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Salad Feasts: How to Assemble the Perfect Meal
The wonderful thing about making a salad is that it’s a relaxed, stress-free way of cooking, with endless possibilities for customisation.
By simply adding in a handful of toasted nuts, something sweet like sultanas, a few spoonfuls of chewy grains like barley or spelt, then a crumbling of cheese; a boring salad can start to look a lot more like dinner.
In Salad Feasts, Jessica Elliott Dennison guides you through the art of creating the perfect meal with over 60 foolproof recipes that turn salads into flavour-packed, midweek meals. From a quick, 10-minute Radicchio, Stilton and Pear salad, to the slow cooked Anchovy Roast Peppers with Smoky Tomato Beans, each recipe provides alternative substitute ingredients that are designed to make your salad-making flexible and easy, no matter the season.
Including feasting menus to elevate your salads into occasion-worthy spreads, as well as a basic recipe formula to guide you, these are easy-to-assemble, delicious meals that transform ordinary salads into extraordinary feasts.
By simply adding in a handful of toasted nuts, something sweet like sultanas, a few spoonfuls of chewy grains like barley or spelt, then a crumbling of cheese; a boring salad can start to look a lot more like dinner.
In Salad Feasts, Jessica Elliott Dennison guides you through the art of creating the perfect meal with over 60 foolproof recipes that turn salads into flavour-packed, midweek meals. From a quick, 10-minute Radicchio, Stilton and Pear salad, to the slow cooked Anchovy Roast Peppers with Smoky Tomato Beans, each recipe provides alternative substitute ingredients that are designed to make your salad-making flexible and easy, no matter the season.
Including feasting menus to elevate your salads into occasion-worthy spreads, as well as a basic recipe formula to guide you, these are easy-to-assemble, delicious meals that transform ordinary salads into extraordinary feasts.
287 pages, Kindle Edition
Published July 12, 2018
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Displaying 1 - 2 of 2 reviews
July 5, 2021
I own at least 10 salad cookbooks and this one is hands-down my favourite. I have a lot of salad cookbooks because it's easy enough to create delicious meals that are unhealthy - grilled melted cheese on everything tastes great! - but the challenge is creating fresh, delicious, filling meals that are healthy too. Well, this book does the job wonderfully. I find the salads in this book to be so fresh with simple but beautiful flavours. There's always the right balance of salty, tart/acidic...I have other cookbooks which I find a little stodgy, with too much oil, or too many heavy roasted vegetables, or just not enough of something a little acidic to give it life and zing.
Most of the recipes I would consider "main meal" salads in terms of how filling and substantial they are. I do often add meat/protein for my partner who loves meat, as most of the recipes are vegetarian, and often make 1.5 times the amount stated in the recipe to get the same number of serves for us (I guess we are big eaters). In that way, I love that these are complete, one-bowl meals.
One of the best qualities of the book is that every recipe includes a list of substitutes for ingredients. For example, the blood orange, lentil & fennel salad recipe suggests that, instead of green lentils, you could also use "puy lentils, cannellini beans, farro, barley"; instead of blood orange, you could use "regular orange, ruby grapefruit" (with a tip to reduce the amount of lemon in the rest of the recipe if using grapefruit as they are more acidic); and instead of manchego, "Parmesan, peocrino, firm salted ricotta". It's a very flexible and realistic cookbook.
Favourite recipes here include the tomato, nectarine and burrata; vermicelli noodles, sticky sausage & pickled radish; and the hot smoked salmon, avocado & grapefruit salad.
Most of the recipes I would consider "main meal" salads in terms of how filling and substantial they are. I do often add meat/protein for my partner who loves meat, as most of the recipes are vegetarian, and often make 1.5 times the amount stated in the recipe to get the same number of serves for us (I guess we are big eaters). In that way, I love that these are complete, one-bowl meals.
One of the best qualities of the book is that every recipe includes a list of substitutes for ingredients. For example, the blood orange, lentil & fennel salad recipe suggests that, instead of green lentils, you could also use "puy lentils, cannellini beans, farro, barley"; instead of blood orange, you could use "regular orange, ruby grapefruit" (with a tip to reduce the amount of lemon in the rest of the recipe if using grapefruit as they are more acidic); and instead of manchego, "Parmesan, peocrino, firm salted ricotta". It's a very flexible and realistic cookbook.
Favourite recipes here include the tomato, nectarine and burrata; vermicelli noodles, sticky sausage & pickled radish; and the hot smoked salmon, avocado & grapefruit salad.
November 11, 2025
Great variety of salad based food which is great inspiration for branching out or simply to follow
Displaying 1 - 2 of 2 reviews