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THE SALAD WHISPERER

A PLACE FOR VEGETABLE ENTHUSIASTS

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ABOUT ME
RECIPES
- SALADS
- MAIN COURSES
- SIDES
- SALAD DRESSINGS
- DESSERT
- SAUCES
- BREAKFAST
- SNACKS
- DIPS
SHOP
0 items – $0.00

ABOUT ME
RECIPES
- SALADS
- MAIN COURSES
- SIDES
- SALAD DRESSINGS
- DESSERT
- SAUCES
- BREAKFAST
- SNACKS
- DIPS
SHOP
0 items – $0.00

Tag: pepperoni rose

SNACKS February 13, 2021

How to Make Salami Roses (Scroll down for Video)

Cooks in 5 minutes Difficulty Easy

Instagram

In addition to the hundreds of salad and dressing recipes I’ve shared on my feed, for the next 10 days, I’ll be sharing reels showcasing the recipes/techniques for my most beloved dressings. I’m also going to be giving away a copy a day of my recently published cookbook, SALAD WHISPERER, with details forthcoming in each of these dressing reels. So stay tuned!

#thesaladwhisperer #saladrecipes #saladdressing #saladdressingrecipe #saladideas

<img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img class="lazy" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2042%2042'%3E%3C/svg%3E" data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42"/>

thesaladwhisperer

•

In addition to the hundreds of salad and dressing recipes I’ve shared on my feed, for the next 10 days, I’ll be sharing reels showcasing the recipes/techniques for my most beloved dressings. I’m also going to be giving away a copy a day of my recently published cookbook, SALAD WHISPERER, with details forthcoming in each of these dressing reels. So stay tuned! #thesaladwhisperer #saladrecipes #saladdressing #saladdressingrecipe #saladideas

1 day ago

View on Instagram |

1/9

As I’ve mentioned many times before, when I was a teenager, I fell down the Fitspo to ED rabbit hole, seeking treatment at 20 yrs old. And while I was able to overcome the overtly damaging habits quickly, it took me over 20 yrs to truly undo all the diet culture programming I had internalized throughout my youth. During that time, there were long periods where I would give up something: sugar, bread, alcohol, gluten…for months, or longer, and typically around the New Year.
I had an epiphany in my 30s that the reason I couldn’t let go completely of some form of restriction had nothing to do with food. I had a deep need for safety, control, and to be “good”.

Why? Because diet culture convinces us that we should only feel good about ourselves when we eat certain foods and bad when we consume others. That indulgence is a sign of weakness and our desire for tasty food is a moral failure. But the sneaky part that diet and wellness culture neglects to share is that restriction leads to obsession…which results in the inevitable loss of control around food. It initiates a cycle of restriction/overindulging that becomes harder and harder to maintain, causing psychological distress and often times weight gain.

For that reason, I often like to remind people that this is not a diet/nutrition page and I am never trying to tell you how to eat. This time of year is is the diet/wellness Super Bowl, where many are actively trying to rupture your relationship with food under the guise of trying to help you, so they can capitalize on your fear and confusion down the road. If you’re having a hard time with eating, it’s because these accounts profit off your insecurities about feeding yourself. It seems like anyone who has ever had any measure of success on a weight loss program is now seeking to monetize it. And It’s a lot easier to stick to a crazy diet when you’ve built a whole revenue stream around it!

