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Get Free Ebook Salad as a Meal: Healthy Main-Dish Salads for Every Season

Get Free Ebook Salad as a Meal: Healthy Main-Dish Salads for Every Season

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Salad as a Meal: Healthy Main-Dish Salads for Every Season

Salad as a Meal: Healthy Main-Dish Salads for Every Season


Salad as a Meal: Healthy Main-Dish Salads for Every Season


Get Free Ebook Salad as a Meal: Healthy Main-Dish Salads for Every Season

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Salad as a Meal: Healthy Main-Dish Salads for Every Season

Amazon.com Review Product Description Culinary legend Patricia Wells is back with the definitive guide to creating delicious and hearty salads for any occasion—including more than 150 recipes and gorgeous color photographs. It's a simple yet compelling concept: enjoying a light and delicious main-course salad as a healthy, fresh alternative to more conventional and traditional fare. You can experience a whole world in a salad—with tender greens, savory meat, seafood, and vegetable accompaniments, and versatile dressings—and salad-friendly sides such as homemade bread and home-cured olives. In Salad As A Meal, Patricia Wells gives readers hundreds of delectable ideas, with concepts inspired by her Provencal garden and the interests of students in her high-demand cooking classes. Patricia knows how we want to eat today—and shows us with these exceptional recipes, including: Spring Salad: Asparagus, Peas, Beans, and Fennel Summer Salad: Green Beans, Toasted Nuts, and Cured Olives Provence on a Plate: Eggplant, Tomatoes, Goat Cheese, and Tapenade Zucchini Blossom Frittata with Goat Cheese and Mint Quinoa Salad with Spinach, Parsley, and Spring Onions Chicken and Soba Noodles with Ginger-Peanut Sauce Lobster Salad with Green Beans, Apple, and Avocado Patricia also offers recipes for soup sides, from Cilantro-Flecked Heirloom Tomato Soup to Watercress Soup with Warm Oysters, as well as breads of all kinds, including Crispy Flatbread, Tortilla Chips, Ham and Cheese Bread, and Multigrain Sourdough Bread. Plus, a list of Patricia's favorite pantry items and an entire chapter devoted to dressings and sauces will inspire readers to come up with their own unique salad creations with ingredients in season and on hand. From Salad as a Meal: Cobb Salad Robert H. Cobb, owner of the Brown Derby restaurant in Hollywood, is said to have invented this salad in the 1930s as a late-night snack for himself. No wonder it has remained an American classic. With the crunch of the iceberg and onions, the soft richness of the avocado, the saltiness of the bacon, the sweetness of the tomato, and the bite of the blue cheese, this salad has it all! And it is beautiful to boot. 4 servings Ingredients 2-1/2 ounces smoked bacon, rind removed, cut into matchsticks (3/4 cup) 1 head iceberg lettuce, chopped (4 cups) 2 ripe heirloom tomatoes, cored, peeled, seeded, and chopped 1 large ripe avocado, halved, pitted, peeled, and cubed 4 ounces chilled blue cheese (preferably Roquefort), crumbled (1 cup) 4 small spring onions or scallions, white part only, trimmed, peeled, and cut into thin rounds Yogurt and Lemon Dressing (page 331) Coarse, freshly ground black pepper Directions 1. In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Blot the top of the bacon with several layers of paper towels to absorb any additional fat. Set aside. 2. In a large, shallow bowl, combine the bacon, lettuce, tomatoes, avocado, cheese, and spring onions. Toss with just enough dressing to lightly and evenly coat the ingredients. Season generously with pepper, and serve. Wine Suggestion: This is a special salad, one that seems to hit the spot with all my guests, so let’s open a nice, special bottle of smoky- style Alsatian Riesling from the house of Léon Beyer, Trimbach, or Hugel. Neither you nor your guests will be disappointed. From Salad as a Meal: Lobster Salad with Green Beans, Apple, and Avocado I first sampled a version of this light and lively salad as a meal at chef Yves Camdeborde’s Le Comptoir in Paris’s 6th arrondissement. Yves and I participated in the New York marathon in 2006, and I am sure that the strength gained from this protein-rich salad helped me make it to the finish line! This dish has it all: color (the red bits are lobster roe), crunch, and a light touch imparted by a dressing of yogurt and mustard. 4 servings Equipment A 5-quart pasta pot fitted with a colander 4 large chilled dinner plates Ingredients 3 tablespoons coarse sea salt 10 ounces slim haricots verts (green beans), trimmed at both ends and cut into 1/2-inch pieces (2 cups) 1 cup Greek-style yogurt 1 tablespoon imported French mustard 1/4 teaspoon fine sea salt 1/4 cup minced fresh chives 1 Granny Smith apple, cored, and cut into 1/4-inch cubes (do not peel) 1 large ripe avocado, halved, pitted, peeled, and cut into 1/4-inch cubes 1 pound (2 cups) cooked lobster meat, cut into bite-sized pieces Directions 1. Prepare a large bowl of ice water. 2. Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the beans, and blanch until crisp-tender, 3 to 4 minutes. (Cooking time will vary according to the size and tenderness of the beans.) Immediately remove the colander from the water, letting the water drain from the beans. Plunge the beans into the ice water so they cool down as quickly as possible. (The beans will cool in 1 to 2 minutes. If you leave them longer, they will become soggy and begin to lose flavor.) Drain the beans and wrap them in a thick kitchen towel to dry. (Store the cooked beans in the refrigerator for up to 4 hours.) 3. In a large, shallow bowl, combine the yogurt, mustard, and fine salt and whisk to blend. Taste for seasoning. Add the green beans, chives, apple, avocado, and lobster. Toss to coat. Arrange on the plates and serve. Wine Suggestion: A fine Chardonnay is in order here, such as a dependable Burgundy, like the well-priced and well-made Viré Clessé from the Cave de Viré, particularly their Cuvée Les Acacias, with its hints of fresh apples and honey. Read more Review “From cover to cover, the book is lovely: glowing photographs of Wells’ French garden, bright and appealing recipes, and accessible wine recommendations offered in the friendly, snoot-free tone of your local wine shop guy.” (Epicurious.com) “A guide to serious salads—every detail considered and handcrafted for maximum satisfaction. . . . A full serving of inspiration.” (Buffalo News) Read more See all Editorial ReviewsHardcover=368 pages. Publisher=William Morrow Cookbooks; 1ST edition (May 1, 2010). Language=English. ISBN-10=006123883X. ISBN-13=978-0061238833. Product Dimensions=8 x 1.2 x 9 inches. Shipping Weight=2.8 pounds (View shipping rates and policies). Average Customer Review=3.7 out of 5 stars 84 customer reviews. Amazon Best Sellers RankSaladsSeasonalVegetables=#829,609 in Books (See Top 100 in Books) .zg_hrsr { margin: 0; padding: 0; list-style-type: none; } .zg_hrsr_item { margin: 0 0 0 10px; } .zg_hrsr_rank { display: inline-block; width: 80px; text-align: right; } #202 in Books > Cookbooks, Food & Wine > Main Courses & Side Dishes > #884 in Books > Cookbooks, Food & Wine > Entertaining & Holidays > #927 in Books > Cookbooks, Food & Wine > Cooking by Ingredient >.

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Salad as a Meal: Healthy Main-Dish Salads for Every Season PDF

Salad as a Meal: Healthy Main-Dish Salads for Every Season PDF

Salad as a Meal: Healthy Main-Dish Salads for Every Season PDF
Salad as a Meal: Healthy Main-Dish Salads for Every Season PDF

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