Salads: Beyond the Bowl: Extraordinary Recipes for Everyday Eating by Mindy Fox

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    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: navel oranges; fennel; Gaeta olives; blood orange oil
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    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: parsnips; hazelnuts; balsamic vinegar; mâche
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    • Categories: Dressings & marinades; Salads; Side dish; Vegetarian
    • Ingredients: red onions; robiola cheese; Belgian endive; chestnut honey
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    • Categories: Quick / easy; Salads; Side dish; Vegan; Vegetarian
    • Ingredients: oranges; celery hearts; smoked almonds
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    • Categories: Dips, spreads & salsas; Salads; Side dish; Small plates - tapas, meze; Mexican; Vegan; Vegetarian
    • Ingredients: beets; blood oranges; red onions; chiles; cilantro
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    • Categories: Salads; Side dish; Winter; Syrian; Vegetarian
    • Ingredients: beets; walnuts; garlic; sheep milk yogurt; Aleppo red pepper flakes; mint
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    • Categories: Dips, spreads & salsas; Salads; Side dish; Entertaining & parties; American South; Vegetarian
    • Ingredients: red peppers; sharp cheddar cheese; mayonnaise; cream cheese; white pepper; ground cayenne pepper; celery hearts; cucumbers; scallions; white balsamic vinegar; saltine crackers
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    • Categories: Chutneys, pickles & relishes; Salads; Side dish; Small plates - tapas, meze; Vegan; Vegetarian
    • Ingredients: carrots; red peppers; apple cider vinegar; dried red pepper flakes; white peppercorns; cilantro
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    • Categories: Salads; Side dish; Fall / autumn; Summer; Vegetarian
    • Ingredients: lemons; shallots; tomatoes; smoked scamorza cheese; celery; black peppercorns
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  • Shredded celery root, Manchego cheese and pistachios
    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: celery root; parsley; Manchego cheese; unsalted pistachio nuts
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    • Categories: Salads; Side dish; Fall / autumn; Winter; Vegetarian
    • Ingredients: Brussels sprouts; lemons; black peppercorns; pecorino Romano cheese; olive oil
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    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: cauliflower; ground cumin; Aleppo pepper; red onions; navel oranges; pine nuts; baby arugula
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    • Categories: Salads; Side dish
    • Ingredients: celery hearts; chives; lemons; prosciutto; black mission figs
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    • Categories: Salads; Side dish
    • Ingredients: lemons; baby artichokes; radicchio; Parmigiano Reggiano cheese; white anchovies; black peppercorns
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    • Categories: Salads; Side dish; Dessert; Entertaining & parties; Fall / autumn; Spring; Summer; Vegetarian
    • Ingredients: blueberries; mint; feta cheese; black peppercorns
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    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: sprouts; avocados; pumpkin seed oil
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  • Asparagus mimosa with capers, radishes and chives
    • Categories: Salads; Side dish; French; Vegetarian
    • Ingredients: salt-packed capers; radishes; asparagus; chives; Aleppo pepper
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    • Categories: Chutneys, pickles & relishes; Salads; Side dish; Summer; Vegan; Vegetarian
    • Ingredients: red onions; tomatoes; cucumbers; mint; basil; tarragon; chives
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  • Green melon, cubanelle peppers and ricotta salata
    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: honeydew melons; cubanelle peppers; basil; ricotta salata cheese
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    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: watermelons; feta cheese; cilantro; mint; Scotch bonnet chiles; Aleppo pepper; pepitas; limes
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    • Categories: Salads; Side dish; Entertaining & parties; Spring; Summer; Vegan; Vegetarian
    • Ingredients: shallots; limes; zucchini; radishes; cilantro
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    • Categories: Quick / easy; Salads; Side dish; Italian; Vegan; Vegetarian
    • Ingredients: garlic; assorted mushrooms; mint; chives; basil
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    • Categories: Quick / easy; Salads; Main course; Small plates - tapas, meze; Spanish
    • Ingredients: salt-packed capers; canned tuna in olive oil; mayonnaise; scallions; basil; piment d'Espelette; pimento peppers
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    • Categories: Salads; Side dish; Asian; Vegetarian
    • Ingredients: carrots; tahini; white miso; honey; fresh ginger; soy sauce; cilantro; mint
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    • Categories: Dips, spreads & salsas; Salads; Side dish; Italian; Vegan; Vegetarian
    • Ingredients: parsley; basil; roasted unsalted cashew nuts; chives; lemons; eggplants; cocktail tomatoes
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Notes about this book

