Salads and dressings

194 Pages·2017·24.556 MB·English

SAL ADS
AND DRESSINGS
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SAL ADS
AND DRESSINGS
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6 Introduction
8 Instant salads
10 On-the-go salads
12 Salad skills
16 Fish and seafood 42 Poultry and meat 66 Cheese

18 Herbed mackerel salad 44 Chicken, radicchio, and asparagus salad 68 Fava bean and feta panzanella bowl
20 Tuna, artichoke, and pasta salad 46 Chicken Caesar salad with polenta 70 Green feta salad with watercress
22 Mediterranean tuna and farro salad croutons mayonnaise
23 Smoked trout salad with pickled 48 Chicken with adzuki beans and parsley 71 Watermelon and feta salad
cucumber 49 Chicken and peanut kamut salad 72 Rainbow wheat berry and feta salad
24 Niçoise-style salad 50 Spicy chicken salad with raw vegetables 74 Greek olive salad with herb vinaigrette
26 Smoked trout and endive with dill relish 52 Smoked chicken salad with papaya salsa 75 Feta, spinach, and date salad
27 Smoked salmon salad with spiced 53 Tropical chicken salad with curried 76 Seared fig and halloumi salad
yogurt yogurt 78 Grilled halloumi and tomato salad
28 Salmon salad with raspberry dressing 54 Antipasto salad 79 Goat cheese stacks with toasted spelt
30 Spring rice salad with smoked salmon 56 Chorizo, chickpea, and mango salad 80 Caprese farro salad with traditional
31 Smoked fish, fennel, and mango salad 58 Bistro salad with frisée lettuce pesto
32 Chile shrimp with cilantro and lime 59 Prosciutto with pear and nectarine 82 Tomato salad with balsamic vinegarette
34 Bulgur wheat with shrimp and okra 60 Green papaya, beef, and noodle salad 83 Gorgonzola and ciabatta salad
36 Vietnamese shrimp and cucumber salad 62 Nutty bresaola salad with horseradish 84 Celery and green apple salad with blue
37 Grilled squid and arugula salad dressing cheese dressing
38 Mixed seafood salad with anchovy 63 Pastrami and arugula salad with olive 85 Wheat berries and roasted squash with
dressing salsa blue cheese
40 Crab and grapefruit salad with 64 Thai-spiced lamb salad with lime 86 Goat cheese and beans with chive
vinaigrette dressing dressing
41 Chile crab and avocado salad 88 Marinated goat cheese salad
89 Nutty goat cheese and beet salad
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Contents
90 Grains and pulses 132 Fruit and vegetables 172 Dressings and sauces

