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Salad Freak: Recipes to Feed a Healthy Obsession
Offering more than 100 inspired recipes, recipe developer and food stylist Jess Damuck shares her passion for making truly delicious salads. Salad Freak encourages readers to discover and embrace their own salad obsessions. With the right recipes, you will want to eat salad for every meal and never get bored. By playfully combining color, texture, shape, and, of course, flavor, Damuck demonstrates how a little extra effort in the kitchen can be meditative, delicious, and fun. The recipes—such as her Citrus Breakfast Salad; Tea-Smoked Chicken and Bitter Greens Salad; Caesar Salad Pizza Salad; and Roasted Grapes, Ricotta, Croutons, and Endive Salad—are meant to be hearty enough for a meal all year round but versatile enough to be incorporated into a larger menu. For Damuck, the perfect salad balances each bite, with something tart enough to twinge your cheeks, something sweet to balance out the bitter, and something with a little salty crunch to finish. Salad Freak is not just about eating to feel good; it’s about confidently combining flavors to create fresh, bright, and satisfying meals that you will want to make again and again.
272 pages, Kindle Edition
First published March 29, 2022
499 people are currently reading
3788 people want to read
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Displaying 1 - 30 of 116 reviews
September 9, 2022
Yet another recipe blogger/content creator book, jammed with anecdotes about how they stayed at their friend Stanford's cottage on Martha's Vineyard ("we took a water taxi, natch") and discovered this divine recipe for quail salad..... Every recipe written like we all have access to NYC farmer's markets, and unlimited budgets.
The level of pretension was set so high, my teeth hurt while reading this book.
I want to hear tips on preparation, not humble brags about your friends who grow baby beets at their weekend house in Maine, which you jetted off to, clutching a baguette and waxed paper wrap of halloumi, your wicker market basket full of fresh figs. Save me.
No thanks.
The level of pretension was set so high, my teeth hurt while reading this book.
I want to hear tips on preparation, not humble brags about your friends who grow baby beets at their weekend house in Maine, which you jetted off to, clutching a baguette and waxed paper wrap of halloumi, your wicker market basket full of fresh figs. Save me.
No thanks.
January 12, 2023
This was very bougie. While many of the recipes for the dressings were creative and tasty sounding, many, many ingredients for the salads themselves might be hard to source for many readers who don’t have easy and consistent access to farmers markets or…actual grocery stores themselves. Food deserts are real, after all.
I wanted to like this, but all of these salads are so niche and would be difficult to modify for us normie plebs who can’t be dashing off to farmers markets or have the budget to shop at Whole Foods.
I wanted to like this, but all of these salads are so niche and would be difficult to modify for us normie plebs who can’t be dashing off to farmers markets or have the budget to shop at Whole Foods.
April 5, 2022
3.5/5 stars. My current rating is solely from reading the book - I have not yet made any recipes. I'll update my review (and maybe rating?) as I cook through it.
Highlights:
- Love the index with dressings - perfect for when I'm looking for inspo
- Good tips on buying and storing ingredients
- Appreciate how it's broken down by season
- I'm definitely looking forward to cooking bacon "Snoop style." Sounds very easy.
- The writing. Oddly enough though, some of my favorite lines aren't about the food.
"I loved him before he broke the melon open with his hands, but that day on the beach was one of my favorite days and stands out in my memory - one of those that makes me laugh when I'm angry and believe in my bones that it's right."
"It's July, it's summer. It's hot and the nights are long, and it's the time of year when you can get lucky with evenings that hold a certain kind of magic, the way a certain song can, the way it can linger in your mind, when you can really feel it. Did you dream it? Sometimes the only proof is the sand at the bottom of your bedsheets."Swoon to that imagery.
On the flip side:
- Some of the recipes are laughably simple. I'm all for simple, but a recipe for scooping balls of melon? No herbs, salt, nada. Sure there's a nice anecdote to go with it, but scooping balls of melon is not a recipe (at least not to me). Neither is adding some edible flowers to tomatoes.
- Back to the simplicity - this book relies heavily on the quality of ingredients. Meaning if you don't get the best quality out there, some of these recipes don't really have much else to save them. One of the problems with this is some of these ingredients (at least for me personally) are going to be hard to find. This is a real bummer since she romanticizes these dishes so much in her writing that it leaves me wanting to try things I may never be able to get a hold of. Luckily, the author does break the book down by season, so that will be handy to remind me what's in season and when it will taste best.
Overall it's a cool concept, and as someone who is always looking for new lunch ideas, I think I'll be able to get some good use or inspiration from this.
Highlights:
- Love the index with dressings - perfect for when I'm looking for inspo
- Good tips on buying and storing ingredients
- Appreciate how it's broken down by season
- I'm definitely looking forward to cooking bacon "Snoop style." Sounds very easy.
- The writing. Oddly enough though, some of my favorite lines aren't about the food.
"I loved him before he broke the melon open with his hands, but that day on the beach was one of my favorite days and stands out in my memory - one of those that makes me laugh when I'm angry and believe in my bones that it's right."
"It's July, it's summer. It's hot and the nights are long, and it's the time of year when you can get lucky with evenings that hold a certain kind of magic, the way a certain song can, the way it can linger in your mind, when you can really feel it. Did you dream it? Sometimes the only proof is the sand at the bottom of your bedsheets."Swoon to that imagery.
On the flip side:
- Some of the recipes are laughably simple. I'm all for simple, but a recipe for scooping balls of melon? No herbs, salt, nada. Sure there's a nice anecdote to go with it, but scooping balls of melon is not a recipe (at least not to me). Neither is adding some edible flowers to tomatoes.
- Back to the simplicity - this book relies heavily on the quality of ingredients. Meaning if you don't get the best quality out there, some of these recipes don't really have much else to save them. One of the problems with this is some of these ingredients (at least for me personally) are going to be hard to find. This is a real bummer since she romanticizes these dishes so much in her writing that it leaves me wanting to try things I may never be able to get a hold of. Luckily, the author does break the book down by season, so that will be handy to remind me what's in season and when it will taste best.
Overall it's a cool concept, and as someone who is always looking for new lunch ideas, I think I'll be able to get some good use or inspiration from this.
June 1, 2025
Salad Freak: Recipes to Feed a Healthy Obsession, by Jess Damuck and Martha Stewart, presents itself as a guide to elevating the humble salad. However, its overall execution reveals a book largely disconnected from the realities of everyday home cooking, particularly for those outside a specific metropolitan culinary sphere. The inclusion of elements such as a QR code linking to a "nostalgic playlist" exemplifies a superficial approach, prioritizing lifestyle branding over substantive culinary guidance, a sentiment echoed by another reviewer's apt description of the book as "too bougie." While the volume does offer a handful of genuinely useful culinary tips, these are insufficient to justify its retail price.
The primary limitation of Salad Freak lies in its highly specialized target audience and ingredient demands. It appears meticulously crafted for individuals already immersed in an expensive urban lifestyle, routinely investing substantial sums in gourmet food upgrades and dedicating significant effort to sourcing esoteric toppings and unusual ingredients. This caters to a very particular kind of "dedicated home foodie," rather than the broader demographic seeking accessible and practical meal solutions. The emphasis on highly specialized components renders many of the recipes impractical for the average home cook attempting to replicate them without constant access to a high-end, diverse market.
This cookbook, like many others in the contemporary market, would benefit immensely from a clearer articulation of its underlying values and biases. Transparency regarding an author's stance on critical dietary considerations (e.g., the health implications of saturated fat), ethical concerns (e.g., GMOs, food miles), and a precise definition of the intended audience (both in terms of cost and ingredient accessibility) would be invaluable. Knowing, for instance, if an author champions specific oil choices, prioritizes local farmer's market sourcing, or is indifferent to food origins, would allow readers to make informed decisions about whether a cookbook aligns with their personal values and practical constraints, thus avoiding misaligned purchases.
From a practical standpoint, particularly for readers in regions with less diverse culinary retail landscapes—such as my own experience acquiring this book from a local library in Idaho—the availability of many recommended ingredients is a significant hurdle. The book's implied expectation that readers will source globally imported items neglects the importance of regional culinary resources. Cookbooks, in general, would greatly enhance their utility by advocating for and incorporating local food economies and ingredients. For example, rather than universally recommending international oils, a book could highlight excellent local options like Idaho's canola, safflower, mustard, rapeseed, sunflower, and flax oils.
Ultimately, much of the content in Salad Freak feels more suited to a concise digital format—perhaps a compact booklet or a dedicated website—providing essential grocery staples and quick "upgrade" tips for salads. There remains a notable void in the market for a truly foundational salad cookbook that comprehensively addresses basic techniques, versatile ingredient combinations, and practical advice tailored for the everyday home cook. The current trend in cookbook publishing, often divorced from geographical realities, suggests a strong need for more regionally conscious and accessible culinary guides.
The primary limitation of Salad Freak lies in its highly specialized target audience and ingredient demands. It appears meticulously crafted for individuals already immersed in an expensive urban lifestyle, routinely investing substantial sums in gourmet food upgrades and dedicating significant effort to sourcing esoteric toppings and unusual ingredients. This caters to a very particular kind of "dedicated home foodie," rather than the broader demographic seeking accessible and practical meal solutions. The emphasis on highly specialized components renders many of the recipes impractical for the average home cook attempting to replicate them without constant access to a high-end, diverse market.
This cookbook, like many others in the contemporary market, would benefit immensely from a clearer articulation of its underlying values and biases. Transparency regarding an author's stance on critical dietary considerations (e.g., the health implications of saturated fat), ethical concerns (e.g., GMOs, food miles), and a precise definition of the intended audience (both in terms of cost and ingredient accessibility) would be invaluable. Knowing, for instance, if an author champions specific oil choices, prioritizes local farmer's market sourcing, or is indifferent to food origins, would allow readers to make informed decisions about whether a cookbook aligns with their personal values and practical constraints, thus avoiding misaligned purchases.
From a practical standpoint, particularly for readers in regions with less diverse culinary retail landscapes—such as my own experience acquiring this book from a local library in Idaho—the availability of many recommended ingredients is a significant hurdle. The book's implied expectation that readers will source globally imported items neglects the importance of regional culinary resources. Cookbooks, in general, would greatly enhance their utility by advocating for and incorporating local food economies and ingredients. For example, rather than universally recommending international oils, a book could highlight excellent local options like Idaho's canola, safflower, mustard, rapeseed, sunflower, and flax oils.
Ultimately, much of the content in Salad Freak feels more suited to a concise digital format—perhaps a compact booklet or a dedicated website—providing essential grocery staples and quick "upgrade" tips for salads. There remains a notable void in the market for a truly foundational salad cookbook that comprehensively addresses basic techniques, versatile ingredient combinations, and practical advice tailored for the everyday home cook. The current trend in cookbook publishing, often divorced from geographical realities, suggests a strong need for more regionally conscious and accessible culinary guides.
October 24, 2022
Recipes are meh-it feels like the author went more towards niche/hard to source ingredients rather than doing anything revolutionary to the salad genre. What about people who want to eat more veg on a budget? This author either doesn't care or is tone-deaf enough to not realize the inaccessibility.
But what kills me the most is the constant name-dropping and wealth-flaunting! I don't care who you've met, how many meditation retreats you've been on, or which wealthy friend flew you out to their summer home in Maine. None of this makes you more qualified or boosts the appeal of your recipes.
But what kills me the most is the constant name-dropping and wealth-flaunting! I don't care who you've met, how many meditation retreats you've been on, or which wealthy friend flew you out to their summer home in Maine. None of this makes you more qualified or boosts the appeal of your recipes.
November 20, 2022
Full of interesting and delicious recipes. Every recipe I have tried has turned out perfectly, and looks just as good on the plate as they do in the photos. Lots of interesting combinations of ingredients, and most ingredients are fairly easy to find. One of my favourite cookbooks.
November 5, 2022
Interesting book filled with a variety of different types of salad--mostly vegetarian, lots of seasonal ingredients, and some gorgeous plating. Every recipe had a photo, which I love, though it doesn't have lie-flat binding, which I don't love. The recipes are, on the whole, quite bougie with a number of expensive ingredients/just written in a way that feels a little inaccessible, which is frankly exactly what I expected based on the description. I marked a number of recipes for later, and I've generally been approaching my cooking a very seasonal way, so I appreciated having some inspiration for a number of veggie-forward options throughout the seasons.
October 4, 2022
Where to start ... for transparency I did not make a single recipe in this book. I took this cookbook out of the local library after seeing it recommended on a local IG feed I had followed for quite some time.
In summary the cookbook does not contain recipes with ingredients many people can readily get their hands on or likely afford! The "What to Have on Hand, Always" is not your typical list of pantry items. Roasted pumpkin seed oil, toasted walnut oil, pomegranate molasses, yuzu kosho, saffron, za'atar- these are not easy to find items. Not to mention the cost of keeping the 10 recommended cheeses and over a dozen seeds and nuts on hand. Many of the ingredients are not readily found in our local grocery stores - puntarelle (chicory), endive and radicchio can be grown here but there is not the demand to keep them on the shelves. (I live in a city of over 100,000 people so we are not talking just one local grocery store). Perhaps if I lived in a different part of the continent, closer to where the cook book author resides, the recipes would be more relevant.
And then there is the Martha (Stewart) worship that I was not anticipating. There are so many great cookbooks out there that use ingredients more local to western Canada that I would recommend over this one!
In summary the cookbook does not contain recipes with ingredients many people can readily get their hands on or likely afford! The "What to Have on Hand, Always" is not your typical list of pantry items. Roasted pumpkin seed oil, toasted walnut oil, pomegranate molasses, yuzu kosho, saffron, za'atar- these are not easy to find items. Not to mention the cost of keeping the 10 recommended cheeses and over a dozen seeds and nuts on hand. Many of the ingredients are not readily found in our local grocery stores - puntarelle (chicory), endive and radicchio can be grown here but there is not the demand to keep them on the shelves. (I live in a city of over 100,000 people so we are not talking just one local grocery store). Perhaps if I lived in a different part of the continent, closer to where the cook book author resides, the recipes would be more relevant.
And then there is the Martha (Stewart) worship that I was not anticipating. There are so many great cookbooks out there that use ingredients more local to western Canada that I would recommend over this one!
