I have spent the month of November tending to a public salad garden at The Getty Museum in Los Angeles. This is the second museum garden I have made, the first being at MoMA PS1 in Long Island City. Like all good art projects, this is an elaborate excuse for me to do what I like to do most: cook with fellow visual artists, preferably in a breathtaking setting. These are temporary installations, so I try and spend as much time in the garden as possible, which always entails lunch. This is the ultimate Not Sad Desk Lunch because there is in fact no desk at all!
I have the basics on-hand (cutting board, knife, salt, and pepper), and the visiting artist and I generally improvise from there. At the moment, it is persimmon season, so artist Victoria Fu brought some to me on our recent salad making session and we played. This is a simple recipe that anyone could make at the office: Just bring your dressing on the side and toss the whole thing together right before eating.
While her salad lunch took place with no desk in sight, she used the same tenets we adhere to in our own at-desk lunches: Some fresh vegetables, a cutting board, knife, and bowl are all you need to make an excellent lunch. Here's how she made her salad (which we'll be making while day dreaming of roof gardens):
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Mixed Greens with Sliced Persimmon and Lime-Tahini Vinaigrette
Mix together 1 tablespoon of high-quality tahini (I use Soom brand), with a teaspoon water until it is thin and well-combined. Add about 1 tablespoon of lime juice, 1 teaspoon of something sweet (maple syrup, honey, or agave), 1 tablespoon of olive oil, and 1/2 a minced shallot, then whisk to combine.
Toss with a handful of mixed salad greens and top with sliced persimmon and toasted pecans. Season with sea salt and cracked black pepper.
Take a look at some of the Instagrams from her lunch: