[Spontaneo]

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Summary

Flavorful produce is important for making any salad good. But it is the dressing that makes the salad. Dressing a salad often intimidates a cook. Whether you have been the cook or the helper, this cookbook may be a handy little volume.

The dressing recipes are organized into 3 chapters: Bright, Bold and Rich.

Bright dressings are ones that sparkle with high notes, have fresh, vibrant flavors or lean heavily on acidity for character.

Bold dressings are high-impact, pack alot of flavor into a small space and are attention-getters.

Rich dressings are just as they sound—supple and sumptuous.

Bright

Classic French Vinaigrette
Extra-virgin olive oil, wine vinegar, mustard, salt and pepper are the building blocks of a classic French vinaigrette. There is nothing new or innovative about this formula and it proves once again that new is not necessarily better.

Serve on: any type of lettuce or salad greens, asparagus or green beans.

Familiar salad companions: tomatoes, cucumber, celery, bell pepper, olives or crumbled cooked bacon.

Bold

Maple-Mustard Vinaigrette
Maple paired with a gentle-hint of garlic, just enough mustard to let you know that it is there and white balsamic vinegar that echoes the sweetness of the syrup is a crowd-pleasing combo. If you do not have white balsamic, use apple cider vinegar which is not as sweet but has a fruity flavor which complements the maple.

Serve on: romaine, red or green leaf lettuce, butter lettuce, escarole, spinach,

Familiar Salad Companions: cucumber, onion, pear, orange, toasted nuts, Parmigiano-Reggiano, sharp cheddar cheese and crumbled cooked bacon.

Lemon-Parmesan Vinaigrette
With ingredients that are few but bold—salty, nutty, Parmigiano-Reggiano, tart lemon, and garlic—this vinaigrette may be simple but it means business.

Serve on: romaine, green leaf lettuce, butter lettuce, spinach and baby kale.

Familiar Salad Companions: sauteed or steamed snow peas, grape or cherry tomatoes, roasted bell peppers, roasted or sauteed mushrooms, fresh basil, fresh flat-leaf parsley, olives and hard-cooked eggs.

Rich

Browned Butter Vinaigrette

The small amount of oil in this rich dressing aids with helping keep the dressing more fluid tham it would with just the butter. The vinaigrette is best used warm, so put it on greens that can stand up to a bit of heat. It is important to make sure that the leaves—or vegetables or fruits—in your salad are at room temperature.

Serve on: romaine, spinach, baby kale or cooked cabbage,

Familiar Salad Companions: roasted or sauteed mushrooms, pears or toasted nuts.

Opinion

If you know me, I like recipes that the ingredients are easy to find, easy to prepare and cheap.

Well, I found 4 recipes in this cookbook that fall into that category.

The authors, Yanagihara and Ried, really do show salad inspiration, just like the cover of the cookbook states.

Personally, I think that the above recipes are extremely good for your health.

I give this cookbook a 5-star rating.

photo by Amazon

[Netherrealmer]

this is not a tutorial, this is not about business, this is not about technology.

[Spontaneo]

this is not a tutorial, this is not about business, this is not about technology.

I am sorry that you dislike my submission. Cookbook reviews teach.

[Netherrealmer]

I told you before the only articles allowed are technology, Tutorial, business, making money and technology. But you already did this 4 times. Recipes do not belong in any of those.

[Jem Smith]

I didn't think reviews were allowed as articles on this site.