Giving up “giving things up” was one of the hardest things for me to do on my health journey…but doing so allowed me to completely disengage from diet and predatory wellness culture and finally make peace with my body. #thesaladwhisperer #antidietculture

<img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img class="lazy" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2042%2042'%3E%3C/svg%3E" data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42"/>

thesaladwhisperer

•

As I’ve mentioned many times before, when I was a teenager, I fell down the Fitspo to ED rabbit hole, seeking treatment at 20 yrs old. And while I was able to overcome the overtly damaging habits quickly, it took me over 20 yrs to truly undo all the diet culture programming I had internalized throughout my youth. During that time, there were long periods where I would give up something: sugar, bread, alcohol, gluten…for months, or longer, and typically around the New Year. I had an epiphany in my 30s that the reason I couldn’t let go completely of some form of restriction had nothing to do with food. I had a deep need for safety, control, and to be “good”. Why? Because diet culture convinces us that we should only feel good about ourselves when we eat certain foods and bad when we consume others. That indulgence is a sign of weakness and our desire for tasty food is a moral failure. But the sneaky part that diet and wellness culture neglects to share is that restriction leads to obsession…which results in the inevitable loss of control around food. It initiates a cycle of restriction/overindulging that becomes harder and harder to maintain, causing psychological distress and often times weight gain. For that reason, I often like to remind people that this is not a diet/nutrition page and I am never trying to tell you how to eat. This time of year is is the diet/wellness Super Bowl, where many are actively trying to rupture your relationship with food under the guise of trying to help you, so they can capitalize on your fear and confusion down the road. If you’re having a hard time with eating, it’s because these accounts profit off your insecurities about feeding yourself. It seems like anyone who has ever had any measure of success on a weight loss program is now seeking to monetize it. And It’s a lot easier to stick to a crazy diet when you’ve built a whole revenue stream around it! Giving up “giving things up” was one of the hardest things for me to do on my health journey…but doing so allowed me to completely disengage from diet and predatory wellness culture and finally make peace with my body. #thesaladwhisperer #antidietculture

2 days ago

View on Instagram |

2/9

Whether you’re a gymbro/bunny, pilates princess, or navigating the perimenopausal zone of chaos like me, getting adequate lean protein is essential. These delicious veggie packed chicken breast salads have been a game changer for me. They are such a welcome sight in the fridge come lunch or snack time.

Comment CHICKEN to get all 5 recipes sent directly to your DM! #thesaladwhisperer #saladrecipes #saladwhisperer #chickensalad

<img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img class="lazy" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2042%2042'%3E%3C/svg%3E" data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42"/>

thesaladwhisperer

•

Whether you’re a gymbro/bunny, pilates princess, or navigating the perimenopausal zone of chaos like me, getting adequate lean protein is essential. These delicious veggie packed chicken breast salads have been a game changer for me. They are such a welcome sight in the fridge come lunch or snack time. Comment CHICKEN to get all 5 recipes sent directly to your DM! #thesaladwhisperer #saladrecipes #saladwhisperer #chickensalad

3 days ago

View on Instagram |

3/9

Sweet Potato, Fennel and Kale Salad with Smoked Paprika and Orange Dressing

(Serves 2)

2 medium sweet potatoes
1-2 tbsp neutral flavored oil (like avocado or grapeseed)
1/4-1/2 tsp Kosher salt
1/2 bunch kale, chopped (about 2 cups)
1 large fennel bulb, diced
1/3 cup Marcona Almonds, coarsely chopped
1/2 cup crumbled goat cheese
Smoked Paprika and Orange Dressing, recipe below
black pepper

Prepare a sheet pan with parchment paper and preheat oven to 400° F. Cut the sweet potatoes into 1/2 inch dice. Rub the sweet potatoes with oil and sprinkle lightly with Kosher salt. Roast until golden brown, about 35 min. Cool to room temperature.

To build the salad, combine the roasted sweet potatoes, diced fennel, chopped kale, goat cheese, and marcona almonds in a large bowl. Dress the salad to your liking and toss. Season to taste.

