Williams-Sonoma Collection: Salad

Front Cover
Simon and Schuster, Jun 5, 2002 - Cooking - 120 pages
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Tender spring asparagus. Luscious summer berries. Spicy autumn greens and bright winter citrus. More than any other dish, salad allows the characteristic flavors of each season to shine. A simple combination of fresh ingredients in a salad from your kitchen can be more impressive than even the most elaborate dish.
Williams-Sonoma Collection Salad offers more than 40 wonderful salad recipes, grouped by season to emphasize the importance of using ingredients as they reach their natural peak of ripeness. Whether you have a bumper crop of cherry tomatoes in your backyard or a handful of wine-colored beets from the farmers' market, there's a recipe here that offers a delicious way to prepare them. A chapter of portable salads will tempt you to plan a picnic, while a selection of classic salads -- from Cobb salad to celery rémoulade -- rounds out the collection.
Full-color photographs of each dish help make the choice an easy one, and each recipe is accompanied by a photographic sidebar that highlights an essential ingredient or cooking technique, making Salad much more than a great collection of simple recipes. An informative basics section and extensive glossary fill in all you need to know to create the perfect salad.

Salads bring out the best in fresh seasonal ingredients, whether they are delicate spring lettuces paired with soft goat cheese or crisp autumn apples tossed with toasted pecans.
Williams-Sonoma Collection Salad offers more than 40 easy-to-follow recipes, including both classic favorites and fresh new ideas. In these pages, you'll find inspiring salads designed to suit occasions throughout the year -- from an informal summer picnic to an elegant dinner with friends. This vividly photographed, full-color recipe collection, appealing to both novice and experienced cooks, will become an essential addition to your kitchen bookshelf.
 

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William Sonoma Salad

User Review  - mammy02 - Overstock.com

Classy book with beautiful photograph for each salad recipe which inspires me to put more effort into meal preparation and presentation. Read full review

Contents

Introduction
6
THE CLASSICS
9
Caesar Salad
10
Cobb Salad
13
Potato Salad
14
Salade Nicoise
17
Celery Root Rémoulade
18
Insalata Caprese
21
Mushrooms and Fennel with Parmesan Crisps
61
Apples and Walnuts with Stilton Cheese
62
Warm Potato Salad with Balsamic Vinegar
65
Roasted Red Peppers with Wild Rice and Anchovies
66
Swiss Chard with Pancetta and Hardboiled Eggs
69
Brussels Sprouts with Walnuts and Arugula
70
WINTER
73
Mixed Citrus with Red Onions and Escarole
74

Ambrosia
22
SPRING
25
Green Herb Salad with Champagne Vinaigrette
26
Asparagus and Smoked Salmon with Tanagon Cream
29
Favas Green Beans Peas and Zucchini Ribbons
30
Chicken Avocado and Mango Salad
33
Baby Spinach with GingerGlazed Scallops
34
Artichokes with BreadandTomato Stuffing
37
Spring Lettuces with Broiled Goat Cheese
38
SUMMER
41
Greek Salad with Cherry Tomatoes
42
Tabbouleh
45
Tomato and Bread Salad with Deepfried Chicken Bites
46
Slender Green Beans in Pesto
49
SO Corn and Tomato Salsa on Crispy Corn Tortillas
50
ThaiStyle Grilled Beef Salad
53
Nectarine Melon and Blackberry Salad with Fresh Mint
54
AUTUMN I
57
Persimmon HoneyGlazed Chicken and Peppery Greens
58
Poached Red Trout on Watercress with Blood Orange Dressing
77
Duck Breast with Radicchio and Bitter Greens
78
Roasted Beets and Pecans with Curly Endive
81
Roasted Salmon with Crumbled Bacon and Arugula
82
Turkey and Celery Salad with Dried Cherries
85
Oranges and Carrots with Pistachios
86
PICNIC SALADS
89
Rigatoni Salad with Green Cauliflower Capers and Saffron
90
Tomatoes with Anchovies and Olives
93
Lentil Salad with Mozzarella and Prosciutto
94
Anchoiade with Radishes Fennel Celery and Carrots
97
Rice Salad with Tuna and Capers
98
Couscous Salad with Cherry Tomatoes and Bell Peppers
101
White Peaches with Almonds and Currants
102
SALAD BASICS
105
Glossary
113
Index
117
Copyright

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About the author (2002)

Georgeanne Brennan is a well-known food writer and culinary teacher who divides her time between her small farm in northern California and her longtime home in Provence. She writes for such magazines as Bon Appétit, Fine Cooking, and for the New York Times and the San Francisco Chronicle. Her many books include the award-winning Food and Flavors of Haute Provence and Aperitif, as well as Savoring France in the Williams-Sonoma Savoring series.

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