April 3, 2022
New and creative ways to eat salad who knew?! There’s a few I can’t wait to try. The ingredients are easy to find at grocery stores, the pictures are bright and appetizing. Great for anyone looking for a new cookbook. Thank you to Abrams Books for a gifted copy.
September 25, 2022
9/24/22 UPDATE: I took full advantage of paraíso mango season to make the Martha's mango and mozz salad and Y'ALL IT WAS DELICIOUS. I added a touch more honey to the vinegarette because I used a larger lemon. As Borat would say: great success!
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Let me start by saying this is a spectacularly beautiful cookbook. The photography and design are gorgeous and just invites you to get in the kitchen and start preparing. I'm eager to make a few recipes and I love how it's organized by season -- great for when you're preparing for a trip to the fresh market. I also appreciate the author's approach of food preparation being a ritual, a sort of meditation that reminds you that you're caring for your body because these ingredients taste good, not because they're "good for you." I'm always hesitant with anything salad related to see how fatphobic it is and I was pleased to read how this salad book focuses on the lovely ingredients and flavors, nothing else.
It loses a star for me because there should be a disclaimer that this cookbook will really only work to it's fullest potential for people who live in large cities with bountiful selection of produce, spices and fresh markets/grocery store produce sections that carry *everything.* It's not suitable for anyone who lives in a food desert, for sure. That all said, while it's mango season here right now, I'll absolutely be making Martha's (yes, the Martha) Mango and Mozzarella salad.
One last thing, I saw a few reviewers annoyed by what Damuck considers a salad ("melon balls aren't a salad" which the recipe clearly calls for other melons which would be a ... Fruit salad?) and I will say I got a huge laugh out of the inclusion of a gazpacho recipe but what cookbook doesn't usually toss in a handful of recipes that don't align with the "theme"?
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Let me start by saying this is a spectacularly beautiful cookbook. The photography and design are gorgeous and just invites you to get in the kitchen and start preparing. I'm eager to make a few recipes and I love how it's organized by season -- great for when you're preparing for a trip to the fresh market. I also appreciate the author's approach of food preparation being a ritual, a sort of meditation that reminds you that you're caring for your body because these ingredients taste good, not because they're "good for you." I'm always hesitant with anything salad related to see how fatphobic it is and I was pleased to read how this salad book focuses on the lovely ingredients and flavors, nothing else.
It loses a star for me because there should be a disclaimer that this cookbook will really only work to it's fullest potential for people who live in large cities with bountiful selection of produce, spices and fresh markets/grocery store produce sections that carry *everything.* It's not suitable for anyone who lives in a food desert, for sure. That all said, while it's mango season here right now, I'll absolutely be making Martha's (yes, the Martha) Mango and Mozzarella salad.
One last thing, I saw a few reviewers annoyed by what Damuck considers a salad ("melon balls aren't a salad" which the recipe clearly calls for other melons which would be a ... Fruit salad?) and I will say I got a huge laugh out of the inclusion of a gazpacho recipe but what cookbook doesn't usually toss in a handful of recipes that don't align with the "theme"?
October 5, 2023
I sometimes shop at Whole Foods, international markets, and online, and I still don't know where to get much of her produce. Oh, right. Union Square Farmers Market, which is over 800 miles from here. Come to the upper midwest in January, and then write a salad book!
September 20, 2022
This salad recipe book has a salad for everyone, I am sure! So many variations and styles to try.
December 27, 2022
What a joy this cookbook has been! It’s helped me see salad in a new light – what it can be, how it can look, and how it can taste.
Jess Damuck is a chef and food stylist who worked for Martha Stewart for many years and was in charge of making Ms. Stewart a new and exciting salad for lunch every day. Can you imagine how challenging that was? And yet she impressed the grande dame, and we are the beneficiaries of her salad oeuvre through this collection. It’s organized by season to maximize seasonality in your cooking, and I love that. I also love her flavor and texture combos – some traditional, some quirky, all yum.
Her voice as a writer is privileged stoner/surfer girl who’s into spirituality. Kinda Gwyneth Lite. Depending on my mood, I found that anywhere from lovely and transcendent to eye-rolling and grating. But no matter my mood, the recipes were fabulous.
She also packs a ton of basic lessons (how long to roast each veg, how to make a starter vinaigrette, how to mix and match ingredients) and food styling tips in here. I especially appreciated the latter, which helps me with my recipe testing photos and with taking food photos for work (I have some in our latest cover story!). I definitely prize taste over aesthetics, but if simple little things can make a dish look better, why not do them?
I highly recommend this book to anyone who wants more interesting and scrumptious salads in their life.