Smoked Paprika and Orange Dressing
(Makes about 1 cup- you’ll have extra)

1/2 tbsp Dijon mustard
1 tbsp honey
1 garlic clove
4 tbsp sherry vinegar
6 tbsp neutral flavored oil (like grapeseed or avocado)
3 tbsp extra virgin olive oil
the zest of one orange
1 tsp fresh thyme
1/2 tsp smoked paprika
Kosher Salt
Black pepper

Place the Dijon mustard, honey, garlic and sherry vinegar in a pint sized mason jar. Using an immersion blender (you could also use a regular, top loading blender), blend until combined. While blending, slowly drizzle in the neutral oil first, then the olive oil, to emulsify into the dressing. Stir in the orange zest, smoked paprika and thyme. Season dressing to taste with Kosher salt and black pepper.
#thesaladwhisperer

<img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img class="lazy" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2042%2042'%3E%3C/svg%3E" data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42"/>

thesaladwhisperer

•

Sweet Potato, Fennel and Kale Salad with Smoked Paprika and Orange Dressing (Serves 2) 2 medium sweet potatoes 1-2 tbsp neutral flavored oil (like avocado or grapeseed) 1/4-1/2 tsp Kosher salt 1/2 bunch kale, chopped (about 2 cups) 1 large fennel bulb, diced 1/3 cup Marcona Almonds, coarsely chopped 1/2 cup crumbled goat cheese Smoked Paprika and Orange Dressing, recipe below black pepper Prepare a sheet pan with parchment paper and preheat oven to 400° F. Cut the sweet potatoes into 1/2 inch dice. Rub the sweet potatoes with oil and sprinkle lightly with Kosher salt. Roast until golden brown, about 35 min. Cool to room temperature. To build the salad, combine the roasted sweet potatoes, diced fennel, chopped kale, goat cheese, and marcona almonds in a large bowl. Dress the salad to your liking and toss. Season to taste. Smoked Paprika and Orange Dressing (Makes about 1 cup- you’ll have extra) 1/2 tbsp Dijon mustard 1 tbsp honey 1 garlic clove 4 tbsp sherry vinegar 6 tbsp neutral flavored oil (like grapeseed or avocado) 3 tbsp extra virgin olive oil the zest of one orange 1 tsp fresh thyme 1/2 tsp smoked paprika Kosher Salt Black pepper Place the Dijon mustard, honey, garlic and sherry vinegar in a pint sized mason jar. Using an immersion blender (you could also use a regular, top loading blender), blend until combined. While blending, slowly drizzle in the neutral oil first, then the olive oil, to emulsify into the dressing. Stir in the orange zest, smoked paprika and thyme. Season dressing to taste with Kosher salt and black pepper. #thesaladwhisperer

4 days ago

View on Instagram |

4/9

If this isn’t the definition of #quietluxury I don’t know what is! My friend Claudio @le_duepecore asked me if I could taste the “kick” that this particular press of olive oil has at the finish…and while I could, I was more barreled over (no pun intended) by how exquisitely fresh and balanced it is. The Virgo perfectionism is apparent from the sight, smell and taste of this oil. Grazie mille Claudio! I’m grateful and honored to call you my friend!

<img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img class="lazy" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2042%2042'%3E%3C/svg%3E" data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42"/>

thesaladwhisperer

•

If this isn’t the definition of #quietluxury I don’t know what is! My friend Claudio @le_duepecore asked me if I could taste the “kick” that this particular press of olive oil has at the finish…and while I could, I was more barreled over (no pun intended) by how exquisitely fresh and balanced it is. The Virgo perfectionism is apparent from the sight, smell and taste of this oil. Grazie mille Claudio! I’m grateful and honored to call you my friend!

2 weeks ago

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5/9

Spiced Pecans
(Makes 3 cups)

1/2 tsp cinnamon
1/2 tsp kosher salt
1/4 tsp ground ginger
1/4 tsp black pepper
1/8 tsp fresh nutmeg
5 tbsp sugar
1 egg white
3 cups raw pecans

Preheat oven to 350°F. In a small bowl, combine the cinnamon, kosher salt, ginger, black pepper, nutmeg, and sugar. Vigorously whisk the egg white with 1 tablespoon water until slightly stiff, 2-3 minutes. Add the pecans to the egg white, and toss to coat. Sprinkle the spice mix onto the pecans and toss to coat. Pour the pecans onto a parchment paper covered sheet place in the oven for 40 minutes stirring twice during cook time. Allow to cool fully before removing and storing in an airtight container.

