Mulder Makkie - Salads all year round: 100 recipes for mains, sides and dressings

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Salads All Year Round is a collection of 100 delicious, fresh, generous dishes for all seasons recipes for salads with fish, with cheese, with grains and cereals, with poultry and meat, and with fruit. Accompanying the salads are simple recipes for dressings, as well as tips on sourcing the best salad vegetables and how to store them so they stay crisp and fresh. All the recipes are tested in the home kitchen and quick to put together. Much more than just a side dish, these salads are the main event. Quick to make and tasty to eat Makkie Mulder is a magazine editor with a passion for food and lifestyle.

INTRODUCTION 100 x INSPIRATION This book proves that salads have outgrown their reputation of being fast and flimsy sides.

INTRODUCTION 100 x INSPIRATION This book proves that salads have outgrown their reputation of being fast and flimsy sides.

Salads are incredibly versatile and they can include veg, meat or fish, cheese, fruit or grains. The salads weve chosen for you here feature an array of ingredients: fennel and pork, salmon and samphire, burghul and burrata, figs and raspberries to name but a few. And dont forget our essential dressings: anchovy, coriander (cilantro), yoghurt, citrus... This is a book to covet and to use over and over. Enjoy! Makkie Mulder

CHAPTER 1 BEFORE YOU START
CHAPTER 2 VEGETABLES
CHAPTER 3 FISH & PRAWNS
CHAPTER 4 CHEESE
CHAPTER 5 GRAINS
CHAPTER 6 POULTRY & MEAT
CHAPTER 7 FRUIT
CHAPTER 8 BREAD

CONTENTS Read through our best tips and tricks for the ultimate salad before you start, to help you really take things to the next level. Whether you choose beetroot (beet), cabbage, dried black fungus, chicory, capsicums (peppers), black beans or lentils, vegetables and legumes make a wonderful main ingredient for any salad.

The easiest way to your five a day. Take your salad from plain to posh by adding some lovely fish or seafood. Scottish kippers, sea bass or prawns will make your salad shine. For a salad with body and bite, protein and power, try one of these cheese salads. Theyre nutritious and tasty, whether your preference is for a salty, spicy or creamy cheese. Grains not only turn your salad into a satisfying meal, they easily absorb flavours and add great texture.

Wheat berries, bread, bughul (bulgar), pasta, rice and quinoa all work wonders. Especially for meat lovers! These recipes combine the usual salad suspects with moreish meat, from juicy lamb and grilled (broiled) duck to succulent chicken. Are you looking for an element of surprise in your salad? Adding fruit, from pear to mango, from figs to raspberries, means adding colour, freshness, sweetness and vitamins to boot! Complement your salad with one of our delicious fail-safe bread recipes, like focaccia, pitta, baguette or pain depi.

BEFORE YOU START A few simple tips can really elevate your salad-making skills. Read on for the best dressing recipes, the ideal way to keep salads fresh, the best tools to have and much more.

INGREDIENTS The tastiest salads start with the best ingredients, from dressing staples like oil and vinegar to the perfect vegies and leaves.

This guide will help you pick and prepare them. VINEGAR & CO Vinegar comes in many types and flavours. The best vinegar is made from wine. Many producers offer red wine vinegar made from single varieties of grapes, like cabernet sauvignon aged in oak barrels. White wine vinegar is milder than red and often used as a base for a herb or fruit vinegar. These are easy to make at home just add fresh herbs, fruit or spices to a bottle of white wine vinegar and leave to infuse.

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