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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
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