The magic of salad is that while it can be a clean and quiet beginning, side or ending to a savory main course, it can also be a full meal unto itself–full of protein with cheese, meats, nuts, tofu, or an egg on top; a little sweet with dry or fresh fruits; or full of vegetables you never thought would go together, but somehow fall together beautifully. Once you give yourself over to the possibilities of salad, you’ll find that they are endless. The key is to know some basics, and then every salad can be a completely new revelation.
This is what is so great about Mindy Fox’s Salads: Beyond the Bowl. Over 150 pages of recipes and ideas will open your eyes to the limitlessness of salad. But what we particularly love is Mindy’s use and awareness of improvisation.
She begins the book with a chapter on “Elemental Salads,”; it explores foundational ingredients and shows how you can build off a single component into countless directions. Although the book has some recipes that include ingredients unlikely to be found in everyone’s kitchen, Mindy helps bring you back to the simple pantry items that can make any salad pop. The book reassures you that not only can you mix and match–but mixing and matching is the fun of it. As a bonus, the book also has gorgeous photos by our good friend Ellen Silverman.
So leave us a comment telling us what goes into your favorite salad. On Tuesday, July 17th, we’ll randomly pick a winner to receive this beautiful book.
Related post: recipe: mamma lucia’s insalata di pomodoro (for when tomatoes are like gold)
fried egg formula for a satisfying breakfast (or lunch or dinner)
greek soul food: beets with garlic sauce (recipe)
more miso recipes: almond-miso spread + miso vinaigrette
lemon-scented olive oil (recipe + gift idea = valentine)
97 replies on “free giveaway: mindy fox’s ‘salads: beyond the bowl’”
recently discovered the incredible delicousness of grilling heads of Romaine, including melting a little grated parmesan on one side. I would never have thought of grilling salad, but it’s now my favorite!!!!
Simple and always in the refrigerator: arugula, walnuts, and dried cranberries. We add whatever lettuce we have to fluff it up.
Strawberries, toasted walnuts or almonds, a little goat cheese, green onion, salad greens. I make a vinaigrette and add some honey.
My favorite salad is any that someone else makes! I tend toward the kitchen sink type that have everything but (the sink) in them.
I love the restraint others use by selecting fewer so each can shine. Also love blue cheese with EVOO and balsamic vinegar.
Baby greens, hearts of palm, artichoke hearts, walnuts, a little goat cheese, Instant heaven, even in w inter. (We remember winter, right? Even in triple digit heat?)
tortellini, baby spinach, pistachios, and yesterdays roasted veggies.
My family’s favorite spinach salad for the holidays: spinach leaves, cranberries, dried figs, feta cheese, orange segments, and a pomegranate vinaigrette. Delicious and festive.
And a sliced granny smith apple. Forgot that!
My girls have come up with a great salad: mixed salad greens, diced up orange, sweet onion, diced up watermelon and a light vinaigrette made with garlic, olive oil and red wine vinegar. Crumbled feta cheese optional.
One of my favorite salads is a concoction of greens and other colorful bits of veggies (red pepper, cucumbers, sliced baby zucchini, shaved carrots, etc – whatever I have on hand) – all tossed together with sourdough croutons, a nice vinaigrette and topped with whole daylily blooms, which have a mild, slightly sweet taste and give a spectacular presentation.
Adding seasonal fruit & yummy goat cheese to any bowl of greens goes over well with everyone in our family.
I’ve been sprinkling micro greens on all my salads as of late. I get them at the farmer’s market and they are divine. I’ve even nabbed a handful to top off an open faced sandwich.
Essentials include arugula and fresh herbs…always mint, then inventory-dependent additions of dill, basil, thyme, parsley…plus, often, fennel, tomatoes and, sometimes, watermelon or sugar snap peas. Goat or bleu cheese and toasted almonds take it over the top. This salad with a light dijon vinaigrette makes me grateful and leaves me smiling.
My favorite- crowd thrilling salad includes arugula, artichoke hearts, green beans, asparagus, shaved ricotta salata and a lemon-truffle oil vinaigrette. It’s “lick the plate” good!
