Foodie Lass SALADS – Celebrate seasonal produce year-round with 75 vibrant recipes by Nicola Graimes
I like the idea that salads are not just for summer but for all year round, as the title explains, and that is exactly what the author is conveying in her amazing salad recipes.
This delightful cookery book delivers recipes to suit all lifestyle cooking occasions, from salads for lunch on the go, as a main course or even for entertaining a group of friends or family celebrations.
Chapters include: meat & poultry, fish & shellfish, dairy, grains, beans and pulses, fruits and vegetables. Recipes are all highly nutritious with so many high-quality ingredients such as herbs and spice toppings, plus dressings.
I have found Salads a very inspirational and practical cookery book to have on the kitchen bookshelf. Instead of thinking of a salad with limp leaves taken from a plastic bag, flip through Salad and choose an amazing simple recipe to elevate your tastebuds.
On that note I have chosen this very impressive exotic salad recipe to share with you. Ideal as a delicious starter or as a side salad.
Japanese wakame, radish & edamame salad
Wakame is popular in miso soup but this sea vegetable also makes a great addition to Japanese-style salads. It is mild and slightly sweet in taste, with a subtle saltiness reminiscent of the sea.
Serves 4
50 g frozen edamame beans
12 g dried wakame seaweed, rinsed
1⁄2 small cucumber, sliced into ribbons
115 g radishes, thinly sliced into rounds
70 g sugar snap peas, trimmed and sliced diagonally
2 spring onions, thinly sliced diagonally
2 teaspoons toasted sesame seeds
Dressing
2 tablespoons sunflower oil
1 tablespoon sesame oil
2 tablespoons rice wine vinegar
1 tablespoon light soy sauce
Steam the edamame beans for 2–3 minutes until tender, then refresh under cold running water and drain.
Meanwhile, put the wakame in a bowl, pour over enough cold water to cover and leave to soak for 3 minutes until rehydrated, then drain.
Mix together all the ingredients for the dressing in a small bowl.
Put the cucumber in a large, shallow serving bowl with the cooked edamame beans, soaked wakame, radishes, sugar snap peas and spring onions/scallions. Spoon the dressing over and toss the salad until evenly coated. Sprinkle the sesame seeds over before serving.
Salads by Nicola Graimes, published by Ryland Peters & Small (£14.99) Photography by Matt Russell © Ryland Peters & Small. Available from all the usual book outlets.
 
