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Designed with the busy cook in mind, Williams-Sonoma Food Made Fast: Salad is all about good food, simply prepared. Perfect for a weeknight dinner, a salad can be so much more than lettuce and tomato. The inventive recipes in this book incorporate easy-to-find yet varied ingredients such as ahi tuna, roasted chicken, and seasonal vegetables that are hearty enough to be eaten as main dishes. Each of the simple-yet-delicious salads in this book can be made in three easy steps or fewer, using just a handful of well-chosen ingredients. Many of the dishes, such as Spinach, Pear, and Walnut Salad take less than 20 minutes from start to finish, making them ideal choices for busy weeknights. Other recipes, such as Moroccan Couscous Salad, can be on your table in less than 30 minutes. In the final chapter, you’ll find Flank Steak, Arugula & Potato Salad, which requires just 15 minutes of hands-on time. You’ll also discover: - Helpful hints for choosing and preparing salad produce
- Suggestions for meal planning
- Guidelines for keeping a well-stocked pantry, including storage rules and staples lists
- Tips for efficient shopping, preparation, and pretty presentation of your creations
- Expert advice on food and ingredient refrigeration, storage and organization tips
- A comprehensive recipe index
545673 |
Williams-Sonoma Food Made Fast: Salad Cookbook |
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$17.95
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Dimensions - 8" x 9-1/2"
112 Pages
Hardcover
Over 40 recipes
Over 90 Photos |
Grilled Asparagus & Prosciutto Salad (see photo in more views)
Asparagus, 1 1/4 lb (625 g), tough bases trimmed
Olive oil, 7 tablespoons (3 1/2 fl oz/105 ml)
Salt and freshly ground pepper
Garlic, 1 clove, minced
Red wine vinegar, 2 tablespoons
Tarragon or Dijon mustard, 1 teaspoon
Fresh chives, 1 tablespoon finely snipped
Mixed baby greens, 6 oz (185 g)
Prosciutto, 3 oz (90 g), thinly sliced and cut into strips
Parmesan cheese, 2 oz (60 g), shaved (optional)
1. Grill the asparagus.
Prepare a gas or charcoal grill for direct grilling over medium-high heat. Alternatively, preheat a stovetop grill pan over medium-high heat. Brush the asparagus with 1 tablespoon of the oil and season with salt and pepper. Place the spears on the grill rack or in the grill pan and cook, turning occasionally with tongs, until slightly charred and tender, about 8 minutes.
2. Make the vinaigrette.
In a large bowl, whisk together the garlic, vinegar, mustard, 1/4 teaspoon salt, and a pinch of pepper. Gradually whisk in the remaining 6 tablespoons (3 fl oz/90 ml) oil until smooth. Stir in the chives.
3. Assemble the salad.
Add the greens and prosciutto to the vinaigrette and toss to coat evenly. Arrange the asparagus on plates and top with the greens. Top with the parmesan, if using, and serve.
Serves 4 |
Antipasto Salad (see photo in more views)
20 minutes from start to finish!
Zucchini (courgettes), 4 small, cut lengthwise into thick slices
Asian eggplants (slender aubergines), 3, cut lengthwise into thick slices
Olive oil, 1/4 cup (2 fl oz/60 ml), plus 1 tablespoon
Garlic, 2 cloves, minced
Salt and freshly ground pepper
Assorted brine-cured olives, 1 1/2 cups (8 oz/250 g)
Plum (Roma) tomatoes, 4 small, cut into thick slices
Fresh mozzarella cheese, 1/2 lb (250 g), thickly sliced
Fresh basil, 2 tablespoons, finely shredded
Dry salami or coppa, 1/4 lb (125 g), sliced
Prosciutto, 1/4 lb (125 g), thinly sliced
Jarred roasted red bell peppers (capsicums), 2, cut into strips
1. Cook the vegetables.
Prepare a gas or charcoal grill for direct grilling over high heat. Alternatively, preheat the broiler (grill). In a shallow dish, combine the zucchini and eggplant slices, 1/4 cup oil, and garlic. Toss to coat and season generously with salt and pepper. Place the zucchini and eggplant on the grill rack and cook, turning once, until tender and golden, about 3 minutes per side. Or, arrange the slices on a rimmed baking sheet and place in the broiler. Cook, turning once, for about 3 minutes per side.
2. Assemble the platter.
Place the olives in a small bowl and set on a large platter. Cut the grilled vegetables crosswise into bite-sized pieces and arrange on the platter. Arrange the tomato and mozzarella slices on the platter, overlapping them, then sprinkle with the basil and drizzle with the 1 tablespoon oil. Fan out the salami and prosciutto slices, top with the bell peppers, and serve.
Serves 4-6 |
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Specs
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Sample Recipe 1
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Sample Recipe 2
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