My husband jokes that I was never one of those girls — the kind that orders only a small salad on a date and barely pick at it.
Oh no, I always ordered heartily and lustily. I never made a secret of my boundless appetite.
That’s not to say I don’t eat salad or appreciate them. Because I surely do.
They are such a creative canvas for all manner of greens, grains, garnishes and dressings. And their emphasis on fresh veggies speaks to the California gal in me.
“Best Dressed” (Chronicle Books) is just the book for a salad lover like me. The new cookbook, of which I received a review copy, is by Adam Ried, the Boston Globe Magazine cooking columnist; and Dawn Yanagihara, a former test-kitchen director and senior director for Cook’s Illustrated.
Inside, you’ll find 35 recipes for dressings, 10 for toppings, and 10 for composed salads. The composed salad recipes will give you new ideas for combinations such as “Roasted Carrot, Broccolini, and Chicken Salad with Tahini, Lemon and Harissa Dressing” and “Grilled Steak and Radicchio Salad with Asian Pear and Pinot Noir Vinaigrette.”