  • SeattleMarla on July 22, 2019

    This is a terrific book - I use it every season, with compliments received

Notes about Recipes in this book

  • Lentil and beet salad with scallions and basil

    • Breadcrumbs on September 01, 2012

      p. 107 Some lovely little golden beets were the inspiration for this dish. I made a couple of changes. My beet greens weren’t salad worthy so they were omitted and given our love of garlic, I added some crushed garlic to the salad dressing. In terms of the prep, I opted not to add the basil to the dressing itself and instead, just tossed it in prior to serving. The tanginess of the lemon-scallion vinaigrette contrasted nicely with the sweet earthy flavours of the beets. Loved the textures of this dish as well. I can imagine how lovely this would look with purple beets too. Salad keeps well and on night two we tossed in some feta which was lovely. I’ll definitely make this again. Photos here: http://chowhound.chow.com/topics/799537#7560014

    • Emily Hope on October 20, 2013

      We like this salad quite a bit, and it made an excellent packed lunch for a few days. Made pretty much as written, with the addition of some small cubes of feta per Breadcrumbs' suggestion--a good idea and I'd definitely include them when we make it again. I'd also like to try this with different herbs--maybe parsley and marjoram, or chives.

  • Roasted cod salad with Turkish tarator and caramelized shallots and orange slices

    • Delys77 on July 31, 2013

      Not a winner primarily because the tarator was not good. It may have been the brand of yogurt I used but the combinations of flavours was both pungent from the raw garlic, mealy from the nuts, and acidic from the yogurt. Overall definitely not something I would repeat. Plus the recipe would have you use 2 to 3 sheet pans to roast ingredients for a salad.

  • Grilled shrimp salad with a minted pea purée and tender greens

    • Delys77 on February 07, 2013

      Pg. 125 Overall this was a pretty good salad, but not great. The components are nice, with the garlicky shrimp, the nicely dressed salad with the bite of shallots, and lovely pea puree that is good but even better when you a little lemon juice. I think the thing the prevents the dish from being great is that all the separate components never really come together. With the pea puree sitting on the bottom and the shrimp precariously balanced on top, most bites contain only one of the components. You could toss the lot together but with the thick puree would weigh down the greens. Perhaps all the same ingredients with a thinner puree so it could actually be tossed. Presentation wise there is no advantage to keeping them separate because the pea puree is invisible since it has no contrast and sits under a pile of greens.

  • Frisée and herb salade au chapon

    • Delys77 on June 24, 2013

      Typical vinaigrette with an herb and frisée salad that essentially has a large garlic crouton served with it. While I enjoyed all the flavours I found the garlic oil on the Chapon a little heavy.

  • Zucchini and radish with lime

    • Delys77 on February 19, 2013

      Pg 38 A good but not great salad. I would add a bit more citrus and more radish and cilantro. As is it was good but I found the zucchini far too dominant.

    • lkgrover on July 09, 2019

      A light, refreshing summer salad; makes a colorful side dish. I substituted parsley for cilantro.

  • Red cabbage, green apple and sweet currant slaw

    • Delys77 on March 20, 2021

      Very good little salad! I always forget about these winter salads and how much I like them. Used pumpkin seeds, pear and a dried cranberries and was very nice. Seasoning and dressing is good.

  • Lemon-dill coleslaw and fried chicken salad

    • Delys77 on April 29, 2013

      Pg. 147 I only made the coleslaw to go with some fish sticks I was making. The dressing is nice, and packs a bit of heat which jazzes things up a bit. I did find that the herbs were nice but I would also add some green onion and perhaps a bit more acidity as the buttermilk didn't quite do it. Otherwise this is a fine coleslaw.

  • Pan-seared duck salad with mango and chile-lime vinaigrette

    • Delys77 on May 21, 2013

      Delicious! The mango gives a slightly floral sweet note that adds complexity to this savoury dish. I used the suggested arugula alternative and it worked very well. My only quibble is the timing on the duck breast. The author would have you cook the breast for 30-40 minutes, which even on low would likely result in an over done breast. I went for about 6 minutes per side on medium and it produced a nice pink breast. Next time I might start at medium and cut down to medium low pretty quickly once the fat has rendered some.

  • Beef larb and cabbage and green bean salad

    • Delys77 on December 30, 2012

      This is a very substantial salad with about equal parts meat and vegetables. The results are very tasty, with a great balance of exotic flavours. My only suggested modification woudl be to up the herbs a little and perhaps add a bit more lime juice.

  • Lamb fattoush

    • Delys77 on July 08, 2013

      Pg. 161 The name fattoush is used very loosely here as there is no bread in this salad whatsoever. Overall the flavour is pretty good but I found the salad needed acidity and really suffered from the lack of bread. The lamb is a nice touch, but this is really more of an Arab salad with lamb on top.

  • Spicy lamb brochettes over a green bean, snap pea and grilled onion salad

    • Delys77 on April 11, 2013

      Pg. 163 The quick marinade for the lamb was good, I might add a squirt of lemon as well. Grilled as directed but using the foreman and it took a few minutes more. The salad itself was very good, again just a squeeze of lemon would be nice. Overall very tasty with succulent lamb and a great crunch from the salad.

  • Blueberries, feta and mint

    • SeattleMarla on July 22, 2019

      This is my favorite summer salad - I use a Sheep Feta, which is much milder than the goat. People always rave about it and then want the recipe

    • bching on July 20, 2016

      Easy, creative, interesting. I think I might like it even better with a slightly milder cheese--perhaps labneh. The salad would also benefit from a little crunch--I'll try toasted almonds or pistachios next time.

  • Roasted spiced cauliflower with arugula

    • lkgrover on February 15, 2020

      Good side dish with an interesting blend of flavors, textures, and color. This works well as a potluck contribution because it can be served warm or cold. I used 1 large red onion, 1/16 tsp piment d'Espelette, and the zest of 1 naval orange.

  • Whole-wheat pasta salad with shredded roast chicken, capers, marjoram and ricotta salata

    • lkgrover on February 11, 2018

      Good pasta salad for contributing a main dish to a party/potluck. I used chicken breasts sautéed in olive oil.

  • Egg salad with lemon, capers and chives

    • MFJ196 on July 07, 2018

      Terrific recipe made super-quick in the Cuisinart. So much easier to take for lunch than deviled eggs (and less fuss overall). Delicious and summery.

  • Warm orzo salad with sweet crab, shiitake mushrooms, corn and crème fraîche

    • Jviney on July 24, 2022

      The head note on this recipe calls it a delicate salad and I would agree. The flavors aren’t strong but they work together nicely and the salad was lovely alongside grilled chicken. I’ll make it again.

  • Warm farro and sweet onion salad with wilted escarole and Fontina

    • Jviney on February 22, 2022

      This is everything a weekday lunch should be: hearty grains, some greens for nutrition, onion for sweetness, and creamy fontina to round it out. Loved it.

  • Butter lettuce with yogurt-chive dressing, smoked sea salt and cucumber

    • Jviney on March 12, 2021

      Excellent, lovely and light. I could not detect the smoked salt in the dressing, would probably up that next time.

  • Roast chicken salad with pistachio aïoli and roasted red onions

    • Jviney on April 28, 2020

      I was able to make the chicken salad part of this salad based on the recipe; COVID has robbed my grocery store of most of its produce, so no endive or mache to make the bed of lettuce. I used leftover grilled chicken...this was so good with the sweetness of the roasted red onions as a complement.

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Reviews about this book

  • Epicurious

    There are some really intriguing recipes that Fox includes in her book, some of which may give you pause at first, like Blueberries, Feta, and Mint. But give it a try; you're in for a treat.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1906868670
  • ISBN 13 9781906868673
  • Published Apr 16 2012
  • Format Paperback
  • Page Count 176
  • Language English
  • Publisher Kyle Books

Publishers Text

Mindy Fox eats salad every day - for good health, yes - but far more exciting to her is just how delicious and show stopping a well-made salad can be. Inspired by seasonal offerings, Mindy pairs produce of all sorts with grains, beans, legumes, cheeses, fish and meat to create extraordinary salads that serve as starter or main dishes for everyday eating, whether at brunch, lunch or dinner.

Like every facet of cooking, making a truly extraordinary salad involves a little craft and basic know-how. In Salads: Beyond the Bowl, Mindy gives vegetarians and meat-eaters alike the basics of great salad-making, then offers a collection of 100 recipes for inspired salads, with flavor nuances from a variety of cuisines. Filled with 100 gorgeous photographs and recipes such as Green Melon, Cubanelle Peppers and Ricotta Salata; Red Kale Caeser with Mustard Croutons and Smoked Trout; Potato Salad with Melted Leeks and Blue Cheese; and Peanut Soba and Chicken Salad with Lime, Salads: Beyond the Bowl shows you just how beautiful and nourishing a life of great salad eating can be.



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