Bobby Flay Quotes

I'm pretty awesome at making salad dressings.

If you're making a salad of any kind, cut the herbs, stems and all, and toss them into your mixed greens salad, a Romaine salad, iceberg, Bibb - it just adds a special touch.

As a student of Alice Waters, the patron saint of salad, I'm no stranger to the art of lettuce washing.

I don't know how to cook lettuce.

One pillar of my cooking is that salad dressing is sacred and that you always make it with the most delicious oil you can find. Usually, that means extra-virgin olive oil.

...the pepper is beginning to show signs of strain, and tonight should grace a salad. It has been suggested that I am a cannibal to eat my models.

I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.

The perfect dressing is essential to the perfect salad, and I see no reason whatsoever for using a bottled dressing, which may have been sitting on the grocery shelf for weeks, even months - even years.

I make an enormous amount of salads, but my salads are like meals. They're amazing. I like going down to the farmers' market and looking to see whatever you can find, because you can put anything in a salad.

My eating habits were so bad for many years that I didn't actually know the intricacies of making a salad.

The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don't normally have; the acidity brings out new shades of flavour, too.

My dinner spot is usually in front of the TV. I'll grill a steak and whip up a salad and watch 'Hoarders'. I love it because a) I'm kind of voyeuristic, and b) every time I see an episode, I go to the one room where all my unpacked boxes wound up, and I throw out a box of stuff.

Of course, eating broccoli raw, nutritionally and aesthetically speaking, is no doubt the best way of all. Raw broccoli makes a delectable salad when sliced into thin strips on a mandolin, marinated in lemon-mustard vinaigrette, then tossed with toasted pecans or hazelnuts, halved cherry tomatoes, and fresh minced basil.

My father belonged to a commune, and the food was ghastly. My idea of food hell is the salad cream they'd pour all over bits of lettuce, cucumber and tomato. It was just disgusting.

I'm big on tomato mozzarella salad. That's my favorite all-time food.

Sesame oil is probably my favorite condiment, period.

I love to have Heinz Salad Cream on all my food!

A lemon, boiled whole and blitzed, makes a useful base for all sorts of dressings.

My favorite meal to make is seared ahi, and my wife does the most amazing pear salad.

As I see it, a green salad is an open invitation to carrots, onions, mushrooms, tomatoes, and the sprouts that grow in jars on my kitchen counter.

Mayonnaise: One of the sauces which serve the French in place of a state religion.

I make a big salad bowl just for myself, double or triple the size of a normal salad.

The star of oil and vinegar and the oil and vinegar of the stars.

No matter where I am, especially when I'm on tour around the country, Caesar salad is my standby. In a random city and eating in random to-go restaurants, you're kind of scared about trying things, but you can always count on a Caesar salad.

Nothing is worse than washing a head of lettuce or greens, then trying to blot the water with paper towels. A salad spinner lets you rinse, then spin all the water off completely. Plus, it's fun to use.