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Salad Seasons: Vegetable-Forward Dishes All Year
Create simple yet showstopping salads that will make them the perpetual star at your table.
With a focus on approachable, flexible recipes that are easy to prepare and bring vegetables to the center of the plate, Salad Seasons will inspire home cooks to eat well and live well.
The recipes in Salad Seasons not only span all four seasons, but show off salads’ versatility as both vibrant main dishes—such as Brown-Buttered Brussels Sprouts and Orecchiette Salad and Smashed Potato and Chorizo Sheet Pan Salad—and as fresh side dishes, like Israeli Corn Salad and Bittersweet Radicchio Salad. Also included are a handful of playful fruit salads, like Strawberry-Rhubarb Salad with Lavender Honey and Brûléed Citrus Salad, which make for unfussy, modern desserts.
With a focus on approachable, flexible recipes that are easy to prepare and bring vegetables to the center of the plate, Salad Seasons will inspire home cooks to eat well and live well.
The recipes in Salad Seasons not only span all four seasons, but show off salads’ versatility as both vibrant main dishes—such as Brown-Buttered Brussels Sprouts and Orecchiette Salad and Smashed Potato and Chorizo Sheet Pan Salad—and as fresh side dishes, like Israeli Corn Salad and Bittersweet Radicchio Salad. Also included are a handful of playful fruit salads, like Strawberry-Rhubarb Salad with Lavender Honey and Brûléed Citrus Salad, which make for unfussy, modern desserts.
208 pages, Hardcover
Published April 25, 2023
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Displaying 1 - 10 of 10 reviews
November 20, 2023
I've been trying to get Salad Seasons from the library for a while. It's popular and rightly so.
I've totally embraced the salad making in our house because it's easy. Maybe too easy. Prakash states early on in the book that...
I needed a little jump start and this book was it!
What provisions should you keep on hand for your salad trek? It is a practical grocery list: EVOO along with red wine, white wine, sherry, balsamic, and apple cider vinegars. Lemons round out the acid ingredients. Besides salt and pepper, have some chile flakes, smoked paprika, sumac, honey, maple syrup, shallots, scallions, garlic and herbs on hand. Rounding out your pantry staples, make sure you have Greek yogurt, Dijon mustard, mayo, tahini, nuts and seeds.
Salad Seasons goes beyond being "lettuce-centric" and journeys into "chef-y" options. Prakash advises to think outside the box of usual greens and traditional salad ingredients. Think parsnips or rhubarb or persimmons. I like the organization of this book, first divided into the seasons (Spring, Summer, Fall, Winter) and then into "Side," "Star," and "Sweet." Star salads are entrees and sweet salads are riffs on fruit salads.
The side salads included are more inventive than spinach, tomatoes and purchased Italian dressing. (That's what I just served with some grilled meat.) But, they're not too elaborate for a weeknight meal. I could whip up "Quick-Pickled Radish Salad" (23) in less than five minutes with a food processor. (You just have to let it set and marinate for 30 minutes.) The same is true for "Cherry Tomato Salad with Knife Pesto Vinaigrette"(66). There are twenty-four other options in the book; six for every season.
There are eleven options for every season with the big "Star" salads. Some of the main meals go a little beyond salads in my opinion like "Spicy Smashed Cucumbers with Chickpea Scallion Pancakes" (43). I would totally still serve this option. Some are heartier like "Balsamic Steak with Caramelized Peppers and Gorgonzola" (83). Prakash includes lots of vegetarian options for the mains, more than the recipes containing meat or fish.
Twelve sweet salads are included. I was probably most intrigued by these. "Bourbon Baked Apples with Cinnamon Toast Croutons" (154) and "Boozy Blueberries and Maple-Cinnamon Yogurt" (108) would be perfect on a brunch buffet. I would totally serve these for dessert (or just eat them for breakfast).
The photos are delicious and vibrant. I don't know how the publishers were able to pick a true star for the cover. "Scorched Sugar Snap and Burrata Salad" (30) won.
Finally, the side salads serve four. That was perfect for us and we ate quite well while working our way through this book. I probably sampled more of the side salads as dinner options.
I've totally embraced the salad making in our house because it's easy. Maybe too easy. Prakash states early on in the book that...
A salad isn't meant to be a complicated endeavor. At its most basic, it's a bowl of greens. Arugula dressed with olive oil, lemon juice, flay salt, and a few grinds of black pepper is a no-fail salad solution in our house. That's just the start, though. (9)
I needed a little jump start and this book was it!
