The Post-TikTok World
With work on the cookbook nearly finished, Schreiber is turning her attention back to TikTok.
Last month, her account was finally verified on the social media platform, though it was a surprisingly arduous process that required multiple applications and guidance from dedicated TikTok employees.
Schreiber believes that publishing the cookbook not only helped her earn that coveted blue checkmark, but also gave her the courage to finally show off her face, something she was quite nervous about because it doesn’t fit the typical influencer profile.
“I was pleasantly surprised. Everyone was so nice. There wasn’t a single negative comment. I’ve been so stressed about this for years, but it’s been OK,” she said of the response from the Salad Lab community.
Although Schreiber takes her job of making delicious salads every day seriously, she doesn’t take herself too seriously — a good trait to have in the fickle world of social media, where algorithms are constantly changing and comment sections can get unpredictably vicious.
“Like any other celebrity, you do a film, you become famous and then you disappear for a while. It’s cyclical so you just have to go with the flow and change,” she said.
The cookbook author is similarly realistic about the possibility of a TikTok ban: Rather than worrying about what might happen, she believes it’s unlikely the main platform will go away, so she’s making plans in case that happens.
“I have an out of control attitude,” she says, heading next door to Oliver’s to buy supplies for a video she’s making that afternoon. “This year I’m going to start Pinterest, post more on YouTube, and grow my Instagram following. That’s pretty much all I can do.”
And make a salad with it.
Virus Sesame Chicken Salad
Serves 4
This recipe catapulted The Salad Lab to fame and became Darren Schreiber’s most popular salad to date, garnering nearly 13 million views on TikTok, making it a natural choice to include it in her new cookbook, The Salad Lab: Whisk, Toss, Enjoy! (Simon & Schuster).
2 cups diced chicken breasts
1 tablespoon extra virgin olive oil or avocado oil
1 teaspoon crushed garlic
1/4 teaspoon sweet paprika
Flaky sea salt and black pepper
4 cups butter lettuce (torn into bite-sized pieces)
4 cups romaine lettuce (cut into bite-sized pieces)
2 cups thinly sliced red cabbage
3/4 cup chopped green onions (green and white parts)
3/4 cup fresh coriander
2 tablespoons black sesame seeds
1/2 cup sliced almonds (toasted)
2 tablespoons white sesame seeds, toasted
For dressing
1/3 cup tahini
1/4 cup rice vinegar
2 tablespoons tamari or reduced-sodium soy sauce
1 tablespoon and 1 teaspoon of light or dark brown sugar
2 teaspoons sesame oil
1/2 teaspoon flaky sea salt
1/2 teaspoon white pepper
Start by preparing the chicken: Preheat a grill or frying pan over high heat.
Combine chicken, oil, garlic, and paprika in a medium bowl and season with salt and pepper.
Place chicken on grill or in skillet and cook for about 1 minute per side until browned or chicken is golden brown. Reduce heat to medium-high and continue cooking for 4 to 5 minutes per side until internal temperature reaches 165 degrees on an instant-read thermometer. Place chicken on a plate to rest for 5 minutes, then cut into 1/2-inch cubes.
While the chicken cools, make the dressing: in a large salad bowl, whisk together the tahini, vinegar, tamari, sugar, sesame oil, salt and pepper until smooth.
Add the lettuce, cabbage, green onion, coriander, sesame seeds, almonds and diced chicken to the dressing. Mix until all ingredients are evenly mixed and serve with the dressing.
Grilled peach salad
Serves 4
This is one of The Salad Lab’s most requested summer salads. Grilling the peaches intensifies the flavor and adds a caramel-like sweetness. If you prefer a vegetarian version, use grilled portobello mushrooms in place of the prosciutto.
For salads
1/2 cup quick pickled onions (see recipe below)
1/2 cup honey roasted sliced almonds (recipe below)
5 firm peaches, halved and pitted
1 tablespoon extra virgin olive oil
½ teaspoon sea salt
1/2 teaspoon ground cinnamon
4 cups lightly packed vermicelli mix
4 cups lightly packed arugula
1 cup blueberries
1 cup mini or small mozzarella balls (cut in half)
4 ounces prosciutto, cut into 2-inch squares (optional)
For dressing
3/4 cup coarsely chopped fresh basil
1/3 cup extra virgin olive oil
1/4 cup grated Parmigiano Reggiano
2 tablespoons balsamic vinegar
2 tablespoons fresh orange juice
1/2 teaspoon grated orange zest
