If you got a holiday card from a Malibu friend, and it included a lovely family portrait, it was most likely shot by local photographer Brooke Bohm. She photographed 45 to 50 families for cards this year alone, and she’s been at it for the past 10 years (so you can do that math!). Brooke also photographs Malibu families, parties, weddings as well as school and community events, showing Malibu to the rest of the world through her focus.

You may have seen her photos of soccer tournaments or father-daughter dances in the two local papers. Perhaps you saw the album cover Brooke shot for country musician Drew Davis. She has also been the still photographer on a movie, commercials and infomercials. You can see some of her work at www.Brookephotography.com.

But away from all that industry biz, she’s Brooke the salad maker. When her friends throw a party, they ask Brooke to make her signature salad. When there’s a classroom function that requires a potluck contribution, she brings salad. If people are gathered, and there’s a big salad on the table, Brooke has likely made it. She’s the salad lady, and it comes naturally to her. 

In December, Brooke made one of her salads for daughter Haiden’s holiday party at school, and all the parents in attendance were raving and writing down the recipe.

“I don’t know why I’m the salad lady, but I am," she said with a laugh. "My friends always say, ‘Oh, you make such good ones,’ and that’s what they ask for. I’m always in charge of bringing salads to parties. I love to eat salads, so maybe that’s part of it."

One of Brooke's favorite concoctions is a riff off the Ivy’s Grilled Vegetable Salad. To replicate it, she grills up veggies like asparagus, zucchini, corn and peppers; chops them all up and stores the mix in the refrigerator. Brooke warms up this grilled mixture and eats it all week; on top of lettuce, in a corn tortilla or as a quesadilla. She also might add some rotisserie chicken, and make a burrito out of it.

This strategy helps Brooke make healthy meals in the Big Rock home she shares with her family—husband Chris and children Hunter, 12, Haiden, 11, and Fraser, 9. 

Sounds like a smart strategy for eating well on weekdays!      

Brooke says devising a salad can be as simple as looking around the kitchen to see what’s available. “I might have some hearts of palm, or artichoke, or peppers I can roast up really quick,” she said.

Or if it is for a more special occasion, she might search for ideas on the Internet. Brooke is always looking for interesting recipes, scanning Epicurious.com or other cooking sources. And once she finds something intriguing, she will play around with it, omitting ingredients she doesn’t like (fresh tomatoes, blue cheese) and subbing in things she does (feta, goat cheese, roasted peppers).  Brooke is a confident cook. If she doesn’t like the way something sounds, she plays around with it until it is to her liking.

This past holiday season, Brooke made her salad for so many parties, that she found herself eating it two or three days in a row several weeks. Yes, it’s that good. 

This easy salad is one of her signature salads. “It’s yummy and very festive, so whether you are bringing it for a holiday party or a potluck, it’s very pretty. I change it up often. Sometimes I’ll put pear or mandarin oranges or strawberries instead of the cranberries, or pine nuts or sunflower seeds instead of the almonds. It depends on what’s in season and what I have in my kitchen!”

Want a taste of Brooke’s salad? You can now make it at home, or head for the buffet table at the party!

Brooke Bohm’s Big Crunchy Cranberry Feta Salad

Sometimes she will also add mandarin oranges, or pine nuts and other assorted things that strike her fancy. As with most great salads, use your judgment about amounts. For example, if you want fewer cranberries, that’s fine. Throw in a big handful and don’t bother measuring!

• 1 cup dried cranberries (such as Craisins)
• 1 cup sliced almonds
• 1/2 cup sugar
• 4-5 Romaine lettuce hearts
• 4-ounce package crumbled mild Feta cheese

Dressing:

• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1/2 cup sugar
• 2 teaspoon salt
• 1/2 teaspoon ground pepper
• 2 dashes Tabasco

Hydrate the cranberries: Bring a small pan of water to a boil. Add cranberries, turn off the heat and set the pan aside so the cranberries plump for 5-10 minutes while you complete the rest of the salad. Drain cranberries before using in salad.

Make the almonds: Put almonds in a separate pan and add the 1/2 cup sugar. Heat over medium flame until sugar is melted. Stir constantly and pay close attention because they can burn easily. Remove from heat and spread out on waxed paper, so they do not clump. Once they start to cool, use your hands to break them up a little. Cool them completely before you use them in the salad. 

Make the dressing: In a jar, add all dressing ingredients and shake until combined. You will likely only use half the dressing for the salad, so save the rest for a future salad. It’s good on all kinds of lettuces!

Assemble the salad: In a large salad bowl, add romaine (torn or sliced), crumble in feta, almonds and drained cranberries. Drizzle with dressing (you will not use all this dressing) and toss gently to combine. Or, if bringing to a party, you may layer it for a nice presentation: first lettuce, then almonds, feta and finally cranberries on top. Bring the dressing separately, and toss at the party, so it doesn’t get soggy on the drive over there.

This makes a large bowl (party size serving).