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Food52 Mighty Salads: 60 New Ways to Turn Salad into Dinner--and Make-Ahead Lunches, Too, by Editors of Food52
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A collection of 60 recipes for turning ordinary salads into one-dish worthy meals.
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.
Make way for Mighty Salads, 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.
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.
- Sales Rank: #618 in Books
- Brand: TEN SPEED
- Published on: 2017-04-11
- Released on: 2017-04-11
- Original language: English
- Dimensions: 9.30" h x .80" w x 7.60" l, 1.25 pounds
- Binding: Hardcover
- 160 pages
Features
Review
“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.”
—JESSICA KOSLOW, owner of Sqirl and author of Everything I Want to Eat
"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."
—Domino.com
"With recipes like roasted duck over spicy greens and featherweight slaw with chicken, the wise chefs of Food52 have seriously upped our greenery game."
—PureWow
About the Author
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 New York Times. 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.
Excerpt. © Reprinted by permission. All rights reserved.
Grilled Peach & Apricot Salad with Kale and Prosciutto
Sturdy greens + cured meat + grilled fruit + crumbly cheese
Serves 4 | From Nicholas Day
You might think this dressing sounds overly simplified (olive oil and lemon? Why do I need a recipe for that?), but the genius comes when you top the salad with smoky, sweet, still-hot grilled stone fruit. Its juices seep down into the greens and finish what little work you put into the dressing. Add a bit of prosciutto and a tumble of feta, and you’ve basically got a cheese plate in a bowl. Which, really, is what you wanted from a salad cookbook, right?
1 bunch lacinato kale
Kosher salt
1⁄4 cup (60ml) olive oil
1 to 2 tablespoons freshly squeezed lemon juice, or to taste
4 ounces (115g) prosciutto, thinly sliced
4 peaches, halved
4 apricots, halved
Neutral oil (such as vegetable, canola, or grapeseed), for brushing
1⁄4 cup (40g) crumbled feta cheese
Crusty bread, for serving
1. Heat the grill to medium-high and brush your grates clean. While the grill heats up, prepare the kale. Fold a leaf in half along the central rib. With a sharp knife, cut away the rib and discard. Tear or chop the kale leaves into bite-size pieces and place them in a large salad bowl. Add a pinch of salt and 1 tablespoon of the olive oil and massage, kneading it for a minute or so, until it softens. Whisk together the remaining 3 tablespoons of olive oil and the lemon juice. Tear or cut the prosciutto into bite-size pieces and set both aside.
2. When the grill is reasonably but not overwhelmingly hot, brush the peaches and apricots very lightly with the neutral oil and grill, cut side down, until deeply caramelized, about 5 minutes. Transfer to a plate.
3. Toss the kale with the dressing and feta. Add the prosciutto, followed by the still-hot peaches and apricots, letting their juices seep into the kale. If there are any extra juices on the plate, add those too. Eat with crusty bread.
Genius Tip: Melty Cheese Dressing
You’re used to finding hard cheese in crags or pebbles here and there in your salad, but they can also become a more even, consistent coat by melting the cheese into a dressing. Canal House’s method starts like you’re making cacio e pepe pasta and ends with a milky, emulsified, deeply pungent dressing. Stir 1 1⁄2 cups (150g) finely grated Pecorino Romano or Parmesan cheese and 1⁄2 cup (120ml) boiling water in a large bowl until the cheese is melted. Whisk in 1⁄2 cup (120ml) extra-virgin olive oil, then season with freshly ground black pepper. Spoon the melty cheese dressing over skinny asparagus, fresh peas, and delicate lettuce leaves, if you’re Canal House—also over heartier greens, roasted vegetables, or scrambled eggs, if you’re us.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Terrific Array of Salads!
By Shauna007
Fantastic book on how to build different types of salads for either a side dish or as an entire meal. My family looked over the recipes and most got the thumbs up as what we want to try. Also the ingredient list isn't complicated with unusual items. This salad book is my new go-to for salads.
3 of 3 people found the following review helpful.
Belly filling recipes
By Amazon_Customer
Whoever said salads were less filling and froufrou should give Food52 Mighty Salads: 60 New Ways to Turn Salad Into Dinner — And Make-Ahead Lunches, Too a try. The cookbook is filled with plenty of belly filling recipes and lots of color photos.
Some of the recipes you’ll find in the Food52 salad cookbook include:
Grilled Peach & Apricot Salad with Kale and Prosciutto
Corn-Barley Salad with Tomato Vinaigrette
Coconut Rice Salad with Mango, Bell Pepper & Lime
Wild Rice Bowl with Tofu, Sweet Potatoes & Roasted Shallot Vinaigrette
Peanut Noodle Salad
Fresh Corn Cakes with Crab-Tomato Salad
Curried Chicken, Grape & Cheddar Salad
Slow-Roasted Duck & Apple Salad
I also liked some of the tips and hints sprinkled throughout the cookbook. One of the hints I found particularly helpful was a section on how to save a salad dressing that did not turn out.
Recommend.
Review written after downloading a galley from Net Galley.
1 of 1 people found the following review helpful.
Newfound inspiration in salad!
By Karen R
Can one find inspiration in salad? Yes indeed, I have with this book.
I am a salad lover but admit to not being very creative. My tried and true salads have become a bit repetitious. This book has inspired me to use more imagination, to mix and match a wide ran ge of ingredients, experiment with more of what I have already hanging out in my refrigerator and pantry. Rice Krispies to add crunch? roast some grapes and toss in?
I have followed Food52’s online community food blog for a long time but this is the first time I picked up one of their cookbooks. Browsing through it, reading many new tips, looking at numerous mouthwatering pictures, this book is not only chock full of recipes but full of great information. I have made several of the recipes, two of my favorites are the Fried Eggplant, Tomato & Peach Salad with Preserved Lemon Vinaigrette which sounds complicated but is simple to make - the taste and color of ingredients blending beautifully. I was drawn to the Roasted Broccoli Rabe, Chickpea & Crispy Salami Salad with Romesco Vinaigrette as it sounded unusual. It took a bit more prep time but worth the bit of extra effort. Delicious and looking forward to searching out other Food52 cookbooks.
See all 11 customer reviews...
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