What provisions should you keep on hand for your salad trek? It is a practical grocery list: EVOO along with red wine, white wine, sherry, balsamic, and apple cider vinegars. Lemons round out the acid ingredients. Besides salt and pepper, have some chile flakes, smoked paprika, sumac, honey, maple syrup, shallots, scallions, garlic and herbs on hand. Rounding out your pantry staples, make sure you have Greek yogurt, Dijon mustard, mayo, tahini, nuts and seeds.
Salad Seasons goes beyond being "lettuce-centric" and journeys into "chef-y" options. Prakash advises to think outside the box of usual greens and traditional salad ingredients. Think parsnips or rhubarb or persimmons. I like the organization of this book, first divided into the seasons (Spring, Summer, Fall, Winter) and then into "Side," "Star," and "Sweet." Star salads are entrees and sweet salads are riffs on fruit salads.
The side salads included are more inventive than spinach, tomatoes and purchased Italian dressing. (That's what I just served with some grilled meat.) But, they're not too elaborate for a weeknight meal. I could whip up "Quick-Pickled Radish Salad" (23) in less than five minutes with a food processor. (You just have to let it set and marinate for 30 minutes.) The same is true for "Cherry Tomato Salad with Knife Pesto Vinaigrette"(66). There are twenty-four other options in the book; six for every season.
There are eleven options for every season with the big "Star" salads. Some of the main meals go a little beyond salads in my opinion like "Spicy Smashed Cucumbers with Chickpea Scallion Pancakes" (43). I would totally still serve this option. Some are heartier like "Balsamic Steak with Caramelized Peppers and Gorgonzola" (83). Prakash includes lots of vegetarian options for the mains, more than the recipes containing meat or fish.
Twelve sweet salads are included. I was probably most intrigued by these. "Bourbon Baked Apples with Cinnamon Toast Croutons" (154) and "Boozy Blueberries and Maple-Cinnamon Yogurt" (108) would be perfect on a brunch buffet. I would totally serve these for dessert (or just eat them for breakfast).
The photos are delicious and vibrant. I don't know how the publishers were able to pick a true star for the cover. "Scorched Sugar Snap and Burrata Salad" (30) won.
Finally, the side salads serve four. That was perfect for us and we ate quite well while working our way through this book. I probably sampled more of the side salads as dinner options.
April 25, 2024
This could not be a more perfect cookbook, especially for someone looking to add more veggie dishes to their rotation. The recipes are straightforward and approachable, it's laid out simply and very easy to navigate while cooking or putting together a grocery list, and every recipe is accompanied by a gorgeous photo. I also really love the seasonal organization and the flagging of recipes as sides, sweets, or stars. I started adding post-its to mark every recipe I wanted to try and quickly realized I was marking the whole book. I got a copy from the library but used it and talked about it so much, my husband bought me a copy for my birthday. At this point, I've probably made 20+ recipes from this and I've loved every single one. I think my friends are sick of hearing me recommend this but it really is a fantastic cookbook and everyone needs to know!
Want to Read
April 22, 2023As heard on The Splendid Table:
https://play.podtrac.com/APM-Splendid...
https://play.podtrac.com/APM-Splendid...
October 29, 2023
What a great cookbook! I took pictures of lots of the dishes and am excited to try them. Mustard carrot slaw, snap peas and burrata, crispy rice salad with miso battered mushrooms. I really liked that the author has a ton of recipes in here for non lettuce forward salads.
Looking forward to trying some of these.
Looking forward to trying some of these.
September 15, 2024
Interesting cookbook with beautiful photos. Many of the recipes are too unusual for me, but there are 3 recipes that I am planning to make - Israeli Corn Salad, Tangy Three-Bean Salad with Olives and Herbs, and Creamy Herb-Packed Cucumber Salad. I recommend this book for those cooks who are a little more adventurous than me.
August 31, 2023
a great selection of seasonal salads
September 18, 2023
Some good sound recipes (though not strictly veg), but sometimes it feels that she pushes the limit of what is a salad...Good book for inspiration.
Want to Read
December 16, 2023Why this book? Bourbon Baked Apples with Cinnamon Toast Croutons http://eliotseats.com/2023/12/16/sala...
May 30, 2024
Some seemed rather boring, but others really sounded delicious.
June 7, 2025
What can I say, it's a good cookbook.
Displaying 1 - 10 of 10 reviews