In praise of the maximalist salad

When chef Roy Choi aimed to create a salad for those who dislike salads, he reminisced about the sense of freedom experienced during teenage years when faced with the vast options of a salad bar. He described the salad bar as a place where one could make their own choices without any restrictions, a sanctuary where the word “salad” offered a shield of control. Choi’s “Big F**king Salad” recipe pays homage to this concept by offering a maximalist and flavorful salad packed with various ingredients that celebrate individual taste preferences and autonomy.

Choi’s philosophy of balance and rejection of extreme dietary restrictions is reflected in his new book “The Choi of Cooking.” He emphasizes the idea that salads do not have to be about restriction or penance, but rather about enjoyment and satisfaction. The trend of maximalist salads, like the ones found at the Cheesecake Factory, embraces abundance, texture, and flavor combinations that challenge traditional notions of what a salad should be. These salads prioritize pleasure and indulgence while straddling the line between wellness and gratification.

Maximalist salads, from the Quesadilla Explosion Salad at Chili’s to the Chinese Chicken Salad, offer a diverse range of ingredients and flavors that cater to different tastes. They defy the notion that salads must be small, virtuous, or limited in variety. Instead, they encourage diners to embrace the joy of eating and celebrate the abundance of ingredients in a satisfying meal. Whether it’s a salad packed with roasted carrots and tahini or a playful everything bagel-inspired creation, maximalist salads invite creativity and a sense of culinary adventure that transcends conventional salad norms.