Brighten your bookshelf and tabletop with 'Salad'
The chef who regularly visits farmers’ markets in Seoul and communicates actively with local farmers, has spent about two years working on the book. "Salad" lists details on how to mix and match different ingredients to make a new offering every day, even with the same ingredients in your refrigerator.
“What I wanted to share is the structure that makes salad tasty,” said Kim during a press conference earlier this month at her restaurant of 12 years in Sinsa-dong, southern Seoul’s Gangnam District.
While her book only has a handful of recipes, she spent time to share numerous recipes for very basic dressings that can be versatile depending on what you have ready fresh from the market or in the fridge, such as vinaigrettes, mayonnaise and pesto. She also details good ratios of mixed greens, depending on their texture and type, to other ingredients such as root vegetables, mushrooms and herbs. She also has recommendations for edible flowers to buy from the market to decorate your salad plate.
“Making a tasty salad is easy and simple when you know what to put first and last,” said Kim. “Especially with the pandemic that keeps some people from going outside, making the tabletop greener with salad might be a good way to refresh one’s daily routine.”
The book is available at major online and offline bookstores from this week.
BY LEE SUN-MIN [firstname.lastname@example.org]