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Food52 Mighty Salads

60 New Ways to Turn Salad into Dinner [A Cookbook]

Part of Food52 Works

Author Editors of Food52
Foreword by Amanda Hesser, Merrill Stubbs
$12.99 US
Clarkson Potter/Ten Speed | Ten Speed Press
On sale Apr 11, 2017 | 9780399578052
Sales rights: World
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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.

Contents 


LEAFY SALADS 
Grilled Peach & Apricot Salad with Kale and Prosciutto | 3 
Petits Pois à la Française Redux | 4 
Featherweight Slaw | 7 
Antipasto Chopped Salad | 8 
Hoppin’ John Salad with Crispy Cornbread | 13 
Cobb Salad with Hard-Boiled Egg Dressing | 14 
Caesar-Style Kale Salad with Roasted Onions | 17 
Radicchio & Cauliflower with Currant-Anchovy Vinaigrette | 18 
Roasted Grape, Butternut Squash & Kale Salad | 21 
Chard Salad with Garlic Breadcrumbs & Parmesan | 22 
Wilted Escarole with Feta & Honey | 26 

LESS-LEAFY VEGETABLE SALADS 
Shaved Asparagus with Burrata, Radish & Cucumber | 31 
Fried Eggplant, Tomato & Peach Salad with Preserved Lemon Vinaigrette | 32 
Corn-Barley Salad with Tomato Vinaigrette | 35 
Charred Okra Succotash Salad | 36 
Grilled Mushroom & Fig Salad | 39 
Roasted Potato Salad with Mustard-Walnut Vinaigrette | 40 
Roasted Broccoli Rabe, Chickpea & Crispy Salami Salad | 43 
Carrot & Radicchio Salad with Fig-Balsamic Vinaigrette | 44 
Charred Broccoli & Lentil Salad | 47 
Shaved Brussels Sprouts, Endive & Apple Salad | 48 

GRAIN & BEAN SALADS 
Toasted Farro & Asparagus Salad | 53 
Grilled Ratatouille & Bulgur Salad | 54 
Smoked Lentil Salad with Sriracha Miso Mayo | 56 
Coconut Rice Salad with Mango, Bell Pepper & Lime | 59 
Farro & Golden Beet Salad with Chive-Sage Dressing | 60 
Radish & Pecan Grain Salad | 63 
Sprouted Mung Bean, Carrot & Date Salad | 65 
Wild Rice Bowl with Tofu, Sweet Potatoes & Roasted Shallot Vinaigrette | 69 
Mushroom & Mixed Grains Salad with Carrot-Harissa Vinaigrette | 73 
Freekeh, Fennel & Smoked Fish Salad | 74 
Brown Butter Brussels Sprouts & Crispy Quinoa | 77 
Roasted Chickpea Salad with Za’atar | 78 
White Bean Salad with Fennel Three Ways | 81 

PASTA & BREAD SALADS 
Baby Artichoke, Fregola & Pistachio Aillade Salad | 85 
Spring Vegetable Panzanella | 86 
Bagna Cauda Egg Salad on Rye Toast | 89 
Lemony Greek Pasta Salad | 90 
Grilled Bread, Broccoli Rabe & Summer Squash Salad | 93 
Half-Blistered Tomato Pasta Salad | 94 
Sort of Tabbouleh with Jammy Onion Vinaigrette | 97 
Peanut Noodle Salad | 98 
Curried Cauliflower Fattoush | 101 

FISH & SEAFOOD SALADS 
Radicchio & Shrimp Salad with Warm Bacon Vinaigrette | 105 
Grilled Lobster Salad with Lemon-Thyme Butter | 106 
Seared Scallop Salad with Black Lentils & Garlic-Sesame Crumbs | 109 
Fresh Corn Cakes with Crab-Tomato Salad | 110 
Halibut Escabeche Taco Salad | 113 
Herbed Tuna & Israeli Couscous Salad | 115 
Salmon & Beet Salad with Cherry Vinaigrette | 116 
Shrimp Ceviche with Caramelized Tangerine Vinaigrette | 119 

MEAT SALADS 
Chicken & Rice Salad with Poached Radishes and Nuoc Cham | 123 
Chorizo & Summer Melon Salad | 124 
Steak & Tossed Salsa Verde Salad | 127 
Bloody Mary Steak Salad | 128 
Spicy Chicken Salad with Rice Noodles | 131 
Grilled Lamb Kebabs with Tomato-Cucumber Salad | 132 
Curried Chicken, Grape & Cheddar Salad | 135 
Slow-Roasted Duck & Apple Salad | 136 
Thai Pork Salad with Crisped Rice | 139
Grilled Peach & Apricot Salad with Kale and Prosciutto

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
Kosher salt
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.
Copyright © 2017 by Editors of Food52, Foreword by Amanda Hesser and Merrill Stubbs. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
 “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.”

—JESSICA KOSLOW, owner of Sqirl and author of Everything I Want to Eat

"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."

