The Modern Salad Focuses on Superfoods and Protein

Bursting with bold flavors, hearty ingredients, crunchy textures and brilliant colors—the salads in this cookbook are a feast for your senses. 

Introducing “The Modern Salad.” This book is a new hard-cover, full-color cookbook serving up protein- and superfood-rich recipes that are artfully presented in a deconstructed format.

Enjoy 35+ recipes that are all inspired by Burma’s iconic Tea Leaf Salad, including the Charcuterie Board Salad with Mustard-Maple Vinaigrette, Grilled Peach and Corn Salad with Lemongrass-Shallot Vinaigrette, Summer Fig and Caramelized Onion Salad with Aged Balsamic Reduction, and Masala Chai Braised Pork and Garlic Udon Salad.

Author Elizabeth Howes is a chef, recipe developer and wellness consultant. She appeared on “The Next Food Network Star” in 2006, competing against Guy Fieri.

Howes begins with an in-depth look at Burmese culture and cuisine before jumping into the dozens of easy-to-follow recipes. Readers are guided step by step through the process of making a tea leaf salad from scratch but are also shown how to plate more modern serve-and-stir salads.

Keep this one close at hand or for the salad-lover in your life as a perfect present. 

BONUS:
Try this loved recipe from the cookbook: 
Raw Beet and Green Apple Salad with Citrus Vinaigrette

SERVES 4

1⁄4 cup orange marmalade

1 1⁄2 teaspoons Dijon mustard

1⁄2 cup apple cider vinegar

1⁄4 cup, plus 2 tablespoons extra virgin olive oil

4 large beets, peeled, and finely shaved with a vegetable peeler (about 4–5 cups)

2 cups tangerine or orange segments

3⁄4 cup toasted and roughly chopped walnuts

2 cups julienned green apples

1⁄4 pound ricotta salata cheese, finely shaved with a vegetable peeler

1⁄4 cup, plus 2 tablespoons whole fresh tarragon leaves

sea salt and freshly cracked black pepper, plus Maldon sea salt for finishing

To make this simple citrus vinaigrette, whisk together the marmalade or jam, mustard, and vinegar in a medium bowl. Season with salt and pepper, and slowly stream in the olive oil until emulsified. Transfer to a glass jar and refrigerate for up to a week.

Place the shaved beets in a large bowl of ice water to retain their crispness while you prepare the other ingredients. Once ready to assemble the salad, drain and thoroughly dry the beets so the vinaigrette will adhere to them well.

To assemble the salad, toss the beets, tangerine or orange segments, walnuts, apple, and ricotta salata in a large bowl with the desired amount of vinaigrette. Serve on individual plates, garnish with tarragon leaves, and season with Maldon sea salt and pepper.