Vibrant, fresh and extremely versatile, salads are the ultimate expression of the changing seasons. In our new cookbook Williams-Sonoma Salad of the Day, author Georgeanne Brennan presents 365 unique and bountiful salads, one for each day of the year.
Kick off a meal with lightly dressed arugula and shaved brussels sprouts, tossed with crunchy toasted nuts. Pair hearty, flavorful seared salmon with early spring pea shoots and watercress, drizzled with a Meyer lemon vinaigrette. For a satisfying side dish, try nutty bulgur mixed with chickpeas, roasted red peppers and dried fruits.
Each chapter begins with a colorful calendar, providing an at-a-glance view of the dishes best suited for the ingredients, events and overall spirit of the month. Notes accompanying each recipe offer ideas for variations and garnishes, so you'll be prepared to craft the perfect salad for any occasion.
Brussels Sprout and Arugula Salad with Walnuts >
Fava Greens with Chicken, Pecans and Kumquats >
Shaved Rhubarb Salad with Almonds and Cheese >
Calamari and White Bean Salad >
Grilled Halloumi and Little Gem Salad with Preserved-Lemon Dressing >
Bulgur Salad with Roasted Peppers, Chickpeas and Pistachios >
Shredded Kale Salad with Pancetta and Hard-Cooked Egg >
Wheat Berry Salad with Snow Peas and Carrots >
Pan-Seared Salmon with Pea Shoots and Watercress >
Vietnamese Flank Steak Salad >