Serious Eats: Recipes
Cook the Book: All-White Salad
This All-White Salad was created for the café in Paris's Le Bon Marché department store and comes with a predictably fashionable story. Adapted from Dorie Greenspan's Around My French Table, this salad was part of a group of salads that Greenspan's friend Hélène Samuel came up with for the café, each composed of ingredients of a single hue.
While combining contrasting colors on a plate is usually part of making a dish look appealing to the eye, this dish uses pale-colored vegetables (celery, apples, Napa cabbage, and button mushrooms) and a stark white dressing to make a salad that is visually arresting in an opposite manner—a plate composed of entirely white ingredients isn't something we come across on a regular basis. But visuals aside, it's the flavors that make this salad really pop. The sweet apples, bitter-crisp celery, and mild cabbage and mushrooms are dressed with a wonderfully tart lemon-Greek yogurt dressing with the perfect amount of acidity and creaminess to coat and complement the vegetables.
As always with our Cook the Book feature, we have five (5) copies of Around My French Table to give away this week.