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Bez - Salad Love: Crunchy, Savory, and Filling Meals You Can Make Every Day

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Discover 260 hearty, flavorful, and beautiful salads that can be prepared in a flash with little more than a knife and a cutting board.
Determined to eat more vegetables for lunch, David Bez embarked on a personal challenge to create one new salad every day using seasonal, healthy ingredients. In Salad Love, he shares his favorite recipes from his yearlong experience.
Crunchy, savory, and incredibly satisfying, these salads go beyond your typical combination of lettuce, protein, and toppings to create vibrant, plant-based meals that offer something for every palate. In summer, try Oak-Smoked Cheddar, Peaches, and Blueberries; for fall, savor hearty Roast Chicken, Quinoa, Red Pepper, and Peanuts; in winter, fuel up with Ham, Roasted Potatoes, Carrots, and Dried Cranberries; and in spring, enjoy Egg, Asparagus, Croutons, and Pecorino.
Complemented by 280 full-color photographs, Salad Love invites to you explore inspired salads any day of the year.

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Text copyright 2014 by David Bez Design and layout 2014 Quadrille Publishing Li - photo 1
Text copyright 2014 by David Bez Design and layout 2014 Quadrille Publishing - photo 2
Text copyright 2014 by David Bez Design and layout 2014 Quadrille Publishing - photo 3

Text copyright 2014 by David Bez
Design and layout 2014 Quadrille Publishing Limited

Publishing Director: Jane OShea
Creative Director: Helen Lewis
Senior Editor: Cline Hughes
Designer and Photographer: David Bez

Production: Vincent Smith, Aysun Hughes, Leonie Kellman, Sasha Hawkes

All rights reserved.
The rights of the author have been asserted. No part of this book shall be reproduced, stored in a retrieval system, or transmitted by any meanselectronic, mechanical, photocopying, recording, or otherwisewithout written permission from the publisher.

Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House LLC, a Penguin Random House Company, New York.
www.crownpublishing.com
www.clarksonpotter.com

CLARKSON POTTER is a trademark and POTTER with colophon is a registered trademark of Random House LLC.

Originally published in the United Kingdom by Quadrille Publishing Ltd., London, in 2014.

All photographs except photo on copyright 2014 by Michelle Turriani.

Library of Congress Cataloging-in-Publication Data
Bez, David.
Salad love / David Bez; photographs by David Bez.
pages cm
1. Salads. I. Title.
TX740.B5187 2015
641.83dc23
2014026358

