Salads to get excited about
Salads for all seasons, moods, occasions and cravings
For too long salads have languished on the side-lines of dining tables, reduced to mere accompaniments or starters, but what if we gave salads the limelight they deserve? Salads Are More Than Leaves brings salads center stage, showcasing dishes that are big on flavor, texture and impact. You'll never see salads in the same way again.
Featuring sections on building your salad, maximising flavor and plating your salad to impress, Salads Are More Than Leaves includes over 80 recipes for salads to get excited about. Each recipe includes substitutions for vegan and vegetarian variations, suggestions for pairing salads and ways to get ahead when you're short on time.
Pea, celery, mint and feta salad - tossed with shredded lettuce and scattered with lemon croutons
Roasted nectarine and mozzarella salad - served from the roasting tin after whisking the juices from the nectarines to make a dressing
Miso rice noodle salad - with finely chopped, raw tenderstem broccoli and whole sugar snap peas, topped with a miso dressing and roasted peanuts
Raw and roasted cauliflower salad - finely chopped raw cauliflower tossed with chickpeas, parsley and lemon juice, topped with wedges of roasted cauliflower and drizzled with a tahini dressing
Ultimate tomato salad - with roasted tomatoes, sun-dried tomatoes and fresh tomatoes, along with cucumber and herbs
About the Author
Elena Silcock is a food writer, chef and food stylist. She has worked for various magazines and brands, including BBC Good Food, Co-op magazine, Nando's, Kellogg's and Flora. She runs her own supper clubs and is the creator of the Feed Them Pasta e-book as well as the online recipe and social platform You Bring the Wine. She is also the author of One Pan, One Meal.
If you’re an adventurous salad maker — or would like to be — Silcock’s cookbook is full of great ideas for building salads that combine varying temperatures, textures and flavors to create something that is far from an afterthought or a side dish—Washington Post