Awards

• Joint winner of Best Cookbooks of 2014 2014 (United States)
• Nominated for The Art of Eating Prize 2014 (United States)

Overview

From the simplest Petite Salade Verte to a sophisticated White Nectarine Carpaccio with Microgreen Salad, from the Moroccan Carrot Salad with Golden Raisins, Saffron and Shallots, to the hearty Red Quinoa Salad with Oranges and Thyme-Encrusted Roasted Duck Legs, Salade: Recipes from the Market Table celebrates the surprising diversity and bold flavors possible in every bowl. Grouped by key ingredient, with stunning full-page photos, delightful anecdotes and recipes that work every time, Salade transforms salads into the highlight of any menu. Pascale's passion for great food and her genuine love of salads shout from every glorious page of this, her sixth book. She takes inspiration from, among other things: a thoughtful conversation with a grower at the lively farmers market; a quiet stroll through her favorite vineyard; or a raucous picnic with her cousins in the South of France. Pascale builds on simple palettes of delicate lettuces, hearty greens and nutty grains, with luscious fruit like figs, pears and peaches, earthy mushrooms, fragrant herbs and vegetables, all picked at the height of their season for fresh, bright tastes and textures. The result is a compendium of more than 80 salads, brimming with vibrant hues, innovative ingredients and creative flavor combinations. Wildly colorful, thoroughly engaging and with spectacular dishes that both satisfy and impress, Salade is as beautiful, refreshing and welcome as the first green lettuce leaves of Spring.

Full Product Details

Author:   Pascale Beale ,  Tracey Ryder
Publisher:   M27 Editions LLC
Imprint:   M27 Editions LLC
Volume:   1
Dimensions:   Width: 23.40cm , Height: 1.80cm , Length: 27.90cm
Weight:   1.225kg
ISBN:  

9780965922777

ISBN 10:   0965922774
Pages:   216
Publication Date:   15 November 2016
Recommended Age:   From 16 years
Audience:   General/trade ,  General ,  General
Format:   Paperback
Publisher's Status:   Active
Availability:   Available To Order  
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Table of Contents