ISBN 978-0-8041-8678-0
eBook ISBN 978-0-8041-8679-7

Cover design by La Tricia Watford
Cover photography by David Bez

v3.1

To my mom.
To my family.
CONTENTS
THIS IS NOT A COOKBOOK Im not a chef Im a designer and food lover raised in - photo 4
THIS IS NOT
A COOKBOOK
Im not a chef; Im a designer and food lover raised in Milan. This is a book about why I love salads, what inspired me to make a new one every day, and how you can do the same. It wont teach you how to cookit is a collection of salad combinations that Ive actually prepared and eaten. Im not a food stylist or a food photographer, but I made these plates of salad for my lunch and photographed them before tucking in. They were made at my desk in my office, when I have just an hour (sometimes half) to get my lunch and eat it, like most people. Sure, there are a lot of things you can buy at restaurants (too expensive), or from the grocery store or supermarket (not as fresh as I would like). I wanted something healthy, fresh, tasty, and quick and often thats difficult to find. I like good food and Im quite fussy about it. I know Im not alone. For most nine-to-fivers, lunch is a functional moment in the day, merely a way to replenishrarely a pleasure. I do not see it that way: my Italian genes scream loudly and refuse to surrender to eating any old thing.
Moreover, I dont trust how stores and supermarkets select and process their so-called healthy foods. I care about where my ingredients have been sourced and how they have been put together. I dont want them to contain weird chemicals with crazy scientific names. I want to be able to choose something that is truly healthy, not healthier or even worse, fake healthy like some low-fat but sugar-loaded yogurts or cereals.
Ive been reading a lot about nutrition, eating seasonally, the properties of various ingredients, vegetarianism, veganism, raw veganism, blood pH levels, local farming, organic farming, and so on. As a result, I feel more knowledgeable on many food-related issues (although sometimes I feel more confused than everis soy milk good for you or not?!). The basic principle that most people seem to agree on is that we need to eat a lot of grains and fresh fruits and vegetables not just because its better for us, but because its better for the planet as well. Its as simple as that!
I have another simple lunch rule: I want to finish my lunch feeling energized and ready to work. If I feel tired and sleepy, that is not a good meal. On top of that, I always try to buy organic, fair trade, sustainable, and locally sourced food as much as I can. Why? Im a dad, I care about the future of my son, and, yes, I know it sounds grandiose, but together, simply by changing our dietary habits, we can all make an impact, and our choices can give us a better world.
1000 DAYS OF OFFICE LUNCHES OR MORE In order to be able to eat the healthy - photo 5
1,000 DAYS OF OFFICE
LUNCHES, OR MORE
In order to be able to eat the healthy, fresh food I wanted, I decided to prepare my own lunch every day in the office. I wanted these meals to be something easy enough to prepare at my desk. Mind you, there arent that many things you can prepare at your desk, especially if you hate the microwave. Yes, I hate the microwave. I have never liked the idea of warming up preprepared food in a plastic box. While I love to cook at home, cooking in the office is not practical, so I had to compromise. Some ingredientsthe fresh onescould be brought to the office and refrigerated; others could be prepared in the office with a kettle (or even a hot water dispenser); and others could be brought in precooked (such as last nights dinner leftovers).
I started by doing a weekly shop on Monday morning, buying enough ingredients for the week ahead, plus a little more, just in case. I always looked at what was in season and, depending on my mood, I relied on a mixture of improvisation and planning. And the food that was left over on Friday afternoons I brought home. I kept my fresh ingredients in the communal refrigerator, taking up a whole shelf (my colleagues probably hate me as a result). I transformed my desk drawer into a kitchen storage area, keeping essential tools there such as a cutting board, a proper knife, a small salad spinner, a can opener, and some dried ingredients, including spices, canned beans, nuts, and dried fruits (some of which I also snacked on during the day).
And every day at lunchtime I turned my desk into a little kitchen countertop, creating temporary havocchaotic but controlled. That is, until I started cutting raw beet and got my hands all bloody just before a big meeting. Now I wear latex gloves when Im dealing with that sort of dangerous stuff.
I find myself relaxing quite a lot while I chop and mix shuck and rinse My - photo 6
I find myself relaxing quite a lot while I chop and mix, shuck and rinse. My lunch break has become a little Zen moment. Its not just a matter of preparing and eating, its the pleasure of smelling and feeling the ingredients and flavors of the food. There is an interesting mindfulness when you allow yourself to be silent and concentrate on the task at hand. You can also free up your senses, even for just 15 minutes. Preparing food is a very rich sensory experience. There are not just colors and shapes to exploit, but new experiments using unscripted combinations of texture, taste, aroma, and visual appeal. I use my imagination to make each lunch break an exciting exploration of as-yet-unexplored food terrains.
As soon as I began making these balanced, nutritious salads, my colleagues were immediately attracted to the idea and kept wanting to tuck into my creations. What are you preparing there? they would constantly ask. What a great smell of basil! they exclaimed. Everyone was fascinated by my culinary flights of salad fancy. So it occurred to me that they might be of interest to a wider audience, and I started to take pictures and post them on a blog. It has now been three years since I began creating a new and different lunch every day. Really! Three years! I cant believe the number of combinations Ive createdsome extremely delicious, some really good, others Ive learned a lot along the way and Ive definitely honed my skills. It took three years to find the magic formula. Most of all, I wanted to demonstrate that I could make a healthy lunch at my desk but, just as important, I wanted what I was eating to be a yummy, sophisticated, and complete meal. I believe I have succeeded, but its up to you to decide.
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