KITCHEN MATTERS More than 100 Recipes and Tips to Transform the Way You Cook and Eat– Wholesome, Nourishing, Unforgettable by Pamela Salzman Publisher: Da Capo Publication Date: June 13, 2017 (IBRCookBooks)

Pamela, her husband and family attend Congregation Tikvat Jacob Beth Torah in Manhattan Beach, CA. A graduate of Penn, with an MBA from UCLA, Salzman pursued a love and skill for cooking. In this new cookbook, Salzman shares a simple but powerful mantra with the students who attend her cooking classes: Eat well, live well, be well.

In “Kitchen Matters,” she shares the veggie-forward, anti-inflammatory and nutrient-dense recipes that have won the praise of her fans, both celebrities and regular folk. See her salad recipe below.

Saturday Chopped Salad
By:Pamela Salzman of Kitchen Matters

Servings: Serves 6

Ingredients
For the Salad:
1 head romaine lettuce finely chopped (about 6 cups)
3 cups diced red cabbage
3 radishes
1/2 pint cherry tomatoes quartered (optional)
1/3 cup pickled shallots diced (or 5 pepperoncini seeded and finely chopped)
1/2 bunch chives finely chopped
2 persian cucumbers finely diced
2 carrots finely diced or julienned and finely chopped
1 avocado peeted, pitted, and diced
3 ounces feta (preferably goat’s milk feta, crumbled) (omit for vegan or DairyFree)
optional: quinoa, diced cooked chicken, tuna in olive oil, canned salmon, chopped hard-boiled egg, chickpeas

For the Dressing:
1 small shallot minced (about 2 teaspoons)
3/4 to 1 teaspoon sea salt
1 pinch black pepper
1 teaspoon Dijon mustard
2 teaspoons raw honey (omit for vegan) or pure maple syrup
2 tablespoons unpasteurized cider vinegar or red wine vinegar
2 tablespoons unseasoned rice vinegar
3/4 cup unrefined, cold-pressed extra-virgin olive oil or 1/2 cup olive oil + 1/2 cup flax oil

Instructions

For the Salad:
Combine the lettuce and cabbage in a large bowl. Add the radishes, cherry tomatoes, pickled onions, chives, cucumber, and carrots. Toss with enough dressing to coat lightly. Add the avocado and feta and drizzle with a small amount of dressing. Toss very gently with your hands to incorporate into the salad without smearing avocado and feta everywhere.

For the Dressing:
Either whisk together all the ingredients, including black pepper to taste, in a small bowl or place them in a glass jar with a lid and shake until emulsified.
The dressing can be made ahead and kept in a glass jar in the refrigerator for 5 to 7 days. Because olive oil solidifies when chilled, you will need to remove it from the refrigerator well before you want to use it, for it to become pourable. Or you can leave the dressing at room temperature in a cool, dark place for a few days. If you use flax oil in the dressing, it must stay refrigerated.