Lately I am into the “raw” (lemon-cooked) kale salad–chop up a bunch of kale in ribbons, rub the leaves with lemon or lime juice, add olive oil, salt and pepper, some chopped tomatoes and an avocado. Yum.
mmmmmmmm salad arugula please! A little blue cheese – walnuts – heirloom tomatoes – simple vinaigrette mmmmmmmm
My salads change constantly. Of late, I’ve been sprinkling spicy roasted pumpkin seeds atop–I love the zing. I read a post on the Kitchn blog a while back for an Asian-type salad that included soy curls. I make up a recipe of the soy curls and throw them into whatever salad I’m having for lunch. This cookbook looks great, BTW.
I love a salad of watercress, ripe Oregon pears, toasted walnuts, and one of the great local cheeses like Oregonzola. I use a variation of the citrus vinaigrette from Alice Waters’ Chez Panisse Vegetables to dress and serve it as a composed salad. Mmmm!
my favorite salad so far is consists of spring lettuces, salad turnips, cucumbers, any kind of sauteed mushroom and a lemony dressing. spring spring spring!
Roasted Asparagus, hard-boiled eggs, left-over roasted chicken and any lettuce/arugula from the garden. Loosely based on Jill Dupleix’s French Cafe Salad. And – there’s a Carrot & Peanut Salad from Nigella that does duty both as a salad and as a side which is borderline addictive.
That book looks gorgeous!
Craisins, bacon, cherry tomatoes, grape nuts cereal and litehouse bleu cheese dressing. The grape nuts are the secret! Delish.
I just recently made an avocado wasabi salad which included greens, wasabi chickpeas, shredded carrot, roasted broccolini, avocado, pepitas and wasabi dressing. It was delish!
In general I’ve found that adding in something warm is often very nice – steamed vegetables of any kind, particularly beets or potatoes – allowed to cool a bit; also fruit; toasted nuts of any kind. these three components combined with crisp greens and light dressing is always satisfying.
It doesn’t fill me up without the crunch of nuts or croutons and the soft give of cheese, usually goat for me.
My favorite right now is coarsely diced cantaloupe with blue cheese, balsamic vinegar and black pepper, with pecans toasted in maple syrup and cayenne pepper sprinkled on top. Be sure to salt the pecans when you toast them.
It can get pretty hot here in CT (no, really it can!) during the summer months, especially in areas that do not have air-conditioning – like my house! A nice easy summer salad I like on those hot “muggy” mosquito-infested days includes cukes, garden-ripe tomatoes, provolone cheese, chickpeas, red peppers, salami, and fresh herbs with a vinegar/olive oil dressing. Yum! I’d be interested to learn how to put together more salads to spice up my daily cooking routine. This looks like just the book!
Right now I’m enjoying a salad of smoked salmon, radishes, apple, belgian endive, red peppers and a horseradish herb dressing. Very refreshing!
Current favorite salad I can’t get enough of: Roasted fingerling potatoes tossed while warm with chopped kale, sweet red onion, thin sliced red pepper, dressed in Dijon mustard vinaigrette.
I love to eat salads when they are interesting and flavorful…so I add the following: pepitas and walnuts for crunch; mixed greens with spinache and kale; boiled egg white; dried cranberries; fresh cilantro and parsely, feta, parmesan and cheddar cheeses; grape tomatoes; cucumber; spring onion; mushrooms; grilled shrimp and to top it off…caesar dressing.
When I go out for salad, I go to a place that serves spinache salad with candied pecans, grilled red onion, topped with romano cheese and a raspberry vinaigrette…fabulous!
My favorite salad is blue cheese, tart apples and candied walnuts with a light vinaigrette dressing.
There is magic to organic. Nothing beats ingredients from the farmer’s market. I prefer not to add too many ingredients as it confuses the palate (which is true for all recipes!). And, a very simple salad (say, oak leaf lettuce with cut spring onions, black cured olives and boiled eggs) benefits from a strong dressing (French mustard, olive oil, lemon juice, pressed garlic, salt and pepper), while a more complex one is best dressed simply with oil, a dash of lemon juice or vinegar, salt and pepper. A fun way to present is “salad in a cup”. I use large teacups with an inverted dome shape, I spray them with olive oil inside and put in layers of parsley, cream or goat cheese, avocado, cut spring onions, chopped tomato, shredded tuna, cream or goat cheese again, and seal off the top (which becomes the bottom) with a slice of salami, which usually is exactly the size of the teacup. Refrigerate, and turn over on plates on which you have placed a few lettuce leaves – curly leaves look really nice. Is a great dinner starter or lunch main course.
