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Gordon - Savour: Salads for All Seasons

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What defines a salad? Is it merely a few ingredients tossed together in a bowl with a dressing, or is it more complex than that? Acclaimed chef Peter Gordon shows us that salads are versatile and fun dishes that harmoniously combine a mixture of individually prepared ingredients, that when coming together, can either be very similar in texture and colour, or ones that oppose each othersuch as crunch supporting smooth. Peter demonstrates how salads can be made to suit your mood; some salads are perfectly crafted assemblages, whilst others are quickly put together. By adding a contrasting flavour or texture to a mix, it can often highlight other ingredients in the same dish. Throughout the recipes withinVibrant Salads, youll discover that it is the shock of a sweet roast grape that highlights sharp citrus notes, or a spicy chilli being used to add excitement to a sweet mango.Peters salads are wide-ranging and the recipes within Vibrant Saladsreflect this; from...

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SAVOUR Salads for all Seasons PETER GORDON PHOTOGRAPHY BY LISA LINDER - photo 1
SAVOUR Salads for all Seasons PETER GORDON PHOTOGRAPHY BY LISA LINDER - photo 2
SAVOUR

Salads for all Seasons

PETER GORDON

PHOTOGRAPHY BY LISA LINDER

To Al and my London Fields First published in 2016 by Jacqui Small LLP 7477 - photo 3
To Al and my London Fields First published in 2016 by Jacqui Small LLP 7477 - photo 4

To Al (and my London Fields)

First published in 2016 by

Jacqui Small LLP

7477 White Lion Street London N1 9PF

Text copyright 2016 by Peter Gordon

Design, photography and layout copyright Jacqui Small 2016

The authors moral rights have been asserted.

All rights reserved. No part of this book may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, electrostatic, magnetic tape, mechanical, photocopying, recording or otherwise, without prior permission in writing from the publisher.

Publisher: Jacqui Small

Senior Commissioning Editor: Fritha Saunders

Managing Editor: Emma Heyworth-Dunn

Editor: Anne McDowall

Cover design, illustrations, text design and art direction: Here Design

Production: Maeve Healy

Digital edition: 978-1-91025-483-7

Hardcover edition: 978-1-91025-449-3

A catalogue record for this book is available from the British Library.

2018 2017 2016

Contents Guide Introduction Salads have never been as varied or as exciting - photo 5
Contents
Guide
Introduction
Salads have never been as varied or as exciting as they are right now Today - photo 6

Salads have never been as varied or as exciting as they are right now! Today, the idea of having a salad as a main meal instead of just as a starter or side dish, no matter what the season, no longer seems as strange as it did a decade ago. Weve come to appreciate that salads are not just for summer, they can be enjoyed all year round. From what I witness in my restaurants around the world, people are eating differently: sharing plates and small dishes are now commonplace, and the abundance of vegetables in a dish is almost a given. Healthy foods, whether that means more grains and vegetables, less gluten and dairy, less animal protein, sustainably caught fish or animals raised with impeccable farming methods, are what we all seem to want in our diets. These are all things Ive been advocating, and the way Ive been cooking and eating, for as long as I can remember and salads are a terrific way to bring all of this together! In 2005, I wrote a much-loved book called Salads, the new main course. This book is a way for me to update what I wrote a decade ago.

I wanted to write a new book about salads that would inspire you to have the confidence to create an exciting meal just by looking at the ingredients you may already have in the pantry or your fridge. Admittedly, some recipes call for more preparation and shopping than others (though prepping artichoke hearts, podding broad/fava beans or poaching a chicken in a master-stock are all well worth the effort), but in the time-poor days that many of us lead, you can, of course, use prepared alternatives from the shop or freezer.

I love nothing more than combining a variety of flavours, textures and ingredients to make a new tasty salad. In summer, it may be a surprisingly delicious combination of heirloom tomatoes, burrata and a mango dressing; in autumn (the fall), a combo of beetroot (beet)-cured wild salmon with the last of the artichokes and pomegranate; while in winter it could be a warm salad of chicken livers, hazelnuts and mushrooms. What I like about salads is that they can suit your mood: they can be quick and easy (see ) or planned in advance and given the kind of focus a hot meal might receive. Some of the salads in this book are to be served at room temperature and others warm, but many can be served either way, so they neednt be seen as exclusively either winter or summer salads.

The elements of a salad What defines a salad Is it merely a few ingredients - photo 7
The elements of a salad What defines a salad Is it merely a few ingredients - photo 8
The elements of a salad
What defines a salad Is it merely a few ingredients tossed together in a bowl - photo 9

What defines a salad? Is it merely a few ingredients tossed together in a bowl with a dressing, or is it more complex than that? My view is that a salad is a mixture of ingredients, individually prepared (as opposed to cooked together in a stew), that work in harmony with each other, either by being very similar in texture and colour or by opposing each other, for example crunch supporting smooth. Some salads are elegantly plated assemblages while others are casually tossed together.

To create harmony, you sometimes need to create a clash of some sort. Adding a contrasting flavour or texture to a mix can often highlight other ingredients in the same dish. In these recipes, youll discover, for example, the shock of a sweet roast grape that highlights sharp citrus notes, or fiery chilli used to enliven sweet mango.

Choosing your ingredients

Because salads are combinations of ingredients, its very important that the produce you use is of premium quality perhaps more so in salads than in cooked dishes as the ingredients often have very little done to them. If one of the ingredients isnt perfect, it can instantly ruin the dish.

Salad leaves should be plump and firm no wilted leaves please (although a quick dip in cold water, a shake or a turn in a salad spinner to dry them, then 30 minutes in a plastic bag in the fridge can work wonders with greens and herbs).

Choose fruit and vegetables that are fresh, in season, ripe and unblemished. If you use a tomato in the middle of winter, then dont expect it to taste anything like the ones you had on vacation in the summer.

Fish should be sustainably caught and not under threat from over-fishing (this will really depend on where in the world you live). If theyre farmed, then make sure they are from certified farms.

With poultry and meat, you should buy the best you can afford. Hopefully, this will mean that your meat has been produced with caring animal husbandry. Veal should be rose veal: avoid cage-reared white veal, which is a dreadful way of rearing these young male cattle. Chicken and eggs should ideally be organic, or at least properly free range (note that different countries have baffling versions of what free range actually means) and definitely not cage reared.

A note on quantities

I have taken a relaxed approach to quantities. When deciding how much rocket (arugula) it would require to feed four people, I decided that one or two handfuls were far easier and more realistic a quantity than 100 grams (3 /oz.) or two bunches (how big a bunch is will depend on where you bought it). Ultimately, its up to you to decide how much you want to serve; a little more or less will not ruin a dish.

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