Cover image for Mighty salads : 60 new ways to turn salad into dinner-and make-ahead lunches, too / editors of Food52 ; photography by James Ransom.
Mighty salads : 60 new ways to turn salad into dinner-and make-ahead lunches, too / editors of Food52 ; photography by James Ransom.
Title Variants:
Food52 mighty salads

Food 52 mighty salads

Food fifty-two mighty salads
First edition.
Publication Information:
Berkeley, California : Ten Speed Press, 2017.

Physical Description:
xiii, 145 pages : colour illustrations ; 24 cm
General Note:
At head of title: Food52.

Includes index.
Subject Term:
Added Uniform Title:


Call Number
Material Type
Home Location
641.83 MIG Book Adult General Collection
641.83 MIG Book Adult General Collection

On Order



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.

Author Notes

The home and kitchen destination was founded in 2009 by Amanda Hesser and Merrill Stubbs, two authors, editors, and opinionated home cooks who formerly worked for the New York Times . Since then, Food52 has created a suite of cookbooks, a cooking and home shop, a podcast, and a cooking hotline-and has won many a James Beard and IACP award doing it.

Reviews 1

Library Journal Review

The lackluster side salad gets a meal-worthy makeover in this new collection from the editors of Like Mindy Fox's Salads: Beyond the Bowl and Jane Baxter and John Vincent's LEON Happy Salads, this book contains multiple categories of salad (e.g., grain and bean, fish and seafood, meat) to suit all tastes and occasions. Sixty recipes-including roasted potato salad with mustard-walnut vinaigrette, lemony Greek pasta salad, and grilled lobster salad with lemon-thyme butter-emphasize variety, drawing on flavorful components such as fresh herbs and toasted nuts for vibrancy and zest. Half are new; the rest are "greatest hits" from the Food52 community. VERDICT Use this cookbook to revive sad salads and workplace lunches. If salads are your preferred meal, consider adding it to your personal collection. © Copyright 2017. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.



Grilled Peach & Apricot Salad with Kale and Prosciutto Sturdy greens + cured meat + grilled fruit + crumbly cheese Serves 4 | From Nicholas Day You might think this dressing sounds overly simplified (olive oil and lemon? Why do I need a recipe for that?), but the genius comes when you top the salad with smoky, sweet, still-hot grilled stone fruit. Its juices seep down into the greens and finish what little work you put into the dressing. Add a bit of prosciutto and a tumble of feta, and you've basically got a cheese plate in a bowl. Which, really, is what you wanted from a salad cookbook, right? 1 bunch lacinato kale Kosher salt 1⁄4 cup (60ml) olive oil 1 to 2 tablespoons freshly squeezed lemon juice, or to taste 4 ounces (115g) prosciutto, thinly sliced 4 peaches, halved 4 apricots, halved Neutral oil (such as vegetable, canola, or grapeseed), for brushing 1⁄4 cup (40g) crumbled feta cheese Crusty bread, for serving 1. Heat the grill to medium-high and brush your grates clean. While the grill heats up, prepare the kale. Fold a leaf in half along the central rib. With a sharp knife, cut away the rib and discard. Tear or chop the kale leaves into bite-size pieces and place them in a large salad bowl. Add a pinch of salt and 1 tablespoon of the olive oil and massage, kneading it for a minute or so, until it softens. Whisk together the remaining 3 tablespoons of olive oil and the lemon juice. Tear or cut the prosciutto into bite-size pieces and set both aside. 2. When the grill is reasonably but not overwhelmingly hot, brush the peaches and apricots very lightly with the neutral oil and grill, cut side down, until deeply caramelized, about 5 minutes. Transfer to a plate. 3. Toss the kale with the dressing and feta. Add the prosciutto, followed by the still-hot peaches and apricots, letting their juices seep into the kale. If there are any extra juices on the plate, add those too. Eat with crusty bread. Genius Tip: Melty Cheese Dressing You're used to finding hard cheese in crags or pebbles here and there in your salad, but they can also become a more even, consistent coat by melting the cheese into a dressing. Canal House's method starts like you're making cacio e pepe pasta and ends with a milky, emulsified, deeply pungent dressing. Stir 1 1⁄2 cups (150g) finely grated Pecorino Romano or Parmesan cheese and 1⁄2 cup (120ml) boiling water in a large bowl until the cheese is melted. Whisk in 1⁄2 cup (120ml) extra-virgin olive oil, then season with freshly ground black pepper. Spoon the melty cheese dressing over skinny asparagus, fresh peas, and delicate lettuce leaves, if you're Canal House--also over heartier greens, roasted vegetables, or scrambled eggs, if you're us. Excerpted from Food52 Mighty Salads: 60 New Ways to Turn Salad into Dinner--And Make-Ahead Lunches, Too by Editors of Food52 All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Table of Contents

