. It emphasizes contrasting textures – toothsome, fluffy, crunchy, crispy, hefty. And marries contrasting flavours – rich, sharp, sweet, and salty. Toss all together and voilà: an irresistible symphony that’s at once healthy and utterly delicious. Cooking the saladish way has been Ilene Rosen’s genius since she unveiled the first kale salad at New York’s City Bakery almost two decades ago, and now she shares 100 fresh and creative recipes, organised seasonally, from the intoxicatingly aromatic (Toasty Broccoli with Curry Leaves and Coconut) to the colourfully hearty (Red Potatoes with Chorizo and Roasted Grapes). Each chapter includes a fun party menu, a timeline of preparation, and an illustrated tablescape to turn a saladish meal into an impressive dinner party spread.

Biographical note
Ilene Rosen is the chef, creative director, and co-owner of R&D Foods, a specialty grocery shop featuring her prepared foods that opened in Prospect Heights, Brooklyn, in 2013. Previously, Rosen spent fifteen years as the savory chef at City Bakery, where she basked in the glory of seasonal produce and honed her craft creating the salad bar that gained a cult following. Rosen resides in Brooklyn, a seven-minute walk from her shop and a two-minute walk from the Grand Army Plaza Greenmarket, where she continues to be exuberant about fruits and vegetables.