Salads take the spotlight in this visually arresting cookbook that showcases a year’s worth of weekday recipes so exciting you’ll want to eat salads every day.
At the request of his co-workers who were constantly admiring his lunches, David Bez started the photo-driven blog Salad Pride, embarking on a year-long challenge to create one new salad every day. The blog instantly gained popularity for its creative salads that require no special cooking skills. The cookbook Salad Love pairs his vibrant photographs with accompanying recipes arranged around seasonal produce.
Recipes include Egg, Asparagus, Croutons, and Pecorino for Spring; Crabmeat, Avocado, Nori, and Cucumber for Summer; Kale, Raspberries, and Blackberries for Fall; and Manchego, Dried Apricots, Fennel, and Radicchio for Winter. Many salads in the book require only a cutting board and a knife, so lunches can be made fresh at your desk. With an emphasis on fresh, whole foods, and innovative flavor combinations, these salads truly excite and inspire.
I’ve had this book for a while now, and am just now getting around to reviewing it. Oh, I’ve looked at it – about 15 times, to be exact. Truth is, I’m a little overwhelmed at all the amazing salad goodness in its pages.
I like salads well enough, but I’m not the sort of person who can eat a salad as a meal and not be A) ravenously hungry 20 minutes later, B) super grumpy, or C) both. And I sort of get in salad ruts….I mean, there’s only so many days you can eat a chicken-cucumber-mushroom-romaine salad before you’re ready to pull your hair out.
Enter Salad Love, a gorgeous book full of 260ish DIFFERENT salad recipes. Holy Batman that’s a lot of salads.
I’ve got to say, this book is gorgeous. I mean, beautiful. Each salad is photographed in a plain white bowl, on a plain white backdrop, and it’s just insane how much more appetizing the food looks. If it weren’t a book, you could almost cut out the pages and frame them in your kitchen they’re that pretty. I appreciate that, because let’s be honest….does anyone really get excited about recipes unless there’s a picture? (That’s why Pinterest is taking over the world, friends.)
The salads (I don’t really think calling them recipes is right) are grouped by season – Spring, Summer, Fall, Winter. Each salad within a section uses seasonal ingredients, so the Fall and Winter salads have a lot more of your root vegetables and hardy greens, and Spring and Summer have a lot of berries and fruits. There are options for vegan, vegetarian, and raw dieters. Each salad is fairly simple, and most have fewer than 5 or 6 ingredients. Bez offers suggestions for serving sizes, but really makes the point that it’s up to you how much you eat. His goal was to give you variety, not put you on a diet.
Another thing to mention is that not all of these salads have lettuce. There are pasta salads, couscous salads, quinoa salads, zucchini ribbon salads, and yes, plenty of “greens” salads.
I have to admit that I haven’t actually made an entire salad from the book. That said, I’ve used a lot of the various ingredients and sort of mixed and matched. For instance, I never considered putting cottage cheese on my salad before, but it’s actually really really good. Same with roasted sweet potatoes.
Even though I haven’t made one of Bez’s conceptions, I’m really enjoying this book. It’s making me think of salad in a whole new way, and helping me get out of the dreaded salad drudgery. This one is quickly becoming a staple in my kitchen!
You can pick up a copy on Amazon for about $17. Definitely worth it!
I received this book free from Blogging for Books in exchange for my honest review.