Salad of the Day: 365 Recipes for Every Day of the Year (Williams-Sonoma)

Salad of the Day: 365 Recipes for Every Day of the Year (Williams-Sonoma)

Georgeanne Brennan, Erin Kunkel

Language: English

Pages: 340

ISBN: 2:00293879

Format: PDF / Kindle (mobi) / ePub

Author note: Erin Kunkel (Photographer)

Organized by month, and featuring one recipe for each day on the calendar, Williams-Sonoma Salad of the Day includes 365 recipes for salads to match any season, occasion, or mood. Whether it’s a simple mixed greens salad with red wine vinaigrette for a dinner party starter, a classic Cobb Salad for a main-course lunch, a quinoa or farro salad perfect for bringing to a potluck or picnic, or a pasta salad to accompany food fresh off the summer grill, the wealth of simple and delicious choices and beautiful full-color photography will provide daily inspiration and satisfy any salad-lover’s craving throughout the year.

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fresh tarragon serves 4 To make the dressing, in a small bowl, whisk together the mustard, vinegar, 1 Tbsp tarragon, the sugar, � tsp salt, and pepper to taste. Add the olive and walnut oils in a thin stream, whisking constantly until the dressing is smooth. Cover and refrigerate until ready to serve, up to 4 hours. Trim off the base of each endive and separate the leaves. Cut the leaves crosswise into 1–2 inch (2.5–5 cm) pieces and put in a bowl. Cut the chicken into bite-sized pieces and add

or regular basil leaves serves 4 To make the dressing, in a large bowl, stir together the fish sauce, lime juice, sugar, and chiles until well blended. Set aside. Preheat the broiler or prepare a charcoal or gas grill for direct-heat cooking over high heat. Sprinkle the steak evenly with salt and pepper and rub into the meat. Brush lightly on both sides with the oil. To cook the steak, place it on a broiler pan and slide it under the broiler about 4 inches (10 cm) from the heat source, or

cover, and simmer until the water is absorbed and the wild rice is fluffy and tender, 35–55 minutes. Remove from the heat and let stand, covered, for 10 minutes. Discard the leek tops and drain any excess water. Transfer to a large serving bowl. While the wild rice is cooking, in another large saucepan, combine the brown rice, 2 cups (16 fl oz/500 ml) water, 2 more pieces of the leek tops, and 1 tsp salt over high heat. Bring to a boil, reduce the heat to low, cover, and simmer until the water

mixture. Toss until thoroughly blended and serve. 17 APRIL SEASONED BEAN SPROUT SALAD This salad, Korean in origin, is often served as one of many side dishes offered along with the usual steamed short-grain rice and soup. The salad may be made a day in advance. Mung bean sprouts release water as they marinate, so be sure to drain any excess liquid before serving the salad. 1 Tbsp sesame seeds 1½ lb (750 g) mung bean sprouts 2 Tbsp rice vinegar 1 Tbsp peanut oil 2 tsp toasted sesame oil

over medium-low heat and bring to a simmer. Cook until reduced by half, about 3 minutes. Set aside to cool. In a large bowl, whisk together the reduced vinegar and wine mixture and � tsp salt. Add the oil in a thin stream, whisking constantly until smooth. Set aside. Cut each endive in half lengthwise and cut away the solid cone-shaped base. Coarsely chop the leaves. Add the radicchio, parsley, and endive to the bowl with the vinaigrette and toss well. Divide the salad among individual plates.

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