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.
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| Introduction | |
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| Making a Simple Salad | |
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| Leafy Salads | |
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| Vegetable & Fruit Salads | |
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| Grain, Bread, & Pasta Salads | |
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| Legume Salads | |
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| Basic Recipes | |
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| Ingredients for Flavoring Vinaigrettes | |
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| Helpful Tools & Equipment | |
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| Metric Equivalents | |
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| Index | |
TASHA DE SERIO began her career at Chez Panisse Restaurant and Cafeacute; and left there to launch the highly regarded Olive Green Catering. Living in Berkeley, California, shersquo;s a chef, food writer, and cooking teacher. Her writing has appeared inFood and Wine, Bon Appetit,andFine Cooking, and she is the co-author ofCooking from the Farmerrsquo;s Marketby Williams-Sonoma.
