Salads are misunderstood things. Firstly, they’re not limited to the token quarter tomato, piece of cucumber and shred of iceberg lettuce. “They can be anything you want them to be,” Fi Buchanan writes in her new book, Seasonal Salads, which is packed with 52 delicious recipes, one for every week of the year.
Each recipe is 100 per cent vegetarian, with helpful recommendations for protein additions, and are ordered by month for full seasonality. From quick weeknight throw-togethers to dinner party-worthy showstoppers, there’s something for every occasion.
