There's more to a salad than just green leaves... ...although a handful of delectably fresh leaves is a good place to start. Salads can be cool or cold, warm or hot, as long as the result is a marvelous amalgam of flavour, texture, and colour. Salads includes over 30 recipes for salads and dressings... Try Leaves and Herbs in dishes such as Baby Bok Choy, Avocado, and Frisee with Croutons and Pancetta, or a traditional Caesar Salad. Vegetable Salads include Three Potato Salad with Chives and Parsley, Tuscan Panzanella, or Warm Roasted Vegetable Salad with Goat Cheese and Pesto. Beans, Grains, and Noodles provide mouthwatering examples such as Tonno and Fagioli (Italian tuna band beans) or Chickpea Lunchbox Salad to take to work. Fish, Chicken, and Meat appear in Rare Beef Salad with Parsley Oil and Wasabi Mayonnaise, Vietnamese Chicken Salad, or Smoked Salmon Salad. Even Fruits make an appearance in Moroccan Orange Salad with Mint, Harissa, and Red Onion, Papaya Salsa, or Tropicl Fruit Salad with Thai Ginger Dressing. Great dressings include vinaigrette in many forms, pesto with variations, mayonnaise and aioli, and a collection of heathful Asian dressings. Salads is an irresistible little book, packed with inspiration to help you create fresh, flavourful salads throughout the year.
Petersen-Schepelern encourages her readers to think creatively about salads; her recipes may can be used "for a light snack or a substantial meal, to serve as an appetizer, or as a palate-cleanser between the entree and the cheese. There's even a fruit salad..."
She's a Danish-Australian food writer and editor whose recipes are influenced by many cuisines. Recipes include "Tatsoi, avocado, and frisee (tatsoi is a "crisp baby Chinese leaf sold in many markets," she never explains "frisee"--it has... more info
