{"product_id":"food52-mighty-salads-isbn-9780399578045","title":"Food52 Mighty Salads","description":"\u003cp\u003e\u003cb\u003eA collection of 60 recipes for turning ordinary salads into one-dish worthy meals. \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eDoes 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.\u003c\/p\u003e\u003cp\u003eMake way for \u003ci\u003eMighty Salads\u003c\/i\u003e, 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.\u003c\/p\u003e\u003cp\u003eBut 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.\u003c\/p\u003e\u003cb\u003eContents \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e \u003cb\u003eLEAFY SALADS \u003c\/b\u003e\u003cbr\u003e Grilled Peach \u0026amp; Apricot Salad with Kale and Prosciutto | 3 \u003cbr\u003e Petits Pois à la Française Redux | 4 \u003cbr\u003e Featherweight Slaw | 7 \u003cbr\u003e Antipasto Chopped Salad | 8 \u003cbr\u003e Hoppin’ John Salad with Crispy Cornbread | 13 \u003cbr\u003e Cobb Salad with Hard-Boiled Egg Dressing | 14 \u003cbr\u003eCaesar-Style Kale Salad with Roasted Onions | 17 \u003cbr\u003e Radicchio \u0026amp; Cauliflower with Currant-Anchovy Vinaigrette | 18 \u003cbr\u003e Roasted Grape, Butternut Squash \u0026amp; Kale Salad | 21 \u003cbr\u003e Chard Salad with Garlic Breadcrumbs \u0026amp; Parmesan | 22 \u003cbr\u003e Wilted Escarole with Feta \u0026amp; Honey | 26 \u003cbr\u003e\u003cbr\u003e \u003cb\u003eLESS-LEAFY VEGETABLE SALADS \u003c\/b\u003e\u003cbr\u003e Shaved Asparagus with Burrata, Radish \u0026amp; Cucumber | 31 \u003cbr\u003e Fried Eggplant, Tomato \u0026amp; Peach Salad with Preserved Lemon Vinaigrette | 32 \u003cbr\u003e Corn-Barley Salad with Tomato Vinaigrette | 35 \u003cbr\u003e Charred Okra Succotash Salad | 36 \u003cbr\u003e Grilled Mushroom \u0026amp; Fig Salad | 39 \u003cbr\u003e Roasted Potato Salad with Mustard-Walnut Vinaigrette | 40 \u003cbr\u003e Roasted Broccoli Rabe, Chickpea \u0026amp; Crispy Salami Salad | 43 \u003cbr\u003e Carrot \u0026amp; Radicchio Salad with Fig-Balsamic Vinaigrette | 44 \u003cbr\u003e Charred Broccoli \u0026amp; Lentil Salad | 47 \u003cbr\u003e Shaved Brussels Sprouts, Endive \u0026amp; Apple Salad | 48 \u003cbr\u003e\u003cbr\u003e \u003cb\u003eGRAIN \u0026amp; BEAN SALADS \u003c\/b\u003e\u003cbr\u003e Toasted Farro \u0026amp; Asparagus Salad | 53 \u003cbr\u003e Grilled Ratatouille \u0026amp; Bulgur Salad | 54 \u003cbr\u003e Smoked Lentil Salad with Sriracha Miso Mayo | 56 \u003cbr\u003e Coconut Rice Salad with Mango, Bell Pepper \u0026amp; Lime | 59 \u003cbr\u003e Farro \u0026amp; Golden Beet Salad with Chive-Sage Dressing | 60 \u003cbr\u003e Radish \u0026amp; Pecan Grain Salad | 63 \u003cbr\u003e Sprouted Mung Bean, Carrot \u0026amp; Date Salad | 65 \u003cbr\u003e Wild Rice Bowl with Tofu, Sweet Potatoes \u0026amp; Roasted Shallot Vinaigrette | 69 \u003cbr\u003e Mushroom \u0026amp; Mixed Grains Salad with Carrot-Harissa Vinaigrette | 73 \u003cbr\u003e Freekeh, Fennel \u0026amp; Smoked Fish Salad | 74 \u003cbr\u003e Brown Butter Brussels Sprouts \u0026amp; Crispy Quinoa | 77 \u003cbr\u003e Roasted Chickpea Salad with Za’atar | 78 \u003cbr\u003e White Bean Salad with Fennel Three Ways | 81 \u003cbr\u003e\u003cbr\u003e \u003cb\u003ePASTA \u0026amp; BREAD SALADS \u003c\/b\u003e\u003cbr\u003e Baby Artichoke, Fregola \u0026amp; Pistachio Aillade Salad | 85 \u003cbr\u003e Spring Vegetable Panzanella | 86 \u003cbr\u003e Bagna Cauda Egg Salad on Rye Toast | 89 \u003cbr\u003e Lemony Greek Pasta Salad | 90 \u003cbr\u003e Grilled Bread, Broccoli Rabe \u0026amp; Summer Squash Salad | 93 \u003cbr\u003e Half-Blistered Tomato Pasta Salad | 94 \u003cbr\u003e Sort of Tabbouleh with Jammy Onion Vinaigrette | 97 \u003cbr\u003e Peanut Noodle Salad | 98 \u003cbr\u003e Curried Cauliflower Fattoush | 101 \u003cbr\u003e\u003cbr\u003e \u003cb\u003eFISH \u0026amp; SEAFOOD