Foreword 10 Introduction 12 Salad Basics 14 Vinaigrettes 16 Green Salads Petite Salade Verte 20 Salade Verte aux Herbes 23 Salade Mesclun 25 Winter Greens Salad with Goat Cheese and Herbs 26 Mache Salad with a Pomegranate Vinaigrette 29 Mache Salad with Bresaola and Goat Cheese 31 Wilted Spinach Salad with Preserved Lemons 32 Arugula Salad with Shaved Pecorino and Caramelized Onions 35 Fairview Gardens Arugula, Spinach and Dandelion Salad 37 Spring Salad with Goat Cheese Crostini 38 Mustard Greens, Mint, Date and Manchego Salad 41 Kale and Spinach Salad with Honeyed Shallots and Plums 42 Apples & Pears Apple Salad with Fig Preserve and Manchego Crostini 46 Apple, Pear and Truffle Salad 49 Apple, Grape and Walnut Salad 50 Salad with Glazed Apples and Goat Cheese 53 Pear and Fennel Salad 54 Kale, Apple and Almond Salad 57 Pear Carpaccio with a Mache and Roquefort Salad 58 Asparagus Warm Asparagus and Smoked Salmon 62 Roasted Purple Asparagus with Baby Kale 65 Asparagus Trio Salad with Arugula and Basil 66 White Asparagus Salad with Olives and Herb Pesto Vinaigrette 69 Asparagus, Salmon and Herb Verrines 70 Grilled Asparagus and Snap Pea Salad 73 Beets Roasted Red Beet, Orange and Black Olive Salad 76 Golden Beet and Green Tomato Salad 79 Curry Roasted Golden Beet Salad 80 Pascale’s Birthday Beet Salad 82 Chioggia and Red Beet Salad 85 Warm Dandelion and Watercress Salad with Roasted Root Vegetables, Bacon and Herbs 86 Carrots Classic French Bistro Carrot Salad 90 Moroccan Carrot Salad with Golden Raisins 93 Roasted Kale and Rainbow Carrot Salad 94 Roasted Carrots, Parsnips, Zucchini and Onion Salad 97 Carrot, Radish and Orange Salad 99 Endive & Fennel Endive and Microgreen Salad 102 Summer Salad 105 Fennel, Endive and Walnut Salad 106 Fennel, Endive and Smoked Salmon Salad 109 Santa Barbara Red Rock Crab with a Shaved Fennel Salad 110 Endive and Fig Salad 113 Fennel, Arugula and Mint Salad with Shaved Pecorino 114 Figs Roasted Figs Stuffed with Goat Cheese and a Herb Salad 118 Fig Tapenade Crostini with a Watercress Salad 121 Fig, Grape and Ricotta Salad 122 Fig and Prosciutto Salad 125 Fig and Tomato Salad with Purple Basil 126 Grains & Rice Couscous Salad 130 Israeli Couscous with Pine Nuts and Golden Shallots 133 Watercress Tabouleh 134 Forbidden Rice with Grilled Brussels Sprouts 137 Red Quinoa with Blood Oranges, Pistachios, Herbs and Thyme-Encrusted Roasted Duck Legs 138 Multi-Colored Quinoa Salad with Roasted Portobello Mushrooms 141 Quinoa and Zucchini Salad 143 Fava Beans, Haricots Verts & Peas Haricots Verts Salad 146 PB Salad 149 Fava Bean, Spring Pea and Almond Salad 150 Watercress and Spring Pea Salad 153 Cherry, Pea and Fava Bean Salad 154 Lentils, Potatoes & Roasted Vegetables Lentils du Puy Salad with Spiced Greek Yogurt 158 Black Lentils with Roasted Tomatoes 161 Fingerling Potato and Bacon Salad 162 Smoked Salmon Salad 165 Grilled Zucchini and Tarragon Roasted Chicken Salad 166 Mushrooms Warm Mushroom and White Asparagus Salad 170 Wild Mushroom and Pea Salad 173 Wild Mushroom Crostini with an Arugula Salad 174 Salade des Cousinades 177 Nectarines, Peaches & Plums Nectarine, Buffalo Mozzarella and Fennel Salad 180 Plum and Watercress Salad 183 Herb Salad with Late Summer Peaches, Goat Cheese and Blistered Almonds 184 Mache, Mint and Pluot Salad 187 White Nectarine Carpaccio with a Microgreen Salad 188 Peach, Melon and Prosciutto Salad 191 Grilled Peach, Heirloom Tomato and Arugula Salad 192 Tomatoes Heirloom Tomato Salad 196 Pampelone Salad 199 Yellow Tomato and Purple Basil Salad 200 Roasted Tomato and Olive Salad 203 Field Greens with Savory Tomatoes and Warm Buffalo Mozzarella 204 Kale and Chard Salad with Sautéed Cherry Tomatoes 207 Green Tomato and Grilled Zucchini Salad 208 Suppliers & Sources 210 Index 212 Acknowledgments 216

Reviews

- Selected by Omnivore Books for Evan Kleiman's (KCRW Good Food) list of the best cookbooks of 2014- Nominated for The Art of Eating Prize After years of viewing salad as penitence for the weekend's excess, encountering Beale's book was like being presented with the vacation dreamland of greens. Count on California to bring beautiful produce to the table. I'd never seen such beautiful, vibrant salads before, with ingredients so beautifully arranged. Suddenly, I needed salad and not just one salad, but as many of the salads in the book as I could get my hands on.  Dakota Kim, Paste Magazine When a cookbook captures a single subject in its entirety, the end result is something akin to a memorable song, complete with lyrics, melody and chorus, all perfectly gathered together into a pleasing whole. In Salade: Recipes from the Market Table, that pleasing whole is made up of deliciously lovely studies on the salad in its countless forms. Throughout these beautifully photographed pages, Pascale inspires us to think about salads in many ways: as daily rituals, healthy side dishes, or as hearty meals that can feed a crowd.  From the Foreword by Tracey Ryder