Jess Damuck is a chef and food stylist who worked for Martha Stewart for many years and was in charge of making Ms. Stewart a new and exciting salad for lunch every day. Can you imagine how challenging that was? And yet she impressed the grande dame, and we are the beneficiaries of her salad oeuvre through this collection. It’s organized by season to maximize seasonality in your cooking, and I love that. I also love her flavor and texture combos – some traditional, some quirky, all yum.
Her voice as a writer is privileged stoner/surfer girl who’s into spirituality. Kinda Gwyneth Lite. Depending on my mood, I found that anywhere from lovely and transcendent to eye-rolling and grating. But no matter my mood, the recipes were fabulous.
She also packs a ton of basic lessons (how long to roast each veg, how to make a starter vinaigrette, how to mix and match ingredients) and food styling tips in here. I especially appreciated the latter, which helps me with my recipe testing photos and with taking food photos for work (I have some in our latest cover story!). I definitely prize taste over aesthetics, but if simple little things can make a dish look better, why not do them?
I highly recommend this book to anyone who wants more interesting and scrumptious salads in their life.
September 25, 2023
aesthetically gorgeous fruit and veg, I wanna eat this book
Read
January 16, 2023I haven't actually gotten around to making any of the recipes, but it's due back at the library. Going to try one steak salad next week.
July 1, 2024
The author thinks any vegetable side dish is a salad. I was only interested in trying 1 recipe.
January 20, 2025
I might be the only one who didn't find this pretentious.
I LOVE salad. I love fancy salad. Give me a book on fancy salad that takes minutes to prepare, I'm sold.
Is this book for most people who eat salads? No. Not everyone can identify with Damuck's need for nasturtiums as a garnish, but I do. There are a few of us who find salads sexy and satisfying and this book is a must for the unicorns.
There are some fun and weird ingredients but I will be purchasing this book (this was a library borrow) asap so I can live off of these recipes this coming summer.
I LOVE salad. I love fancy salad. Give me a book on fancy salad that takes minutes to prepare, I'm sold.
Is this book for most people who eat salads? No. Not everyone can identify with Damuck's need for nasturtiums as a garnish, but I do. There are a few of us who find salads sexy and satisfying and this book is a must for the unicorns.
There are some fun and weird ingredients but I will be purchasing this book (this was a library borrow) asap so I can live off of these recipes this coming summer.
June 3, 2022
A bit posher than I expected - she worked for Martha Stewart and it definitely shows - but there are some recipes in here that I’m excited to try.
February 9, 2023
While I’m excited to try some of the recipes, this book’s overall rigidity really turned me off. I loved the seasonal approach, kitchen tool/pantry recommendations and creative flavor combos, but a lot of the ingredients are inaccessible and inflexible. Expenses aside, where does one even find “adolescent” arugula, loquats, or specific varieties of edible flower?
Perhaps if there were notes like “if you can’t find this *weirdly specific item* at your grocery store, substitute this *more readily available alternative*” or “optional,” it would be less intimidating. I’m not convinced that you need a lettuce of a certain age or a precise flower genotype to approximate the desired flavor profile.
Perhaps if there were notes like “if you can’t find this *weirdly specific item* at your grocery store, substitute this *more readily available alternative*” or “optional,” it would be less intimidating. I’m not convinced that you need a lettuce of a certain age or a precise flower genotype to approximate the desired flavor profile.
May 24, 2025
I feel like some of these “salad” recipes are a bit of a stretch…and I know there are such things as warm salads and meat salads, but when you blur the lines enough…is everything a salad? I was also disappointed that these recipes weren’t more creative. The marketing had me fooled. Just because there are fun pictures and colorful, bold fonts doesn’t mean it will be incredible cookery! I bought this book in the hope of being able to use some of my CSA veggies a little more creatively and was pretty disappointed by the contents of this cookbook.
July 17, 2025
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December 28, 2023
Visually beautiful with some really interesting ideas. Definitely a solid handful that I’m legitimately excited to make.
Why this is a three-star book and not more:
I wish more of the salads were more built-out into complete dishes with recipes - like different ways of preparing and seasoning different meats to go with the salads.
There are also quite a few ideas bordering on “cop-outs” - basically, fruits and vegetables on a plate with a drizzle of olive oil. I would guess these types of dishes make up 10%-20% or more of the book. I’m not sure I consider that a recipe that should be included in a cookbook that people pay for.
She makes a number of statements throughout on how important it is the use the *absolute best* ingredient…I like high-quality items as much as the next person, but shit gets crazy expensive. If I’m going to make a salad with 3 different types of herbs (those little packets are like $3 each more more), a fancy cheese ($12 easy), organic lettuces ($7) and gluts of the best olive oil - let alone doing this multiple times a week - ya gotta start cutting corners somewhere. Similarly, many recipes include produce I have never seen and have little hope of ever finding near me (Charlotte, NC). Anyways, a number of these recipes I will consider *aspirational* and are still good inspiration, but I think the tone could have been mellowed out a bit.
