Salad for Dinner: Simple Recipes for Salads That Make a Meal

Salad for Dinner: Simple Recipes for Salads That Make a Meal

by Tasha DeSerio
     
 

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

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Overview

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.

Introduction

Make a Simple Salad

  • Key ingredients
  • Making vinaigrette
  • Making salads more satisfying
  • Getting ahead when making salads

Leafy Salads

  • Little Gems with yogurt and feta
  • Bitter greens with cherries and pancetta - photo
  • Wild arugula salad with salami picante and percorino - photo
  • Butter lettuce with cherry tomatoes, corn, & buttermilk
  • Chopped salad - photo
  • Bacon, lettuce and tomato salad - photo
  • Garden lettuces with green beans, figs, & hazelnuts
  • Herb salad with beets, oranges & almonds - photo
  • Watercress with apple, gruyere & walnuts- photo
  • Belgian Endive and frisée with crab, fennel & citrus vinaigrette
  • Arugula and shaved fennel salad with tangerines and fried almonds
  • Warm chicory salad with wild mushrooms and serrano ham - photo
  • Spinach salad with blood oranges, feta, pine nuts & raisins
  • Raw kale with Caesar vinaigrette
  • Escarole with apple, celery, roquefort & pecans
  • Frisée with seared scallops and blood oranges - photo
  • Duck confit and frisée with creme fraiche and mustard vinaigrette - photo
  • Garden lettuces with skirt steak, avocado, and toasted pumpkin seed - photo

Vegetable & Fruit Salads

  • Roasted asparagus and frisee with poached eggs and romesco sauce - photo
  • Warm young artichoke and potato salad - 2 process shots
  • Spring nicoise salad - photo
  • Shaved artichoke and fennel salad with beef carpaccio
  • Leeks vinaigrette with beets and salsa rustica - photo
  • Corn, cherry tomato & avocado salad with shrimp - photo
  • New potato salad with shallots and creme fraiche
  • Gypsy pepper and green bean salad with fried almonds - photo
  • Summer chanterelle, corn, and green bean salad
  • Lobster, corn, and red pepper salad - photo
  • Heirloom tomato salad with basil, burrata cheese & garlic costone
  • Slow-roasted salmon with beets, cucumber & horseradish vinaigrette - photo
  • Spiced cauliflower and potato salad with caramelized onion
  • Avocado and grapefruit salad with scallop ceviche and jalapeño vinaigrette
  • Lobster and celery root salad with fines herbes
  • Shaved Brussels sprouts with celery, pomegranate & toasted walnuts - photo
  • Smoked trout and fingerling potato salad with Belgian endive
  • Warm cauliflower salad with brown butter vinaigrette, sieved egg and toasted breadcrumbs
  • Warm cabbage salad with mustard vinaigrette and bacon lardons
  • Tuna carpaccio with beets and watercress

Grain, Bread & Pasta Salads

  • Rice salad with asparagus, favas & peas - photo
  • Toasted pita and arugula salad with cucumber, black olive & feta - photo
  • Farro and asparagus salad with spring onion and mint
  • Rice salad with cucumber, feta & herbs
  • Rice and lentil salad with cherry tomatoes and yogurt sauce - photo
  • Roasted pepper and bread salad with tuna confit
  • Quinoa, red pepper & cucumber salad with avocado and lime
  • Farroush - photo
  • Couscous salad with grilled eggplant and cumin vinaigrette - photo
  • Cracked wheat salad with wilted radicchio and raisins
  • Barley salad with skirt steak and muscat grapes
  • Brown rice salad with pomegranate, celery & herbs
  • Farro salad with broccoli raab and poached egg - photo
  • Couscous with kabocha squash, toasted pumpkin seeds & harissa vinaigrette
  • Pasta salad with lentils, kale, & warm bacon vinaigrette
  • Farro and black rice salad with arugula and tangerine - photo
  • Bulgur with kale, preserved lemon & green olives - photo
  • Whole wheat pasta with roasted broccoli, black olive vinaigrette & ricotta salata - photo

Legume Salads

  • Green Lentil with beets and preserved lemon
  • Cannellini and fava beans with spring onions - photo
  • Fava bean and pea salad with prosciutto, pecorino & mint
  • Warm chickpea salad with wilted spinach and spiced brown butter vinaigrette
  • Lentil and piquillo pepper salad with toasted garlic vinaigrette - photo
  • Cannellini bean salad with grilled shrimp and cherry tomatoes
  • Spicy squid and chickpea salad - photo
  • Succotash salad - photo
  • Butter beans with chorizo and tomato - photo
  • Fresh cranberry bean salad with broccoli raab and warm pancetta - photo
  • Lentil salad with gypsy peppers and feta
  • Edamame with beets, scallions and ginger viniagrette
  • Warm lentils with sausage, kale & mustard vinaigrette - photo
  • Chickpea salad with roasted carrots and harissa vinaigrette

Basic Recipes

  • Basic vinaigrette
  • Basic mayonnaise for vinaigrette
  • Rustic croutons
  • Garlic chapons
  • Roasted red peppers with garlic and herbs
  • Roasted beets

Flavoring vinaigrettes

Helpful Tools & Equipment

Index

Reviews

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Editorial Reviews

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. (Mar.)
From the Publisher
"What could be more important than a book that revolves entirely around beautiful salads? Now, more than ever, we need to focus on simple, fresh, pure food—and Tasha has been a vital part of this delicious revolution. It is her fine-tuning of taste that makes this book so valuable. " —Alice Waters "If you really want to know how to make a good salad, look no further. Tasha DeSerio is the teacher you need. Tasha is one of my favorite cooks, and here she offers her experience, common sense, and artistry to the finer points of salad-making. No one does it better. Brava!" —David Tanis, author of "A Platter of Figs," and "Heart of the Artichoke" "Tasha set a new gold standard with her salads at Chez Panisse. This book reveals her secrets. It is a delight to have access to her recipes, ripe with good advice from a seasoned chef. Her skills and sense of humor will make you run to the market and start cooking." —Judy Rodgers and Gilbert Pilgram, owners of Zuni Cafe "Finally, dinner salads get the respect they deserve! Tasha's recipes are fresh and appealing and her tone encouraging. Each recipe features simple but brilliant ingredient pairings, assuring that dinner salads are never boring again. With gorgeous photos and generous tips and sidebars, "Salad for Dinner" is a must-have cookbook that manages to be practical and inspiring, too." —Susie Middleton, editor-at-large for" Fine Cooking "magazine and author of Fast, Fresh & Green "If you love 'fresh' like I do, you'll be inspired by Tasha's salad book. Just reading it made me want to run to the farmers' market. The only problem—every recipe sounds more delicious than the last, so it's difficult for me to decide which salad I want to make first!" —Joanne Weir, Chef, James Beard award-winning cookbook author, and host of the PBS show Joanne Weir's Cooking Confidence "Having worked with Tasha at Chez Panisse for years, it's no wonder that her book, "Salad for Dinner," is as wonderfully composed as the delicious foods

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Product Details

ISBN-13:
9781600854316
Publisher:
Taunton Press, Incorporated
Publication date:
03/13/2012
Pages:
208
Sales rank:
344,978
Product dimensions:
8.03(w) x 9.92(h) x 0.54(d)

Related Subjects

Meet the Author

TASHA DE SERIO began her career at Chez Panisse Restaurant and Cafe 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.

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