How to Build an Incredibly Satisfying Winter Salad, According to a Chef
On a hectic evening a couple of years back, personal chef Sarah Russo stopped at a chain salad restaurant. She wanted to stash a healthy dinner in her fridge for later in the week—so she asked for the dressing and wetter ingredients to be separated for longer storage. An entrepreneurial flame flickered. If I like knowing that I'll always have at least one hearty, delicious meal on hand, no matter how busy my week gets, she mused, other people might too. And thus was born Salad Club, Russo's Chicago-based local meal subscription service. Each week, her crew assembles a menu of salads loaded with diverse proteins, grains and seasonal produce. (And sometimes potato chips. The goal is healthful, not ascetic.)
"Being an '80s kid, eating steamed veggies from the microwave, I hated vegetables," Russo says. "But going to culinary school and learning how to heal myself and others through food made me fall in love with them. That became my mission: How to make people fall for vegetables, again or for the first time."
In that spirit, you'll find four of Russo's complete salad recipes here. Then, on the following pages, she offers make-ahead tips, defines unusual ingredients and outlines her basic salad formula, so you can improvise more creative, satiating meals, using what you like or have on hand. Salad Club might not be in your city—but your kitchen can be a satellite outpost.
How to Build a Better Salad
Sarah Russo's salads sound wildly different from one another, but she follows one basic formula.
Members of Sarah Russo's Salad Club choose how many meals they buy each week, whether they want animal proteins, and delivery versus pick-up. The menu changes monthly. Live in Chicago and curious to try? Enjoy a $10 discount on first orders with code MIDWEST10. And get excited: She hopes to add a cafe this year.