Last night’s salad was a spin on Delia Smith’s from her summer food cookbook:
pan-sauteed slices of halloumi cheese on a bed of romaine and baby greens, with a dressing of lemon zest and juice, capers, mustard, rice vinegar, olive oil, garlic, and a good handful of cilantro — lots of tang from the sour and salty sides of the taste wheel — WOW!
Favorite crunchy salad: chopped romaine hearts, shredded red cabbage, chopped red onion, chopped carrots, oil, vinegar, nutritional yeast. (All these comments could be compiled as a mini salad cookbook! Lots of good ideas.)
SALAD! To me it is the main course. This time of year with fresh produce a’plenty, the opportunity for many a mismatched salad abounds. I particularly love cooked beets that have been brined in cider vinegar and a few cloves, cut up and added to any salad, a memory from my grandmother.
We call it supper salad which is usually a riff on salad nicoise. It depends on what is available in the fridge. 90 degree days are sure to find us eating a wonderful fresh salad! We love the added crunch of seeds and salty tang of olives!
There is not much I won’t put in a salad, I love to add nasturtiums if I’m having company or the need to eat flowers.
I love salad – tomato salad (basil, olive oil, salt), cucumber salad (cukes, fish sauce, sesame oil, lemon juice), our variant of nicoise (romaine, potatoes, green beans, capers, olives, tomatoes, roasted red peppers, boiled eggs, and poached fish, roadted chicken, or cheese.
figs, goat cheese, nuts of any kind, greens of any kind
poached pear in wine and brown sugar, gorgonzola, walnuts cranberries, greens
watermelon, red onion, feta
avocado, cucumber, tomato, red onion, pine nuts
mixed roasted veggies, incl. butter nut squash or sweet potato, small pasta, greens, maple dressing
shrimp, mango, red onion, feta, good olive oil, good salt
Now that it’s summer I’m playing around quite a bit with dark greens, citrus, and spice (either hot peppers or wasabi in some form – it’s great in a vinaigrette). Add pretty much anything else you’d like, as the flavors seem to be universally complementary.
This summer, we are loving a simple salad made by tossing fresh cut off the cob sweet corn, sliced radishes, diced jalapeno pepper, some olive oil, a bit of lime juice and plenty of lime zest. Add a dusting of sea salt on top and your mouth and tummy will thank you.
I love always having avocados on hand to throw into a salad. I love massaging it into kale leaves.
My favorite salad is our family spinach salad, which has peanuts, raisens, apples, purple onions, and a homemade dressing. Rave reviews received!
I love fruit in my salads, so lately it’s been watermelon (with Feta and cucumbers), or blueberries, which are a month early locally. I’ve also been addicted to bacon candy, from a kale salad recipe that I found. When I bring it to parties, people are astounded by the flavor and crunch that it adds to a salad!
My favorite salad? Impossible to say, but I would say that a simple salad with arugula, shaved Parmesan or Peccorino cheese and a mustardy vinaigrette is hard to beat. I also love beets, arugula, red onion and goat’s cheese with a tarragon or sherry vinegar vinaigrette. The key ingredient to any salad is homemade dressing. It is a must and is so simple to do.
Salad for dinner is in constant rotation, especially in the summer. My favorite is a grilled steak and vegetable salad with grilled steak, zucchini, and orange pepper over arugula and dressed with a creamy pesto-inspired vinaigrette–red wine vinegar, olive oil, basil, one clove crushed garlic, and nonfat greek yogurt. Salt, pepper, done!
