A Not Sad Desk Lunch on Another Level

December  2, 2015

Over the past several months, we've lugged carrots to Madewell, snuck lentils into the Complex offices, and fluffed arugula at WeWork to bring Not Sad Desk Lunches to businesses across New York City. Over the course of our leafy travels, we've encouraged you to do the same—to join the Not Sad Desk Lunch revolution and share your photos with the hashtag #NotSadDeskLunch. So when we learned about what Julia Sherman, artist and author of the blog Salad for President, was doing on the rooftop of The Getty Museum in Los Angeles, we jumped for joy.

Julia swapped out desks for blankets at her Not Sad Desk Lunch—we like her style. Photo by Julia Sherman

Here's Julia on her project:

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.

Photo by Julia Sherman

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

  1. 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.
  2. 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:

The newest visitor to the #GettySaladGarden, spotted checking out the dill. 🐛

A photo posted by The Getty (@thegetty) on

Magic sunset salad party with friends @thegetty @saladforpresident @actualreality @sarahannecooper #gettysaladgarden

A photo posted by TERREMOTO LANDSCAPE (@terremoto_landscape) on

Dreamy, right?

Will you too be putting this tahini dressing over everything starting now? What was in your Not Sad Desk Lunch this week? Tell us in the comments below!

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1 Comment

laurenlocally December 2, 2015
Love this on so many levels and can't wait to try that dressing.