While shopping in Acme a few weeks ago, I spotted this cookbook on salads on the sale table. For $5.00 I took a chance and bought it and have not been sorry. The recipes are simple and the one I tried so far was very tasty. (See recipe below.)
Each page features one recipe with mouth-watering recipes. At the top of the page is the Method and at the bottom is the Ingredients with the picture on the opposite. (I reversed the order for the recipe printed below,since my own recipes start with the ingredients. es) Very clean, clear, easy to grasp, and plenty of white space so you don’t feel overwhelmed. The Foreword gives us a clue:
Salads are so delicious and versatile; keep them small for delicious side dishes, or add all sorts of tasty morsels to turn them into a main meal. Drawing inspiration from the recipes in this book, you can easily prepare the perfect salad….
I often read cookbooks for ideas, and this one hits the spot, even though many are not vegetarian. I can substitute tofu or tempeh for the meat, or just leave out what I don’t eat. I hope to try the Avocado, Mango, and Papaya Salad; the Summer Greens with Lime and Coriander; and the Japanese Rice Noodle Salad, as well as others. Below is the one I made for our Fourth of July picnic. The recipe includes American measurements as well as European, since the book was published in The Netherlands by Rebo International.
8 oz/250g carrots, shredded
3 oz/90g raisins
6-8 pecan halves, chopped
1 head romaine lettuce
2 tbsp olive oil
2 tsp hazelnut or walnut oil (optional)
1 tbsp lemon juice
salt & pepper
Combine the shredded carrots, raisins, andpecans in a bowl
Moisten with dressing made by shaking the ingredients together ina screw-top jar.
Serve on washed and crisp lettuce leaves on individual plates or on one serving dish.
Pub. Note: This is a variation of a popular French salad–carrot and walnut. Pecans are used in place of the walnuts, as they keep better.
My note: We found that we needed more lemon juice and pecans.