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Food52 Mighty Salads: 60 New Ways to Turn Salad into Dinner--and Make-Ahead Lunches, Too (Food52 Works) Hardcover – April 11, 2017
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From the Publisher
Cobb Salad with Hard-Boiled Egg Dressing
Serves 4 | From Emily Connor
Like many things, cooking is more fun when you break the rules. This dish is our case in point: Why should you have to make Cobb salad the usual way? Why wouldn’t you add steamed beets or oily black olives? The same goes for the dressing. Why only top your Cobb with hard-boiled eggs when you can blend them into a dressing that’s creamy without any dairy (similar to a quick sauce gribiche)? It’s all a little rebellious, but still a Cobb, no doubt. Feel better now?
- In a large saucepan, bring 2 inches (5cm) of water, the vinegar, and several pinches of kosher salt to a boil over high heat. Put the beets in a steamer basket and set the basket over the boiling water. Cover the pan, turn the heat to medium, and steam until the beets are tender when pierced with a knife, about 20 minutes. Let cool, then peel and cut into bite-size pieces.
- To make the dressing, using a stand or immersion blender, blend all of the ingredients together until smooth and emulsified. Add salt and pepper flakes to taste.
- On a large platter or wide bowl, toss together the lettuce with half of the herbs. Add enough dressing to lightly coat the leaves, and toss again. Arrange the beets, eggs, avocado, olives, and cheese in rows on top. Scatter the remaining herbs. (You can also toss everything together.) Serve with the remaining dressing on the side.
Cobb Salad Ingredients
- 1⁄4 cup (60ml) white wine vinegar
- Kosher salt
- 4 large red beets, scrubbed well, trimmed, and halved
- 1 large head Bibb lettuce, torn into large pieces
- 1⁄3 cup (15g) loosely packed fresh tarragon, dill, or chives, coarsely chopped
- 4 hard-cooked eggs, quartered
- 1 large avocado, peeled, pitted, and thinly sliced
- 1⁄3 cup (45g) Niçoise olives, pitted
- 1⁄2 cup (70g) crumbled blue cheese
Hard-Boiled Egg Dressing Ingredients
- 6 tablespoons (90ml) extra-virgin olive oil.
- 1 hard-boiled egg plus 1 hard-boiled yolk.
- Grated zest of 1 lemon.
- 3 tablespoons freshly squeezed lemon juice.
- 1 tablespoon capers.
- 2 teaspoons Dijon mustard.
- Kosher salt.
- Red pepper flakes.
“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."
"With recipes like roasted duck over spicy greens and featherweight slaw with chicken, the wise chefs of Food52 have seriously upped our greenery game."
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.
Top customer reviews
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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.
After going through the complete book I didn't find a single recipe that I wanted to prepare; thus the two stars. However, if you really love to food shop and cook, this may be a great book for you. And, the next time that we are having summer guests I may dig it out.
If you're vegan or gluten-free you'll get some limited use, as the book includes the following sections:
- Leafy Salads
- Less Leafy Vegetable Salads
- Grain & Bean Salads
- Pasta and Bread Salads
- Fish and Seafood Salads
- Meat Salads
- Dressings (attached to each recipe because who really reads the salad dressing chapter, anyway?)
- Plus: tips throughout like how to fry herbs, making Dijon dressing by filling an almost-empty Dijon mustard jar with oil and spices, or making grilled-cheese croutons.
Don't read this book if you want to make an old-fashioned Cobb salad. Do read if you want a salad with peaches/kale/prosciutto, wild rice/tofu/sweet potato/shallot, crab/tomato salad on corn cakes, or steak salad with salsa verde.
Most recent customer reviews
by Editors of Food52 (Contributor), Amanda Hesser (Foreword), Merrill Stubbs...Read more
some forty-seven dressings such as Pancetta-lime and...Read more