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I love this cookbook. There are so many flavor combinations that I would never have come up with on my own. Chapters include: Leafy Salads; Less-Leafy Vegetable Salads; Grain and Bean Salads; Pasta and Bread Salads; Fish and Seafood Salads; and Meat Salads. There are so many recipes in this book I have flagged to try.
My favorite salad so far is Fried Eggplant, Tomato and Peach Salad with Preserved Lemon Vinaigrette. It is cubed eggplant, dusted with extra fine flour, friend and tossed with persian cucumber, cherry tomato, sliced peach, mozzerella balls and basil leaves. I love the preserved lemon dressing, which is very tangy and works with the sweet peaches and tomatoes beautifully.
I highly recommend this cookbook, even if you don't feel you need one for salads.
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From the Publisher
Cobb Salad with Hard-Boiled Egg Dressing
Serves 4 | From Emily Connor
Like many things, cooking is more fun when you break the rules. This dish is our case in point: Why should you have to make Cobb salad the usual way? Why wouldn’t you add steamed beets or oily black olives? The same goes for the dressing. Why only top your Cobb with hard-boiled eggs when you can blend them into a dressing that’s creamy without any dairy (similar to a quick sauce gribiche)? It’s all a little rebellious, but still a Cobb, no doubt. Feel better now?
Recipe
- In a large saucepan, bring 2 inches (5cm) of water, the vinegar, and several pinches of kosher salt to a boil over high heat. Put the beets in a steamer basket and set the basket over the boiling water. Cover the pan, turn the heat to medium, and steam until the beets are tender when pierced with a knife, about 20 minutes. Let cool, then peel and cut into bite-size pieces.
- To make the dressing, using a stand or immersion blender, blend all of the ingredients together until smooth and emulsified. Add salt and pepper flakes to taste.
- On a large platter or wide bowl, toss together the lettuce with half of the herbs. Add enough dressing to lightly coat the leaves, and toss again. Arrange the beets, eggs, avocado, olives, and cheese in rows on top. Scatter the remaining herbs. (You can also toss everything together.) Serve with the remaining dressing on the side.
Cobb Salad Ingredients
- 1⁄4 cup (60ml) white wine vinegar
- Kosher salt
- 4 large red beets, scrubbed well, trimmed, and halved
- 1 large head Bibb lettuce, torn into large pieces
- 1⁄3 cup (15g) loosely packed fresh tarragon, dill, or chives, coarsely chopped
- 4 hard-cooked eggs, quartered
- 1 large avocado, peeled, pitted, and thinly sliced
- 1⁄3 cup (45g) Niçoise olives, pitted
- 1⁄2 cup (70g) crumbled blue cheese
About the author
WONDERFUL AND INTERESTING FLAVOR COMBINATIONS
Mighty salads they are, featuring hearty ingredients from veggies to seafood. Along with sixty salads are recipes for some forty-seven dressings such as Pancetta-lime and Sriracha Miso Mayo. If this does not pique your interest, certainly recipes for pickled grains and grilled cheese croutons will. There is also a recipe for preserving lemons which tells how to keep them and for how long, information missing from most other preserved lemon recipes I have seen. In addition, helpful hints are included such as keeping an avocado from browning, pitting olives easily, and making your lettuce last. This book is filled with pleasant surprises. Pickled Chorizo anyone? I tried three recipes, and every one was a keeper. Roasted Potato Salad with Mustard-Walnut Vinaigrette. Who would think of combining mustard, basil, garlic and walnuts? The flavors blend together so well - one does not overpower the other. Farro & Golden Beet Salad with Chive-Sage Dressing. I served this at a family gathering. It was so tasty the kids even gobbled it down. Featherweight Slaw. This was a nice mixture of cabbage, chicken, mayo, ginger, sesame seeds, basil, and almonds. It was very good; however, it was not as good for a left over. I was happy to find almost every salad has a picture. Also of note, under the title of each recipe is a skeleton list of ingredients. For example, under the roasted potato recipe title is: roasted roots + garlicky, mustardy vinaigrette + nuts + herbs + egg topper. This saves time reading the recipe. On the other hand, there is often a long list of ingredients which can take a little time to put together. The recipes are so good, however, this does not deter me from trying more. If you have a partner in the kitchen, it could be fun. I highly recommend this book and thank Blogging for Books for providing me a copy for my candid review.
Top reviews from the United States
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- Reviewed in the United States on December 20, 2020
- Reviewed in the United States on November 8, 2017
- Reviewed in the United States on April 14, 2019
- Reviewed in the United States on August 23, 2020
Top reviews from other countries
- Lu BaluReviewed in Germany on September 21, 2020
Lots of good ideas and nice photos of the food.
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Guadalupe UraniReviewed in Mexico on January 11, 2019
Un libro con recetas riquisimas
- Sarah BromfieldReviewed in Canada on July 20, 2017
Like the other Food52 books this is excellent
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