2024 the best salad review

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A collection of 60 recipes for turning ordinary salads into one-dish worthy meals.

Does anybody need a recipe to make a salad? Of course not. But if you want your salad to hold strong in your lunch bag or carry the day as a one-bowl dinner, dressing on lettuce isn’t going to cut it.

Make way for Mighty Salads, in which the editors of Food52 present sixty salads hefty with vegetables, meats, grains, beans, fish, seafood, pasta, and bread. Think shrimp and radicchio tossed in a bacon vinaigrette, a make-ahead jumble of white beans with charred lemon and fennel, slow-roasted duck and apples scattered across spicy greens. It’s comforting food made captivating by simply charring one ingredient or marinating another—shaving some, or roasting a bunch.

But because we don’t always follow recipes, there are also loose formulas for confident off-roading, as well as back-pocket tips and genius tricks for improving any old salad. Because once you know how to fix too-salty dressing, wash greens once and for all, keep an avocado from browning, and even sprout your own grains, the humble salad starts looking a lot more interesting—and a whole lot more like dinner.

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?

Recipe

- 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.

ASIN ‏ : ‎ 0399578048
Publisher ‏ : ‎ Ten Speed Press; Illustrated edition (April 11, 2017)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 160 pages
ISBN-10 ‏ : ‎ 9780399578045
ISBN-13 ‏ : ‎ 978-0399578045
Item Weight ‏ : ‎ 2.31 pounds
Dimensions ‏ : ‎ 7.51 x 0.83 x 9.29 inches
Reviewer: Laurie
Rating: 5.0 out of 5 stars
Title: Love this cookbook
Review: I love this cookbook. There are so many flavor combinations that I would never have come up with on my own. Chapters include: Leafy Salads; Less-Leafy Vegetable Salads; Grain and Bean Salads; Pasta and Bread Salads; Fish and Seafood Salads; and Meat Salads. There are so many recipes in this book I have flagged to try.My favorite salad so far is Fried Eggplant, Tomato and Peach Salad with Preserved Lemon Vinaigrette. It is cubed eggplant, dusted with extra fine flour, friend and tossed with persian cucumber, cherry tomato, sliced peach, mozzerella balls and basil leaves. I love the preserved lemon dressing, which is very tangy and works with the sweet peaches and tomatoes beautifully.I highly recommend this cookbook, even if you don't feel you need one for salads.

Reviewer: A customer
Rating: 5.0 out of 5 stars
Title: Taking my interest in eating salad to a whole new level
Review: I have made two dishes so far: Petits Pois a la Francaise Redux, and Wild Rice Bowl with Tofu, Sweet Potatoes & Roasted Shallot Vinaigrette. My picky-eating family loved both.I can see why some people do not enjoy this type of salad making. This is not the right book for those whose notion of making salad is pouring pre-made salad dressing into lettuce/vegetables/protein. You need to cook most main ingredients, often in different ways with different spices. And then put everything together.I love cooking and am not bothered (can even enjoy) long, complicated cooking process. And this book - based on the two randomly picked salads - rewards the effort with tastes and textures that beat any other salad recipes I have ever tried. I do have to say that the combination of ingredients and flavors are genius. For both salads I've made, I took a leap of faith - the ingredient lists were intriguing but pretty "out there" for me. I am glad I gave it a try. Every bite of salad has the most interesting and delicious combination of color, texture and tastes.Salads are never boring for me again. Thank you!p.s. I made two more salads after the my last rating. Both were as amazing (and different) as the first two: Caesar-style kale salad with roasted onion, Spicy chicken salad with rice noodles. I cannot wait to try more. There are not many books where I could try four different recipes on my first try and have it all be equally amazing. And I have well more than 100 cookbooks.

Reviewer: Amazon Customer
Rating: 4.0 out of 5 stars
Title: Color of cover
Review: Coloring of cover a little off/yellowed. Overall good gift for a short term clinical supervisor.

Reviewer: Renee Fields
Rating: 5.0 out of 5 stars
Title: Lots of variety!
Review: This isn't just your basic salads. Love the pictures and excited to try a few of these dishes!

Reviewer: Love shoes!
Rating: 3.0 out of 5 stars
Title: Great photos give lots of ideas, recipes are a lot of work.
Review: I was torn between keeping and returning this book. I went through it page by page to think about which salads I would actually make. My conclusion was that I'd try to make a few of them. The photos are wonderful and there are some really good ideas that pop out from the photos, such as roasted butternut squash and roasted grapes together in a salad. But, when I drilled down to the actual recipes, many of them required very small amounts of ingredients that I do not normally keep on hand, especially for the dressings, and some very tedious preparation steps. In the end, I opted to return it.

Reviewer: WILLIAM K LYONS
Rating: 5.0 out of 5 stars
Title: Great Combinations
Review: I love salad, but it's nice to have different kinds of salads to choose from. My favorite from this book was the arugula, beet salad with cherry dressing (minus the salmon). The recipes were simple and good enough that I gave this book as a gift to a friend. I highly recommend it. I have used many of the recipes many times.

Reviewer: Rebecca
Rating: 5.0 out of 5 stars
Title: Amazing salads!
Review: We’ve tried four salads from this book so far and all have been a hit with everyone from the oldest to the youngest child in the family! Super!

Reviewer: CarolinaTomato24
Rating: 5.0 out of 5 stars
Title: Creative, Elegant, and Approachable for the Everyday Cook
Review: My family has been eating a lot of different salads this summer and I wanted some new ideas. Was *very pleased* with this purchase as it added an approachable elegance to salads I was making in terms of dressings and ingredients used. Very pleased with this and the dressings (I've made a few of the vinaigrettes) are superb.

Reviewer: Guadalupe Urani
Rating: 5.0 out of 5 stars
Title:
Review: Amo este libro.Tiene ideas de ensaladas super ricas y como conservar especias!Muy completo

Reviewer: Lu Balu
Rating: 4.0 out of 5 stars
Title:
Review: This si s agreat salad book for ideas and particularly uses whole grains well. I bought this book for summer but I can see myself using some of the recipes for winter as well.

Reviewer: Sarah Bromfield
Rating: 5.0 out of 5 stars
Title:
Review: Like the other Food52 books this is excellent. Beautiful pictures, great quality, easy and clear instructions plus excellent selection of recipes.

Reviewer: MR R MILLS
Rating: 5.0 out of 5 stars
Title:
Review: Very pleased with this. Although I find a lot of recipes too complex for my liking it gives me great ideas for using and mixing things I would never of thought of

Reviewer: a.r.
Rating: 3.0 out of 5 stars
Title:
Review: 写真が綺麗で、見ているだけでも楽しい。食材の組み合わせは参考になるが、基本的には焼いて混ぜるか、茹でて混ぜるかそのまま混ぜる等で、わざわざレシピにするほどではない気もする。