Food52 popular Mighty Salads: 60 New Ways to Turn Salad into Dinner online [A Cookbook] (Food52 Works) outlet online sale

Food52 popular Mighty Salads: 60 New Ways to Turn Salad into Dinner online [A Cookbook] (Food52 Works) outlet online sale

Food52 popular Mighty Salads: 60 New Ways to Turn Salad into Dinner online [A Cookbook] (Food52 Works) outlet online sale
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Description

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 side down, until deeply caramelized, about 5 minutes. Transfer to a plate.

3. Toss the kale with the dressing and feta. Add the prosciutto, followed by the still-hot peaches and apricots, letting their juices seep into the kale. If there are any extra juices on the plate, add those too. Eat with crusty bread.

Genius Tip: Melty Cheese Dressing
You’re used to finding hard cheese in crags or pebbles here and there in your salad, but they can also become a more even, consistent coat by melting the cheese into a dressing. Canal House’s method starts like you’re making cacio e pepe pasta and ends with a milky, emulsified, deeply pungent dressing. Stir 1 1⁄2 cups (150g) finely grated Pecorino Romano or Parmesan cheese and 1⁄2 cup (120ml) boiling water in a large bowl until the cheese is melted. Whisk in 1⁄2 cup (120ml) extra-virgin olive oil, then season with freshly ground black pepper. Spoon the melty cheese dressing over skinny asparagus, fresh peas, and delicate lettuce leaves, if you’re Canal House—also over heartier greens, roasted vegetables, or scrambled eggs, if you’re us.

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4.4 out of 54.4 out of 5
416 global ratings

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Top reviews from the United States

Empty Nester
2.0 out of 5 starsVerified Purchase
Not What I Was Looking For
Reviewed in the United States on August 19, 2017
I feel a little guilty about my rating, because for the right person this may be a great book. However, it''s not for me. I cook because I want to eat, and I do enjoy the effort - up to a point, but I don''t consider cooking a hobby. What I was looking for in this book was... See more
I feel a little guilty about my rating, because for the right person this may be a great book. However, it''s not for me. I cook because I want to eat, and I do enjoy the effort - up to a point, but I don''t consider cooking a hobby. What I was looking for in this book was "every day" recipes that generally used ingredients that I stock and that were reasonably quick to prepare. What I found was recipes that frequently used unusual ingredients and were moderately time consuming to prepare. The recipes sounded tasty, and are certainly highly varied and "interesting", but to me they are in the category of "guest recipes".

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.
220 people found this helpful
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C B
3.0 out of 5 starsVerified Purchase
Heavy salads, not refreshing, not what I expected. Hoped to love it but I gave it away
Reviewed in the United States on April 14, 2019
I''m practically addicted to salad cookbooks! I have quite a few on my shelf and looked forwarded to receiving this one. I really expected to love it. Unfortunately, I''m a little disappointed in the recipes. The salad recipes by Food52 appear to be well crafted, and there''s... See more
I''m practically addicted to salad cookbooks! I have quite a few on my shelf and looked forwarded to receiving this one. I really expected to love it. Unfortunately, I''m a little disappointed in the recipes. The salad recipes by Food52 appear to be well crafted, and there''s a nice variety of recipes to choose from. However, most seem very heavy, not at all fresh or refreshing. I couldn''t find any that I wanted to make.

I eat salads daily and love trying new dressings or ingredient combinations. In my opinion, salads should be light and refreshing, yet fully satisfying at the same time. If I had looked through this cookbook in a store I would have put it back on the shelf. I have other cookbooks from Food52 that I love. Unfortunately, this one isn''t for me. Three stars because it''s okay for what it is but it could have been so much better.
26 people found this helpful
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prazy
5.0 out of 5 starsVerified Purchase
Freedom from the sandwich
Reviewed in the United States on February 27, 2018
I got this to get ideas for high protein, not necessarily vegetarian recipes for lunch meals. I wanted stuff to make for bringing to work and some ideas for potlucks. The book is exactly the thing, with recipes you aren’t afraid to make for friends and that won’t turn to... See more
I got this to get ideas for high protein, not necessarily vegetarian recipes for lunch meals. I wanted stuff to make for bringing to work and some ideas for potlucks. The book is exactly the thing, with recipes you aren’t afraid to make for friends and that won’t turn to mush in the fridge by the second day. I make smoked fish fennel salad and bring it all week long. Every recipe is an adventure to try. None of them are things i’ve made before. Friends adore my radicchio sweet potato salad and are so happy to have something other than sugar coated fried cheese to munch on at a party. I love this book and hope to make every crazy inventive salad in there.
42 people found this helpful
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A customer
5.0 out of 5 starsVerified Purchase
Taking my interest in eating salad to a whole new level
Reviewed in the United States on December 19, 2020
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... See more
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.
5 people found this helpful
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Love shoes!
3.0 out of 5 starsVerified Purchase
Great photos give lots of ideas, recipes are a lot of work.
Reviewed in the United States on August 25, 2019
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... See more
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.
11 people found this helpful
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Vdisch
5.0 out of 5 starsVerified Purchase
Great cookbook to add more veggies and fruits to your life!
Reviewed in the United States on April 28, 2017
I''m surprised there aren''t more glowing reviews for this cookbook. I''ve made three salads in the three days that I''ve owned it, and all were packed with flavor! There are many interesting combinations that can be served as stand-alone dinners or side dishes to accompany... See more
I''m surprised there aren''t more glowing reviews for this cookbook. I''ve made three salads in the three days that I''ve owned it, and all were packed with flavor! There are many interesting combinations that can be served as stand-alone dinners or side dishes to accompany simple fish or meat entrees.
31 people found this helpful
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N. Hamman
5.0 out of 5 starsVerified Purchase
Great book - out of the box ideas
Reviewed in the United States on January 22, 2018
I didn''t know what to expect from another salad book but this book looks at salads at different angles, even baked which I would never have thought to do.
12 people found this helpful
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Skidge76
5.0 out of 5 starsVerified Purchase
Take your salad game up a notch or two...and meal prep as well!
Reviewed in the United States on April 6, 2018
I am a sucker for all of the Food52 books. The site is a good one, as well. I am always looking for new ideas to shake up my salad game, whether for myself, or a big crowd. I also love anything that can help me meal prep!!
3 people found this helpful
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Top reviews from other countries

