If you think of salads as a side dish or a summer-only option, Big Salads will change your mind in a big way. Lettuce is the least interesting ingredient in these salads and the dressings are to die for. Divided into the four seasons of the year, this book of meals in the form of extraordinary salads will inspire vegans, vegetarians, and omnivores to think differently about big salads all year long.
Everyone loves a big salad: it's how many of us prefer to eat either when cooking for a crowd or eating alone. Summer or winter, one-plate salads make for a delicious, fresh and healthy meal. Big Salads offers 60 recipes that make the most of seasonal salad ingredients, giving people the option to eat vegetarian, vegan or use meat and fish in small amounts with a bounty of beautiful fresh vegetables, herbs and leaves. From Pea, asparagus and lemon labneh salad and Papaya salad with coconut poached chicken in spring, to summery White peach with prosciutto and watercress, comforting autumn platters of Balsamic fig and baked goats' cheese and wintry Parsnip tostada and roast heritage carrot salad, Big Salads make the most wonderful mealtime solution all-year round.
Easy to throw together, and most definitely good for you and the whole family, who needs a dozen small dishes when you can have one big salad?
About the Author
Kat Mead is a food writer who has worked on countless books and magazines as both art director and stylist. This is her first book.