Title

  • Salads: Beyond the Bowl

Author

Publisher

Salads: Beyond the Bowl

Overview

From the publisher

Salads: Beyond the Bowl brings the art of salad-making to new heights. Mindy Fox, the food editor of La Cucina Italiana magazine and the author of A Bird in the Oven and Then Some, here makes the most of seasonal produce, incorporates healthy grains into salads, uses interesting ingredients, and serves healthier and lighter new takes on classics like potato and pasta salad.

Fox pairs produce of all sorts with grains, beans, legumes, cheeses, fish, and meat to create extraordinary salads that serve as starters or main dishes for everyday eating, whether at brunch, lunch, or dinner. With her repertoire of 100 sophisticated yet simple salads, a visit to the farmers market or local grocer becomes an experience ripe with thrilling new recipe prospects.

“What excites me about salads is the seemingly endless possibilities of what the dish can be — everything from a stunningly satisfying and gorgeous plate of raw vegetables dressed with good olive oil and flaky sea salt to a more complex dish involving protein, beans or legumes, or powerhouse grains such as quinoa, farro, and freekeh,” says Fox.

Among the lessons that she shares are the basics for creating what she calls the “elemental salad.” Perfect for a quick and simple weeknight meal yet elegant enough to serve to company, Fox transforms basic ingredients into delicious dishes: a lone bulb of fennel, perhaps, with its pretty fronds attached, thinly shaved and dressed with a healthy drizzle of good olive oil, a grating of lemon zest, and a generous squeeze of the juice, then sprinkled with good salt, coarse pepper, and its delicate fronds proves, in mere minutes, that a single ingredient can be transformed into a show-stopping dish. Her elemental salads, such as Fresh Figs, Shaved Celery, and Prosciutto; Green Melon, Cubanelle Peppers, and Ricotta Salata; and Cara Cara Oranges, Celery Leaves, and Smoked Almonds, can be eaten on their own or paired together for a larger meal.

Gorgeously photographed throughout and with an introduction on salts, olive oils, and vinegars, notes on choosing and preparing produce, more than a dozen recipes for dressings, and a detailed source section, Salads: Beyond the Bowl will make salad your new favorite daily dish.

Selected contents

Subscribe
Comments
There is 1 comment on this item
Add a comment
1. by Ron Longe on Jun 26, 2012 at 3:40 PM PDT

I love this book. I’m always looking for new ways to make salads and this book has a year’s worth of inspiration. I recently made the shaved Brussels sprout salad, the blueberry, mint and feta salad, and the purple potato salad. All were easy, fresh, and so delicious.

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


All Books

Advertisement
Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice