Sensational Salads E-Book

Kathy Kordalis

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2024

Seitenzahl: 122

Beschreibung

Over 70 vibrant and nutritious salads for every occasion, from sides to substantial main plates. There's so much more to salad than just a few salad leaves, tomato and cucumber on a plate. They are so easy to elevate and take to the next level by experimenting with different flavors and additional ingredients. Taking inspiration from around the world from Mediterranean olive rich recipes to Asian-inspired noodle salads, this collection of wholesome recipes will encourage even the most prolific salad avoider. Salads can be light and fresh, such as the classic Tuna Niçoise or hearty and filling such as Grilled Chicken Topped Tabbouleh. Filling out salads with grains and pulses will ensure your nutrition levels are topped up and you avoid the afternoon stomach rumbles. They are also the ultimate lunch-on-the-go being easy to pack into containers for a portable lunch or picnic. With more people aspiring to eat healthier diets, and with such a large variety of fresh and interesting ingredients now readily available, there has never been a better time to experiment and discover new salad favourites.

Leseprobe

SENSATIONAL

SALADS

SENSATIONAL

SALADS

MORE THAN 75 CREATIVE & VIBRANT RECIPES

KATHY KORDALIS

PHOTOGRAPHY BY MOWIE KAY

Senior Designer Megan Smith

Senior Editor Abi Waters

Editorial Director Julia Charles

Head of Production Patricia Harrington

Creative Director Leslie Harrington

Food Stylist Kathy Kordalis

Food Stylist Assistant Sadie Albuquerque

Prop Stylist Lauren Miller

Indexer Vanessa Bird

First published in 2024 by

Ryland Peters & Small

20–21 Jockey’s Fields, London

WC1R 4BW

and

341 E 116th St, New York

NY 10029

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Alongside the new recipes in this book are those previously published in Party Food to Share, Roast Revolution, Cauliflower Power, Rice & Grains and Mediterranean Summer Table.

Text © Kathy Kordalis 2024

Design and photography

© Ryland Peters & Small 2024

ISBN: 978-1-78879-594-4

E-ISBN: 978-1-78879-630-9

Printed in China

The author’s moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library.US Library of Congress Cataloging-in-Publication Data has been applied for.

NOTES

• American (Imperial plus US cups) and metric measurements are included in these recipes for convenience, however it is important to work with one set of measurements only and not alternate between the two within a recipe.

• All spoon measures are level unless otherwise specified.

• Ovens should be preheated to the specified temperatures. If using a fan-assisted oven, adjust temperatures according to the manufacturer’s instructions.

• When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using.

PICTURE CREDITS

Chapter opener illustrations:

Adobe stock/Happypictures

Additional photography:

Peter Cassidy: page 144.

Kate Whitaker: pages 61 and 102.

Clare Winfield: pages 44 and 103.

CONTENTS

INTRODUCTION

THE CLASSICS

REFRESHING

ENERGIZING

NOURISHING

NURTURING

INDEX

ACKNOWLEDGEMENTS

INTRODUCTION

There are a wide variety of dishes that fall into the category of salad. Green salads, vegetable salads, as well as salads including pasta, pulses/legumes, grains, beans, meat, poultry, eggs, cheese and seafood. Generally served cold or at room temperature and very rarely hot.

Since antiquity the restorative green salad has been celebrated. The earliest salads were wild greens and herbs seasoned with salt. These were a tonic after a dull winter diet and there has been an evolution since those times to a more formal way of serving salads in European cuisine. Where, traditionally, salads are eaten at the beginning of the meal as a starter/appetizer or after the main course/entrée.

As cuisine has evolved it is now perfectly acceptable to serve a selection of larger, room temperature salads as a main meal, served family style to be shared by all, something influenced by other cultures.

Most leafy vegetables can be eaten raw, including all varieties of lettuce, cress family, endives, cabbage, spinach, romaine, rocket/arugula and fresh herbs. Other vegetables, raw or cooked, such as tomatoes, onions, cucumbers, peppers, beetroot/beet and many more can be included. Dry bread roasted with a little garlic and olive oil, whether sourdough or pita breads, can also be tossed into the salad.

Vegetable salads may be marinated with a dressing, such as coleslaw, which gets better with time.

Or super-fresh leafy salads, which work best just dressed before serving. A mixed salad of roasted vegetables, with leafy greens and some pulses/ legumes or cheese transform the salad into a meal on its own.