- Selected by Omnivore Books for Evan Kleiman's (KCRW Good Food) list of the best cookbooks of 2014 - Nominated for The Art of Eating Prize After years of viewing salad as penitence for the weekend's excess, encountering Beale's book was like being presented with the vacation dreamland of greens. Count on California to bring beautiful produce to the table. I'd never seen such beautiful, vibrant salads before, with ingredients so beautifully arranged. Suddenly, I needed salad--and not just one salad, but as many of the salads in the book as I could get my hands on. --Dakota Kim, <i>Paste Magazine</i> When a cookbook captures a single subject in its entirety, the end result is something akin to a memorable song, complete with lyrics, melody and chorus, all perfectly gathered together into a pleasing whole. In Salade: Recipes from the Market Table, that pleasing whole is made up of deliciously lovely studies on the salad in its countless forms. Throughout these beautifully photographed pages, Pascale inspires us to think about salads in many ways: as daily rituals, healthy side dishes, or as hearty meals that can feed a crowd. -- From the Foreword by Tracey Ryder

- Selected by Omnivore Books for Evan Kleiman's (KCRW Good Food) list of the best cookbooks of 2014 - Nominated for The Art of Eating Prize After years of viewing salad as penitence for the weekend s excess, encountering Beale s book was like being presented with the vacation dreamland of greens. Count on California to bring beautiful produce to the table. I d never seen such beautiful, vibrant salads before, with ingredients so beautifully arranged. Suddenly, I needed saladand not just one salad, but as many of the salads in the book as I could get my hands on. Dakota Kim, <i>Paste Magazine</i> When a cookbook captures a single subject in its entirety, the end result is something akin to a memorable song, complete with lyrics, melody and chorus, all perfectly gathered together into a pleasing whole. In Salade: Recipes from the Market Table, that pleasing whole is made up of deliciously lovely studies on the salad in its countless forms. Throughout these beautifully photographed pages, Pascale inspires us to think about salads in many ways: as daily rituals, healthy side dishes, or as hearty meals that can feed a crowd. From the Foreword by Tracey Ryder

Author Information

Surrounded by a family passionate about food, wine and the arts, Pascale Beale grew up in England and France where she was trained in classical French culinary techniques by her grandmother, and in classic Provencal cooking by her mother. With a deep-rooted love for cooking at an early age, and later encouraged and inspired by her friendships with Julia Child, Michel Richard and Alain Giraud, she founded Pascale's Kitchen in 1999, a Santa Barbara, California-based cooking school solely devoted to the fusion arts of California-Mediterranean cuisine. In addition to being a highly sought-after guest chef at events throughout California, and a favorite presenter and lecturer at wineries in Santa Barbara and Santa Ynez Valley, Pascale is a regular contributor to Edible Santa Barbara magazine and has been published in Food and Home, Santa Barbara Magazine, 805 Living, Carpinteria Magazine, Coastal View News, and Santa Barbara Seasons. Pascale is author of the highly acclaimed Les Fruits: Savory and Sweet Recipes from the Market Table, and the four-volume Mediterranean-influenced cookbook series, A Menu for All Seasons: Spring, Summer, Autumn, and Winter. Salade: Recipes From the Market Table is her sixth book. Ms. Beale also publishes The Market Table, a farm-to-table blog located at pascaleskitchen.com, a foodie's favorite website where her many book titles, select housewares, and gourmet food products are available. She lives with her family in Santa Barbara, CA. Tracey Ryder is cofounder of Edible Communities - a network of nearly 80 regional food magazines - and winner of the James Beard Publication of the Year Award.

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