Dedicated to the freshest seasonal lane, this series of cookbooks features delicious, contemporary recipes by internationally acclaimed food writers. There are more ways to be creative with salad than with almost any other food: salads for summer or winter--salads for vegetarians or for those who crave a taste of meat; salads for starters or nourishing, satisfying meals. Here are more than 40 creative recipes--delicious as is, or as inspiration for your own concoctions!
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Zucchini ribbons with toasted almonds
6 other sections not shown
15 minutes 20 minutes Cooking 30 minutes allow to stand arugula balsamic vinegar basil bay leaf beets Belgian endive bell peppers bouquet garni bread bunch of cilantro carrots chervil chop the shallot cilantro dill fennel Finely chop fresh freshly ground pepper frisee garlic garlic clove grapeseed oil green shoots hazelnut oil herbs ingredients kaffir lime large bowl lime juice minutes Marinating mushrooms oil 1 tablespoon orange parsley Peel the garlic Reblochon red onion Refrigerate until needed remaining olive oil remove any green salt and freshly salt and pepper sauce scallions scallops sea salt Season with salt Serve immediately Serves 4 Preparation shallots sherry vinegar shrimp spinach Sprinkle stems strip the leaves sunflower oil tablespoon walnut oil tablespoons balsamic vinegar tablespoons lemon juice tablespoons olive oil thin slices thinly thyme sprig toasted tomatoes toss Trim truffles V2 bunch vinaigrette walnut oil warm Wash and dry whisk zucchini