Arugula Pear and Endive Salad with Spiced Pecans and Goat Cheese
(Serves 2)

5 oz. arugula
1 large ripe pear, sliced
2 white endives, sliced
1 tbsp honey
1/2 tbsp Dijon mustard
3 tbsp balsamic vinegar
6 tbsp extra virgin olive oil
Kosher salt
black pepper
3 oz. crumbled goat cheese
1/2 cup Spiced Pecans (recipe below)

Gently toss arugula, pear and sliced endive and arrange on a medium platter. Prepare the dressing by whisking together honey, Dijon, and balsamic vinegar until combined. Slowly drizzle in oil to emulsify. Season to taste. Top arugula mix with goat cheese, spiced pecans and your desired amount of dressing.
#thesaladwhisperer

<img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img class="lazy" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2042%2042'%3E%3C/svg%3E" data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42"/>

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Spiced Pecans (Makes 3 cups) 1/2 tsp cinnamon 1/2 tsp kosher salt 1/4 tsp ground ginger 1/4 tsp black pepper 1/8 tsp fresh nutmeg 5 tbsp sugar 1 egg white 3 cups raw pecans Preheat oven to 350°F. In a small bowl, combine the cinnamon, kosher salt, ginger, black pepper, nutmeg, and sugar. Vigorously whisk the egg white with 1 tablespoon water until slightly stiff, 2-3 minutes. Add the pecans to the egg white, and toss to coat. Sprinkle the spice mix onto the pecans and toss to coat. Pour the pecans onto a parchment paper covered sheet place in the oven for 40 minutes stirring twice during cook time. Allow to cool fully before removing and storing in an airtight container. Arugula Pear and Endive Salad with Spiced Pecans and Goat Cheese (Serves 2) 5 oz. arugula 1 large ripe pear, sliced 2 white endives, sliced 1 tbsp honey 1/2 tbsp Dijon mustard 3 tbsp balsamic vinegar 6 tbsp extra virgin olive oil Kosher salt black pepper 3 oz. crumbled goat cheese 1/2 cup Spiced Pecans (recipe below) Gently toss arugula, pear and sliced endive and arrange on a medium platter. Prepare the dressing by whisking together honey, Dijon, and balsamic vinegar until combined. Slowly drizzle in oil to emulsify. Season to taste. Top arugula mix with goat cheese, spiced pecans and your desired amount of dressing. #thesaladwhisperer

2 weeks ago

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6/9

Balsamic Chicken Broccoli and Chickpea Salad

(Makes 3-4 Servings)

12 oz. cooked chicken breast
1 can chickpeas, drained and rinsed
4 cups of broccoli florets
5 oz. artichoke hearts, drained
2 tbsp chopped red onion
3 tbsp grated parmesan cheese
Balsamic Vinaigrette (recipe below)
Kosher salt
Black pepper
chili flakes (optional)

Prepare an ice bath by filling a large bowl halfway with ice and then enough water to fill the bowl 3/4 of the way. In a medium pot, bring 3 qts of water and 2 tbsp Kosher salt to a boil. Once the water boils, add the broccoli and cook until bright green (this should happen in 30-40 seconds). Using a spider strainer, remove the broccoli and plunge immediately into the ice bath. Drain the broccoli then place onto a plate lined with a few sheets of paper towel. Blot dry gently. It doesn’t need to be bone dry but you don’t want tons of moisture clinging to it. Chop the broccoli into 1/4 inch pieces and add to a large bowl.

