Salad for Dinner
Simple Recipes for Salads That Make a Meal
By Tasha Deserio
Taunton Press, Paperback, 9781600854316, 202pp.
Publication Date: March 2012
List Price: $19.95*
* Individual store prices may vary.
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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.
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 frisee 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 Frisee with seared scallops and blood oranges - photo Duck confit and frisee 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 jalapeno 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
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“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 she makes. Tasha truly understands the ingredients she works with, which produce healthy, inviting, and, most important, really delicious salads. Salad for Dinner will make us all think differently about the possibilities for dinner.” --Peggy Smith, co-founder, Cowgirl Creamery