Never Eat a Sad Salad Again: My Science-Backed Tricks
The secrets to freshness, flavor, and why your greens behave the way they do
Hello from Boston!
This week, I’m back at America’s Test Kitchen, where some exciting new projects are quietly coming together. There’s a small hint hidden in this newsletter—see if you catch it. September has a way of sneaking in those seasonal shifts, and landing in Boston straight from L.A., the change feels even sharper. The air is already cooler than I imagined… I really should have packed a sweater or two. LA on the other hand is still wrapped in a hot summer blanket.
On my weekend break in Boston, I stopped by Sofra Bakery to see my friend Chef Maura Kilpatrick. Chef Andy, who runs their pastry, shared the secrets to their beloved ma’amoul cookies (their cookbook is every bit as spectacular). I miss being in the bakery; moments like these always make me happy.
It’s time for the Best New Restaurant Lists - [Bon Appetit] [New York Times]. Have you been to any of these?
How to Get A Cookbook Deal - Hint - Having huge audiences on TikTok and Instagram are no longer helpful (they never were) - [Best Food Blog]
I already do this with mango peels and the pit, which is why I loved reading this Before You Throw Away Those Fruit Scraps [Punch]
EVENT ALERT: I’ll be interviewing author and fellow ATK Editor-in-Residence, Aran Goyoaga, at Now Serving LA on September 25 [Tickets Here]
This week, I’m here to equip you with all the science-backed tricks to turn those ordinary salads into flavor-forward masterpieces. Whether you still crave summer salad vibes or are itching to be inspired by fall, I have you covered. In this paid subscriber newsletter, you will…
Get my tips for storing salads to last and why the leaf cell wall structure matters.
The science behind maximizing flavor in different leafy greens-- including how heat transforms arugula and why spinach loves a calcium-rich partner
Get my recipe for Butter Lettuce Salad with Crispy Caper Breadcrumbs
How I Store Salads (and Keep Them from Going Sad and Soggy)
If you are tired of opening the fridge to find yesterday’s salad limp and watery, you are not alone. I have ruined more than a few good salads this way. Over time, I have picked up tricks that keep them fresher for longer, and there is a little history and science behind why they work.
The word “salad” originates from the Latin “sal,” meaning salt. The ancient Romans often ate raw vegetables dressed with salty brine, oil, or vinegar — one of the earliest forms of vinaigrette. In contrast, in India and many Asian countries, oil doesn’t even enter the equation of the dressing; it’s simpler.
In Renaissance Europe, raw greens were sometimes viewed with suspicion, and many people blanched them before eating. Fast forward a few centuries, and we now take for granted the joy of a crisp, raw salad. Iceberg lettuce, for example, was bred in the US in the late 19th century specifically for transport. It was shipped packed in ice, which is how it got its name.
The challenge with salads has always been freshness. Leaves are more than 90 percent water, and once picked, they lose moisture through evaporation and respiration. This is why they go limp so quickly. Storing them in a cool, humid environment slows the process, which is why refrigeration helps. But the real trick is how you store them.