What makes a truly great salad? Too often, we think of salad as just a boring side dish—plain, wilted lettuce with the same old chopped vegetables and generic, bland store-bought salad dressing. But an honest-to-goodness great salad can be—and should be—so much more. This collection features the world’s 60 best salads, putting salads back on the menu and proving that salads are a fun, fresh, easy way to serve your favorite flavors year-round. From hearty and rustic to sophisticated and modern, make a salad your main meal and discover sweet, sour, tangy, crunchy, and creamy dishes that will change your mind forever about this traditional starter. The World's 60 Best Salads... Period offers the best ingredient combinations, original ideas, and foolproof tricks and secrets of the top chefs, accompanied by stunning photos that will tempt your taste buds. This book includes: • The very best versions of classic salads: Caesar, Fattoush, Waldorf, Niçoise, Remoulade… • Hearty main dish salads: Veal with Crispy Asian Noodles, Sautéed Duck with Blue Cheese Dressing, Mango Chicken Salad… • Bold new combinations that will kick-start your creativity: Pumped-Up Papaya, Beets with Tarragon pesto, Cruise Ship Crab & Fennel… and much more.