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Saladish : a crunchier, grainier, herbier, heartier, tastier way with vegetables / Ilene Rosen with Donna Gelb.

by Rosen, Ilene.

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Artisan, a division of Workman Publishing Co., Inc., c2018.

Salad vegetables.

208 pages : color illustrations ; 25 cm.

Includes index.

The saladishmanifesto -- How to assemble a salad (or something saladish) -- The saladish pantry -- The saladish tool kit -- Young and tender: spring -- Taste the sun: summer -- Technicolor bounty: fall -- Satisfying sustenance: winter.

A "saladish" recipe is like a salad, and yet so much more. It starts with an unexpectedly wide range of ingredients, such as Japanese eggplants, broccoli rabe, shirataki noodles, Bosc pears, and chrysanthemum leaves. It emphasizes contrasting textures toothsome, fluffy, crunchy, crispy, hefty. And marries contrasting flavors rich, sharp, sweet, and salty. Toss all together and voila: an irresistible symphony thats at once healthy and utterly delicious. Cooking the saladish way has been Ilene Rosen's genius since she unveiled the first kale salad at New York's City Bakery almost two decades ago, and now she shares 100 fresh and creative recipes, organized seasonally, from the intoxicatingly aromatic (Toasty Broccoli with Curry Leaves and Coconut) to the colorfully hearty (Red Potatoes with Chorizo and Roasted Grapes). Each chapter includes a fun party menu, a timeline of preparation, and an illustrated tablescape to turn a saladish meal into an impressive dinner party spread.

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