Salad Days: Main-Course Salads for a First-Class Meal by Marcel Desaulniers

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The Trellis barbecue sauce (page 24)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers
Categories: Sauces for fish; Sauces for poultry; Vegan; Vegetarian

Ingredients: green bell peppers; carrots; tomatoes; tomato juice; apple cider vinegar; ketchup of your choice; molasses; hot sauce; onions

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Saffron-infused white wine vinegar (page 25)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers
Categories: Dressings & marinades; Vegan; Vegetarian

Ingredients: white wine vinegar; saffron

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Vegetable stock (page 26)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers
Categories: Stocks; Vegan; Vegetarian

Ingredients: safflower oil; onions; leeks; tomatoes; carrots; celery; parsley; black peppercorns

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Fresh herb vinaigrette (page 27)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers
Categories: Dressings & marinades; Vegan; Vegetarian

Ingredients: white wine vinegar; olive oil; parsley; chives; thyme; tarragon

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Blue cheese dressing (page 28)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers
Categories: Dressings & marinades; Vegetarian

Ingredients: mayonnaise; sour cream; blue cheese

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Roasted shallot dressing (page 28)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers
Categories: Dressings & marinades; Vegan; Vegetarian

Ingredients: shallots; sherry vinegar; tarragon; white pepper

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The Trellis vinaigrette (page 29)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers
Categories: Dressings & marinades; Vegan; Vegetarian

Ingredients: apple cider vinegar; safflower oil

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Sliced beets with curly endive, red bliss potato salad, honey mustard roasted walnuts, and Meaux mustard vinaigrette (page 33)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers
Categories: Dressings & marinades; Salads; Side dish; Vegetarian

Ingredients: moutarde de Meaux; safflower oil; red potatoes; red onions; parsley; honey; walnuts; beets; curly endive

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Sliced beets with curly endive, red bliss potato salad, honey mustard roasted walnuts, and Meaux mustard vinaigrette: walnut-crusted striped bass variation (page 35)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers
Categories: Dressings & marinades; Salads; Main course

Ingredients: moutarde de Meaux; safflower oil; red potatoes; red onions; parsley; honey; walnuts; beets; curly endive; striped bass fillets

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Sliced beets with curly endive, red bliss potato salad, honey mustard roasted walnuts, and Meaux mustard vinaigrette: honey duck stir-fry variation (page 36)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers
Categories: Dressings & marinades; Salads; Stir-fries; Main course

Ingredients: moutarde de Meaux; safflower oil; red potatoes; red onions; parsley; honey; walnuts; beets; curly endive; duck breasts; scallions; hickory smoked bacon

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Fennel and watercress with ratatouille and roasted tomato vinaigrette (page 38)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers
Categories: Dressings & marinades; Salads; Side dish; Vegan; Vegetarian

Ingredients: tomatoes; thyme; olive oil; red onions; zucchini; yellow squash; eggplants; basil; pine nuts; fennel; watercress

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Fennel and watercress with ratatouille and roasted tomato vinaigrette: smoked shrimp variation (page 40)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers
Categories: Dressings & marinades; Grills & BBQ; Salads; Main course

Ingredients: tomatoes; thyme; olive oil; red onions; zucchini; yellow squash; eggplants; basil; pine nuts; fennel; watercress; shrimp

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Fennel and watercress with ratatouille and roasted tomato vinaigrette: oven-roasted monkfish (page 41)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers
Categories: Dressings & marinades; Salads; Main course

Ingredients: tomatoes; thyme; olive oil; red onions; zucchini; yellow squash; eggplants; basil; pine nuts; fennel; watercress; monkfish

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Romaine lettuce, Granny Smith apples, toasted hazelnuts, and New York State cheddar cheese with sherry wine dressing (page 43)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers
Categories: Dressings & marinades; Salads; Side dish; Vegetarian

Ingredients: hazelnuts; sherry vinegar; safflower oil; apples; romaine lettuce; New York State sharp cheddar cheese

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Romaine lettuce, Granny Smith apples, toasted hazelnuts, and New York State cheddar cheese with sherry wine dressing: grilled veal burger variation (page 44)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers
Categories: Dressings & marinades; Grills & BBQ; Salads; Main course

Ingredients: hazelnuts; sherry vinegar; safflower oil; apples; romaine lettuce; shallots; sage; rosemary; ground veal; pork fat; New York State sharp cheddar cheese

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Romaine lettuce, Granny Smith apples, toasted hazelnuts, and New York State cheddar cheese with sherry wine dressing: grilled apple-and-onion-stuffed quail variation (page 45)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers
Categories: Salads; Dressings & marinades; Grills & BBQ; Main course

Ingredients: hazelnuts; sherry vinegar; safflower oil; apples; romaine lettuce; dry sherry; quail; onions; New York State sharp cheddar cheese

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Marinated carrots and leeks with Boston lettuce, scallion fettuccine, and rice wine vinaigrette (page 48)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers
Categories: Pasta, doughs & sauces; Dressings & marinades; Salads; Side dish; Vegetarian

