I needed another cookbook like I needed a hole in my head, or so I thought. But Mother does know best and I’m so glad she picked this one up for me.
Salads, when made well, really are a luxurious experience. With produce boxes arriving weekly from my CSA, largely stuffed with many varieties of greens, I had to find a way to change it up a bit from the sliced carrot, walnuts and parm that usually top the side salad at any given meal around my house.
Enter, Salad for Dinner, by Jeanne Kelley. (insert heavenly epiphany sound here please)
This book actually makes me want a salad… for dinner. Shock and awe!
Beside focusing on salads by categories such as vegetarian, fish & seafood, poultry and meat, it also includes a powerful and straightforward primer on everything from which types of greens to use when and how to perfect proportions of your favorite toppings. So you avoid that embarrassing too-much-bleu-cheese thing (you all know what I’m talking about).
I do wish that every one of these amazing salads had a photo which isn’t the case, but I do understand photos make production quite expensive, so I’ll overlook it. Also, most if not all of the recipes employ fairly common ingredients, so simply reading the recipe usually gets my mouth to watering.
What’s in your local CSA boxes this time of year and what killer salad topping combos do you go-to? (Um, hello below – Everything is better with an egg right?!)