Overview
At a time when we all know we need to eat more plants, what better way to incorporate a wide variety of leaves, legumes, fruits, and vegetables into your diet than with a thoughtfully composed salad?
Growing up just outside Paris with a French father and English mother, Alexandra Stacey became accustomed to a classically French tradition of eating beautifully dressed, seasonal salads on an almost daily basis, all year round, and in her first book Salads for All Seasons she encourages you to do the same.
Divided into seasonal chapters and making the very most of the ingredients on offer, Alex demonstrates how through creating the right balance between texture, acidity, and flavor you can build vibrant bowls of delicious goodness using a wide variety of fiber, protein, herbs, vegetables, vinaigrettes, and toppings.
Recipes range from Squash, Puy Lentils, Shallots, and Roquefort with a Balsamic and Honey Dressing in autumn and Warm Chicken Salad with Roasted Shallots, Honey-glazed Parsnip, Rosemary Croutons, Fried Potato, and Crispy Kale in winter; through to Steamed Leeks and Egg Vinaigrette with Chopped Hazelnuts and Fresh Herbs in spring and Nectarines with Goats’ Cheese, Thyme, Basil, Cucumber, Radishes, Toasted Hazelnuts, and Black Olives in summer.
With clear photography and simple instructions, this joyful cookbook shows readers that salads really are for all seasons.
Growing up just outside Paris with a French father and English mother, Alexandra Stacey became accustomed to a classically French tradition of eating beautifully dressed, seasonal salads on an almost daily basis, all year round, and in her first book Salads for All Seasons she encourages you to do the same.
Divided into seasonal chapters and making the very most of the ingredients on offer, Alex demonstrates how through creating the right balance between texture, acidity, and flavor you can build vibrant bowls of delicious goodness using a wide variety of fiber, protein, herbs, vegetables, vinaigrettes, and toppings.
Recipes range from Squash, Puy Lentils, Shallots, and Roquefort with a Balsamic and Honey Dressing in autumn and Warm Chicken Salad with Roasted Shallots, Honey-glazed Parsnip, Rosemary Croutons, Fried Potato, and Crispy Kale in winter; through to Steamed Leeks and Egg Vinaigrette with Chopped Hazelnuts and Fresh Herbs in spring and Nectarines with Goats’ Cheese, Thyme, Basil, Cucumber, Radishes, Toasted Hazelnuts, and Black Olives in summer.
With clear photography and simple instructions, this joyful cookbook shows readers that salads really are for all seasons.
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