Finally, the plating in some cases is just silly, and sometimes misrepresents the dish completely. Beautiful, yes - but you’re telling me I’m supposed to smear all my creamy dressings in the bottom of the plate and eat mostly dry vegetables? No ma’am! Tossed is the way to go, uggo or not :)
This review accidentally spiraled into a novel, whoops! Still a fun book to flip through and will look pretty on the shelf or make a good gift, so I still recommend it despite the drawbacks.
Why this is a three-star book and not more:
I wish more of the salads were more built-out into complete dishes with recipes - like different ways of preparing and seasoning different meats to go with the salads.
There are also quite a few ideas bordering on “cop-outs” - basically, fruits and vegetables on a plate with a drizzle of olive oil. I would guess these types of dishes make up 10%-20% or more of the book. I’m not sure I consider that a recipe that should be included in a cookbook that people pay for.
She makes a number of statements throughout on how important it is the use the *absolute best* ingredient…I like high-quality items as much as the next person, but shit gets crazy expensive. If I’m going to make a salad with 3 different types of herbs (those little packets are like $3 each more more), a fancy cheese ($12 easy), organic lettuces ($7) and gluts of the best olive oil - let alone doing this multiple times a week - ya gotta start cutting corners somewhere. Similarly, many recipes include produce I have never seen and have little hope of ever finding near me (Charlotte, NC). Anyways, a number of these recipes I will consider *aspirational* and are still good inspiration, but I think the tone could have been mellowed out a bit.
Finally, the plating in some cases is just silly, and sometimes misrepresents the dish completely. Beautiful, yes - but you’re telling me I’m supposed to smear all my creamy dressings in the bottom of the plate and eat mostly dry vegetables? No ma’am! Tossed is the way to go, uggo or not :)
This review accidentally spiraled into a novel, whoops! Still a fun book to flip through and will look pretty on the shelf or make a good gift, so I still recommend it despite the drawbacks.
January 13, 2023
I was excited to start this book because I was hoping for some exciting takes and ideas about eating salads/vegetables more. However, while there are definitely some interesting and inspiring salads in the book, on the whole it is very un-approachable.
Damuck emphasizes salads by season & eating what is currently fresh. Great idea! However, I had never even HEARD of some of the ingredients she had. Many of the salads had notes about how you could use store bought but homemade was better, but really none of us are going to make a loaf of focaccia just for a salad, nor are we going to sit around making ricotta for a tiny bit for a salad.
A lot of her ingredients are also expensive. She uses the justification that the salads are only a few ingredients so they need to be good since you’ll really taste them. Sure - but 84% butterfat butter for a salad? Further, a lot of these ingredients are only available at more bougie stores or farmers markets.
While inspiring, I feel like I am not in the right tax bracket to be able to make most of these salads because even when I’m seasons broccolini is not really in my budget for a side salad. Even if I wish it was!!
I think I will take some concepts from the book moving forward, but will not be buying the book and referencing it in the future.
Damuck emphasizes salads by season & eating what is currently fresh. Great idea! However, I had never even HEARD of some of the ingredients she had. Many of the salads had notes about how you could use store bought but homemade was better, but really none of us are going to make a loaf of focaccia just for a salad, nor are we going to sit around making ricotta for a tiny bit for a salad.
A lot of her ingredients are also expensive. She uses the justification that the salads are only a few ingredients so they need to be good since you’ll really taste them. Sure - but 84% butterfat butter for a salad? Further, a lot of these ingredients are only available at more bougie stores or farmers markets.
While inspiring, I feel like I am not in the right tax bracket to be able to make most of these salads because even when I’m seasons broccolini is not really in my budget for a side salad. Even if I wish it was!!
I think I will take some concepts from the book moving forward, but will not be buying the book and referencing it in the future.
August 1, 2022
I think overall this is a really good cookbook, especially if you are looking to diversify your diet. I really loved what Jess had to say in the opening of the book; about being present in the process of preparing your food, not just looking for the next hack. Also, most of the recipes won't take you longer than 20 minutes so I think you could take a beat and properly chop your vegetables.
The recipes I have made from the cookbook are fresh and simple; painfully simple sometimes. Like one of the recipes where all you do is chop cherry tomatoes in half and toss them in OO, or another where all you do is ball a melon..not kidding, two pages dedicated to just balling a melon. I think the simplicity of these recipes are a good reflection of the author, who has never actually worked as a chef, just as a food stager. And the food staging really shows through, this book is beautiful and the pictures make every single dish look amazing (she kind of encourages discarding the ugly bits of food when preparing your dishes).
Overall I would recommend this book, especially to someone who is just getting started in cooking. Nothing in here is groundbreaking but the dishes are simple and elegant.
