Salads

Salads

By
Tony Chiodo
Contains
9 recipes
Published by
Hardie Grant Books
ISBN
9781740668873
Photographer
Chris Chen

If you’re used to salads being a mix of cold and raw ingredients then the following recipes are going to come as a bit of a surprise. In this chapter you’ll experience some refreshingly new ways of creating salads using grains, beans, soy foods, vegetables and noodles combined with mouth-watering, high enzyme dressings to create nutritious and satisfying dishes. All of the salads in this section can be used as side dishes and many of them as stand alone meals, which can be eaten either cold or warm.

I try to think of salads as a four-part symphony comprising a base, body, dressing and garnish. The base is often the principal ingredient of the salad, such as cooked barley grains, cannellini beans or buckwheat noodles. The base ingredient dictates if the salad is to become a wholesome winter meal, or a light-hearted summer side dish.

The body is then a group of friends – vegetable accompaniments – that come along to support the base, such as blanched carrot batons, asparagus spears and fresh peas.

Part three of the symphony is the dressing, which is designed to bring all the ingredients together with flavour and texture. The dressing works closely with the next player – the garnish. These two can sway the flavour of your salad into Mediterranean seas or Asian territories. Garnishes can be as simple as lemon or lime zest, fresh herbs or toasted nuts.

One more tip before we get started: if you create a grain salad, such as one with a couscous base, and then add a bean product, such as chickpeas, you are venturing into creating a hearty, protein-packed meal, which is much more than a side dish.

Recipes in this Chapter

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