Showing a Little Salad Love

Print Friendly

Have you ever had a meal or food so life-changing that you remember it years later? That was my experience with a salad (I’m feeling very “first person” today).

I grew up in a time and a place where something called a salad was consistently iceberg lettuce with a few pale tomatoes and perhaps a slice or two of carrot mixed in. It was no wonder that I equated eating salads with torture.

One meal in college, however, changed everything. My date took me to the type of restaurant with dim lights, candles, and elegant decor. We ordered and the server brought what was the house salad to the table. It wasn’t iceberg lettuce. Instead it was spinach, mushrooms and bacon. What a concept! What flavor! It was life changing. Well, maybe not that much, but I do still enjoy that combination.

 

spinach-mushroom-salad-011
Imagine my delight when I discovered the new book, Salad Love: Crunchy, Savory, and Filling Meals You Can Make Every Day by David Bez.

 

Okay, I have to admit I am a sucker for bright colors, fabulous design, and fantastic food photography, which are abundant in this book. Each perfect salad is served up on a classic white plate, with nothing to detract the eye from the sumptuous ingredients.

Underlying the attractive look is a simple method to construct a great salad every time. In the front, Bez explains his system with plenty of photographs and examples. Although I’m not a big fan of salad dressings, I was particularly attracted to his because they are diverse and at the same time uncomplicated.

 

salmon-argula-corn-salad-045

I experimented with the Hot-smoked Salmon, Corn and Broccoli salad  (page 104).

Ingredients:

  • Baby argula greens
  • Broccoli, chopped (I substituted broccoli slaw)
  • Corn
  • Hot-smoked salmon (I substituted regular smoked salmon)
  • Chives

Dressing:  Bez suggests a simple olive olive and balsamic vinegar pairing.

The results were delicious. Seriously! The only change I might consider would be to use dill rather than chives, because salmon pairs nicely with dill. Even without the salmon, this salad would make a lovely side for any meal.

If you’d like to find out more, check David Bez’s Salad Pride blog, which preceded the book. You just might find some salad memories of your own.

Do you have a favorite salad? What ingredients do you use?

Paperback: 304 pages
Publisher: Clarkson Potter (February 24, 2015)
ISBN-10: 0804186782
ISBN-13: 978-0804186780
Disclosure: I am an affiliate with Amazon so I can provide you with cover images and links to more information about books and products. As you probably are aware, if you click through the highlighted title link and purchase a product, I will receive a very small commission, at no extra cost to you. Any proceeds help defray the costs of hosting and maintaining this website.

cup-border

Be sure to visit Weekend Cooking at Beth Fish Reads for more recipes and books.

wkendcooking

9 comments

  1. Vicki says:

    I love iceberg lettuce, it reminds me of the sandwiches my mom made me for school lunches. But I do love spinach in salad, and even cooked. Since we’re eating healthier, we’re eating more salads (in fact that’s what’s for supper tonight) I’ll check to see if my library has this book.

  2. Trish says:

    My salads growing up sound a bit like yours. Plus I HATED having to shred the iceberg lettuce as a pre-dinner chore. Now I rarely eat salad but when I do I love the addition of spinach and bacon and corn and all sorts of yummy good stuff!

    • admin says:

      Yes, shredding and washing the greens is quite a chore, even with a salad spinner. In my house, the salad spinners always get re-purposed for science and engineering projects when I’m not looking.

Leave a Reply