Three modern dips and dressings from Ilene Rosen’s new book “Saladish,” from left: lime-sugar dipping salt, cilantro-cumin dip and avocado-mint dip. Rosen, a co-owner of R&D Foods in Brooklyn, N.Y., does for salads what Brooks Headley did for veggie burgers: elevates them from the quotidian to the thrilling.
Three modern dips and dressings from Ilene Rosen’s new book “Saladish,” from left: lime-sugar dipping salt, cilantro-cumin dip and avocado-mint dip. Rosen, a co-owner of R&D Foods in Brooklyn, N.Y., does for salads what Brooks Headley did for veggie burgers: elevates them from the quotidian to the thrilling. ANDREW SCRIVANI New York Times
Three modern dips and dressings from Ilene Rosen’s new book “Saladish,” from left: lime-sugar dipping salt, cilantro-cumin dip and avocado-mint dip. Rosen, a co-owner of R&D Foods in Brooklyn, N.Y., does for salads what Brooks Headley did for veggie burgers: elevates them from the quotidian to the thrilling. ANDREW SCRIVANI New York Times

Not strictly salad, these dips make it close enough

June 12, 2018 10:39 AM