Salad vegetables |
Cookbooks. |
Available:
Library | Shelf Number | Shelf Location | Status |
---|---|---|---|
Searching... Carver Public Library | 641.83 FOO | NONFICTION | Searching... Unknown |
Searching... Dartmouth - Southworth | 641.83 FOO 2017 | NONFICTION | Searching... Unknown |
Searching... Foxboro - Boyden Library | 641.83 FOOD52 | NONFICTION | Searching... Unknown |
Searching... Mansfield Public Library | 641.83 F | NONFICTION | Searching... Unknown |
Searching... Mattapoisett Free Public Library | 641.83 FOO 2017 | NONFICTION | Searching... Unknown |
Searching... Norfolk Public Library | 641.83 FOOD | NONFICTION | Searching... Unknown |
Searching... Norton Public Library | 641.83 FOO | NONFICTION | Searching... Unknown |
Bound With These Titles
On Order
Summary
Summary
A collection of 60 recipes for turning ordinary salads into one-dish worthy meals.
Does anybody need a recipe to make a salad? Of course not. But if you want your salad to hold strong in your lunch bag or carry the day as a one-bowl dinner, dressing on lettuce isn't going to cut it.
Make way for Mighty Salads , in which the editors of Food52 present sixty salads hefty with vegetables, meats, grains, beans, fish, seafood, pasta, and bread. Think shrimp and radicchio tossed in a bacon vinaigrette, a make-ahead jumble of white beans with charred lemon and fennel, slow-roasted duck and apples scattered across spicy greens. It's comforting food made captivating by simply charring one ingredient or marinating another-shaving some, or roasting a bunch.
But because we don't always follow recipes, there are also loose formulas for confident off-roading, as well as back-pocket tips and genius tricks for improving any old salad. Because once you know how to fix too-salty dressing, wash greens once and for all, keep an avocado from browning, and even sprout your own grains, the humble salad starts looking a lot more interesting-and a whole lot more like dinner.
Reviews (1)
Library Journal Review
The lackluster side salad gets a meal-worthy makeover in this new collection from the editors of Food52.com. Like Mindy Fox's Salads: Beyond the Bowl and Jane Baxter and John Vincent's LEON Happy Salads, this book contains multiple categories of salad (e.g., grain and bean, fish and seafood, meat) to suit all tastes and occasions. Sixty recipes-including roasted potato salad with mustard-walnut vinaigrette, lemony Greek pasta salad, and grilled lobster salad with lemon-thyme butter-emphasize variety, drawing on flavorful components such as fresh herbs and toasted nuts for vibrancy and zest. Half are new; the rest are "greatest hits" from the Food52 community. VERDICT Use this cookbook to revive sad salads and workplace lunches. If salads are your preferred meal, consider adding it to your personal collection. © Copyright 2017. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Excerpts
Excerpts
Grilled Peach & Apricot Salad with Kale and Prosciutto Sturdy greens + cured meat + grilled fruit + crumbly cheese Serves 4 | From Nicholas Day You might think this dressing sounds overly simplified (olive oil and lemon? Why do I need a recipe for that?), but the genius comes when you top the salad with smoky, sweet, still-hot grilled stone fruit. Its juices seep down into the greens and finish what little work you put into the dressing. Add a bit of prosciutto and a tumble of feta, and you've basically got a cheese plate in a bowl. Which, really, is what you wanted from a salad cookbook, right? 1 bunch lacinato kale Kosher salt 1⁄4 cup (60ml) olive oil 1 to 2 tablespoons freshly squeezed lemon juice, or to taste 4 ounces (115g) prosciutto, thinly sliced 4 peaches, halved 4 apricots, halved Neutral oil (such as vegetable, canola, or grapeseed), for brushing 1⁄4 cup (40g) crumbled feta cheese Crusty bread, for serving 1. Heat the grill to medium-high and brush your grates clean. While the grill heats up, prepare the kale. Fold a leaf in half along the central rib. With a sharp knife, cut away the rib and discard. Tear or chop the kale leaves into bite-size pieces and place them in a large salad bowl. Add a pinch of salt and 1 tablespoon of the olive oil and massage, kneading it for a minute or so, until it softens. Whisk together the remaining 3 tablespoons of olive oil and the lemon juice. Tear or cut the prosciutto into bite-size pieces and set both aside. 2. When the grill is reasonably but not overwhelmingly hot, brush the peaches and apricots very lightly with the neutral oil and grill, cut side down, until deeply caramelized, about 5 minutes. Transfer to a plate. 