Dice the chicken breasts and add to the bowl with the broccoli. Coarsely chop the chickpeas and artichoke hearts and add to the bowl. Add the diced onion, Parmesan cheese, a pinch of chili flakes (if using) and appx. 1/3 cup of dressing. Toss to combine and season to taste. Add more dressing as desired. Salad will keep in the refrigerator for up to three days.

Balsamic Vinaigrette (makes appx. 3/4 cup, or 3-4 servings)

2 tsp honey
2 tsp Dijon Mustard
4 tbsp balsamic vinegar
8 tbsp extra virgin olive oil
1 small garlic clove, grated (optional)
Kosher salt
black pepper

Whisk together the honey, Dijon, and balsamic vinegar until combined. While whisking, slowly drizzle in the oil to emulsify. Add the grated garlic clove, if using. Season to taste with Kosher salt and black pepper.

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<img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img class="lazy" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2042%2042'%3E%3C/svg%3E" data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42"/>

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Balsamic Chicken Broccoli and Chickpea Salad (Makes 3-4 Servings) 12 oz. cooked chicken breast 1 can chickpeas, drained and rinsed 4 cups of broccoli florets 5 oz. artichoke hearts, drained 2 tbsp chopped red onion 3 tbsp grated parmesan cheese Balsamic Vinaigrette (recipe below) Kosher salt Black pepper chili flakes (optional) Prepare an ice bath by filling a large bowl halfway with ice and then enough water to fill the bowl 3/4 of the way. In a medium pot, bring 3 qts of water and 2 tbsp Kosher salt to a boil. Once the water boils, add the broccoli and cook until bright green (this should happen in 30-40 seconds). Using a spider strainer, remove the broccoli and plunge immediately into the ice bath. Drain the broccoli then place onto a plate lined with a few sheets of paper towel. Blot dry gently. It doesn’t need to be bone dry but you don’t want tons of moisture clinging to it. Chop the broccoli into 1/4 inch pieces and add to a large bowl. Dice the chicken breasts and add to the bowl with the broccoli. Coarsely chop the chickpeas and artichoke hearts and add to the bowl. Add the diced onion, Parmesan cheese, a pinch of chili flakes (if using) and appx. 1/3 cup of dressing. Toss to combine and season to taste. Add more dressing as desired. Salad will keep in the refrigerator for up to three days. Balsamic Vinaigrette (makes appx. 3/4 cup, or 3-4 servings) 2 tsp honey 2 tsp Dijon Mustard 4 tbsp balsamic vinegar 8 tbsp extra virgin olive oil 1 small garlic clove, grated (optional) Kosher salt black pepper Whisk together the honey, Dijon, and balsamic vinegar until combined. While whisking, slowly drizzle in the oil to emulsify. Add the grated garlic clove, if using. Season to taste with Kosher salt and black pepper. #thesaladwhisperer

3 weeks ago

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7/9

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The mental load of gift giving is heavy this time of year…let me take a little off your plate! Look, I’m never going to sneer at a Sephora or Amazon gift card, but they are easily forgettable. Why not give a truly memorable gift? These SALAD WHISPERER GIFT BOXES are gorgeous, functional, and not full of wasteful garbage. They are perfect for the salad lover in your life (we all have at least one!) Each gift box contains: • a signed copy of the SALAD WHISPERER cookbook • a logo tote • a perfectly sized whisk ideal for making homemade dressings • a weighted pour spout (fits almost all olive oil bottles), so your dressings stay perfectly emulsified • a refrigerator magnet recipe card for “A Proper Vinaigrette”, (which is a recipe in the cookbook) so that the recipient can whisk together the perfect salad dressing in a flash! The gift boxes are available for purchase now until supplies run out. They are $55+ tax and I am shipping exclusively via FedEx 2-Day for a flat rate of $10. If you’d like the link to purchase one, comment GIFT below, and I will DM it to you!

