Saladish A crunchier, grainier, herbier, heartier, tastier way with vegetables

Chef Rosen, an alum of New York's City Bakery, presents "saladish" meals featuring combinations of seasonal produce, hearty grains, and vibrant dressings. Most are plant-based, meaning vegetables and tofu appear more often than eggs and smoked trout. While browsing recipes such as sourdough bread salad, toasted broccoli with curry leaves and coconut, and Korean rice cakes with kimchi dressing and crispy shallots, readers will discover a variety of technical tips. These range from choose-your-style charts for dressing up plain vegetables to practical cutting diagrams. VERDICT Highly recommended for fans of grain bowls, meal-sized salads, and meatless meals. © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.