The recipes I have made from the cookbook are fresh and simple; painfully simple sometimes. Like one of the recipes where all you do is chop cherry tomatoes in half and toss them in OO, or another where all you do is ball a melon..not kidding, two pages dedicated to just balling a melon. I think the simplicity of these recipes are a good reflection of the author, who has never actually worked as a chef, just as a food stager. And the food staging really shows through, this book is beautiful and the pictures make every single dish look amazing (she kind of encourages discarding the ugly bits of food when preparing your dishes).
Overall I would recommend this book, especially to someone who is just getting started in cooking. Nothing in here is groundbreaking but the dishes are simple and elegant.
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April 6, 2025Review of Salad Freak: Recipes to Feed a Healthy Obsession by Damuck
If you're someone who believes in the power of fresh, vibrant ingredients to transform your meals, Salad Freak: Recipes to Feed a Healthy Obsession by Damuck is a must-read. This delightful book brings together an array of salad recipes that go beyond the ordinary, offering creative twists on healthy eating.
The book is more than just a collection of recipes; it's a journey through Damuck's obsession with salads, showcasing how versatile and satisfying a salad can be. From hearty, filling options to light, refreshing ones, each recipe is designed to nourish the body and delight the taste buds.
What I love most about this book is how it encourages readers to experiment with their own ingredients and flavors. It’s a great resource for anyone wanting to step up their salad game and incorporate more fresh, healthy ingredients into their daily diet.
For more information on how to build a balanced, nutritious meal using the ingredients in Salad Freak, be sure to check out this helpful resource on McDonald’s Menu UK, where you can compare and plan healthier alternatives from fast food options.
If you're someone who believes in the power of fresh, vibrant ingredients to transform your meals, Salad Freak: Recipes to Feed a Healthy Obsession by Damuck is a must-read. This delightful book brings together an array of salad recipes that go beyond the ordinary, offering creative twists on healthy eating.
The book is more than just a collection of recipes; it's a journey through Damuck's obsession with salads, showcasing how versatile and satisfying a salad can be. From hearty, filling options to light, refreshing ones, each recipe is designed to nourish the body and delight the taste buds.
What I love most about this book is how it encourages readers to experiment with their own ingredients and flavors. It’s a great resource for anyone wanting to step up their salad game and incorporate more fresh, healthy ingredients into their daily diet.
For more information on how to build a balanced, nutritious meal using the ingredients in Salad Freak, be sure to check out this helpful resource on McDonald’s Menu UK, where you can compare and plan healthier alternatives from fast food options.
June 16, 2022
This book is a bit over-hyped. Things I liked: It's beautiful! So colorful, the citrus really jumps off the page. It rare to find a first cookbook with this much art and photography. The instructions are simple and easy to follow, and there were some ideas in here (especially the winter salads - that was my fave chapter) that were great. Also, breakfast salads - I totally forgot about them! Some of the ingredients may be a little hard to get, but you could sub in most placed.
Things I was less wild about: It's totally bougie. Like, there are play lists involved, mindfulness reminders, things like that. How I eat my salad and how the author eats her salad can be two totally different ways - like she's talking about mindful chopping, and maybe I'm angry and want to rage chop? Either way is OK (I think). And unless you've got some really unique suggestions (like Marcus Samuelsson does in some of his books), I don't want to know what you're listening to.
The week I read this, I had 5 salads, which is at least two more than normal. So, if your trying to increase your veggie intake, this is a creative place to get started.
Things I was less wild about: It's totally bougie. Like, there are play lists involved, mindfulness reminders, things like that. How I eat my salad and how the author eats her salad can be two totally different ways - like she's talking about mindful chopping, and maybe I'm angry and want to rage chop? Either way is OK (I think). And unless you've got some really unique suggestions (like Marcus Samuelsson does in some of his books), I don't want to know what you're listening to.
The week I read this, I had 5 salads, which is at least two more than normal. So, if your trying to increase your veggie intake, this is a creative place to get started.
June 7, 2024
### Review: Salad Freak: Recipes to Feed a Healthy Obsession by Jess Damuck and Martha Stewart
"Salad Freak: Recipes to Feed a Healthy Obsession" by Jess Damuck and Martha Stewart is a delightful exploration of fresh and innovative salad recipes that cater to both novice and seasoned cooks. This book is a treasure trove of vibrant, health-focused dishes that transform salads from side dishes to the star of the meal. Damuck's creativity and Stewart's culinary expertise combine to offer readers an array of delicious and nutritious options.
For those who enjoy the wholesome appeal of salads like McDonald's Grilled Chicken and Bacon Salad, featured on [https://mcdonadmenu.co.uk/#WrapsandSa... ]. "Salad Freak" provides endless inspiration. Each recipe in this book is designed to make the most of fresh ingredients, ensuring every bite is as satisfying as it is healthy. Whether you're looking to diversify your salad repertoire or seeking new ways to enjoy classic ingredients, this book is a must-have addition to your culinary library.
