Salad for Dinner by Tasha DeSerio
Simple Recipes for Salads that Make a Meal

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Salad for lunch? Salad for dinner? It's easy - and delicious - to turn salads into main meals with this original collection from chef Tasha DeSerio. As more and more home cooks are looking to eat healthy using local and regional offerings, the whole-meal salads highlighted here will satisfy vegetarians and meat-eaters alike. Simple, yet sophisticated and showcasing the author's talent for presenting beautiful ingredients in an artful way, the recipes encompass everything from greens to meat and fish, dairy, and pasta and grain. With detailed information on in-season fruits and vegetables, lesser-known salad fixings, preparation techniques (including make ahead tips), and a comprehensive chapter on salad basics, readers will have all they need to turn out satisfying and beautiful salads of their own. Easy enough for one and special enough for a crowd, salads as a main course will be showing up on tables everywhere.


Make a Simple Salad

Key ingredients Making vinaigrette Making salads more satisfying Getting ahead when making salads

Leafy Salads

Little Gems with yogurt and feta Bitter greens with cherries and pancetta - photo Wild arugula salad with salami picante and percorino - photo Butter lettuce with cherry tomatoes, corn, & buttermilk Chopped salad - photo Bacon, lettuce and tomato salad - photo Garden lettuces with green beans, figs, & hazelnuts Herb salad with beets, oranges & almonds - photo Watercress with apple, gruyere & walnuts- photo Belgian Endive and frisée with crab, fennel & citrus vinaigrette Arugula and shaved fennel salad with tangerines and fried almonds Warm chicory salad with wild mushrooms and serrano ham - photo Spinach salad with blood oranges, feta, pine nuts & raisins Raw kale with Caesar vinaigrette Escarole with apple, celery, roquefort & pecans Frisée with seared scallops and blood oranges - photo Duck confit and frisée with creme fraiche and mustard vinaigrette - photo Garden lettuces with skirt steak, avocado, and toasted pumpkin seed - photo

Vegetable & Fruit Salads

Roasted asparagus and frisee with poached eggs and romesco sauce - photo Warm young artichoke and potato salad - 2 process shots Spring nicoise salad - photo Shaved artichoke and fennel salad with beef carpaccio Leeks vinaigrette with beets and salsa rustica - photo Corn, cherry tomato & avocado salad with shrimp - photo New potato salad with shallots and creme fraiche Gypsy pepper and green bean salad with fried almonds - photo Summer chanterelle, corn, and green bean salad Lobster, corn, and red pepper salad - photo Heirloom tomato salad with basil, burrata cheese & garlic costone Slow-roasted salmon with beets, cucumber & horseradish vinaigrette - photo Spiced cauliflower and potato salad with caramelized onion Avocado and grapefruit salad with scallop ceviche and jalapeño vinaigrette Lobster and celery root salad with fines herbes Shaved Brussels sprouts with celery, pomegranate & toasted walnuts - photo Smoked trout and fingerling potato salad with Belgian endive Warm cauliflower salad with brown butter vinaigrette, sieved egg and toasted breadcrumbs Warm cabbage salad with mustard vinaigrette and bacon lardons Tuna carpaccio with beets and watercress

Grain, Bread & Pasta Salads

Rice salad with asparagus, favas & peas - photo Toasted pita and arugula salad with cucumber, black olive & feta - photo Farro and asparagus salad with spring onion and mint Rice salad with cucumber, feta & herbs Rice and lentil salad with cherry tomatoes and yogurt sauce - photo Roasted pepper and bread salad with tuna confit Quinoa, red pepper & cucumber salad with avocado and lime Farroush - photo Couscous salad with grilled eggplant and cumin vinaigrette - photo Cracked wheat salad with wilted radicchio and raisins Barley salad with skirt steak and muscat grapes Brown rice salad with pomegranate, celery & herbs Farro salad with broccoli raab and poached egg - photo Couscous with kabocha squash, toasted pumpkin seeds & harissa vinaigrette Pasta salad with lentils, kale, & warm bacon vinaigrette Farro and black rice salad with arugula and tangerine - photo Bulgur with kale, preserved lemon & green olives - photo Whole wheat pasta with roasted broccoli, black olive vinaigrette & ricotta salata - photo

Legume Salads

Green Lentil with beets and preserved lemon Cannellini and fava beans with spring onions - photo Fava bean and pea salad with prosciutto, pecorino & mint Warm chickpea salad with wilted spinach and spiced brown butter vinaigrette Lentil and piquillo pepper salad with toasted garlic vinaigrette - photo Cannellini bean salad with grilled shrimp and cherry tomatoes Spicy squid and chickpea salad - photo Succotash salad - photo Butter beans with chorizo and tomato - photo Fresh cranberry bean salad with broccoli raab and warm pancetta - photo Lentil salad with gypsy peppers and feta Edamame with beets, scallions and ginger viniagrette Warm lentils with sausage, kale & mustard vinaigrette - photo Chickpea salad with roasted carrots and harissa vinaigrette

Basic Recipes

Basic vinaigrette Basic mayonnaise for vinaigrette Rustic croutons Garlic chapons Roasted red peppers with garlic and herbs Roasted beets

Flavoring vinaigrettes

Helpful Tools & Equipment




About Tasha DeSerio

See more books from this Author
TASHA DE SERIO began her career at Chez Panisse Restaurant and Café and left there to launch the highly regarded Olive Green Catering. Living in Berkeley, California, she's a chef, food writer, and cooking teacher. Her writing has appeared in Food and Wine, Bon Appetit, and Fine Cooking, and she is the co-author of Cooking from the Farmer's Market by Williams-Sonoma.
Published March 13, 2012 by Taunton Press. 208 pages
Genres: Self Help, Cooking. Non-fiction

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