—Domino.com

"With recipes like roasted duck over spicy greens and featherweight slaw with chicken, the wise chefs of Food52 have seriously upped our greenery game."

—PureWow

About

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.

Table of Contents

Contents 


LEAFY SALADS 
Grilled Peach & Apricot Salad with Kale and Prosciutto | 3 
Petits Pois à la Française Redux | 4 
Featherweight Slaw | 7 
Antipasto Chopped Salad | 8 
Hoppin’ John Salad with Crispy Cornbread | 13 
Cobb Salad with Hard-Boiled Egg Dressing | 14 
Caesar-Style Kale Salad with Roasted Onions | 17 
Radicchio & Cauliflower with Currant-Anchovy Vinaigrette | 18 
Roasted Grape, Butternut Squash & Kale Salad | 21 
Chard Salad with Garlic Breadcrumbs & Parmesan | 22 
Wilted Escarole with Feta & Honey | 26 

LESS-LEAFY VEGETABLE SALADS 
Shaved Asparagus with Burrata, Radish & Cucumber | 31 
Fried Eggplant, Tomato & Peach Salad with Preserved Lemon Vinaigrette | 32 
Corn-Barley Salad with Tomato Vinaigrette | 35 
Charred Okra Succotash Salad | 36 
Grilled Mushroom & Fig Salad | 39 
Roasted Potato Salad with Mustard-Walnut Vinaigrette | 40 
Roasted Broccoli Rabe, Chickpea & Crispy Salami Salad | 43 
Carrot & Radicchio Salad with Fig-Balsamic Vinaigrette | 44 
Charred Broccoli & Lentil Salad | 47 
Shaved Brussels Sprouts, Endive & Apple Salad | 48 

GRAIN & BEAN SALADS 
Toasted Farro & Asparagus Salad | 53 
Grilled Ratatouille & Bulgur Salad | 54 
Smoked Lentil Salad with Sriracha Miso Mayo | 56 
Coconut Rice Salad with Mango, Bell Pepper & Lime | 59 
Farro & Golden Beet Salad with Chive-Sage Dressing | 60 
Radish & Pecan Grain Salad | 63 
Sprouted Mung Bean, Carrot & Date Salad | 65 
Wild Rice Bowl with Tofu, Sweet Potatoes & Roasted Shallot Vinaigrette | 69 
Mushroom & Mixed Grains Salad with Carrot-Harissa Vinaigrette | 73 
Freekeh, Fennel & Smoked Fish Salad | 74 
Brown Butter Brussels Sprouts & Crispy Quinoa | 77 
Roasted Chickpea Salad with Za’atar | 78 
White Bean Salad with Fennel Three Ways | 81 

PASTA & BREAD SALADS 
Baby Artichoke, Fregola & Pistachio Aillade Salad | 85 
Spring Vegetable Panzanella | 86 
Bagna Cauda Egg Salad on Rye Toast | 89 
Lemony Greek Pasta Salad | 90 
Grilled Bread, Broccoli Rabe & Summer Squash Salad | 93 
Half-Blistered Tomato Pasta Salad | 94 
Sort of Tabbouleh with Jammy Onion Vinaigrette | 97 
Peanut Noodle Salad | 98 
Curried Cauliflower Fattoush | 101 

FISH & SEAFOOD SALADS 
Radicchio & Shrimp Salad with Warm Bacon Vinaigrette | 105 
Grilled Lobster Salad with Lemon-Thyme Butter | 106 
Seared Scallop Salad with Black Lentils & Garlic-Sesame Crumbs | 109 
Fresh Corn Cakes with Crab-Tomato Salad | 110 
Halibut Escabeche Taco Salad | 113 
Herbed Tuna & Israeli Couscous Salad | 115 
Salmon & Beet Salad with Cherry Vinaigrette | 116 
Shrimp Ceviche with Caramelized Tangerine Vinaigrette | 119 

MEAT SALADS 
Chicken & Rice Salad with Poached Radishes and Nuoc Cham | 123 
Chorizo & Summer Melon Salad | 124 
Steak & Tossed Salsa Verde Salad | 127 
Bloody Mary Steak Salad | 128 
Spicy Chicken Salad with Rice Noodles | 131 
Grilled Lamb Kebabs with Tomato-Cucumber Salad | 132 
Curried Chicken, Grape & Cheddar Salad | 135 
Slow-Roasted Duck & Apple Salad | 136 
Thai Pork Salad with Crisped Rice | 139

Excerpt

Grilled Peach & Apricot Salad with Kale and Prosciutto

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
Kosher salt
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.
Copyright © 2017 by Editors of Food52, Foreword by Amanda Hesser and Merrill Stubbs. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Praise

 “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.”

—JESSICA KOSLOW, owner of Sqirl and author of Everything I Want to Eat

"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."

—Domino.com

"With recipes like roasted duck over spicy greens and featherweight slaw with chicken, the wise chefs of Food52 have seriously upped our greenery game."

—PureWow

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