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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:
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
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.
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.
If this is something that you too are looking for then I definitely recommend this cook book.
If I had been buying this instead of working from a review copy, I would honestly have been very disappointed with this purchase.
I really wanted to love this book because I do like the concept of healthy salads as a main meal.
Used for a Cook Book Club. Some very interesting recipes.Published 1 month ago by Linda Haynsworth-Krueger
This has become my go to cookbook for warm weather. Every recipe I tried has been really good. Simple, tasty food. The whole family likes it!Published 4 months ago by Grandma
I had borrowed this book from the library and started by jotting down several recipes. I realized that their were so many great recipes, that I needed to add this book to my... Read morePublished 8 months ago by inkneedeep
Either the recipes are too fussy or just too boring. This may be my least favorite cookbook, ever! Save your money.Published 8 months ago by Lin
But I couldn't give it five stars because there were a couple of things...well, that bothered me.
First, in this day, we expect books to have pictures of every finished... Read more
I really enjoy the abundant salad types and the addition of salad dressing recipes so helpful. I try a new salad several times a week.Published 18 months ago by Angela M. Sullivan