Fresh, light, and easy to prepare - salads have long played a main part on the world's culinary stage. Here's a nice collection of salads - from basic tossed green salads, to vegetable and potato salads, to meat, poultry, and seafood salads - all internationally inspired. The book also features a primer on oil, vinegar, and making dressing, as well as hints about great salad companions.
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30 minutes 5tbs arugula avocado bell pepper blend the flavors boiling bread calories canola oil cayenne pepper celery cheese chicken breast chives cloves garlic cooked cubes cucumber Drain drizzle endive finely chop fresh Italian parsley fresh lemon juice g carbohydrates g fatſ g protein garlic green beans green onions half lengthwise ice water large bowl Leaf Lettuce lentils medium heat mince the garlic minutes Per serving mushrooms oil over medium oil Salt olive oil oyster mushrooms parsley Peel and finely pepper to taste pieces plates potatoes prosciutto radicchio remove the stems Rinse salad ingredients Salt & pepper salt and pepper sauté Season with salt Serving suggestions sesame oil shake dry shallots sherry vinegar shrimp skillet slices small bowl sprinkle sprouts stir strips taste Pinch toss Trim and wash tuna vegetables Wash and dry Wash and shake Wash the tomatoes whisk white wine vinegar zucchini