My friends often chant the refrain from The Simpsons to me because I always offer to bring a salad to our group dinners. Homer and the gang sang “You don’t win friends with salad, you don’t win friends with salad” in a Conga Line to Lisa at a barbeque in a 1995 episode…. Lately, I’ve been hooked on using a splash of olive oil and several splashes of seasoned rice vinegar with salt and pepper on a mixture of greens and veggies – just heaven! I use whatever is handy – often arugula, small kale leaves, totsoi, rough chopped tomatoes, cooked green beans cut to one inch pieces, cubed cooked potatoes, even cooked and quartered Brussels Sprouts. It is fantastic every time….
In this drought year in which only the weeds seem to grow, it has occurred to me many times that we should be eating the weeds. My purslane is doing very well.
Quinoa with fresh basil, Italian parsley and mint, lemon juice, cranberries, a sharp shredded sheep cheese, and a really good olive oil.
Simple mesclun greens, raw peas, shredded broccoli (slaw), almonds if I have them, red pepper, cucumber, tomato and my favorite part–crumbled feta cheese. Of course I can add grilled chicken or shrimp to this. And top it all off with a delicious balsamic vinaigrette. But I do have a weakness for a traditional French style vinaigrette as my college boyfriend introduced this to me many years ago
O the magic of crisp, sweet, n seedless grapes. they are lovely with crumbly cheese, nuts n greens.
Kale, avocado, walnuts, dried cranberries, and red onion are all must haves!
Red onion rings marinated in red wine vinegar, often pecans, crumbled feta or maybe a thin sliced “roof” of roquefort…plus the usual suspects of lettuce, tomatoes, fresh basil, etc.
Lately I’ve been into making Vietnamese salads with whatever I have on hand from the following ingredients:
lettuce (any kind)
baked tofu (could also use chicken)
any fresh green veggies from the garden (sugar snap peas, beans)
noodles (rice, angel hair, soba, udon)
a few drops of sesame oil
a splash of olive oil
a bit of vinegar (white balsamic, rice wine, white)
a bit of soy or tamari
a splash of sambal olek (or other garlic chili sauce)
A tasty, filling meal!
Arugula, Spinach, My Mom’s pickled beets (a great way to make the canned sliced beets into something utterly devine) goat or blue cheese and walnuts or pistachios. My 9-year-old can’t get enough of the beets even his classmates want them when he takes them for lunch!
Easy dinner taco salad we had last night: ground turkey (or lean beef) cooked with a little salt and chipotle salsa, fresh corn off the cob, sugar plum tomatoes, grated cheddar, sliced radishes, romaine and a simple dressing of sour cream (low fat) mayo and more chipotle salsa. Warm corn tortillas on the side. You can add whatever else you have handy – black beans, avocado, etc. Quick & yummy!
My newest favorite salad has zucchini “noodles” raw, with a walnut, oregano pesto. Zucchini and oregano are very abundant in my garden right now.
I can’t take credit for this, but I have a dear friend that often puts some kind of candy, just a sprinkle, in his salads. It could be a jelly bean, or a milk dud, and only a couple discretely layered in. It’s an unexpected surprise to take a bite of broccoli and get a gummy bear on the end of your fork tine..
Trying to have 2/3 veggies and 1/3 everything else on my plate every day and have already made 2 great new salads this week (updated chef’s salad and salad of green beans, cucumbers, radishes, toasted pumpkin seeds and feta with lime-mint dressing) – this book sounds great!
Copying a favorite Mexican restaurant’s “ensalata primavera:” a fresh mix of baby greens, cilantro, jicama and orange slices with a lime vinaigrette.
Thinly sliced Granny Smith apple, sorrel chiffonade, white wine vinegar, oil, salt and pepper
Lettuce from the garden–who knew lettuce would grow so well in Las Vegas? Cherry tomatoes, also from the garden and green onions. Dressed simply with Extra Virgin Olive Oil and apple cider vinegar or lemon juice. Topped with a few grinds of pepper and a sprinkle of Maldon sea salt flakes. Simple and fresh as possible.
Diced garden tomatoes, thin ribbons of fresh basil, and blanched and chilled sweet corn cut from the cob. Don’t forget a little kosher salt and coarse ground black pepper. A quick homemade tarragon vinaigrette (egg yolk included). I think of it as tossing the Mediterranean with our Ohio summer—quite addictive.
Traditionalist here. My favorite is a Salade Lyonnaise with the soft boiled egg, not the poached some folks like. The soft boiled just melts beautifully into the mass of the salad. Mmmmmm!
