Salad For Dinner
Simple Recipes for Salad That Make a Meal
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- £10.99
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- £10.99
Publisher Description
Salad for lunch? Salad for dinner? It’s easy – and delicious – to turn salads into main meals with this original collection from chef Tasha DeSerio. As more and more home cooks are looking to eat healthy using local and regional offerings, the whole-meal salads highlighted here will satisfy vegetarians and meat eaters alike. Simple, yet sophisticated and showcasing the author’s talent for presenting beautiful ingredients in an artful way, the recipes encompass everything from greens to meat and fish, dairy, and pasta and grain. With detailed information on in-season fruits and vegetables, lesser known salad fixings, preparation techniques (including make-ahead tips), and a comprehensive chapter on salad basics, readers will have all they need to turn out satisfying and beautiful salads of their own. Easy enough for one and special enough for a crowd, salads as a main course will be showing up on tables everywhere.
About the Author
Tasha DeSerio began her career at Chez Panisse Restaurant and Café and left there to launch the highly regarded Olive Green Catering. Living in Berkeley, California, she’s a chef, food writer, and cooking teacher. Her writing has appeared in Food and Wine, Bon Appetit, and Fine Cooking, and she is the co-author of Cooking from the Farmer’s Market by Williams-Sonoma.
PUBLISHERS WEEKLY
Usually relegated to a chapter in most cookbooks, salads come front and center in this appealing guide. Chez Panisse alum and food writer (Bon Appetit; Food and Wine) De Serio offers 100 new ways to make fresh, healthy main meals built on plant-based ingredients. De Serio starts with the basics key ingredients and techniques for throwing together a salad on the fly, such as toasting nuts, making croutons and washing greens. The chapters focus on salad types "Leafy"; "Vegetable and Fruit"; "Grain, Bread and Pasta"; and "Legumes." Throughout, De Serio's recipes showcase a playful mix of colors, flavors, and textures, from escarole with apple, celery, roquefort, and pecans to a succotash salad. While lighter eaters might gravitate toward delicate dishes such as herb salad with beets, oranges, and almonds, her warm salads like cauliflower with brown butter vinaigrette, sieved egg and toasted breadcrumbs, and cabbage with mustard vinaigrette and bacon lardons are heartier concoctions. Meat and seafood appear on many recipes, but there are plenty of options for vegetarians. A valuable resource for home cooks looking for ways to liven up their repertoire. Photos.
