Salads are now firmly established as so much more than an accompaniment – they are delicious and sustaining main meals in their own right with interesting and unusual components, which can be used in countless variations. And because salads contain mainly fresh produce, they are also perfect for eating the best of whatever is in season all year round.
This brilliant new book features over 125 recipes, celebrating the immense diversity of the salad, from the classic Greek and Caesar salads to the more exotic Sicilian Sausage with Lentil, Aubergine and Courgette; and Chinese Duck, Orange and Noodle Salad. There are hearty salads for cold, winter days such as the Warm Sunday Roast Salad, as well as lighter dishes for hotter days such as Fresh Italian Parsley Salad; and tasty twists on the traditional fruit salad including Fresh Pineapple with Crushed Mint and Lime Sugar; and Orange and Passion Fruit Salad with Cardamom Syrup. There are also recipes for simple dressings and mayonnaises and hints and tips throughout on how to adapt a basic dish according to seasonal availability.
