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Food52 Mighty Salads: 60 New Ways to Turn Salad into Dinner [A Cookbook] (Food52 Works) (English Edition) Formato Kindle
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"Ti preghiamo di riprovare"
|17,01 €||6,50 €|
A collection of 60 recipes for turning ordinary salads into one-dish worthy meals.
Does 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.
Make way for Mighty Salads, 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.
But 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.
Estratto. © Riproduzione autorizzata. Diritti riservati.
Sturdy greens + cured meat + grilled fruit + crumbly cheese
Serves 4 | From Nicholas Day
You 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?
1 bunch lacinato kale
1⁄4 cup (60ml) olive oil
1 to 2 tablespoons freshly squeezed lemon juice, or to taste
4 ounces (115g) prosciutto, thinly sliced
4 peaches, halved
4 apricots, halved
Neutral oil (such as vegetable, canola, or grapeseed), for brushing
1⁄4 cup (40g) crumbled feta cheese
Crusty bread, for serving
1. 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.
2. 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.
3. 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.
Genius Tip: Melty Cheese Dressing
You’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 1⁄2 cups (150g) finely grated Pecorino Romano or Parmesan cheese and 1⁄2 cup (120ml) boiling water in a large bowl until the cheese is melted. Whisk in 1⁄2 cup (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. --Questo testo si riferisce alla hardcover edizione.
- ASIN : B01ILZPRJ4
- Editore : Ten Speed Press (11 aprile 2017)
- Lingua : Inglese
- Dimensioni file : 149010 KB
- Da testo a voce : Abilitato
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- Lunghezza stampa : 266 pagine
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