Salads

In this book you will find many delightful surprises, especially for those who thought that salads could only be served on a hot summer’s day, and for those, too, who imagine a salad to be the old summer greens served time and time again.

Salads need not have a special season—simple, easy-to-prepare green salads with a special dressing or mixed vegetable salads make wonderful accompaniments to meats, chicken, fish, omelettes and quiches at any time of the year.

Shredded, or shaped into cups for individual portions, salads also play an important supporting role in the presentation of cold dishes made with other vegetables, meat, poultry, or fish.

The secret to a successful salad is simple: always choose fresh, unblemished ingredients, then prepare them in an imaginative way. Combine flavors and textures carefully and always complement your salads with a compatible dressing.

Sacha Davis