3 weeks ago

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8/9

Roasted Beet, Brussels Sprout and Quinoa Salad
(Serves 6-8 as a side)

4 medium beets
extra virgin olive oil
Kosher salt
2 cups cooked quinoa, cold
12 large Brussels sprouts
4 oz. crumbled Feta cheese
1/2 cup toasted hazelnuts, chopped
Balsamic Vinaigrette (recipe below)
Kosher salt
Black pepper

Preheat oven to 400° (F). Peel beets, then place onto a piece of tin foil. Rub the beets with a little olive oil and season lightly with Kosher salt. Wrap beets tightly with foil. Usually I double wrap in foil, to catch any juices that drip out. Place beets on a sheet pan and roast until they can be easily pierced with a fork. This typically takes about an hour, but depends on size.

Smash Brussels Sprouts:
Make a v-shaped cut into each of the Brussels sprouts to remove each core. Smash the brussels sprouts one at a time using a sturdy small fry pan. Break the Brussels sprouts apart into their individual leaves, wash and dry, then roughly chop the leaves.

Once the beets finish cooking, cool to room temperature. Dice the beets into 1/2 in. pieces. Assemble the salad by combining the quinoa and brussels sprouts, beets, hazelnuts, and Feta cheese. Dress to your liking and season to taste.

Balsamic Vinaigrette
(Makes about 1 cup)

2 tsp honey
2 tsp Dijon
1 garlic clove
3 tbsp balsamic vinegar
2 tbsp white balsamic vinegar (you can use all regular balsamic if you like, I just wanted the dressing to be a little lighter in color)
6 tbsp neutral flavored oil (I used grapeseed but use what you like)
4 tbsp Extra Virgin olive oil
Kosher salt
black pepper

Place Dijon mustard, honey, garlic and vinegar in a pint sized mason jar. Using an immersion blender (you could also use a regular, top loading blender), blend until combined. While blending, slowly drizzle in the grapeseed oil first, then the olive oil, to emulsify into the dressing. Season to taste with Kosher salt and black pepper.

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Roasted Beet, Brussels Sprout and Quinoa Salad (Serves 6-8 as a side) 4 medium beets extra virgin olive oil Kosher salt 2 cups cooked quinoa, cold 12 large Brussels sprouts 4 oz. crumbled Feta cheese 1/2 cup toasted hazelnuts, chopped Balsamic Vinaigrette (recipe below) Kosher salt Black pepper Preheat oven to 400° (F). Peel beets, then place onto a piece of tin foil. Rub the beets with a little olive oil and season lightly with Kosher salt. Wrap beets tightly with foil. Usually I double wrap in foil, to catch any juices that drip out. Place beets on a sheet pan and roast until they can be easily pierced with a fork. This typically takes about an hour, but depends on size. Smash Brussels Sprouts: Make a v-shaped cut into each of the Brussels sprouts to remove each core. Smash the brussels sprouts one at a time using a sturdy small fry pan. Break the Brussels sprouts apart into their individual leaves, wash and dry, then roughly chop the leaves. Once the beets finish cooking, cool to room temperature. Dice the beets into 1/2 in. pieces. Assemble the salad by combining the quinoa and brussels sprouts, beets, hazelnuts, and Feta cheese. Dress to your liking and season to taste. Balsamic Vinaigrette (Makes about 1 cup) 2 tsp honey 2 tsp Dijon 1 garlic clove 3 tbsp balsamic vinegar 2 tbsp white balsamic vinegar (you can use all regular balsamic if you like, I just wanted the dressing to be a little lighter in color) 6 tbsp neutral flavored oil (I used grapeseed but use what you like) 4 tbsp Extra Virgin olive oil Kosher salt black pepper Place Dijon mustard, honey, garlic and vinegar in a pint sized mason jar. Using an immersion blender (you could also use a regular, top loading blender), blend until combined. While blending, slowly drizzle in the grapeseed oil first, then the olive oil, to emulsify into the dressing. Season to taste with Kosher salt and black pepper. #thesaladwhisperer

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