Ingredients: scallions; peanut oil; all-purpose flour; eggs; rice wine vinegar; soy sauce; peanut butter; sesame oil; safflower oil; sesame seeds; carrots; leeks; Boston lettuce

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Marinated carrots and leeks with Boston lettuce, scallion fettuccine, and rice wine vinaigrette: panfried sesame seed-coated flounder fillet variation (page 51)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers
Categories: Salads; Dressings & marinades; Pasta, doughs & sauces; Main course

Ingredients: scallions; peanut oil; all-purpose flour; eggs; rice wine vinegar; soy sauce; peanut butter; sesame oil; safflower oil; sesame seeds; carrots; leeks; Boston lettuce; flounder fillets

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Marinated carrots and leeks with Boston lettuce, scallion fettuccine, and rice wine vinaigrette: grilled skewer of ginger chicken variation (page 51)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers
Categories: Dressings & marinades; Grills & BBQ; Pasta, doughs & sauces; Salads; Main course

Ingredients: scallions; peanut oil; all-purpose flour; eggs; rice wine vinegar; soy sauce; peanut butter; sesame oil; safflower oil; sesame seeds; carrots; leeks; Boston lettuce; fresh ginger; ground cayenne pepper; chicken breast fillets

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Spicy garden slaw with leaf lettuce, toasted peanuts, crispy corn biscuits and cayenne dressing (page 54)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers
Categories: Bread & rolls, savory; Dressings & marinades; Salads; Side dish; Vegetarian

Ingredients: apple cider vinegar; hot sauce; ground cayenne pepper; celery seeds; safflower oil; green cabbage; red cabbage; carrots; red onions; green bell peppers; red bell peppers; yellow bell peppers; peanuts; all-purpose flour; cornmeal; corn; buttermilk; red leaf lettuce

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Spicy garden slaw with leaf lettuce, toasted peanuts, crispy corn biscuits and cayenne dressing: barbecued chicken leg variation (page 56)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers
Categories: Bread & rolls, savory; Dressings & marinades; Grills & BBQ; Salads; Main course

Ingredients: apple cider vinegar; hot sauce; ground cayenne pepper; celery seeds; safflower oil; green cabbage; red cabbage; carrots; red onions; green bell peppers; red bell peppers; yellow bell peppers; peanuts; all-purpose flour; cornmeal; corn; buttermilk; red leaf lettuce; dry mustard; white pepper; chicken leg quarters; dark beer; onions; tomatoes; tomato juice; ketchup; molasses

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Spicy garden slaw with leaf lettuce, toasted peanuts, crispy corn biscuits and cayenne dressing: smoked catfish fillet variation (page 57)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers
Categories: Bread & rolls, savory; Dressings & marinades; Grills & BBQ; Salads; Main course

Ingredients: apple cider vinegar; hot sauce; ground cayenne pepper; celery seeds; safflower oil; green cabbage; red cabbage; carrots; red onions; green bell peppers; red bell peppers; yellow bell peppers; peanuts; all-purpose flour; cornmeal; corn; buttermilk; red leaf lettuce; soy sauce; catfish fillets

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Baby salad greens and sliced tomatoes with Asiago cheese, toasted pine nuts, herbed olive flat bread, and basil vinaigrette (page 59)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers
Categories: Bread & rolls, savory; Dressings & marinades; Salads; Side dish; Italian; Vegetarian

Ingredients: active dry yeast; all-purpose flour; cornmeal; Mediterranean olives; basil; parsley; olive oil; pine nuts; tomatoes; black peppercorns; baby salad leaves; Asiago cheese; red wine vinegar

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Baby salad greens and sliced tomatoes with Asiago cheese, toasted pine nuts, herbed olive flat bread, and basil vinaigrette: honey-charred duck breast variation (page 61)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers
Categories: Salads; Bread & rolls, savory; Dressings & marinades; Main course; Italian

Ingredients: active dry yeast; all-purpose flour; cornmeal; Mediterranean olives; basil; parsley; olive oil; pine nuts; tomatoes; black peppercorns; baby salad leaves; Asiago cheese; duck breasts; balsamic vinegar; honey

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Baby salad greens and sliced tomatoes with Asiago cheese, toasted pine nuts, herbed olive flat bread, and basil vinaigrette: herb-roasted salmon steak variation (page 62)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers
Categories: Bread & rolls, savory; Dressings & marinades; Salads; Main course; Italian

Ingredients: active dry yeast; all-purpose flour; cornmeal; Mediterranean olives; basil; parsley; olive oil; pine nuts; tomatoes; black peppercorns; baby salad leaves; Asiago cheese; salmon steaks; chives

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Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

Panfried black turtle bean cakes with avocado, papaya, strawberries, jicama, leaf lettuce, and peppered honey-lime dressing: grilled fiery beef skewer variation
- Shelmar on June 17, 2020
  
