Salads Quotes

“Adding kidney beans to his cottage cheese and pineapple was an act of bravery Dave had not intended.”
― Theric Jepson, Byuck

“It’s an expensive place. The cheapest salad is twenty-five dollars.”

“I hope that comes with extra croutons and a hand job.”
― Andrea Speed, Lesser Evils

“More often than not, expecting to lose weight without first losing the diet that made the weight loss necessary is like expecting a pig to be spotless after hosing it down while it was still rolling in mud.”
― Mokokoma Mokhonoana

“Each course was more delectable than the last. Phoebe would have thought nothing could have surpassed the efforts of the French cook at Heron's Point, but this was some of the most delicious fare she'd ever had. Her bread plate was frequently replenished with piping-hot milk rolls and doughy slivers of stottie cake, served with thick curls of salted butter. The footmen brought out perfectly broiled game hens, the skin crisp and delicately heat-blistered... fried veal cutlets puddled in cognac sauce... slices of vegetable terrine studded with tiny boiled quail eggs. Brilliantly colorful salads were topped with dried flakes of smoked ham or paper-thin slices of pungent black truffle. Roasted joints of beef and lamb were presented and carved beside the table, the tender meat sliced thinly and served with drippings thickened into gravy.”
― Lisa Kleypas, Devil's Daughter

“The sticky heaps of jellied marshmallows and tinted fruit that appear on too many tables should be shudderingly avoided along with their sickeningly sweet mayonnaise but my POTATO SALAD is something quite different.”
― Margaret Yardley Potter, At Home on the Range

“One day, we will live in a world without salads. It is a dream I have.”
― Carl ''Cal'' Tuohey, Gray Hair, Black Belt: Earning a Black Belt After Age 50

“Vegetables don't set out to be food. They just are.”
― Anthony T. Hincks

“It was a man's salad, zesty and full of crunch.”
― Lilian Jackson Braun, The Cat Who Could Read Backwards

“I grabbed a menu and looked at the selections. There were several tempting salads, including one with field greens, goat cheese, pecans, raisins, and fresh sliced apple. The tuna salad also looked good- albacore, diced celery, onion, capers, and mayonnaise, served on mixed greens. Capers? I'd never heard of putting capers in tuna salad. It sounded interesting.
Farther down the menu I saw sandwiches. Rare roast beef and Brie with sliced tomato on a toasted French baguette. That sounded great, but I'd have to forgo the Brie- too much cholesterol. But then, without the Brie, what did you really have but just another roast beef sandwich? The chicken salad sandwich also looked good, with baby greens, tomato, sprouts, grapes, and crumbled Gorgonzola, but there was the issue of the cheese again. Then I saw something that really caught my eye- the Thanksgiving Special. Oven-roasted turkey breast, savory stuffing, and fresh cranberry sauce on whole wheat bread. Perfect.”
― Mary Simses, The Irresistible Blueberry Bakeshop & Cafe

“Laid out on the rustic farm table that sits to the side of Maria's enormous kitchen island is a lovely spread of fresh-looking salads. Wheat-berry salad, what looks like a Greek salad, asparagus, a platter of beautifully arranged fruit, and some cooked tuna steaks. "This looks amazing!" I've been mired in fall comfort foods for work, all braised and hearty, and it is very exciting to see such fresh and light fare for a change.”
― Stacey Ballis, Off the Menu

“I take out salad ingredients, vegetables, herbs and several knives: peeler, smooth-bladed and serrated. I cut half a cucumber into cubes, then move onto the mushrooms which I slice into little slithers, I go back to the cucumber, cutting wafer-thin slices, skip to topping and tailing green beans, pop whole beetroots into the oven, I scoop the flesh out of avocados and grapefruits, and put the chard into boiling water. The whole idea is not to get bored. The theory, because I have a theory about peeling things, is to leave room for random opportunities. With cooking, as with everything else, we tend to curb our instincts. Speed and chaos allow for a slight loss of control. Cutting vegetables into different shapes and sizes encourages combinations which might not have been thought of otherwise. In a salad of mushrooms, cucumber and lamb's lettuce, the chervil needs to stay whole, in sprigs, to make a contrast because the other ingredients are so fine, almost transparent, and slippery. If its thin stems and tiny branches didn't contradict the general sense of languor- accentuated by the single cream instead of olive oil in the dressing- the whole thing would descend into melancholy.”
― Agnès Desarthe, Chez Moi: A Novel

“The beetroots come out of the oven and I shower them with walnut vinegar. The chard gushes into the colander and I sprinkle it with lemon juice and pepper. My worktop is a battlefield: pips, tops, droplets, stains, leaves and peelings- everything piles up and oozes. I melt at the sight of pink beetroot blood on a cucumber heart.”
― Agnès Desarthe, Chez Moi: A Novel

“Our tapas look exquisite: little squares of spiced honey-cake decorated with goat's cheese and roast pears, chicken livers on port on slices of potato with onion marmalade, rolled up radicchio with honey and haddock. Ben has been to buy some boxes from the patisserie to stow our treasures. The exotic menu is made up of taramasalata, roulade of tuna and capers, salad of peppers sautéed in garlic, and aubergine caviar. It isn't very exotic for an inhabitant of the Balkans but it probably would be for someone from Vietnam or Brittany. The giant salad really is a giant: there's a whole meal in it, from the first course to the dessert and all that with no rice and no tinned sweet corn. Slivers, slivers of all sorts of different things- vegetables, cheese, fruit- all blended without crushing each other, side by side without working against each other.”
― Agnès Desarthe, Chez Moi: A Novel

“To start, there were small salads- the thinnest slivers of red and yellow pepper, slow roasted and glistening with olive oil, and the simplest blend of carrots and golden onions, heady with the smell of cumin.
Then came the fish, its sauce simmered with saffron and tomatoes, thickened with ground almonds. I served myself the merest spoonful or two. "Elle est stratégique." Affif winked with approval. "She knows what's coming." I wanted to savor every bite, even if it was a small one, nothing blurred by the rebellion of a tired palate. I plucked a toothpick out of the end of an oblong white calamari. It was stuffed with rice and peppers, a curly violet-tipped tentacle poking out here and there.”
― Elizabeth Bard, Lunch in Paris: A Love Story, with Recipes

“There was loads of food set up on a large picnic table just outside the kitchen door. Potato salad with green beans. Sautéed squash with onions and garlic. Tomatoes on their own, or stuffed with cream cheese, or with rice and peppers. Bowls of salad, dressed and undressed. Fresh bread. Berry pie, berry cobbler, berries and cream. Pretty much everything had been grown by the class, and it was enormously satisfying to eat it all.”
― Abbi Waxman, The Garden of Small Beginnings

“I obviously love Jack the Horse Tavern in Brooklyn Heights. The smoked trout salad is what lures me back again and again; it's indicative of the offbeat menu that also includes baked eggs, buckwheat pancakes, and a shrimp club sandwich.
Everything at the Farm on Adderly is fresh and tasty. This Ditmas Park pioneer keeps it simple and refined: a smoked pollock cake with harissa mayonnaise, french toast with apple compote, and a kale salad with dried cherries and hazelnuts. Yes, please!
Tucked away in the north of ever-popular DUMBO, Vinegar Hill House feels like you've actually trekked to Vermont. In the rustic ambiance, you can indulge in fancy cocktails along with the oversized sourdough pancake, tarragon-accented omelet, or eggs Benedict topped with pickled onion.
Buttermilk Channel is the ultimate indulgence- pecan pie french toast, Provençal bean stew, a house-cured lox platter. Because of the over-the-top menu and portions, this Carroll Gardens bistro hops all day, every Sunday.”
― Amy Thomas, Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself

“Now, no one likes to grill more than I do. But everyone in the business knows there's a huge difference between grill and sauté. Grill guys- and by no means would I want to imply that grilling isn't an art- but grill guys tend to be the cavemen of the kitchen. The guys who don't possess much in the way of artistic flair but can give you a perfectly pink tenderloin of venison after sprinkling it with salt and pepper, searing it, and poking it a couple of times. These are not the men for delicate seasonings and sauce making. They stick to the meat, mostly. And they can take a lot of heat.
Sautéing is the highest station in the kitchen, below the sous chef and chef. And I, for one, goddammit, have piled enough skyscraper salads to be given consideration. I'm not working my way up the kitchen ladder for my goddamn health. I know all too well the sting of vinegar in an open cut. Oh yes, that salad you're eating as a light appetizer? My bare hands have massaged dressing into every leaf. Lettuce loves me.
But I've got ambition and, I don't mind saying, a decent palate. I believe I'm capable of executing the finer sauce nuances. I want to start my own place. I want to be The Chef. And the only way to do this (aside from buying a place outright) is by becoming the greatest cook I can be. Which means kicking ass on the line, not just salads and desserts. These are my hopes. These are my dreams.”
― Hannah Mccouch, Girl Cook: A Novel

“I have discovered a fountain of youth.
It is called fruit salad and peace of mind.”
― Michael Bassey Johnson, Song of a Nature Lover

“One of the buffet tables was laden with assorted muffins, scones, bagels, and croissants accompanied by butter, cream cheese, and flavored jams. There was a create-your-own-omelet station and platters of maple sausage, crispy bacon, and hash browns. Quiche lorraine and brioche French toast with mixed berry compote and whipped cream rounded out the breakfast part of the buffet.
For those who preferred something other than morning food, there was a second table featuring mixed green salad with pomegranate vinaigrette, grilled salmon, chicken picante, roasted vegetables, rice pilaf, a craving of roast beef, lobster Newburg, and shrimp scampi.”
― Mary Jane Clark, Footprints in the Sand

“A sandwich loaf (for those who don't know) is a beautiful creation, a multilayer sandwich disguised as a cake. It had fallen out of fashion in recent years, but at one time it was all the rage to serve at bridal showers and christenings. To make a sandwich loaf, you take one loaf of bread, slice it horizontally, and fill each layer with a different filling. The loaves from Scandia were filled with three layers: chicken salad, ham salad, and egg salad. Then the whole thing is frosted with cream cheese, piped with flowers and waves until it becomes a floofy white log. To serve it, you slice it vertically like a cake, each piece containing the three different layers.”
― Jennifer Close, Marrying the Ketchups

“Everywhere I look, everywhere I turn: salad. Potato salad. Pasta salad. Tuna salad. Ham salad. There aren't any leafy green ones, although some, like my aunt's beloved cottage cheese lime Jell-O salad, are decidedly green. No, the bowls lining the tables and windowsills are filled with the kinds of salads I grew up with in Michigan, most containing some combination of proteins and carbs, the ingredients bound up with a spoonful of mayonnaise or its zesty cousin, Miracle Whip, my mother's all-time favorite condiment. She told me she'd never met a recipe that couldn't be improved by a spoonful of Miracle Whip. That, and maybe a dash of rum.”
― Dana Bate, Too Many Cooks

“Spanish olives
Boquerones
Apple and Manchego salad with toasted walnuts
Tomato and watermelon salad
Green bean salad with apricots and jamón Serrano
Tortilla española
Croquetas de jamón
Squid and shrimp a la plancha
Grilled hanger steak with salsa verde
Raw sheep's milk cheese with quince paste, chocolate-fig jam, & fruit-and-nut toasts”
― Dana Bate, Too Many Cooks

“The next time you encounter a vegan chowing down on a freshly picked salad, understand that, from the salad’s point of view, this is a crime against nature.”
― Sol Luckman, Musings from a Small Island: Everything under the Sun

“You say tomato, I say kumato. You say campari, I say a berry!”
― James Hauenstein