Salad Preparation Quotes

My dinner spot is usually in front of the TV. I'll grill a steak and whip up a salad and watch 'Hoarders'. I love it because a) I'm kind of voyeuristic, and b) every time I see an episode, I go to the one room where all my unpacked boxes wound up, and I throw out a box of stuff.

Even when I go to a salad bar, I need to feel like I'm one of the first people there.

I don't like to dump the dressing on top of the greens. Instead, I pour it against the side of the bowl - using only enough to glaze the leaves - then toss.

I don't know how to cook lettuce.

I'm pretty awesome at making salad dressings.

To make a good salad is to be a brilliant diplomatist - the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar.

I care not who hoes the lettuce of my country if I can eat the salad!

If you're making a salad of any kind, cut the herbs, stems and all, and toss them into your mixed greens salad, a Romaine salad, iceberg, Bibb - it just adds a special touch.

Nothing is worse than washing a head of lettuce or greens, then trying to blot the water with paper towels. A salad spinner lets you rinse, then spin all the water off completely. Plus, it's fun to use.

As a student of Alice Waters, the patron saint of salad, I'm no stranger to the art of lettuce washing.

...the pepper is beginning to show signs of strain, and tonight should grace a salad. It has been suggested that I am a cannibal to eat my models.

Of course, eating broccoli raw, nutritionally and aesthetically speaking, is no doubt the best way of all. Raw broccoli makes a delectable salad when sliced into thin strips on a mandolin, marinated in lemon-mustard vinaigrette, then tossed with toasted pecans or hazelnuts, halved cherry tomatoes, and fresh minced basil.

One pillar of my cooking is that salad dressing is sacred and that you always make it with the most delicious oil you can find. Usually, that means extra-virgin olive oil.