We tend to think of salads as summer dishes, but in fact, their season lasts all year round. Each month gives herbs and leaves that can be combined and enriched with other ingredients seemingly endlessly. It is this multitude of possibilities that sometimes blocks our creativity. Frazzled by the abundance of choice that nature offers us, we fall back on tried-and-true solutions.
In this book you will find 30 suggestions for varying your salad repertoire. Following the progression of the seasons escarole, arugula, lamb's lettuce and other leafy greens are married with the freshness of the fruits and vegetables of the moment. Pasta, rice, quinoa, bulgur, and tofu counterbalance bold flavors; cheese, meat, chicken, fish, shellfish, and crustaceans transform the salad into a complete meal. And to add an aromatic touch, an array of dressings, from simple vinaigrettes to oriental-inspired emulsions.
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