Author: Gelf Alderson
About the book:
Gelf Alderson has spent years serving up original, veg-centric meals to delight the guests at River Cottage. His recipes redefine the idea of salad, as playful flavour pairings, clever techniques and vibrant dressings bring out the very best in seasonal produce.
Divided into chapters such as Quick, Hearty, Spicy and Lunchbox, these recipes use everyday ingredients, and give plenty of suggestions for seasonal swaps and delicious alternatives. With minimal effort, you'll be serving up showstoppers such as Char-grilled cabbage, pickled pears, pesto and walnuts, Honey-glazed leftover belly perk with shredded summer veg and Roast asparagus, feta, almonds and sourdough croutons.
There's also a whole chapter of dressings and pickles to enliven even a simple bowl of leaves. With more than 80 recipes and countless more variations to be explored, Gelf demonstrates how, with a bit of creativity and flair, simple ingredients can be combined to make truly great salads.
About the author:
Gelf Alderson has been Executive Head Chef of River Cottage for over ten years and, during his time there, has worked with Hugh Fearnley-Whittingstall to create the delicious menus served in all six River Cottage restaurants.