Forewordp. viii
Introductionp. x
Building Blocksp. xii
Leafy Salads
Grilled Peach & Apricot Salad with Kale and Prosciuttop. 3
Petits Poís à la Française Reduxp. 4
Featherweight Slawp. 7
Antipasto Chopped Saladp. 8
Hoppin' John Salad with Crispy Cornbreadp. 13
Cobb Salad with Hard-Boiled Egg Dressingp. 14
Caesar-Style Kale Salad with Roasted Onionsp. 17
Radicchio & Cauliflower with Currant-Anchovy Vinaigrettep. 18
Roasted Grape, Butternut Squash & Kale Saladp. 21
Chard Salad with Garlic Breadcrumbs & Parmesanp. 22
Wilted Escarole with Feta & Honeyp. 26
Less-Leafy Vegetable Salads
Shaved Asparagus with Burrata, Radish & Cucumberp. 31
Fried Eggplant, Tomato & Peach Salad with Preserved Lemon Vinaigrettep. 32
Corn-Barley Salad with Tomato Vinaigrettep. 35
Charred Okra Succotash Saladp. 36
Grilled Mushroom & Fig Saladp. 39
Roasted Potato Salad with Mustard-Walnut Vinaigrettep. 40
Roasted Broccoli Rabe, Chickpea & Crispy Salami Saladp. 43
Carrot & Radicchio Salad with Fig-Balsamic Vinaigrettep. 44
Charred Broccoli & Lentil Saladp. 47
Shaved Brussels Sprouts, Endive & Apple Saladp. 48
Grain & Bean Salads
Toasted Farro & Asparagus Saladp. 53
Grilled Ratatouille & Bulgur Saladp. 54
Smoked Lentil Salad with Sriracha Miso Mayop. 56
Coconut Rice Salad with Mango, Bell Pepper & Limep. 59
Farro & Golden Beet Salad with Chive-Sage Dressingp. 60
Radish Pecan Grain Saladp. 63
Sprouted Mung Bean, Carrot Date Saladp. 65
Wild Rice Bowl with Tofu, Sweet Potatoes & Roasted Shallot Vinaigrettep. 69
Mushroom & Mixed Grains Salad with Carrot-Harissa Vinaigrettep. 73
Freekeh, Fennel & Smoked Fish Saladp. 74
Brown Butter Brussels Sprouts & Crispy Quinoap. 77
Roasted Chickpea Salad with Za'atarp. 78
White Bean Salad with Fennel Three Waysp. 81
Pasta & Bread Salads
Baby Artichoke, Fregola & Pistachio Ailiade Saladp. 85
Spring Vegetable Panzanellap. 86
Sagna Cauda Egg Salad on Rye Toastp. 89
Lemony Greek Pasta Saladp. 90
Grilled Bread, Broccoli Rabe & Summer Squash Saladp. 93
Half-Blistered Tomato Pasta Saladp. 94
Sort of Tabbouleh with Jammy Onion Vinaigrettep. 97
Peanut Noodle Saladp. 98
Curried Cauliflower Fattoushp. 101
Fish & Seafood Salads
Radicchio & Shrimp Salad with Warm Bacon Vinaigrettep. 105
Grilled Lobster Salad, with Lemon-Thyme Butterp. 106
Seared Scallop Salad with Black Lentils & Garlic-Sesame Crumbsp. 109
Fresh Corn Cakes with Crab-Tomato Saladp. 110
Halibut Escabeche Taco Saladp. 113
Herbed Tuna & Israel1, Couscous Saladp. 115
Salmon & Beet Salad with Cherry Vinaigrettep. 116
Shrimp Ceviche with Caramelized Tangerine Vinaigrettep. 119
Meat Salads
Chicken & Rice Salad with Poached Radishes and Nuoc Champ. 123
Chorizo & Summer Melon Saladp. 124
Steak & Tossed Salsa Verde Saladp. 127
Bloody Mary Steak Saladp. 128
Spicy Chicken Salad with Rice Noodlesp. 131
Grilled Lamb Kebabs with Tomato-Cucumber Saladp. 132
Curried Chicken, Grape & Cheddar Saladp. 135
Slow-Roasted Duck & Apple Saladp. 136
Thai Fork Salad wide Crisped Ricep. 139
Thank Yousp. 140
Indexp. 142