Jessica Prescott talks mastering salads

For Jessica Prescott, salad has never been an afterthought. As a cook, author and postpartum doula, she believes salads should be abundant, satisfying and deeply nourishing – not limp diet food pushed to the side of the plate. From the lockdown dinner party that sparked her love affair with big, generous bowls to her five-element framework for building a salad that actually feels like a meal, Jessica shares how to make vegetables exciting, practical and joyful for busy lives, families and tired parents.

How did salads become your thing?
I’ve always loved eating vegetables, and I’ve always loved feeding people; salads are the perfect way to do both! One particular moment that has a special meaning for me is my 36th birthday in 2021. We were living in one of the longest, harshest lockdowns in the world, and there was a brief moment where we were allowed to have people over again (restaurants were still very much closed). I decided to throw a ‘Salad Party’ and asked all of my guests to bring a bottle of wine and a salad each. When everyone arrived, we stood back in awe at the beautiful and abundant salads adorning my dining table. Without planning it, we had all made something uniquely different. That night will always be so special to me, not only because it was a rare moment of connection and joy in a very dark time in many peoples lives, but because it showed me that other people love salad as much as I do, and from thenceforth, a salad book was imminent.

What do people get wrong about salad?
While there has been a shift in the public perception of salad in the past decade or so, a lot of people still think of salad as a side, and a floppy, lifeless one at that. There’s also a bit of a misconception that salad is a diet food, but I think that is shifting too.

A homemade dressing makes all the difference.

What’s the biggest mistake people make when putting a salad together?
Being too conservative with ingredients – you want it to feel abundant, not apologetic. And also, if I’m allowed two answers… Using a store-bought dressing. While there are exceptions, most commercially prepared dressings taste like sugar and vinegar with a plastic aftertaste. A homemade dressing makes all the difference (I share my go-to recipe below), and when you’re in a pinch, a simple squeeze of lemon and drizzle of olive oil works a treat.

How do we make a salad a meal in its own right?
Layer it like you mean it, and make sure it contains a decent amount of carbs and protein, as well as something crunchy to make you feel satisfied. In Epic Salads, I outline my five guiding principles when building an Epic Salad, which you can see below.

As a postpartum doula and mum, you know how difficult it can be to cook, eat well and care for yourself as a new parent. Should salads be a go-to for exhausted mums and busy families?
Yes, but only if they’re morerish and satisfying. No one wants a cold, underwhelming pile of spinach when they’re sleep-deprived and touched out, but a roasted veg and grain salad with hummus and halloumi? Now we’re talking. Salads are great to prep ahead for easy lunches, and can be brilliant fridge-clearers too. A piece of advice if you are in the newborn phase, is to chop everything small – you want to be able to eat it one-handed, so fighting with a lettuce leaf as you try to get it onto your fork or into your mouth isn’t going to fly. There are schools of thought around avoiding raw foods in the first few weeks following birth, too. I won’t go into that here, but it’s worth reading up on if this has piqued your interest.

What are your top salad tricks for busy people who don’t have time to cook from scratch?
I cook for a living, and even I don’t have time to cook from scratch all the time, so I feel you! If you have time to prep a few individual building blocks, you’ll be able to throw salads together in a pinch – think pre-cooking grains, batch-roasting veg and pre-boiling a few eggs. If you can double your salad dressing, you’ll thank yourself when you get to use it again later in the week. But I know that for some, even prepping things is impossible, in which case, don’t be afraid of tinned beans, bagged greens or store-bought dips. You can assemble something pretty amazing with zero-to-little cooking.

What are your tips for getting salad sceptics and kids on board?
Stop calling it salad! For the kiddos, serve all the individual elements separately – a ‘deconstructed salad’ if you may – and call it a “snacky plate”. Let them dip, crunch, and sprinkle to their heart’s content. For the grown-ups… they can be a little trickier, but again, it’s all about how you frame it.

Stop calling it salad!

What are your top 3 ‘secret weapon’ ingredients that instantly elevate any salad from boring to brilliant?
Roasted nuts or crispy pita – both bring an unparalleled crunch and moreishness. Capers or fried capers – little salt bombs that pop. Parmesan or pecorino – the easiest way to add luxe.

What’s your favourite vegetable or ingredient to spotlight in salads right now, and why?
I have four… (1) Corn. Always corn. Charred, raw, or straight from the cob, I can’t get enough.It adds natural sweetness, great texture, and a joyful, summery vibe. (2) Edamame beans. They’re bright and protein-packed, the perfect protein for when you CBF cooking on hot day or need something easy on a cool day. I buy mine frozen and podded, ready for any adventure I take them on. (3) Yuzu is my obsession at the moment, not just in salads but in spritzes too. Just a splash in a dressing makes the whole salad sing – it’s citrusy, floral, a little mysterious, bringing an elevated brightness that people can’t quite place, but in the best way. (4) Pomegranate molasses is pure magic. Just a touch brings a deep, tangy sweetness and makes everything taste more alive. It works with roast veg, grains, cheese, legumes… I have a go-to pomegranate molasses dressing but its just as good as a finishing drizzle. I always have a bottle in the pantry and reach for it constantly.

If someone wants to impress at a dinner party, what’s your advice for creating a showstopping salad?
Skip the serving bowl and serve it on a big platter with height and colour. Use vibrant veggies, swooshes of something creamy, and don’t be shy with the toppings – herbs, nuts, seeds, pomegranate; make it a centrepiece, not an afterthought.

If you could only eat one salad for the rest of your life, what would it be and why?
Ooooof. ONE? Probably my Chopped Salad. It’s inspired by a salad that I ate for dinner religiously when I spent time in NYC in 2009; it was the perfect antidote to the endless drinking, deli sandwiches and American candy that filled my days and nights in the big apple. All these years later, I still reach for it when I need something filling but light, energising, refreshing and fridge-stable.

What’s your go-to salad dressing formula that anyone can whip up with kitchen staples?
I won’t just give you a formula, I’ll give you a recipe!