As author Chantal Lascaris says, it’s time for the salad to take centre stage! Traditionally salads have been viewed as side dishes, but those featured in The Ultimate Salad Book, are anything but as they move boldly into the realm of main dishes. And nobody knows better how to achieve this than Chantal as she presents this delicious collection featuring international flavours to the South African kitchen. Although the salads are simple, they are nourishing and boast plenty of nutrient-dense ingredients including leafy green vegetables, whole grains, seafood, poultry, beans, nuts and fruit. What’s more, they can be enjoyed for breakfast, lunch, dinner and even dessert.
Chapters are divided into:
- Classic Salads
- 3-Ingredient Salads
- Vegetarian Salads
- Fish & Seafood Salads
- Poultry Salads
- Meat Salads
- Fruity Salads
This recipe book encourages the use of different ingredients. So if something is not in season, substitute it with something that is. Salads are a great way to eat colourful, nutritious food.
Recipes that caught my eye:
- Beets Three Ways (p18)
- Avocado, Artichoke and Tomato (p20)
- Mushroom, Parsley and Parmesan (p23)
- Charred Greens (p35)
- Cheesy Roast Vegetable Salad (p40)
- Zingy Roast Carrot Salad (p55)
- Pizza Salad (p60)
- Prawn Caesar Salad (p64)
- Spicy Calamari Salad (p74)
- Chicken Nacho Salad (p113)
- Sesame-coated Beef and Asparagus Salad (p127)
- Beef Tagliata (p130)
- Vietnamese Pork Salad (p141)
- Sunday Salad with Roast Beef and Potato (p145)
- Creamy Cos and Rump Salad (p153)
- Minty Mousse (p157)
What I made:
I made the carrot salad as it reminded me of Ottolenghi recipes, which I love. The roast carrots were really good even if I had to cook them twice as long as the recipe suggested. I also tried the minty mousse as I felt like an easy dessert. I made use of blueberries as that is what I had in abundance in my freezer.
Many of the recipes have raw onions which I am not a fan of. Dave will not eat raw onions, so all of those salads are a no-go as far as recipe testing goes. And for me, I just don’t like savoury salads with fruit. Some of the recipes included ingredients not available to us locally in South Africa, such as salmon and scallops. Both of these are imported and I prefer to steer away from them. I also find cup measurement for leafy ingredients to be hit and miss, so prefer a weight measurement. The dressing recipes are very nice and I shall turn to these in summer for inspiration.
Penguin Random House South Africa sent me The Ultimate Salad Book to review.
View the previous posts on August 17: