Food52 Mighty Salads: 60 New Ways to Turn Salad into Dinner--and Make-Ahead Lunches, Too

Product Description

White beans with charred lemon and fennel three ways; slow-roasted duck with grilled apples and spicy greens; seared scallops on a bed of citrus-spiked sprouts and greens. Here, salad is so much more than dressing on lettuce- Its components can be roasted, toasted, frittered, fried, slivered, shaved, marinated, wilted, charred, crisped, and more. With loose formulas for riffing at home, and genius tips that'll improve any old salad, Mighty Salads will set readers up to create dinners (and make-ahead lunches) that are satisfying and smart.White beans with charred lemon and fennel three ways; slow-roasted duck with grilled apples and spicy greens; seared scallops on a bed of citrus-spiked sprouts and greens. Here, salad is so much more than dressing on lettuce- Its components can be roasted, toasted, frittered, fried, slivered, shaved, marinated, wilted, charred, crisped, and more. With loose formulas for riffing at home, and genius tips that'll improve any old salad, Mighty Salads will set readers up to create dinners (and make-ahead lunches) that are satisfying and smart.
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.