Author(s): Adam Ried
What makes the tastiest salad? Great ingredients, of course, plus a beautifully balanced dressing and a bit of crunchy texture. This book has all the fixings for those looking for lunch or savoury supper ideas and inspirations: 35 recipes for dressings, 10 toppings, 10 composed salads that bring all the elements together perfectly, and more than 20 vibrant photographs. Each dressing recipe is paired with suggestions for which greens work best, and add-ons (toasted nuts, roasted vegetables, cooked grains) that provide great options for the best salads all year long.
Dawn Yanagihara is a former test-kitchen director, senior editor, and culinary producer for Cook's Illustrated. She currently works as a professional recipe developer/tester, a contributing editor for Cook's Illustrated magazine, as well as a freelance project editor for Chronicle. She is the author of Waffles and Dips Spreads, and was the recipe developer/tester for True Blood Drinks Bites. Adam Ried is the Boston Globe Magazine cooking columnist, kitchen equipment specialist on the PBS shows America's Test Kitchen and Cook's Country from America's Test Kitchen, contributor to the award-winning magazine Chop Chop, and the author of two previous cookbooks. He lives in Cambridge, MA.