Tender Lettuces, Haricot Verts with Green Goddess-ish Dressing

Salad Party by Kristy Mucci. Illustrated by Ophelia Pang.  Salad Party by Kristy Mucci. Illustrated by Ophelia Pang.

Greens, grains, veggies, dressings, and toppings—Salad Party is full of mix-and-match recipes for delicious, fresh, and flavorful salads. With a unique board book format, this playful cookbook makes healthy eating easy. The pages are split into thirds, featuring toppings, dressings, and salad bases.

The recipes in this book can be combined into thousands of different salads, with 30 recipes for each component. All you have to do is flip and pick, or open it at random for a unique and delicious dish.

  • Features everything from leafy greens and hearty grains to roasted vegetables, crunchy toppings, and creamy dressings
  • The board pages and flip format make this a one-of-a-kind cookbook
  • Playful illustrations accompany each ingredient and recipe

Salad Party is a fun board book for grown-ups filled with endless ideas to make delicious salads.

The 3-panelled board pages allow for endless salad combinations, perfect for lunch, meal prep, or a healthy dinner side.

Salad Party appeals just as much to food lovers as to those who geek out over unique books and formats. Amateur home cooks, meal-preppers, and healthy eaters can use this fun-to-flip-through cookbook to customize their perfect salad—whether a hearty meal, light lunch or yummy side dish.

Salad Party: Mix and Match to Make 3,375 Fresh Creations is available at Amazon.com and Indigo.ca.

Tender Lettuces

2 lb [910 g] tender lettuces, such as little gems

Gently separate the lettuce leaves from their heads, tearing the large ones into bitesize pieces and keeping the small leaves whole. Wash and dry thoroughly before use.

Little gem lettuce will keep in the fridge for up to 4 days.


Haricot Verts

1 lb [455 g] haricots verts, topped

1 small shallot, minced

¼ cup [10 g] fresh parsley, finely chopped

1 Tbsp olive oil

Flaky sea salt, such as Maldon

Freshly ground black pepper

Fill a large pot with water and add a generous amount of kosher salt. Bring the water to a rapid boil. Add the haricots verts and cook for 3 minutes. Transfer the haricots verts to a large bowl and toss them with the shallot, parsley, and olive oil. Season with sea salt and pepper. Haricots verts can be served warm, at room temperature, or cold from the fridge. Store in an airtight container in the fridge for up to a week.

Green Goddess-
ish Dressing

¼ cup [60 ml] lemon juice

2 Tbsp olive oil

1 Tbsp red wine vinegar

1 tsp Dijon mustard

½ cup [20 g] fresh parsley

¼ cup [10 g] fresh chives

¼ cup [10 g] fresh tarragon

1 garlic clove, peeled

4 anchovy fillets

¼ of a very ripe avocado (about 30 g)

1 tsp flaky sea salt, such as Maldon

Freshly ground black pepper

Add all of the ingredients to a high-speed blender and mix for about 30 seconds, or until a uniform mixture forms. With the blender running, add ¹⁄ ³ cup [75 ml] of water to smooth out the dressing. Store in an airtight container in the fridge for up to a week.

Recipe reprinted with permission from Chronicle Books.

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