Salads are More Than Leaves

Description

Salads for all seasons, moods, occasions and cravings. For too long salads have languished on the side-lines of dining tables, reduced to mere accompaniments or starters, but what if we gave salads the limelight they deserve? Salads Are More Than Leaves brings salads centre stage, showcasing dishes that are big on flavour, texture and impact. You'll never see salads in the same way again. Featuring sections on building your salad, maximising flavour and plating your salad to impress, More Than Leaves includes over 80 recipes for salads to get excited about. Each recipe includes substitutions for vegan and vegetarian variations, suggestions for pairing salads and ways to get ahead when you're short on time. Recipes include: Pea, celery, mint and feta salad - tossed with shredded lettuce and scattered with lemon croutons Roasted nectarine and mozzarella salad - served from the roasting tin after whisking the juices from the nectarines to make a dressing Miso rice noodle salad - with finely chopped, raw tenderstem broccoli and whole sugar snap peas, topped with a miso dressing and roasted peanuts Raw and roasted cauliflower salad - finely chopped raw cauliflower tossed with chickpeas, parsley and lemon juice, topped with wedges of roasted cauliflower and drizzled with a tahini dressing Ultimate tomato salad - with roasted tomatoes, sun-dried tomatoes and fresh tomatoes, along with cucumber and herbs

Elena Silcock is a food writer, chef and food stylist. She has worked for various brands including BBC Good Food, Olive Magazine and MOB Kitchen, as well as in the kitchens of restaurants in both London and Copenhagen. She is the creator of You Bring The Wine, a newsletter and recipe platform focused on 'how to feed your friends (impressively)'. The platform also runs BYOB supper clubs and events. Elenasilcock.com Instagram.com/elenasilcock

If you're an adventurous salad maker -- or would like to be -- Silcock's cookbook is full of great ideas for building salads that combine varying temperatures, textures and flavors to create something that is far from an afterthought or a side dish--Washington Post