Caroline Hofberg - Substantial Salads: 100 Healthy and Hearty Main Courses for Every Season

Special editions can also be created to specifications. For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or . Skyhorse and Skyhorse Publishing are registered trademarks of Skyhorse Publishing, Inc., a Delaware corporation. www.skyhorsepublishing.com 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data is available on file. ISBN: 978-1-62914-659-1 Ebook ISBN: 978-1-63220-138-6 Cover design by Rain Saukas Printed in China Contents Introduction AS ALWAYS, ITS ALL ABOUT THE QUALITY OF THE INGREDIENTS. The preparation doesnt have to be complicated or time-consuming.

On the contrary, if you use high quality raw ingredients, you shouldnt hide a thing with fancy tricks. Of course, one must consider what the season has to offer. We have a truly unique environment and wonderful seasons that cause us to lead different food lives in the spring/summer than in the autumn/winter. Seasons are, in a way, natures own way of inspiring us, especially in our cooking. During the darkest days of the year, dishes become a little heavier and more robust. When the temperature falls to below freezing, its probably not a cool salad youre longing for.

But the alternative doesnt have to be slow-cooking and thick stews. Its entirely possible to warm yourself up with a substantial salad that contains the seasons nutritious and flavorful raw ingredients. During this time of year, we should walk right past the produce section with its tomatoes, cucumbers, and iceberg lettuce. These taste best in the summer and besides a salad can be so much more than a simple house salad with tomatoes and cucumbers. During the autumn and winter, we should be sure to enjoy root vegetables and mushrooms. And the cabbage! Why is it so easy to forget about all the wonderful types of cabbage? With exciting grains, pastas, lentils, and beans we can make rustic, warm, and hearty saladsprecisely the type of food youd like to have these times of the year.

So little by little, the light and the warmth return. Now, lazy summer days, sunshine and sunbathing should be your only concern. And truth be told, the summer activities and the hammocks are a lot more enticing than standing in the kitchen cooking. Ideally, summer food should be easy to make. The summer really invites a simple, everyday luxury. The grill comes out, fresh berries are enjoyed directly from the bushes.

Sun-ripened fruit and sumptuous vegetables are wonderful gifts in the summer kitchen that are perfect when combined in a delightful salad. Trying to choose one season over another is simply impossible. They are all wonderful and all represent the joy of cooking in their own way. Be inspired, take stock of the seasons magnificent raw ingredients and make delicious and substantial salads all year round! Bulgur Wheat with Chanterelles and Lingonberries This warm bulgur salad with chanterelles, lingonberries, and goat cheese exudes autumn. This salad is excellent as an entre; however, it is also a good accompaniment to game, lamb, or grilled salmon. 4 portions 1 cups (300 ml) bulgur 2 cups (600 ml) water 1 vegetable bouillon cube 4 cups (1 liter) fresh chanterelles 3 shallots butter for frying sea salt flakes freshly ground pepper cup (200 ml) chopped parsley cup (50 ml) fresh thyme (stems removed) cup (100 ml) coarsely chopped walnuts cup (150 ml) thawed lingonberries 7 oz (200 g) goat cheese (chvre) 1. 4 portions 1 cups (300 ml) bulgur 2 cups (600 ml) water 1 vegetable bouillon cube 4 cups (1 liter) fresh chanterelles 3 shallots butter for frying sea salt flakes freshly ground pepper cup (200 ml) chopped parsley cup (50 ml) fresh thyme (stems removed) cup (100 ml) coarsely chopped walnuts cup (150 ml) thawed lingonberries 7 oz (200 g) goat cheese (chvre) 1.

Cook the bulgur according to the directions on the packaging, with the bouillon cube. Keep the bulgur warm. 2. Clean the chanterelles, and slice the larger mushrooms into smaller pieces. Peel and chop the shallots. 3.

Fry the mushrooms and shallots in butter until the liquid has been absorbed. 4. Mix together the bulgur, chanterelles, parsley, thyme, walnuts, and lingonberries. Crumble the goat cheese on top and add salt and pepper to taste. Goat Cheese Salad with Berries and Candied Nuts This fresh salad with berries, goat cheese, and candied nuts is a superb summer meal. 4 portions approx. 3 cups (800 ml) of berries such as blueberries, raspberries, and strawberries 14 oz (400 g) wheat berries 3 oz (100 g) tender salad greens such as red chard, arugula, spinach 7 oz (200 g) goat cheese (chvre) 3 tbsp olive oil 2 tbsp aged balsamic vinegar or crema di balsamico sea salt flakes freshly ground pepper lb (150200 g) Parma ham (Prosciutto di Parma), thinly sliced Candied Nuts 1 deseeded and chopped chili pepper 3 oz (100 g) pecans 2 tbsp honey 2 tbsp raw sugar tsp cinnamon a pinch of cayenne pepper 1. 3 cups (800 ml) of berries such as blueberries, raspberries, and strawberries 14 oz (400 g) wheat berries 3 oz (100 g) tender salad greens such as red chard, arugula, spinach 7 oz (200 g) goat cheese (chvre) 3 tbsp olive oil 2 tbsp aged balsamic vinegar or crema di balsamico sea salt flakes freshly ground pepper lb (150200 g) Parma ham (Prosciutto di Parma), thinly sliced Candied Nuts 1 deseeded and chopped chili pepper 3 oz (100 g) pecans 2 tbsp honey 2 tbsp raw sugar tsp cinnamon a pinch of cayenne pepper 1.

Begin with the nuts: Preheat the oven to 425F (225C). Combine all ingredients for the candied nuts on a baking sheet lined with parchment paper. 2. Roast in the middle of the oven for approximately 6 minutes. Remove from oven and fold together so the nuts mix well with the sugar. 3. 3.

The salad: Rinse the berries and halve the larger strawberries. Rinse and drain the wheat berries. 4. Plate the greens first, then the wheat berries and other berries, and crumble cheese on top. Drizzle with olive oil and balsamic vinegar. 5. 5.