Salads must be one of the most versatile dishes - they can be eaten as an appetizer or a main course, enjoyed cold or warm, almost any ingredient can be included, and you can choose from a huge variety of colours, flavours and seasonings. Fresh vegetables, fish, meat, chicken or tofu need only a tempting dressing to make a delicious salad.
Imaginative and exciting, this book is filled with recipes for salads drawn from all corners of the world to take advantage of unusual tastes and textures. Capers, tamarind, preserved lemons, pickled garlic and sumac are just a few of the exotic additions that can transform a dish of leafy vegetables.
The recipes include vegetable, fish, shellfish, poultry, meat, side, and fruity salads. From Chinese Chive and Onion Salad and Asparagus and Langoustine Salad to Lebanese Country Salad and Panzanella, you will never be short of inspiration.
A useful section covers salad essentials, including vegetables, leaves, herbs, oils and vinegars, and there are basic recipes for salad dressings, mayonnaise and dips. Clear step-by-step instructions will help ensure a good result, and there is a nutritional analysis for every recipe.
Beautifully illustrated with more than 245 pictures, this book is the perfect guide to producing stunning salads at any time, for any occasion.
Anne Hildyard is an experienced cookery editor and food lover. For this book she has compiled a refreshing collection of salad recipes from a team of leading food writers. Her other published titles are 500 Seasonal Recipes and Appetizers: 500 Best-Ever Recipes (both Lorenz Books).