Saladish by Rosen, Ilene -- Read -- Imperial Library of Trantor

Index

Contents Introduction The Saladish Manifesto How to Assemble a Salad (or Something Saladish) The Saladish Pantry The Saladish Tool Kit Young & Tender

Couscous and Spring Allium Mix Snap Peas and Other Things Spring Black Rice with Pea Greens “Peas and Carrots” on Papadum Baby Carrots with Carrot-Top Pesto Every-Leafy-Green-You-Can-Find Salad Rice Noodles with Lots of Asian Herbs Semi-Scorched Chive Buds with Smoked Tofu Silky Tofu Skin with Preserved Cabbage Dressing Vietnamese-Style Tofu Salad Smoked Trout and Pumpernickel Bread Salad New Potatoes with Soft Green Herbs It’s All Green

A (Mostly) Make-Ahead Brunch Menu

Taste the Sun

Tomato Wedges, Lemon Onions, and Bok Choy Smoky, Spicy Okra and Cherry Tomatoes Really Yellow Tex-Mex Cornbread Salad Watermelon with Chrysanthemum and Shiso Charred Summer Squash with Spicy Cucumbers Zucchini Ribbons with Squash Blossoms Potatoes and Cucumbers with Caraway and All Kinds of Mustard Corn × 3 Cucumbers with Black Sesame Seeds and Sweet Lime Vinegar Tabouleh-esque Three-Bean Salad (Kinda) Tofu Shirataki Noodles with Spicy Thai Basil Pesto Chilled Soba and Smoked Salmon in Yuzu Kosho Broth

A Summer-to-Go Menu

Technicolor Bounty

Gem Lettuces, Avocado, and Tomatillo with Buttermilk Dressing Yellow Beets and Harissa Onions Red Sourdough Bread Salad I Heart Fennel Bosc Pear and Fennel Slaw Maple-Miso Butternut Squash Palest Green Roasted and Pickled Cauliflower Not-Exactly-Manchurian Cauliflower Toasty Broccoli with Curry Leaves and Coconut Roots and Leaves Beans and Sprouts, Bacon and Sorrel Sweet Potatoes and Chickpeas, Bhel Puri Style Farro with Five Jewels Barley with Many Mushrooms Red Potatoes with Chorizo and Roasted Grapes

A “Dinner of No” Menu

Satisfying Sustenance

Cold-Weather Crudités with Seeded Yogurt Dip Slightly Spicy Carrots with Buckwheat Honey Broccoli Rabe with Roasted Oyster Mushrooms Cabbage and Kraut Red Cabbage and Chickpeas with a Kick Sunchoke and Endive Slaw Caramelized Endives and Gem Lettuces with Sheep’s-Milk Cheese and Black Olives Black-Eyed Peas with Blood Oranges and Chipotle Korean Rice Cakes with Kimchi Dressing and Crispy Shallots Acorn Squash with Green Olives and Curry Dressing Grapefruit Salad with Dates and Dried Cherries Jazzed-Up Potato Salad

A Cold-Weather Comfort Menu

Appendix: Vegetarian, Vegan, and Gluten-Free Recipes Sources Acknowledgments Index Conversion Charts