Salad of the Day: 365 Recipes for Every Day of the Year (Williams-Sonoma)
Georgeanne Brennan, Erin Kunkel
Language: English
Pages: 340
ISBN: 2:00293879
Format: PDF / Kindle (mobi) / ePub
Author note: Erin Kunkel (Photographer)
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Organized by month, and featuring one recipe for each day on the calendar, Williams-Sonoma Salad of the Day includes 365 recipes for salads to match any season, occasion, or mood. Whether it’s a simple mixed greens salad with red wine vinaigrette for a dinner party starter, a classic Cobb Salad for a main-course lunch, a quinoa or farro salad perfect for bringing to a potluck or picnic, or a pasta salad to accompany food fresh off the summer grill, the wealth of simple and delicious choices and beautiful full-color photography will provide daily inspiration and satisfy any salad-lover’s craving throughout the year.
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skirt steak is a delicious partner for winter citrus. If it’s too cold to grill outside, cook the steak in a grill pan over high heat for 3–4 minutes per side, or in a frying pan for the same amount of time. For a spicier dressing, add some minced jalapeño chile to the lime juice and oil mixture before tossing with the arugula, orange, and radishes. � cup (2 fl oz/60 ml) soy sauce � cup (2 fl oz/60 ml) fresh orange juice 4 Tbsp (2 fl oz/60 ml) fresh lime juice 1 Tbsp peeled and minced fresh
Shaved Zucchini Salad with Pecorino & Almonds Shaved Zucchini with Lemon, Mint & Feta SALADS BY TYPE BEAN & GRAIN SALADS Artichoke & White Bean Salad Black Bean, Avocado & Shrimp Salad Black Bean, Corn & Quinoa Salad Black Bean & Poblano Chile Salad Black Bean & White Corn Salad Bulgur Salad with Lemon, Peas & Mint Bulgur Salad with Roasted Peppers, Chickpeas & Pistachios Bulgur Salad with Zucchini, Asparagus & Green Onions Chickpea Salad with Mint Chickpea, Tomato & Chorizo Salad
and squeeze in the juice from 1 lemon half. Toss gently and season with salt and with more lemon juice, if needed. Scatter with the cheese and almonds and serve. 2 MARCH PAN-SEARED SALMON WITH PEA SHOOTS & WATERCRESS In this perfect spring salad, salmon and its pan juices become a topping for a tangle of sprightly greens dressed with a tangy lemon vinaigrette. Pea shoots, the clippings from young pea plants, have a mild pealike flavor. Look for them at well-stocked grocery stores, farmers’
pitted, and cut into thin slices 2 cloves garlic, minced 2 bunches radishes, trimmed and halved lengthwise � cup (2½ oz/75 g) crumbled feta cheese Leaves from 1 bunch fresh basil, torn into pieces 1 Tbsp ground coriander � tsp red pepper flakes ⅓ cup (3 fl oz/80 ml) extra-virgin olive oil Salt and freshly ground black pepper serves 6 Drain the quinoa and combine it in a pot with 3 cups (24 fl oz/750 ml) water. Bring to a boil, then reduce the heat to low, cover, and simmer until the
cornmeal mixture into 1½-inch (4-cm) croutons. Transfer the croutons to a rimmed baking sheet, drizzle with the oil, sprinkle with the chili powder and � tsp salt, and toss to coat. Bake until the croutons are dark gold and aromatic, about 30 minutes, shaking the pan after 10 minutes. Let cool to room temperature. Preheat the broiler. Place the chiles on a broiler pan 4–6 inches (10–15 cm) from the heat source and broil, turning occasionally, until the skins are charred, about 10 minutes.
