We specialize in hard to find items
All Categories
Food52 Mighty Salads: 60 New Ways to Turn Salad into Dinner [A Cookbook] (Food52 Works)
Share Tweet
*Price and Stocks may change without prior notice
*Packaging of actual item may differ from photo shown
- Electrical items MAY be 110 volts.
- 7 Day Return Policy
- All products are genuine and original
About Food52 Mighty Salads: 60 New Ways To Turn Salad
Product Description 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. Review “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." —Domino.com"With recipes like roasted duck over spicy greens and featherweight slaw with chicken, the wise chefs of Food52 have seriously upped our greenery game." —PureWow 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. Excerpt. © Reprinted by permission. All rights reserved. Grilled Peach & Apricot Salad with Kale and Prosciutto Sturdy greens + cured meat + grilled fruit + crumbly cheese Serves 4 | From Nicholas Day You might think this dressing sounds overly simplified (olive oil and lemon? Why do I need a recipe for that?), but the genius comes when you top the salad with smoky, sweet, still-hot grilled stone fruit. Its juices seep down into the greens and finish what little work you put into the dressing. Add a bit of prosciutto and a tumble of feta, and you’ve basically got a cheese plate in a bowl. Which, really, is what you wanted from a salad cookbook, right? 1 bunch lacinato kale Kosher salt 1⁄4 cup (60ml) olive oil 1 to 2 tablespoons freshly squeezed lemon juice, or to taste 4 ounces (115g) prosciutto, thinly sliced 4 peaches, halved 4 apricots, halved Neutral oil (such as vegetable, canola, or grapeseed), for brushing 1⁄4 cup (40g) crumbled feta cheese Crusty bread, for serving 1. Heat the grill to medium-high and brush your grates clean. While the grill heats up, prepare the kale. Fold a leaf in half along the central rib. With a sharp knife, cut away the rib and discard. Tear or chop the kale leaves into bite-size pieces and place them in a large salad bowl. Add a pinch of salt and 1 tablespoon of the olive oil and massage, kneading it for a minute or so, until it softens. Whisk together the remaining 3 tablespoons of olive oil and the lemon juice. Tear or cut the prosciutto into bite-size pieces and set both aside. 2. When the grill is reasonably but not overwhelmingly hot, brush the peaches and apricots very lightly with the neutral oil and grill, cut