SALADS \u003c\/b\u003e\u003cbr\u003e Radicchio \u0026amp; Shrimp Salad with Warm Bacon Vinaigrette | 105 \u003cbr\u003e Grilled Lobster Salad with Lemon-Thyme Butter | 106 \u003cbr\u003e Seared Scallop Salad with Black Lentils \u0026amp; Garlic-Sesame Crumbs | 109 \u003cbr\u003eFresh Corn Cakes with Crab-Tomato Salad | 110 \u003cbr\u003e Halibut Escabeche Taco Salad | 113 \u003cbr\u003e Herbed Tuna \u0026amp; Israeli Couscous Salad | 115 \u003cbr\u003e Salmon \u0026amp; Beet Salad with Cherry Vinaigrette | 116 \u003cbr\u003e Shrimp Ceviche with Caramelized Tangerine Vinaigrette | 119 \u003cbr\u003e\u003cbr\u003e \u003cb\u003eMEAT SALADS \u003c\/b\u003e\u003cbr\u003e Chicken \u0026amp; Rice Salad with Poached Radishes and Nuoc Cham | 123 \u003cbr\u003e Chorizo \u0026amp; Summer Melon Salad | 124 \u003cbr\u003e Steak \u0026amp; Tossed Salsa Verde Salad | 127 \u003cbr\u003e Bloody Mary Steak Salad | 128 \u003cbr\u003e Spicy Chicken Salad with Rice Noodles | 131 \u003cbr\u003eGrilled Lamb Kebabs with Tomato-Cucumber Salad | 132 \u003cbr\u003e Curried Chicken, Grape \u0026amp; Cheddar Salad | 135 \u003cbr\u003e Slow-Roasted Duck \u0026amp; Apple Salad | 136 \u003cbr\u003e Thai Pork Salad with Crisped Rice | 139 “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.”\u003cbr\u003e\u003cbr\u003e \u003cb\u003e—JESSICA KOSLOW, owner of Sqirl and author of Everything I Want to Eat\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"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.\"\u003cbr\u003e\u003cbr\u003e\u003cb\u003e—Domino.com\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"With recipes like roasted duck over spicy greens and featherweight slaw with chicken, the wise chefs of Food52 have seriously upped our greenery game.\"\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e—PureWow\u003c\/b\u003eThe 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 \u003ci\u003eNew York Times\u003c\/i\u003e. 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.\u003cb\u003e Grilled Peach \u0026amp; Apricot Salad with Kale and Prosciutto\u003c\/b\u003e\u003cbr\u003e \u003ci\u003e\u003cbr\u003eSturdy greens + cured meat + grilled fruit + crumbly cheese\u003c\/i\u003e\u003cbr\u003e Serves 4 | From Nicholas Day\u003cbr\u003e\u003cbr\u003eYou 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?\u003cbr\u003e\u003cbr\u003e1 bunch lacinato kale\u003cbr\u003e Kosher salt\u003cbr\u003e 1⁄4 cup (60ml) olive oil\u003cbr\u003e 1 to 2 tablespoons freshly squeezed lemon juice, or to taste\u003cbr\u003e 4 ounces (115g) prosciutto, thinly sliced\u003cbr\u003e 4 peaches, halved\u003cbr\u003e 4 apricots, halved\u003cbr\u003e Neutral oil (such as vegetable, canola, or grapeseed), for brushing\u003cbr\u003e 1⁄4 cup (40g) crumbled feta cheese\u003cbr\u003e Crusty bread, for serving\u003cbr\u003e\u003cbr\u003e1. 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.\u003cbr\u003e\u003cbr\u003e2. 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.\u003cbr\u003e\u003cbr\u003e3. 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eGenius Tip: Melty Cheese Dressing\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eYou’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 \u003c\/i\u003e1⁄2 \u003ci\u003ecups (150g) finely grated Pecorino Romano or Parmesan cheese and \u003c\/i\u003e1⁄2 \u003ci\u003ecup (120ml) boiling water in a large bowl until the cheese is melted. Whisk in \u003c\/i\u003e1⁄2 \u003ci\u003ecup (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.\u003c\/i\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46299715698917,"sku":"NP9780399578045","price":23.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780399578045.jpg?v=1767727528","url":"https:\/\/k12savings.com\/products\/food52-mighty-salads-isbn-9780399578045","provider":"K12savings","version":"1.0","type":"link"}