Summary
The James Beard Award-winning author of Brunch presents a collection of delicious salad recipes that cover every season, occasion, and mood.
Chopped, tossed, shredded, composed--salads are versatile in both form and flavor. They're an appealing and healthy way to showcase favorite seasonal produce. From light starters to protein-rich main course salads to palate-cleansing accompaniments, these much-loved adaptable dishes can play a delicious role in virtually every lunch or dinner.
Organized by month, and featuring one recipe for each day on the calendar, Williams-Sonoma Salad of the Day includes 365 recipes for salads to match any season, occasion, or mood. Whether it's a simple mixed greens salad with red wine vinaigrette for a dinner party starter, a classic Cobb Salad for a main-course lunch, a quinoa or farro salad perfect for bringing to a potluck or picnic, or a pasta salad to accompany food fresh off the summer grill, the wealth of simple and delicious choices and beautiful full-color photography will provide daily inspiration and satisfy any salad-lover's craving throughout the year.
Each recipe includes a complementary dressing recommendations or recipes, and helpful notes offer serving and substitution ideas. With this abundance of recipes as your guide, and the garden's yield as your inspiration, you're sure to find an appealing salad that fits the occasion, no matter what the day brings.
Georgeanne Brennan grew up in Southern California and attended the San Diego State University, the University of Aix-Marseille in Provence, and the University of California at San Diego.
After returning to California to start a teaching position, Brennan and a friend started a vegetable seed company that they promoted with a recipe-filled catalog. The pair struck success and began writing weekly columns for the San Jose Mercury News and the San Francisco Chronicle. Brennan published Apertif: Recipes for Simple Pleasure in the French Style, which won the Julia Child Cookbook Award in the Food & Spirits Category and The Food and Flavors of Haute Provence, which won the James Beard Award in the International Category.
(Bowker Author Biography)