92 Jeweled couscous and apricot salad 134 Swiss chard and sweet potato bowl 174 Dressing basics
94 Couscous with pine nuts and almonds 136 Eggplant salad 176 Chile and ginger vinaigrette
95 Moroccan couscous salad 137 Red pepper salad 177 Tomato and paprika vinaigrette
96 Millet and sweet corn with roasted leeks 138 Grilled vegetable and spinach bowl 178 Apple cider vinaigrette
98 Bulgur wheat with mixed peppers and 139 Celery root and mustard remoulade 179 Classic blue cheese vinaigrette
goat cheese 140 Roasted beet and orange salad 180 Lemongrass and chile salsa
99 Bulgur, eggplant, and pomegranate 142 Grilled broccoli rabe with romesco 181 Dill and watercress salsa with capers
seed salad
143 Mediterranean salad boats 182 Cilantro and walnut pesto
100 Rustic tabbouleh
144 Neapolitan Christmas salad 183 Traditional French garlic aïoli
102 Avocado, cilantro, and lime tabbouleh
146 Grated carrot and beet salad 184 Hummus
104 Tabbouleh with cacık
147 Shaved fennel with balsamic marinade
106 Herb tabbouleh with pomegranate
148 Shredded carrot and cabbage with nuts
molasses 186 At-a-glance dressings,
149 Artichoke salad with lemon juice
107 Chickpea, bulgur, and cranberry salad
sauces, and dips
150 Fennel and peach salad
108 Freekeh sweet and spicy warm salad
152 Tomato and farfalle pasta salad 187 Salads index
110 Quinoa and mango with toasted
coconut 153 Shiitake mushrooms with wilted spinach 192 Acknowledgments
112 Quinoa, fennel, and pomegranate salad 154 Panzanella with red wine vinaigrette
114 Mexican quinoa and kidney bean salad 155 Chili-crumbed spinach salad
116 Lentil salad with lemon and almonds 156 Fattoush
117 Lentils and barley with sweet potato 158 Waldorf salad
118 Lentil, artichoke, and red pepper salad 159 Shepherd’s salad
120 Gingered fava beans with lentils 160 Orange salad with olives
121 Flageolet beans with smoked cheese 162 Spinach with pine nuts and raisins
122 Curried chickpeas with mango 163 Endive salad with spinach and pears
123 Pearl barley, squash, and tomato salad 164 Mixed mushroom and orange salad
124 Nutty pearl barley and lentil salad 165 Butternut squash and avocado salad
126 Curried rice and radish salad 166 Bean thread noodle salad
127 Harissa, sorghum, and chickpea salad 168 Edamame and snow pea salad
128 Chickpea, red rice, and artichoke salad 169 Marinated cucumber and dill salad
130 Triple-grain herbed salad bowl 170 Picnic potato and dill pickle salad
131 Kale and freekeh salad with garlic tahini 171 Warm potato salad with mustard
vinaigrette
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Introduction
Salads have undergone a remarkable resurgence in
recent years. Once associated with limp lettuce and soggy
tomatoes, they have cast off their reputation as “rabbit food,”
and are now recognized as delicious dishes in their own right.
The sheer variety of recipes in Salads and Dressings proves
just how versatile and exciting the humble salad can be.
Offering up more than 100 dishes, from Middle Eastern
tabboulehs to traditional French classics, this book provides
salad inspiration for every occasion. Light summer lunches
stand alongside rustic winter warmers; traditional flavor
pairings are complemented by foods and spices you may
have never tried before.
All this doesn’t mean that the recipes in this book are
complex or time-consuming. On the contrary, Salads and
Dressings comes complete with tips on creating instant
salad meals using no-cook ingredients, as well as advice
on turning almost any salad into an on-the-go packed lunch.
Since no salad is complete without a dressing, the last
chapter in this book provides a handful of dedicated
dressing recipes to inspire you, and also shows you how
to mix up your own flavor pairings.
Instant or leisurely, simple or decadent, classic or
contemporary—a salad can suit any occasion.
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Instant salads
When time is short, salads can be the perfect mealtime choice. Stock up on
a selection of raw and precooked foods, and you’ll be able to throw together
a nutritious meal in minutes.
Using raw foods
Quick to prepare and serve, raw salad ingredients are far more
nutritious than their cooked counterparts. This is because cooking
can significantly reduce vitamin and antioxidant levels in many foods,
including vegetables and nuts. You do not need to adopt a fully raw
diet and forgo cooking entirely; incorporating just a few raw items
into your meals can provide a great health boost.
Fruit and vegetables Try these:
• Mediterranean salad
When it comes to produce, fresh is best. Baby varieties
boats (p143)
of vegetables such as zucchini, carrots, and leeks are
ideal, as they tend to be both sweeter and easier to b Waldorf salad (p158)
digest. Keep in the fridge, preferably stored in a paper • Orange salad with olives
bag, as plastic bags make vegetables sweat. (p160)
Nuts and seeds Try these:
b Nutty goat cheese and
A handful of crunchy chopped walnuts or jewel-like
beet salad (p89)
pomegranate seeds can round out any salad dish.
Some of the recipes in this book call for nuts to be • Jeweled couscous and
roasted or dry-fried before serving, but you can apricot salad (p92)
skip that step and sprinkle them raw over the dish • Shredded carrot and
if you prefer. cabbage with nuts (p148)
8 Instant salads
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