Salads are more than just leaves. Serve them as a whole meal, as a first course, or as a side dish with the main event.
Salads gives dozens of delectable recipes - plus advice and special tips on putting them together. Dressings are just the beginning. To bathe your salad in extra flavour are vinaigrette, mayonnaise and oil-free Asian dressings. All this, plus advice on choosing oil, vinegar, juices, flavourings - even salts and peppers.
For Things on Top - choose from crispy bacon, golden nuts, deep-fried shallots, lemon zest, herbs and more. Lots of leaves - how to prepare them, how to serve them, how to keep them crisp. Try Caesar or Mesclun, a Wedge with Blue, or the intriguing Greek Horta Salad.
Try Vegetables the salad way - Red Cabbage with Roasted Beetroot, Red Onion and Spicy Dressing, and great ways with potatoes and tomatoes. They can even be turned into a feast - the Grand Aioli from Provence, with garlic mayo, fresh vegetables and a sumptuous spread - or salsas galore for the Great Australian Backyard Barbecue.
Fish and seafood are perfect salad materials. Try Mussels with Ice Wine and Chives or the sublime, legendary Swedish Crayfish Salad. Meat and poultry make wonderful summertime meals to tempt an appetite overwhelmed by the heat - satisfying but cooling as lunches or suppers. Among them are Classic French Warm Duck Salad with Spinach, and Mediterranean Chicken with Olives and Tomatoes.
Pasta, rice, noodles and tofu recipes include the greatest rice salad you'll ever eat - Wild Rice with Sushi Dressing and Crispy Greens - or Japanese Iced Tofu Salad, and Moroccan Lemon Couscous with Tomato.
