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Today, with heightened concern about nutrition, and a wealth of available food choices—ultra-fresh seasonal produce, an ever-growing variety of greens, sparkling fish and shellfish, numerous cheeses, oils, vinegars, nuts, and seeds—home cooks can create satisfying, fulfilling, and healthy meals from a diverse range of salads. Inspired by trips to the garden, meals with friends in restaurants, and classic salads—from Greece, the American Cobb and Caesar salads, the French Frisée lardons and versions with goat cheese wrapped in bacon and set on a sturdy bed of greens—Patricia Wells brings together a delicous array of salads sure to please every palate.
Salad As a Meal includes more than 150 recipes for appetizers and sides; soups and sides; vegetarian salads; fish and shellfish salads; poultry salads; meat salads; the classics; pasta and grain salads; potatoes; platter salads; eggs, cheese, and friends; breads; the pantry; and dressings.“In my own personal definition, a salad as a meal does not need to include lettuce or greens, it can simply be a light and refreshing salad-related entity,” Wells explains. A creamy chilled ricotta terrine, a protein-rich poached turkey breast dressed with herbs, a pasta dressed with a vinaigrette-like sauce of spicy mustard and, a favorite chicken and tarragon terrine glistening in a sturdy gelatin, or such Middle Eastern classics as chick pea fritters—or falafel—teamed up with a gorgeous heirloom tomato salad and a healthy dose of tahini dressing, are all salads as meal in my book and at my table.“