I saw this at the house of a friend who was on the verge of expanding the dining options in their coffeeshop to include some sort of salad, and she chose this book as the point of inspiration.
On top of that, I was about mid-way through reading Samin Nosrat's new cookbook, Good Things, which has some of the same principles, which is get a well balanced and interesting flavored dressing, and then you can use it for a number of different things--like salad greens of course, but also salads with beans, salads with grains, and also over variously cooked vegetables.
I am not where I would love to be with my cooking and this concept, despite my advanced age, and I am going to try to make 2026 the year I take a noticable step forward making progress in this arena. I think this paired with Good Things may be the magic sause that makes that happen--and also maybe buying the specific ingredients for a few recipes so that I do not start off with making due.
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