3. Toss the kale with the dressing and feta. Add the prosciutto, followed by the still-hot peaches and apricots, letting their juices seep into the kale. If there are any extra juices on the plate, add those too. Eat with crusty bread. Genius Tip: Melty Cheese Dressing You're used to finding hard cheese in crags or pebbles here and there in your salad, but they can also become a more even, consistent coat by melting the cheese into a dressing. Canal House's method starts like you're making cacio e pepe pasta and ends with a milky, emulsified, deeply pungent dressing. Stir 1 1⁄2 cups (150g) finely grated Pecorino Romano or Parmesan cheese and 1⁄2 cup (120ml) boiling water in a large bowl until the cheese is melted. Whisk in 1⁄2 cup (120ml) extra-virgin olive oil, then season with freshly ground black pepper. Spoon the melty cheese dressing over skinny asparagus, fresh peas, and delicate lettuce leaves, if you're Canal House--also over heartier greens, roasted vegetables, or scrambled eggs, if you're us. Excerpted from Food52 Mighty Salads: 60 New Ways to Turn Salad into Dinner--And Make-Ahead Lunches, Too by Editors of Food52 All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.Table of Contents
Foreword | p. viii |
Introduction | p. x |
Building Blocks | p. xii |
Leafy Salads | |
Grilled Peach & Apricot Salad with Kale and Prosciutto | p. 3 |
Petits Poís à la Française Redux | p. 4 |
Featherweight Slaw | p. 7 |
Antipasto Chopped Salad | p. 8 |
Hoppin' John Salad with Crispy Cornbread | p. 13 |
Cobb Salad with Hard-Boiled Egg Dressing | p. 14 |
Caesar-Style Kale Salad with Roasted Onions | p. 17 |
Radicchio & Cauliflower with Currant-Anchovy Vinaigrette | p. 18 |
Roasted Grape, Butternut Squash & Kale Salad | p. 21 |
Chard Salad with Garlic Breadcrumbs & Parmesan | p. 22 |
Wilted Escarole with Feta & Honey | p. 26 |
Less-Leafy Vegetable Salads | |
Shaved Asparagus with Burrata, Radish & Cucumber | p. 31 |
Fried Eggplant, Tomato & Peach Salad with Preserved Lemon Vinaigrette | p. 32 |
Corn-Barley Salad with Tomato Vinaigrette | p. 35 |
Charred Okra Succotash Salad | p. 36 |
Grilled Mushroom & Fig Salad | p. 39 |
Roasted Potato Salad with Mustard-Walnut Vinaigrette | p. 40 |
Roasted Broccoli Rabe, Chickpea & Crispy Salami Salad | p. 43 |
Carrot & Radicchio Salad with Fig-Balsamic Vinaigrette | p. 44 |
Charred Broccoli & Lentil Salad | p. 47 |
Shaved Brussels Sprouts, Endive & Apple Salad | p. 48 |
Grain & Bean Salads | |
Toasted Farro & Asparagus Salad | p. 53 |
Grilled Ratatouille & Bulgur Salad | p. 54 |
Smoked Lentil Salad with Sriracha Miso Mayo | p. 56 |
Coconut Rice Salad with Mango, Bell Pepper & Lime | p. 59 |
Farro & Golden Beet Salad with Chive-Sage Dressing | p. 60 |
Radish Pecan Grain Salad | p. 63 |
Sprouted Mung Bean, Carrot Date Salad | p. 65 |
Wild Rice Bowl with Tofu, Sweet Potatoes & Roasted Shallot Vinaigrette | p. 69 |
Mushroom & Mixed Grains Salad with Carrot-Harissa Vinaigrette | p. 73 |
Freekeh, Fennel & Smoked Fish Salad | p. 74 |
Brown Butter Brussels Sprouts & Crispy Quinoa | p. 77 |
Roasted Chickpea Salad with Za'atar | p. 78 |
White Bean Salad with Fennel Three Ways | p. 81 |
Pasta & Bread Salads | |
Baby Artichoke, Fregola & Pistachio Ailiade Salad | p. 85 |
Spring Vegetable Panzanella | p. 86 |
Sagna Cauda Egg Salad on Rye Toast | p. 89 |
Lemony Greek Pasta Salad | p. 90 |
Grilled Bread, Broccoli Rabe & Summer Squash Salad | p. 93 |
Half-Blistered Tomato Pasta Salad | p. 94 |
Sort of Tabbouleh with Jammy Onion Vinaigrette | p. 97 |
Peanut Noodle Salad | p. 98 |
Curried Cauliflower Fattoush | p. 101 |
Fish & Seafood Salads | |
Radicchio & Shrimp Salad with Warm Bacon Vinaigrette | p. 105 |
Grilled Lobster Salad, with Lemon-Thyme Butter | p. 106 |
Seared Scallop Salad with Black Lentils & Garlic-Sesame Crumbs | p. 109 |
Fresh Corn Cakes with Crab-Tomato Salad | p. 110 |
Halibut Escabeche Taco Salad | p. 113 |
Herbed Tuna & Israel1, Couscous Salad | p. 115 |
Salmon & Beet Salad with Cherry Vinaigrette | p. 116 |
Shrimp Ceviche with Caramelized Tangerine Vinaigrette | p. 119 |
Meat Salads | |
Chicken & Rice Salad with Poached Radishes and Nuoc Cham | p. 123 |
Chorizo & Summer Melon Salad | p. 124 |
Steak & Tossed Salsa Verde Salad | p. 127 |
Bloody Mary Steak Salad | p. 128 |
Spicy Chicken Salad with Rice Noodles | p. 131 |
Grilled Lamb Kebabs with Tomato-Cucumber Salad | p. 132 |
Curried Chicken, Grape & Cheddar Salad | p. 135 |
Slow-Roasted Duck & Apple Salad | p. 136 |
Thai Fork Salad wide Crisped Rice | p. 139 |
Thank Yous | p. 140 |
Index | p. 142 |