This book includes five chapters of recipes that are versatile, light and substantial or somewhere in between. There are Classic salads – timeless favourites that you will make time and time again such as The Perfect Side Salad, Green Side Salad and Tomato & Onion Side Salad. Refreshing Salads such as a Classic Middle Eastern Salad, which makes a light and crunchy side dish alongside a selection of mezze (small plates) or simply a great lunchbox filler. Energizing salads such as my Miso Brown Rice Salad with Tofu & Ginger Dressing demonstrate simplicity at its best, it travels well and is as delicious on the day it’s made as the following day. Nourishing salads such as Roasted Pumpkins, Winter Leaves, Pink Peppercorn Labne with Mint & Pistachio Dressing, can be served directly from the sheet pan where the cooking juices meld with the dressing and not a single drop is wasted.

Finally, I have included a chapter of Nurturing salads, which includes an impressive platter for sharing of Jamón, Peaches, Endives, Blue cheese & Olives, combining beauty and taste to create the perfect crowd-pleaser.

Salads can be so exciting as the combinations of flavours and textures are endless – whether classic or modern or even with a twist, a good salad will never disappoint!

ALL ABOUT LEAVES

LETTUCE

There are quite a few categories of lettuce, but for our purposes we will refer to four: butterhead, iceberg, romaine/cos and loose-leaf.

Butterhead This head of lettuce has silky smooth leaves, which make it a salad favourite. They are very delicate in nature and are generally sold with their roots still in tact in packaging. These are best dressed and eaten straight away as they wilt quickly. The best way to store them is loosely wrapped in damp paper towel and back in their own packaging.

Iceberg A sturdy head of lettuce that was developed in the 1940s to hold up during shipping. It has a great crunch to it and is the standard base for chopped and wedge salads. It stores well in it’s own packaging in the fridge much longer than others do.

Romaine/Cos It has long leaves with sturdy, crunchy ribs and frilly edges. Its sturdiness means that it can also stand up to cooking, such as getting tossed on the grill for a quick char. It is used in the classic Caesar Salad (see page 23) and is a great vehicle for a creamy dressing.

Loose-leaf Has soft leaves and comes in a variety of colours, with some varieties – red leaf and green leaf – being named for their tint. Oak leaf, which also can be red or green, is another common variety that closely resembles red and green leaf lettuces. These are best stored unopened in their own packaging.

MESCLUN

Often refers to early/baby leaves and is traditionally what the French pick in early spring. In English, it is young salad greens or baby leaf and usually a mix of at least four types of leaves, such as rocket/ arugula, endive/chicory, chervil, young red and green lettuces, baby spinach, mustard greens, frisée, mizuna, young Swiss chard, radicchio and sorrel. These are very tender and delicate and are best used straight away with a light acid-based dressing, such as a vinaigrette.

RADICCHIO

There are a few types of radicchio such as Chioggia, which is red and round and a mix of bitter and sweet; and Treviso, which is longer but less bitter than other varieties. There are also other heirloom varieties that are paler in colour with speckled red, which makes them much milder in flavour.

ENDIVE/CHICORY

Small and oval shaped, these leaves are known for having a juicy crunch. They can be either red or pale green, with the pale green having a milder bitterness. In addition to salads, the leaves of endive make a great addition to a crudité platter as they are perfect for scooping dips and spreads.

KALE & CAVALO NERO

A modern addition to salads, either raw and macerated in acid, or blanched and cooled and added. Remove the sturdy rib and give mature leaves a nice massage to tenderize them (baby kale leaves can be eaten whole). Curly is the most common variety of kale, but another type is cavalo nero, also known as Tuscan or dinosaur kale, which has dark, blue-green leaves.

ROCKET/ARUGULA

These tender leaves are known for their peppery bite. To the Romans, it was considered an aphrodisiac. It is wonderful in salads and pairs very well with balsamic vinegar. It wilts almost instantly when dressing touches it, so best to dress just before you serve.

SPINACH

When it comes to salads, baby spinach is the variety of choice as the larger spinach can be tough and fibrous and is better suited for cooking.

WATERCRESS

This is the oldest documented green and dates back to being used in Greece and Rome where, according to sources, it was fed to soldiers before battle. These leaves pack a peppery punch, but can have a fibrous stem, so consider removing part of it before adding.

OTHERS VARIETIES

Frisee means ‘curly’ in French, which makes sense when you see its frilly leaves. Curly endive is sometimes simply called ‘chicory’, and compared to curly endive, escarole has nice broad leaves that are less frilly. Sharply flavoured with a lingering bite, mustards are one of the more versatile greens because they can be eaten raw, dried and cooked.

CLEANING AND STORAGE

Lettuces such as iceberg and romaine should have decent heft to them to account for the water content. The crisper drawer in your fridge is the best option for storing. Heads of lettuce should be placed in a plastic or reusable produce bag and will last longer if kept whole.

