Did you know I was a private chef during the pandemic? I never mentioned that because it was brief and partly and wasn’t as exciting as it sounds. Not even cooking for Hollywood stars and well-known directors made it glamorous. They were all genuinely nice, had better kitchens than mine, and I could shop at Erewhon without looking at prices. The pay wasn’t bad either. But if you want to kill my spirit, make me stick to a menu-script.
I had to create the menus at the beginning of each week and shop strictly according to plan. No improvising, no simplicity — none of the things I actually love about cooking.
In the beginning I could handle it, but over time it became boring, exhausting, and completely unsustainable. Fifty dollars an hour wasn’t worth the time and effort. Maybe if I were in my twenties. Teaching cooking classes at Los Angeles Valley College paid less but was ten times more satisfying.
What really broke the camel’s back — or my back — was coming home too exhausted to cook for my own family. As much as I cared about my clients, I cared about my family more. Finding my boys eating pho from a plastic container was like a kick to the stomach.
If I didn’t have children, it might have been a different story. But as a mom, it just didn’t make sense. If the money I was making as a private chef was going straight toward takeout and things we didn’t need, I might as well be our own private chef.
Which brings me to an important point: I raised my boys well. While the kids in the families I cooked for wouldn’t touch a salad, my boys devoured them. Any crunchy vegetable or leaves tossed in a tart dressing — they’ll eat it. Even broccoli, as long as you don’t oversteam it.
Notes
- SET A TIMER. Do not scroll social media while it’s cooking. I steam rather than serve it raw because raw broccoli is hard to digest, but the key is keeping that perfect crunch.
- One last thing: toss this salad with your hands. Clean ones. It gives it more flavor — scientifically proven 😉
Enjoy!
Broccoli Salad with Lemony Dressing
Equipment
- Steaming basket
Ingredients
- 1 head broccoli - rinsed
- 4 baby radishes - rinsed and sliced
- 2 handfuls mixed greens - washed
- ¼ cup radish sprouts or any sprouts - optional
- A handful of walnuts - chopped
- Dressing
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 tablespoon shoyu or soy sauce
- 1 tablespoon coconut liquid aminos
- Pinch of cinnamon
- Salt to taste
- Black pepper to taste
Instructions
- Instructions Cut the thick stem off the broccoli and peel it. Separate the florets. Put them in a saucepan with a steaming basket, add water, and place over high heat. Steam for exactly 4 minutes. Remove from heat and let cool.
- Meanwhile, mix the dressing ingredients directly in the salad bowl.
- Chop the cooled broccoli and add it to the bowl with the rest of the salad ingredients. Toss well and serve.
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