I missed the window for planting greens this spring, but have a bumper crop of gorgeous basil and parsley, so my “salad” is pesto on a warm tortilla. I’m with Gina. Love purslane and lambs quarters braised for a wilted salad. Goat cheese & a splash of vinegar or a sprinkle of sage/lavender salt.
I love any sort of goat cheese in my salad, any time of year. Thanks for your inspiring blog!
My current salad favorite is romaine, gorgonzola, dried cranberries, caramelized onions, and spiced pecans, tossed in a red wine vinaigrette. But I am always in search of new tasty combinations!
Romaine, mushroom, peeled tomato, vinegar & oil, sprinkled with parmesan. Simple and good
a salad isn’t a salad in our house in the summer without fresh home grown tomatoes.
My favourite salad is a simple coleslaw, just shredded cabbage and carrot, dressed with the Caesar sauce from the Improvisational Cook but ramped up with 2-4 times the garlic, a few tablespoons of mayonnaise, and as much grated parmessan cheese as you can afford.
fresh, homegrown tomatoes & basil, fresh mozerella, good olive oil & balsamic vinegar, garlic, salt and fresh ground pepper
I’m with Clare. My garden is abundant with tomatoes and basil right now. I’ve named my favorite salad Amanda’s Tomato Party, with different versions. Version 2.0 included summer sausage, which is another favorite to add to salad.
I have two ultra faves: 1) spent a summer on assignment in San Francisco and spent the evenings going from one Italian restaurant to the other tasting their individual takes on fresh, heritage tomatoe/buffalo mozzarella/basil salads – still love them and 2) any rendition on the classic nicoise salad – lettuce, fresh green beans, a liitle egg, a little potatoe, some anchovies, tomatoes, onion, nicoise or other tasty little black olives –
OK Now I am hungry!!! Thank you for all you do…
I’m all about the baby greens with fresh peas, corn, carrots, celery, artichoke hearts, and gorgonzola…
whatever is green and growing in the garden (oak leaf,mache, deer’s tongue, wild arugula, garlic chives, tarragon, dill, cilantro, with salt, EVOO and something tangy, I would love a copy of “Beyond the Bowl”
Jicama, mango, mint. Lightly tossed with jalapeno and lime juice. Addictive!
I make a carrot cumin salad with raisins that has become a staple of pot lucks with all my friends. It’s a bit tart, sweet, chewy and beautiful.
Open the fridge with my “don’t know” mind and see peanut butter. This will go in the dressing. Open the drawer and see jicama and sweet potato, the former will be julienned, the latter grated. The greens are on the shelf above. In the garden are sweet banana peppers,sweet red peppers, basil, lemon balm, cherry tomatoes and a little medium-hot pepper. I can’t remember the name, but it looks like a tiny pumpkin when ripe. This will also go in the dressing along with soy sauce, rice wine vinegar, brown sugar, garlic, a little sesame oil and a bit more canola oil. And, of course, the peanut butter which inspired when I opened the door. Fresh cilantro in the dressing and on the salad. Edamame sprinkled on top for a little more fresh crunch.
Bag of Arugula
One Grapefruit, or equivalent amount of Mango, Melon, or Feijoa
One sliced Avocado
Handful of chopped Basil
1/2 cup crumbled Cotija cheese (lighter than Parmesan or Feta)
Olive oil generously drizzled
1 juicy lime squeezed over all
Topping of Pepitas or slivered toasted Almonds
Thank you so much for the chance to win your book. Would love to have a new cook book for summer ! Always looking for new and exciting recipes!
Because it’s summer and because it’s Arkansas, it has to be watermelon! Toss watermelon cubes with thin red onion slices, crumbled feta, and fresh mint or basil. Drizzle with lime vinaigrette or balsamic vinegar. Serve on a bed of arugula (or not). Can’t be beat in the Arkansas heat!
My go-to favorite is simple, and I almost never tire of it: arugula, good EVOO, a little fresh squeezed lemon with some shaved pecorino or parmesan, salt and pepper. Truffle salt makes an interesting and tasty twist, if you like.