Leaves are best kept loosely packed in a sealable container, which protects them from getting damaged. If keeping for an extended time, line the storage container with paper towel, then add the leaves on top, and layer with more towels and leaves, if storing a larger quantity.

For washing your greens, a big bowl of cold water is all you need. If washing headed lettuces, start by separating the leaves, then submerge the leaves in the cold water, gently swish them around with your hand, let them sit for anywhere from a few seconds to a few minutes, and then lift them out, leaving any dirt or grit behind. If you notice that the water is particularly murky, dump the water and repeat this process until sufficiently clean.

MAKING SALADS MORE SUBSTANTIAL

Transforming a salad from a side dish to a main is very easy. Take the classic Caesar Salad (see page 23), traditionally it uses boiled eggs and croûtons, but adding crispy bacon and some chicken really transforms it to a substantial salad, which becomes main worthy. There is a cornucopia of ingredients that you can add to make salads more hefty – some griddled halloumi, slow-roasted tomatoes, peppered mackerel, prawns/shrimps and a whole host more.

But how to put a proper salad together? There are a few rules, then the world is your oyster. It’s all about experimenting with flavours and foods that you like.

1.Start by choosing a base: try mixed leafy greens, baby spinach, kale or rocket/arugula, or some super crunchy iceberg lettuce.

2.Add some crunch: beans, cauliflower, carrot, celery, cucumber, radish, sprouts or onion.

3.Move onto your protein: even if your salad is an accompaniment to a meal, there’s still a place for protein. Try quinoa, buckwheat or toast up some chickpeas/garbanzo beans. Don’t forget the odd egg either – a nice runny yolk makes an extra dressing.

4.Add some fat: good fats such as cheese (all sorts of cheese… including feta, Parmesan and goats’ cheese), avocado, flaxseed oil, olive oil or tahini are delicious additions.

5.A little bit more texture: finish with tossing in some nuts or seeds. Add handfuls of herbs such as mint, coriander/cilantro or basil.

6.For the dressing: keep it simple or make the dressing a star. You can even just drizzle over a little quality olive oil. Keep an eye out for infused oils for extra flavour.

HOW TO DRESS A SALAD

A proper dressing is a mixture of a good oil with some acid, such as vinegar and or lemon, maybe some other flavour, such as mustard and finely chopped shallots, and salt and pepper. Dressings are elevated with salt and pepper. It truly is the secret to a great dressing. So you must taste it as you go along.

To master a good dressing you must understand the mother of all dressings, the basic French vinaigrette:

You will need:

2 tbsp good vinegar or 1 tbsp lemon juice

1 tsp Dijon or wholegrain mustard

pinch of sea salt

6 tbsp good oil

other flavours of choice

sea salt and freshly ground black pepper

Place the vinegar or lemon juice, mustard (to thicken and emulsify) and salt in a glass jar with a screw lid, then tighten the lid and shake vigorously. Add the oil. At this point you can add crushed garlic or finely chopped shallot, to suit your taste. Tighten the lid again and shake until it has thickened. Now, season to taste, which means... taste it, then add salt or vinegar or oil, shake it up and taste again.

Other salad dressings are derivatives on this basic salt/acid/oil formula with a world of substitutions available to you. Master this standard recipe and you will understand them all.

CREATE A PERFECTLY DRESSED SALAD

Most salads must be dressed in the moment, when the rest of the dinner is prepared, and people are ready to sit down to welcome it. Follow these simple steps to the perfect salad:

1. Prepare your dressing and all other toppings and set aside.

2. Put your prepared salad greens and herbs in a large mixing bowl.

3. Add half of your prepared dressing and toss lightly. Toss until the leaves are lightly coated and well mixed.

4. Taste; add more dressing if needed, a little at a time.

5. Gently place the salad onto a serving platter.

6. It’s now time to add your toppings, some final cracked pepper and when you get to the table, finish with the remaining dressing.

GENERAL RULES

Don’t dress your salad too early.

Simple is best.

Salads aren’t just for summer – there are absolutely lovely roasted vegetable salads that are finished with winter greens.

Salads aren’t just about leaves and vegetables so match the salad to the protein.

Create contrasting flavours in your salad by using a variety of ingredients with different textures.

Storing leafy greens: it’s all about paper towels. Placing paper towels between layers of leaves to prevent browning, wilting and spoilage.

If you plan to use a plastic bag for storage, be sure to press out any excess air. With a storage container, ensure that it’s tightly sealed. Don’t pack the leaves too tightly, or they won’t have breathing room.

Generally a dressed salad is best eaten on the day it’s made, but I absolutely love placing the remnants of the salad bowl in the fridge and eating it straight from the bowl the next day and mopping up the juices with bread. So basically – rules can be broken... sometimes.