Fast Review: Salad. It’s what’s for dinner.
We all could probably use a little more salad in our lives, but it can be hard to get excited about during these cold months. Especially when all you want is a giant bowl of mac and cheese. Salad Love is here to bring the spark of inspiration back into your salad bowl. After embarking on a year-long journey to come up with a new salad each day using seasonal ingredients, David Bez has compiled over 250 of his favorite recipes into one volume. Pick up a set of pretty salad plates and read on for the inside scoop on these crunchy, savory meals.
Who’s kitchen would you find it in: heath conscious foodies, vegetarian and vegan cooks, busy professionals who like to pack lunches
Nuts and bolts
Page one proudly declares “This is not a cookbook”. It is a photo-filled instruction manual for eating more fruits, veggies, and whole grains while still enjoying meals that are packed with flavor. Bez suggests turning a desk drawer into a kitchen storage area where you can stow essentials like a small salad spinner, cutting board, paring knife, and can opener. With these simple tools you are ready to embark on a new era of stellar workweek lunches.
The book lays out six building blocks of an amazing salad: the base, vegetables and fruit, protein, toppings, fresh herbs, and dressing. Recipes are then divided up by season, ensuring that ingredients are featured at their freshest. Each salad has a gorgeous color photo and also includes modifications for adapting to various diets. The summer section focuses on ripe red tomatoes, tart berries, and juicy melons; proteins are light and lean, spanning from grilled chicken to poached shrimp. Moving into fall, legumes and squashes begin to appear on top of the greens. Salty cheeses punch up the volume on delicious options like couscous with feta and roasted eggplant.
Although winter is not a season traditionally thought of as salad-friendly, this chapter can tempt any cook out of their comfort food-zone. Roasted root vegetables, shaved fennel, and zesty citrus keep the dishes healthy while still leaving you satisfied. As the book transitions into spring, salads are topped with tender herbs, leeks, and other farmer’s market favorites. If you are looking to eat a little lighter in 2016, Salad Love is a great secret weapon to have in your kitchen (or in your desk drawer)!
What to make
When you are tired of lettuce: zucchini, cherry tomatoes, and avocado (pg. 54), feta, red pepper, celery, and almonds (pg. 114), roasted chicken, black rice, and orange (pg. 195), brown rice, mozzarella, and mushrooms (pg. 252)
For your workday lunch: cottage cheese, blueberries, and spinach (pg. 70), lima beans, zucchini, and black olives (pg. 134), roasted chicken, parsnip, and red onion (188), sun-dried tomatoes, avocado, and radicchio (pg. 264)
To impress your vegan friends: roasted peppers, chickpeas, and barley (pg. 65) navy beans, beet, pomegranate, and orange zest (pg. 131), dates, fennel, and almonds (pg. 176), pink grapefruit, broccoli, kale, and capers (pg. 257)
Salad Love is by David Bez. Shop all of our cookbooks here!