  Drom John like all 5 parts and the total. No other in the family liked anything except two liked the avocado/papaya/strawberry combination.
Bow tie pasta, tangerines, black olives, and grilled red onions with olive oil dressing: pan-seared peppered veal medallion variation
- Shelmar on June 17, 2020
  
  Yum, lots of large dishes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

ISBN 10 068482261X
ISBN 13 9780684822617
Published Aug 03 1999
Format Hardcover
Page Count 240
Language English
Countries United States
Publisher Simon & Schuster Ltd
Imprint Simon & Schuster Ltd

Publishers Text

Salad Days makes a great addition to any cookbook collection because there's something for everyone. Each element of the salads is so delicious and clearly detailed that you just might want to make the Grilled Skewer of Ginger Chicken, the Crispy Corn Biscuits, the Panfried Black Turtle Bean Cakes, or the Peppered Honey-Lime Dressing on its own and forget about adding the leafy greens. As in his previous award-winning cookbooks, Marcel tells you exactly what equipment to use and which pantry items to stock; in his Chef's Touch section following each recipe, he supplies additional cooking tips, shares personal anecdotes of a lifetime of food, and complements each meal with a wine or beverage selection.

Other cookbooks by this author

Salad Days: Main-Course Salads for a First-Class Meal

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Average rating of 4.5 by 2 people

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Salad Days: Main-Course Salads for a First-Class Meal by Marcel Desaulniers

The Trellis barbecue sauce (page 24)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers

Saffron-infused white wine vinegar (page 25)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers

Vegetable stock (page 26)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers

Fresh herb vinaigrette (page 27)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers

Blue cheese dressing (page 28)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers

Roasted shallot dressing (page 28)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers

The Trellis vinaigrette (page 29)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers

Sliced beets with curly endive, red bliss potato salad, honey mustard roasted walnuts, and Meaux mustard vinaigrette (page 33)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers

Sliced beets with curly endive, red bliss potato salad, honey mustard roasted walnuts, and Meaux mustard vinaigrette: walnut-crusted striped bass variation (page 35)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers

Sliced beets with curly endive, red bliss potato salad, honey mustard roasted walnuts, and Meaux mustard vinaigrette: honey duck stir-fry variation (page 36)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers

Fennel and watercress with ratatouille and roasted tomato vinaigrette (page 38)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers

Fennel and watercress with ratatouille and roasted tomato vinaigrette: smoked shrimp variation (page 40)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers

Fennel and watercress with ratatouille and roasted tomato vinaigrette: oven-roasted monkfish (page 41)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers

Romaine lettuce, Granny Smith apples, toasted hazelnuts, and New York State cheddar cheese with sherry wine dressing (page 43)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers

Romaine lettuce, Granny Smith apples, toasted hazelnuts, and New York State cheddar cheese with sherry wine dressing: grilled veal burger variation (page 44)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers

Romaine lettuce, Granny Smith apples, toasted hazelnuts, and New York State cheddar cheese with sherry wine dressing: grilled apple-and-onion-stuffed quail variation (page 45)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers

Marinated carrots and leeks with Boston lettuce, scallion fettuccine, and rice wine vinaigrette (page 48)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers

Marinated carrots and leeks with Boston lettuce, scallion fettuccine, and rice wine vinaigrette: panfried sesame seed-coated flounder fillet variation (page 51)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers

Marinated carrots and leeks with Boston lettuce, scallion fettuccine, and rice wine vinaigrette: grilled skewer of ginger chicken variation (page 51)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers

Spicy garden slaw with leaf lettuce, toasted peanuts, crispy corn biscuits and cayenne dressing (page 54)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers

Spicy garden slaw with leaf lettuce, toasted peanuts, crispy corn biscuits and cayenne dressing: barbecued chicken leg variation (page 56)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers

Spicy garden slaw with leaf lettuce, toasted peanuts, crispy corn biscuits and cayenne dressing: smoked catfish fillet variation (page 57)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers

Baby salad greens and sliced tomatoes with Asiago cheese, toasted pine nuts, herbed olive flat bread, and basil vinaigrette (page 59)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers

Baby salad greens and sliced tomatoes with Asiago cheese, toasted pine nuts, herbed olive flat bread, and basil vinaigrette: honey-charred duck breast variation (page 61)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers

Baby salad greens and sliced tomatoes with Asiago cheese, toasted pine nuts, herbed olive flat bread, and basil vinaigrette: herb-roasted salmon steak variation (page 62)

from Salad Days: Main-Course Salads for a First-Class Meal Salad Days by Marcel Desaulniers

Notes about this book

Notes about Recipes in this book

Panfried black turtle bean cakes with avocado, papaya, strawberries, jicama, leaf lettuce, and peppered honey-lime dressing: grilled fiery beef skewer variation

Shelmar on June 17, 2020

Bow tie pasta, tangerines, black olives, and grilled red onions with olive oil dressing: pan-seared peppered veal medallion variation

Shelmar on June 17, 2020

Reviews about this book

Publishers Text

Other cookbooks by this author

Member Rating

Member Indexed

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