#SaladFreak #HealthyEating #JessDamuck #MarthaStewart #SaladRecipes #McDonaldsUK #GrilledChickenSalad #HealthyObsessions #CulinaryInspiration
"Salad Freak: Recipes to Feed a Healthy Obsession" by Jess Damuck and Martha Stewart is a delightful exploration of fresh and innovative salad recipes that cater to both novice and seasoned cooks. This book is a treasure trove of vibrant, health-focused dishes that transform salads from side dishes to the star of the meal. Damuck's creativity and Stewart's culinary expertise combine to offer readers an array of delicious and nutritious options.
For those who enjoy the wholesome appeal of salads like McDonald's Grilled Chicken and Bacon Salad, featured on [https://mcdonadmenu.co.uk/#WrapsandSa... ]. "Salad Freak" provides endless inspiration. Each recipe in this book is designed to make the most of fresh ingredients, ensuring every bite is as satisfying as it is healthy. Whether you're looking to diversify your salad repertoire or seeking new ways to enjoy classic ingredients, this book is a must-have addition to your culinary library.
#SaladFreak #HealthyEating #JessDamuck #MarthaStewart #SaladRecipes #McDonaldsUK #GrilledChickenSalad #HealthyObsessions #CulinaryInspiration
May 29, 2022
I got this book as part of my Hardcover Cook quarterly cookbook subscription and loved salads so was excited to try the recipes. Got through three recipes - two were meh and one was just vile - that it's a HARD pass from me.
The shaved tuna and fennel salad was fine, if extremely boring. Wouldn't make it again.
The shaved radish breakfast salad with jammy eggs and dukkah was just really not to my taste, nor something I want for breakfast ever again.
The roasted cauliflower with almonds, anchovies, and herb recipe was what is making me throw this book out, mainly the dressing which I thought I would like (I like anchovies! I like dates! But together I found it to be disgusting!). I'm not even finishing the recipe - typing this while I have the cauliflower roasting in the oven but am 100% going to repurpose it to a completely different meal.
Sorry. Just. No. Absolutely not my kind of cookbook. If I want salads I'll turn to Terry Hope Romero's Salad Samurai - not because I'm vegan but because the recipes are more complex and actually taste good.
The shaved tuna and fennel salad was fine, if extremely boring. Wouldn't make it again.
The shaved radish breakfast salad with jammy eggs and dukkah was just really not to my taste, nor something I want for breakfast ever again.
The roasted cauliflower with almonds, anchovies, and herb recipe was what is making me throw this book out, mainly the dressing which I thought I would like (I like anchovies! I like dates! But together I found it to be disgusting!). I'm not even finishing the recipe - typing this while I have the cauliflower roasting in the oven but am 100% going to repurpose it to a completely different meal.
Sorry. Just. No. Absolutely not my kind of cookbook. If I want salads I'll turn to Terry Hope Romero's Salad Samurai - not because I'm vegan but because the recipes are more complex and actually taste good.
July 26, 2023
I wondered how she would be able to write a cookbook with only salads and have it not be repetitive. Spoiler alert: she didn’t! This was quite repetitive. I’m a firm believer that people who don’t like salads just don’t know how to make good ones, and I was super hopeful I could add more to my rotation. The book is broken up by seasons so you can get fresh produce as appropriate, which was nice, but it just felt meh reading 10 citrus salads in a row. It took 50% of the book before I even found a recipe I could see myself making. And the grand total there is probably 5 recipes. (I love fruit but putting 3 melons and some type of dairy product on a plate doesn’t sound good AND doesn’t feel like a salad??) Everything was pretty pretentious and the stories behind the recipes were so boring that I actually contemplated DNFing a cookbook lol.
October 31, 2024
In Salad Freak, Jess Damuck brings salads to life with over 100 inventive recipes that elevate simple greens to full-flavored meals. From a zesty Citrus Breakfast Salad to a unique Caesar Salad Pizza, Damuck’s creations prove that salads can be hearty, satisfying, and endlessly interesting. Each recipe layers flavors—bitterness, sweetness, and a hint of salt—to make salads that feel like a true dining experience.
Just as McDonald’s UK offers convenient, refreshing salad options for those on the go, Damuck’s approach shows that simple, fresh ingredients can be transformed into something memorable. Whether you're grabbing a quick bite or crafting a salad masterpiece, both McDonald’s salads and Salad Freak remind us that salads can be the highlight of any meal. For more on McDonald's salad options, check out mcddmenu.co.uk
Just as McDonald’s UK offers convenient, refreshing salad options for those on the go, Damuck’s approach shows that simple, fresh ingredients can be transformed into something memorable. Whether you're grabbing a quick bite or crafting a salad masterpiece, both McDonald’s salads and Salad Freak remind us that salads can be the highlight of any meal. For more on McDonald's salad options, check out mcddmenu.co.uk
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