Description

A collection of 60 recipes for turning ordinary salads into one-dish worthy meals.

Does anybody need a recipe to make a salad? Of course not. But if you want your salad to hold strong in your lunch bag or carry the day as a one-bowl dinner, dressing on lettuce isn’t going to cut it.

Make way for Mighty Salads, in which the editors of Food52 present sixty salads hefty with vegetables, meats, grains, beans, fish, seafood, pasta, and bread. Think shrimp and radicchio tossed in a bacon vinaigrette, a make-ahead jumble of white beans with charred lemon and fennel, slow-roasted duck and apples scattered across spicy greens. It’s comforting food made captivating by simply charring one ingredient or marinating another—shaving some, or roasting a bunch.

But because we don’t always follow recipes, there are also loose formulas for confident off-roading, as well as back-pocket tips and genius tricks for improving any old salad. Because once you know how to fix too-salty dressing, wash greens once and for all, keep an avocado from browning, and even sprout your own grains, the humble salad starts looking a lot more interesting—and a whole lot more like dinner.

About the Author

We're Food52, and we've created a groundbreaking kitchen and home destination. Founded in 2009 by Amanda Hesser and Merrill Stubbs—two authors, editors, and opinionated home cooks who formerly worked for the New York Times—we support, connect, and celebrate home cooks, and give them everything they need in one place. That includes smart and entertaining stories about cooking and home, over 60,000 recipes, a cooking hotline, a suite of cookbooks, a shop with everything from stunning tabletop goods to the trustiest pan, and a community of talented and curious home cooks. Oh, and we've won many a James Beard and IACP award doing it.