Gillian
4.0 out of 5 starsVerified Purchase
Buy if on offer
Reviewed in the United Kingdom on June 28, 2019
Great recipes but nothing outstanding. Not like their genus recipe book
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MR R MILLS
5.0 out of 5 starsVerified Purchase
Worth having on your shelf
Reviewed in the United Kingdom on August 15, 2018
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
3 people found this helpful
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Lu Balu
4.0 out of 5 starsVerified Purchase
Lots of good ideas and nice photos of the food.
Reviewed in Germany on September 21, 2020
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.
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Lawrence
2.0 out of 5 starsVerified Purchase
recipes too complex
Reviewed in Germany on March 17, 2021
The book has a great design and I love that every recipe has a picture of the salad - makes it easier to choose what you feel like making. However, the recipes are really complicated. They have a lot of ingredients that are hard to find in the shops and generally after...See more
The book has a great design and I love that every recipe has a picture of the salad - makes it easier to choose what you feel like making. However, the recipes are really complicated. They have a lot of ingredients that are hard to find in the shops and generally after reading the recipe I just felt like it was too much work to prepare it.
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Sarah Bromfield
5.0 out of 5 starsVerified Purchase
Like the other Food52 books this is excellent
Reviewed in Canada on July 20, 2017
Like the other Food52 books this is excellent. Beautiful pictures, great quality, easy and clear instructions plus excellent selection of recipes.
3 people found this helpful
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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.

Product information

Food52 popular Mighty Salads: 60 New Ways to Turn Salad into Dinner online [A Cookbook] (Food52 Works) outlet online sale

Food52 popular Mighty Salads: 60 New Ways to Turn Salad into Dinner online [A Cookbook] (Food52 Works) outlet online sale

Food52 popular Mighty Salads: 60 New Ways to Turn Salad into Dinner online [A Cookbook] (Food52 Works) outlet online sale

Food52 popular Mighty Salads: 60 New Ways to Turn Salad into Dinner online [A Cookbook] (Food52 Works) outlet online sale

Food52 popular Mighty Salads: 60 New Ways to Turn Salad into Dinner online [A Cookbook] (Food52 Works) outlet online sale

Food52 popular Mighty Salads: 60 New Ways to Turn Salad into Dinner online [A Cookbook] (Food52 Works) outlet online sale

Food52 popular Mighty Salads: 60 New Ways to Turn Salad into Dinner online [A Cookbook] (Food52 Works) outlet online sale

Food52 popular Mighty Salads: 60 New Ways to Turn Salad into Dinner online [A Cookbook] (Food52 Works) outlet online sale

Food52 popular Mighty Salads: 60 New Ways to Turn Salad into Dinner online [A Cookbook] (Food52 Works) outlet online sale

Food52 popular Mighty Salads: 60 New Ways to Turn Salad into Dinner online [A Cookbook] (Food52 Works) outlet online sale

Food52 popular Mighty Salads: 60 New Ways to Turn Salad into Dinner online [A Cookbook] (Food52 Works) outlet online sale

Food52 popular Mighty Salads: 60 New Ways to Turn Salad into Dinner online [A Cookbook] (Food52 Works) outlet online sale

Food52 popular Mighty Salads: 60 New Ways to Turn Salad into Dinner online [A Cookbook] (Food52 Works) outlet online sale

Food52 popular Mighty Salads: 60 New Ways to Turn Salad into Dinner online [A Cookbook] (Food52 Works) outlet online sale

Food52 popular Mighty Salads: 60 New Ways to Turn Salad into Dinner online [A Cookbook] (Food52 Works) outlet online sale

Food52 popular Mighty Salads: 60 New Ways to Turn Salad into Dinner online [A Cookbook] (Food52 Works) outlet online sale

Food52 popular Mighty Salads: 60 New Ways to Turn Salad into Dinner online [A Cookbook] (Food52 Works) outlet online sale

Food52 popular Mighty Salads: 60 New Ways to Turn Salad into Dinner online [A Cookbook] (Food52 Works) outlet online sale

Food52 popular Mighty Salads: 60 New Ways to Turn Salad into Dinner online [A Cookbook] (Food52 Works) outlet online sale