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350 Best Salads and Dressings

by George Geary

Robert Rose
March 2010
$24.95/paperback
color photographs
ISBN-13: 978-0778802402

Contact: Marian Jarkovich
416.322.6552 x3132
mjarkovich@robertrose.ca

350 BEST SALADS AND DRESSINGS is the definitive guide to satisfying your healthy cravings. You’ll find recipes that can be used for complementary side salads, light snacks, even hearty main courses. From classic to innovative, familiar to exotic, George Geary promises to liven up your salad routine. Try recipes like Grapefruit Radicchio Salad, Hot Bacon Vinaigrette, Egg and Parma Ham Caesar Salad, and Fresh Spicy Ginger Dressing.
About the Author

George Geary CPC (Certified Culinary Professional), former pastry chef for the Walt Disney Company, is the author of several cookbooks including The Cheesecake Bible, The Complete Baking Cookbook, 125 Best Cheesecake Recipes, 125 Best Biscuit Mix Recipes, and 125 Best Food Processor Recipes. He is a sought-after cooking teacher and travels the world bringing humor, energy and experience to every class and demonstration. For more information, visit www.georgegeary.com.

Sample Recipes

Grapefruit Radicchio Salad

Serve this tangy citrus and bitter-leaf salad as an accompaniment to spicy foods.
Serves 6

4 cups (1 L) radicchio leaves, torn if large
2 cups (500 mL) torn red leaf lettuce
2 large grapefruits, segmented
2-1/2 cups (125 mL) chopped red onion
1 can (4 oz/125 mL) water chestnuts, drained and cut into strips
1/4 cup (60 mL) chopped Italian flat-leaf parsley
1/4 cup (60 mL) chopped fresh basil
1/4 cup (60 mL) Radda Vinaigrette (page 47)
Sea salt and freshly ground black pepper

Arrange radicchio and red leaf lettuce on a serving platter. Top with grapefruit segments, red onion, water chestnuts, parsley and basil. Drizzle with vinaigrette. Season with salt and pepper to taste.

Mixed Greens with Herbs Salad

Shop for an array of fresh herbs for this flavorful salad.
Serves 4

4 cups (1 L) salad greens
1/2 cup (125 mL) chopped fresh herbs, such as chervil, tarragon, dill, basil, mint, sorrel and/or cilantro
1/4 cup (60 mL)Parmesan Vinaigrette (page 45)

Pat greens and herbs dry with paper towels or spin in a salad spinner to make sure they are very dry. Place in a large bowl. Drizzle with vinaigrette and toss to coat. Divide evenly onto 4 plates.

Simple Orange and Endive Salad

The flavors of this simple salad complement any seafood dish.
Serves 6

3 cups (750 mL) chopped Belgian endive
3 oranges, segmented
Freshly squeezed juice of 1 orange
2 tablespoons (30 mL) extra virgin olive oil
Sea salt and freshly ground black pepper
1/2 cup (125 mL) chopped pecans, toasted

Arrange endive on a serving platter. Top with orange segments.

In a bowl, whisk together orange juice and oil. Season with salt and pepper to taste. Drizzle over salad. Sprinkle with pecans.

Tip:
Don’t chop Belgian endive too early or it will brown. Also, keep it wrapped in paper towels so it doesn’t turn green and bitter.

Egg and Parma Ham Caesar Salad

Here’s an easy and satisfying Caesar salad with crunch.
Serves 4

1 head romaine lettuce, cut into pieces
2 hard-boiled eggs, sliced
6 ounces (175 g) Parma ham, cut into small pieces
1 cup (250 mL) Garlic Croutons (page 270) or store-bought
1/2 cup (125 mL) Caesar Dressing (page 53) or store-bought
Sea salt and freshly ground black pepper

In a large bowl, combine romaine, eggs, ham and croutons. Drizzle with dressing. Season with salt and pepper to taste.

This recipe may be reproduced with the following credit:
Recipe from 350 BEST SALADS AND DRESSINGS by George Geary
(Robert Rose, March 2010, $24.95/paperback original)

Categories : Spring 2010

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