Food52 Mighty Salads : 60 New Ways to Turn Salad into Dinner, and Make-Ahead Lunches, Too (Hardcover)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br> <p><b>A collection of 60 recipes for turning ordinary salads into one-dish worthy meals. </b></p><p>Does anybody need a recipe to make a salad? Of course not. But if you want your salad to hold strong in your lunch bag or carry the day as a one-bowl dinner, dressing on lettuce isn't going to cut it.</p><p>Make way for <i>Mighty Salads</i>, in which the editors of Food52 present sixty salads hefty with vegetables, meats, grains, beans, fish, seafood, pasta, and bread. Think shrimp and radicchio tossed in a bacon vinaigrette, a make-ahead jumble of white beans with charred lemon and fennel, slow-roasted duck and apples scattered across spicy greens. It's comforting food made captivating by simply charring one ingredient or marinating another--shaving some, or roasting a bunch.</p><p>But because we don't always follow recipes, there are also loose formulas for confident off-roading, as well as back-pocket tips and genius tricks for improving any old salad. Because once you know how to fix too-salty dressing, wash greens once and for all, keep an avocado from browning, and even sprout your own grains, the humble salad starts looking a lot more interesting--and a whole lot more like dinner.</p> <p/><br></br><p><b> Review Quotes </b></p></br></br> "Remember when 'salad' meant a sad iceberg wedge, Russian dressing, and a mealy tomato? Goodbye, says Food52, and we're better off for it. Whether you're looking for a one-plate mighty meal or a jumping-off point for some vegetable-centric culinary experimentation, you'll find it here." <p/> <b>--JESSICA KOSLOW, owner of Sqirl and author of Everything I Want to Eat</b> <p/>Food52's newest venture finds the perfect solution to a common dilemma - turning something light and easy like salad, into a meal that can hold you over for more than an hour. <p/><b>--Domino.com <p/></b>With recipes like roasted duck over spicy greens and featherweight slaw with chicken, the wise chefs of Food52 have seriously upped our greenery game.<b><br></b><br><b>--PureWow</b> <p/><br></br><p><b> About The Author </b></p></br></br> The home and kitchen destination Food52.com was founded in 2009 by Amanda Hesser and Merrill Stubbs, two authors, editors, and opinionated home cooks who formerly worked for the <i>New York Times</i>. Since then, Food52 has created a suite of cookbooks, a cooking and home shop, a podcast, and a cooking hotline--and has won many a James Beard and IACP award doing it.
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