Currently I’m loving zucchini “noodles” with a pesto of walnuts, garlic, oregano, Parmesan cheese, and olive oil. All chilled and raw.
Walk through the garden with the salad bowl and collect:
baby greens, a tiny zucchini, a red bell pepper, a few raspberries and blueberries for a surpise zing. Crumble some lovely homemade goat cheese from our Nubians and lightly drizzle with a raspberry vinaigrette.
My favorite summer salad is an old Fine Cooking recipe. You coat chicken tenders in chopped almonds, then saute them and serve with chopped nectarines, lettuce and a dressing made of buttermilk, sour cream, chives, lemon juice and olive oil. It is wonderful freshly made, and the chicken holds up to the next day. These days, the most wonderful thing about it is that my two toddlers love it; a nice break from PB&J.
Where I live, in Walla Walla, WA, the sweet onions are in their full glory… and our spring was so cool and rainy this year that the onions are even sweeter and milder than usual. Sliced thin, and added to fresh farmers market greens of all kinds, with walnuts and sheep’s milk feta, and a light vinaigrette…. what could be better?
shredded kale, candied pecans, julienne apples, pecornino cheese, bacon
chives, tarragon, radicchio
olive oil/bacon fat
Love seeing what others are tossing … my current fave is mixed greens ( farmer’s market iceberg with rocket arugula) with some dried cranberries, roasted beets, scallions and red onions topped with a 3.5 minute poached egg and some shaved pecorino or asiago or whatever cheese we have. For dressing I use a mustard vinaigrette (made with white condiment from Acetaia La Villa) with a squirt of lime juice and a bit of lime zest. I serve with ciabatta slices toasted with garlic, butter, olive oil and herbes de provence.
Grapefruit avacado a little red onion and a touch of olive oil salt to taste.
raw corn, thinly sliced radishes, halved cherry or grape tomatoes, some cubed fresh mozzarella (optional), LOTS of basil, salt, pepper, chile powder, lime juice, good olive oil
My favorite salad is a comfort food, not because it’s heavy but because of family memories. Cut sections of orange and grapefruit right over the bowl to collect all the juice, and add a crisp lettuce like romaine and escarole, onions thinly sliced, perhaps some other things, and crumbled blue cheese. Dress with lemon juice, olive oil and herbs.
dijon mustard with mustard seeds is always required
my favorite salad to make is composed of mixed greens, thinly shaved bermuda onion, avocado, some kind of toasted or spiced nut, dried cranberries or bits of apple or pear, and some gorgonzola, dressed with a vinaigrette of olive and peanut oils combined, dijon mustard, red wine vinegar, crushed garlic, salt and pepper.
What beautiful looking salads. Have recently discovered how great avocados are in my salads.
My mouth is watering as I read about everyone’s ingredients this close to lunchtime. Right now I am liking the crunch of fresh radishes and have decided to grow them since they are so quick. Especially in a chopped salad.
cant wait to join this beautiful group…okay …salad has always been a passion…these days i live in florida…so let me create a fun salad….sliced strawberries, arugula, chuncks of canteloupe, or perhaps honeydew…red grapes and what what what///of course pecans, chopped. i am lactose intolerant but if i wasnt a nice chunck of goat cheese would be swell…now the dressing…kudo to cat cora, she put shallots in hers, it was in a magazine, but i use a bit of sugar, lime juice, and evoo, salt and pepper…and just for the fun on top, because lately i love them with everything, some dried cranberries…happy summer thanksgiving, and of course some chopped turkey would really be fun too. but then no cheese if you like separating meat and milk. suzy
My daily salad is based on mixes of various greens, usually chopped baby kale, red cabbage, thin strips of carrots, finely diced red onion, diced red bell peppers. I add any fresh herbs I happen to have. If I have leftover cooked farro, I add that. My dressing is red wine vinegar, a good evoo, “Lemonaise”, Dijon mustard with various dry herbs. I’ve been adding a little sweet Hungarian paprika from The Spice House to the dressing. Of course, freshly ground black pepper and sea salt (my latest is also from The Spice House). Topped with toasted walnuts and/or “Naked Pumpkin Seeds” by CB’s Nuts. Yum.