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TOSSED: By: Jane Lawson
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This attractive book with plenty of “delicious” photography, has interestingly-named chapters: Toss It, Poolside, Ladies who Lunch, Lunch Box and Warm Winter. In the recipe collection find mixes of all cuisines with fresh, innovative ingredients: · Red bell peppers, fresh corn, bean sprouts and scallions topped with an Asian dressing · Goat cheese, avocado and smoked salmon salas with arugula and roasted hazelnuts · Fingerling potatoes, jumbo shrimp, arugula and avocado salad with a red wine vinegar dressing · Shrimp and fennel salad with watercress, chives and a Dijon dressing · Chickpea and olive salad with cucumber, tomatoes, red onion parsley and black olives · Scallop service made with grated lime zest, garlic cloves, red chilies and lime juice · Brown rice and lentils with pine nuts, spinach, carrot, celery and mint · Smoked salmon and fennel salad with chives and arugula · Fennel and crispy prosciutto salad with cucumber and black olives · Charbroiled chicken and sprout salad with cumin, coriander, lemon, sprouts and a yogut and caper dressing · Roast fennel and orange salad with Kalameta olives and chopped mint · Chili chicken and cashew salad made with snow pea sprouts, fish sauce, cilantro and ginger · Tuscan bread salad with tomatoes, anchovy fillets, baby capers and basil leaves · Asparagus and orange salad with goat cheese and red onion · Warm lima bean salad with garlic, bell pepper, green beans, mushrooms and parsley The well-planned index of this 432-page book lists each ingredient, then the different salads they appear in. Clearly, clear dressings are in order for most all of their salads. Reviewed by Marty Martindale
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