Bursting with bold flavors, hearty ingredients, crunchy textures and brilliant colors-the salads in this book are a feast for your senses. The Modern Salad serves up protein-and superfood-rich recipes that are artfully presented in a deconstructed format, including: • The Charcuterie Board Salad with Mustard-Maple Vinaigrette • Grilled Peach and Corn Salad with Lemongrass-Shallot Vinaigrette • Rainbow Carrot and Crispy Pita Salad with Coriander Vinaigrette • Summer Fig and Caramelized Onion Salad with Aged Balsamic Reduction • Grilled Calamari Salad with Spicy Kimchi Vinaigrette • Masala Chai Braised Pork and Garlic Udon Salad
Professional chef Elizabeth Howes takes inspiration from the super-popular Burmese tea leaf salad to create innovative dishes perfectly suited for America's farm-to-table ingredients.
