Salad Days: Recipes for Delicious Organic Salads and Dressings for Every Season
Format: PDF / Kindle (mobi) / ePub
This book includes 150 recipes for creating delicious salads and dressings using organic, locally grown ingredients. Recipes include Apple and Roasted Beet Salad with Fruit, Nuts, Gorgonzola, and Watercress; Green Apple Sassy Slaw with Crisp Apple Maple Dressing; Pear and Grape Salad with Big Woods Blue Cheese and Concord Grapes; Pecan-Crusted Goat Cheese and Micro Greens with Crisp Apple Maple-Brushed Crostini; Chilled Moroccan Couscous Salad; Curry Chicken and Apricot Salad; Harvest Moon Salad; and many more. Sixty color photos and colorful illustrations from the author accompany the recipes. Sidebars and tips for green ways to prepare salads are included.
heirloom tomatoes galore, and always some new vegetable that I’ve never seen or tasted before. I love to take advantage of these unusual offerings by heading right to my kitchen to create a new artisan salad, filled with all of my newly found ingredients. We open the doors, picnic alfresco, enjoy good company, and share the season’s bounty. 001-160 001 160 02522.indd 02522 indd 51 Text Job: 02522 Title: Salad Day (MBI) 3/8/11 4:13:10 PM Page:51 02522.indd 52 52 001-160 02522_C2.indd Job:
Choose 8 dinner-sized plates, and arrange 4–6 whole romaine leaves on each plate. Divide the green beans evenly, arranging them on top of the romaine. Fan 4 tomato slices on the romaine, and divide the steak between the plates (approximately 1⁄2 tenderloin per person, 5–6 thin slices), fanning the slices on top of the tomato slices. Place the Texas toast croutons in a little neat little stack on top of the steak and, just before serving, drizzle with the Creamy Cowboy Ranch Dressing. Serve extra
of planning the catering menus was designing a recipe for an organic, seasonal salad. At times, I would design the whole menu around the salad! My clients loved my organic salad dressings so much that they started to specialorder them to give to family and friends as gifts throughout the year. In spring 2006, the owner of Kowalski’s Markets, a local grocery store chain, tasted 6 001-160 02522_C2.indd 6 Text Job: 02522 Title: Salad Day (MBI) 3/21/11 9:12:32 AM Page:6 my dressings and invited
Dandelion Greens 001-160 02522.indd 9 Text Job: 02522 Title: Salad Day (MBI) 3/8/11 3:58:38 PM Page:9 WASHING YOUR PRODUCE Some nifty and sustainable tools for storing freshly washed greens, fresh fruits, and vegetables are now available in the marketplace. Crate and Barrel (www.crateandbarrel.com) stocks some of the best and most affordable sustainable food containers. Whether produce is organically grown or conventionally grown, it is really important to wash your leafy greens, fruits, and
a little serving pitcher with a spoon for cabbage. Refrigerate until ready to serve. Just before serving, Creamy Tarragon Dressing 1 ⁄2 c. fresh lemon juice 2 tbsp. sweet Vidalia onion, chopped 4 tbsp. fresh tarragon 4 tbsp. honey 2 tsp. sea salt 1 tsp. ground black pepper ⁄2 c. Greek-style plain yogurt 1 ⁄2 c. fresh heavy cream 1 c. olive oil–based mayonnaise 1 Put lemon juice, onion, tarragon, honey, sea salt, and pepper into a blender. Blend until combined and smooth. Pour into a 2-qt.