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Discover your inner salad genie with this creative cookbook. Over 230 recipes, ingredient information, and tips, make this the only cookbook you’ll ever need to make innovative, stunning, and satisfying salads.
What does salad have the potential to be? An exciting mix of color, crunch, and flavor: Peaches over silken burrata; oil spiced with curry leaves on crunchy carrots flavored with lime and cilantro; Southwest Beef Salad with Cornbread Croutons. Explore the creative possibilities of salads, learn how to build and layer unique flavor combinations and embrace ingredients from barley, octopus, and miso to radiccchio, pattypan squash, and pears. These ATK dishes will be the star of the table.
Our recipes feature salads like Pea Green Salad with Warm Apricot-Pistachio Vinaigrette and Tomato Salad with Steak Tips as well as Crispy Eggplant Salad, and riffs on classics: Caesar salad with grilled romaine or pasta salad with One-Pot Pasta Salad with Chicken (and tomatoes, olives, pepperoncini, green beans, arugula, feta). Sidebars highlight surprising salad ingredients such as couscous, purslane, curry powder, and radicchio.
You’ll also acquire ideas and inspiration to assemble your own salads in The Architecture of a Green Salad, with great tips on mixing and matching ingredients, flavors, and textures. The Salad Bar chapter equips you with an assortment of dressings, toppings, infused oils, and spice blends like za’atar. This is the cookbook you pull out when you want inspiration for dinner and a feast for the eyes.
From the Publisher
The Complete Salad Cookbook
A Fresh Guide to 200+ Vibrant Dishes Using Greens, Vegetables, Grains, Proteins, and More
Seared Tuna Poke Salad
Grab a Plate, Dinner’s Ready.
Get started and become a salad virtuoso with tips and tricks to better and more flavorful salads!
The architecture of a salad Six techniques to enhance your salads The salad bowl Dressing up Making a vinaigrette
Discover a Whole New World of Salads
Go beyond lettuce and tomato.
Get 200+ tried-and-tested recipes built to surprise, delight, and satisfy your cravings for something completely fresh and delicious. Say goodbye to the old lettuce, tomato, and bottled-dressing-in-your-fridge combo and hello to a world of flavors, textures, and colors that will keep you coming back to The Complete Salad Cookbook for more.
The Salad Bar Leafy Salads Fruit ad Vegetable Salads Bean and Grain Salads Pasta and Noodle Salads
Leafy, chewy, crispy, crunchy, & creamy.
Leafy Salads
Grilled Chicken Cobb Salad
Maybe you’ve had grilled chicken on your Cobb salad, but grilled avocados and romaine, too? Serve this fresh take on a classic favorite with a shower of chopped fresh chives.
Fruits and Vegetable Salads
Charred Cabbage Salad
We used Southeast Asian flavors for this showstopping salad, first coating wedges of red cabbage with oil, Thai red curry paste, and turmeric and then roasting them in the oven. The spice paste gave flavor; the roasting brought out the cabbage’s natural sweetness.
Bean and Grain Salads
Creamy Corn Farfalle Salad
Uncooked corn serves as the sauce for this recipe that comes together in a flash. Process corn to a smooth puree, adding some hot water to get it smooth. Toss with cooked pasta, adding sun-dried tomatoes, lemon juice, and red pepper flakes for tang and a subtle kick.
Pasta and Noodle Salads
Quinoa Taco Salad
A healthier take on taco salad, with quinoa making a surprisingly good replacement for ground beef. This salad is so hearty that it doesn’t even need tortilla chips, but if you can’t eat a taco salad without them, bring on the crunch.
Salad Secrets on Tap
Build your Salad IQ with lots (and lots) of information on ingredients and test kitchen techniques for building successful salads.
From an overview of the salad types such as chopped, sliced, roasted, and wrapped, to prep tips for shaving, spiralizing, grating, and removing liquid from ingredients for optimum flavor. We offer tips for pairing foods in intriguing ways to contrast textures, colors, flavors, and aromas and show you how to prevent waste by using every part of a vegetable.
Publisher : America’s Test Kitchen (April 27, 2021)
Language : English
Paperback : 424 pages
ISBN-10 : 1948703564
ISBN-13 : 978-1948703567
Item Weight : 2.81 pounds
Dimensions : 7.88 x 1.01 x 9.63 inches
