We talked to the author of “Salad Seasons,” the queen of seasonal and well-seasoned salads.
A saladeven as a serious vegetable loverdoesn’t usually compel me to lunge forward for seconds.
It’s not likecheesy pasta, melt-in-your-mouthscones, or the perfectpizza.
Simply Recipes / Kristin Teig
But for Sheela Prakash’s salads, I will lungea lot, and often.
When I think of salad, I think of Sheela.
You’ll get 80 delicious salad recipes, just like that, in the cookbook.
This interview has been edited for length and clarity.
What kitchen appliance do you use the most often?OurBreville toaster oven.
We don’t have a toaster, so it’s used frequently for that function.
Instead, grate it on a Microplane.
The skin separates and comes off naturally.
It’s pure comfort food.
I cart back with me as many as I can every time I visit family.
Youre stuck on a deserted island with only one kitchen tool.
It’s also just so pretty to look at.
Since practicality is key on a deserted island.
It can chop and dice and slice, which is pretty much step one when cooking.
Name your favorite section at the grocery store.It’s a tie between the condiments section and the pasta section.
I also just get very excited picking out which pasta shape to take home with me.
We dine out as a special treat rather than a convenience, and Gramercy Tavern fits the bill.
I almost always prefer sitting at the bar at restaurants, so that’s where you’ll find me.
I start with what we have on hand in the refrigerator and pantry and go from there.
I love the feeling of using up all sorts of bits and bobs to create a cohesive meal.
It’s surprising, bright, and bracing, and proves how easy it is to create interesting salads.
BUY THE COOKBOOK:Salad Seasons
