The Complete Salad Cookbook, from America’s Test Kitchen, showcases the beauty and versatility of salads.

In addition to utilizing standard leafy greens and lettuce, the recipes in The Complete Salad Cookbook feature hearty ingredients such as farro and barley, beans and grilled vegetables, and salmon and scallops.

Many of the recipes contain purely vegetarian combinations that are built around vegetables, beans, and grains. Others pair greens and vegetables with proteins like chicken, salmon, and scallops.

In addition to its 200+ recipes, The Complete Salad Cookbook also provides techniques and tips for building your own salad combinations.

For example, in the chapter called “The Architecture of a Green Salad” you’ll read tips on mixing and matching ingredients, flavors, and textures. And “The Salad Bar” chapter provides an assortment of dressings, toppings, and spice blends to liven up any salad.

The three recipes featured here show that salads can be just as satisfying as they are beautiful and deserve a spot as the centerpiece of your meal. Enjoy.

—Laurie Mathena

Salmon, Avocado, and Watercress Salad

SERVES 4

1 (2-pound) skin-on center-cut salmon filet, 1 inch thick
1 teaspoon plus 3 tablespoons extra-virgin olive oil, divided
1 teaspoon table salt, divided
¼ teaspoon pepper
2 red grapefruits
1 tablespoon minced shallot
1 teaspoon white wine vinegar
1 teaspoon Dijon mustard
4 ounces (4 cups) watercress, torn into bite-size pieces
1 ripe avocado, halved, pitted, and sliced ¼ inch thick
¼ cup fresh mint or cilantro leaves, torn
¼ cup blanched hazelnuts or almonds, toasted and chopped

1. Adjust oven rack to lowest position, place aluminum foil-lined rimmed baking sheet on rack, and heat oven to 500 degrees.
2. Cut salmon crosswise into 4 fillets. Pat salmon dry with paper towels, rub with 1 teaspoon oil, and sprinkle with ½ teaspoon salt and pepper. Reduce oven temperature to 275 degrees. Carefully place salmon skin side down on prepared sheet. Roast until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 6 to 8 minutes. Let salmon cool completely, about 20 minutes. Using 2 forks, flake salmon into 2-inch pieces.
3. Cut away peel and pith from grapefruits. Holding fruit over bowl, use paring knife to slice between membranes to release segments. Measure out 2 tablespoons grapefruit juice and transfer to medium bowl.
4. Whisk shallot, vinegar, mustard, and remaining ½ teaspoon salt into grapefruit juice bowl. Whisking constantly, slowly drizzle in remaining 3 tablespoons oil until emulsified. Arrange watercress in even layer on serving platter. Arrange salmon pieces, grapefruit segments, and avocado on top of watercress. Drizzle dressing over top, then sprinkle with mint and hazelnuts. Serve.

Quinoa Taco Salad

SERVES 4 to 6

¾ cup prewashed white quinoa
3 tablespoons extra-virgin olive oil, divided
1 small onion, chopped fine
½ teaspoon table salt, divided
2 teaspoons minced canned chipotle chile in adobe sauce
2 teaspoons tomato paste
1 teaspoon anchovy paste (optional)
½ teaspoon ground cumin
1 cup chicken or vegetable broth
2 tablespoons lime juice
¼ teaspoon pepper
1 head escarole (1 pound) or frisee, trimmed and sliced thin
2 scallions, sliced thin
½ cup chopped fresh cilantro or parsley, divided
1 (15-ounce) can black beans, rinsed
8 ounces cherry or grape tomatoes, quartered
1 ripe avocado, halved, pitted, and chopped
2 ounces queso fresco or feta cheese, crumbled (1/2 cup)

1. Toast quinoa in large saucepan over medium-high heat, stirring often, until fragrant and quinoa makes a continuous popping sound, 5 to 7 minutes; transfer to bowl.
2. Heat 1 tablespoon oil in now-empty saucepan over medium heat until shimmering. Add onion and ¼ teaspoon salt and cook until onion is softened and lightly browned, 5 to 7 minutes.
3. Stir in chipotle, tomato paste, anchovy paste, if using, and cumin and cook until fragrant, about 30 seconds. Stir in broth and quinoa, increase heat to medium-high, and bring to simmer. Cover; reduce heat to low; and simmer until quinoa is tender and liquid has been absorbed, 18 to 22 minutes, stirring halfway through cooking. Let sit off heat, covered, for 10 minutes. Spread quinoa onto rimmed baking sheet and let cool completely, about 20 minutes.
4. Whisk lime juice, pepper, remaining 2 tablespoons oil, and remaining ½ teaspoon salt together in large bowl. Add escarole, scallions, and ¼ cup cilantro and toss to combine. Gently fold in beans, tomatoes, and avocado. Transfer to serving platter and top with quinoa, queso fresco, and remaining ¼ cup cilantro. Serve.

Arugula, Roasted Red Pepper, and White Bean Salad

SERVES 4 to 6

1/3 cup red wine vinegar
¼ cup extra-virgin olive oil
¼ cup chopped fresh parsley or cilantro
2 tablespoons minced shallot
¾ teaspoon table salt
½ teaspoon pepper
Recipe, roasted bell peppers, cut into 2 by ½ inch strips (recipe follows)
1 (15-oz) can small white or cannellini beans, rinsed
1/3 cup pitted olives, chopped coarse
5 ounces (5 cups) arugula or baby spinach

1. Whisk vinegar, oil, parsley, shallot, salt, and pepper together in large bowl. Add bell peppers, beans, and olives and stir gently until well coated. Let sit until flavors meld, about 15 minutes.
2. Set aside 1½ cups bell pepper mixture. Add arugula to remaining bell pepper mixture and toss to combine. Transfer to serving platter and top with reserved bell pepper mixture. Serve.

Roasted Bell Peppers

Makes 1½ cups

3 large bell peppers (about 1½ pounds)

1. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Slice ½ inch from tops and bottoms of bell peppers. Gently remove stems from tops. Twist and pull out each core, using knife to loosen at edges if necessary. Cut slit down 1 side of each bell pepper.
2. Turn each bell pepper skin side down and gently press so it opens to create long strip. Slide knife along insides of bell peppers to remove remaining ribs and seeds.
3. Arrange bell pepper strips, tops, and bottoms skin side up on prepared sheet and flatten all pieces with your hand. Adjust oven rack 3 to 4 inches form broiler element and heat broiler. Broil until skin is puffed and most of the surface is well charred, 10 to 13 minutes, rotating sheet halfway through broiling.
4. Using tongs, pile bell peppers in center of foil. Gather foil over bell peppers and crimp to form pouch. Let steam for 10 minutes. Open foil packet and spread out bell peppers. When cool enough to handle, peel bell peppers and discard skins. (Bell peppers can be refrigerated for up to 3 days.)

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Photo credits: America’s Test Kitchen.

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