O N T H E TA B L E
“It’s My Happy Salad.”
PHOTOGRAPHY BY ANNE-MARIE CARUSO
Sajal Hamilton,
culinary specialist at
Bloomingdale’s Short Hills,
shares her recipe for
Thanksgiving Salad
CREDITS:
MAKEUP: BOBBI BROWN
DRESS: ALICE + OLIVIA
BRACELET: ROBERTO COIN
EARRINGS: MARCO BICEGO
58
COOKWARE: ALL-CLAD
SERVING PLATTER: HUDSON PARK COLLECTION
MINI CHOPPER: CUISINART
ALL AVAILABLE AT BLOOMINGDALE’S, SHORT HILLS
MILLBURN • SHORT HILLS MAGAZINE HOLIDAY 2016
W
ander down
into the
basement at
Bloomingdale’s
and you might find yourself
lingering in the housewares
department, where you’re
likely to smell and see Sajal
Hamilton cooking up something delicious. Sajal, the
mother of two teenagers, has
worked at Bloomingdale’s
for 18 years. In her role as
culinary coordinator, she
is constantly feeding and
chatting with customers,
many of whom rely on her
for help with cooking and
entertaining, on top of
pointing them towards the
right pots, pans, appliances
and housewares.“I enjoy the
challenge of working with
clients who find cooking and
entertaining difficult and
stressful and turning them
into foodies!” says Sajal.
Here, she shares her recipe
for Thanksgivin g salad.
“I call it my happy salad,”
she says. “Every ingredient
in the recipe is colorful
and tasty and makes my
palate happy!”