Featured Cookbook

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1. Herbed Potato Salad with Crispy Bacon and Sweet Peas

2. Pepper and Pineapple Slaw

3. Extravagant Egg Salad

Book Description

It's unlikely the Pilgrims served a green salad on the first Thanksgiving. Authors Louise Fiszer and Jeanette Ferrary point out in the introduction to A Good Day for Salad that this particular course in a meal didn't begin to rise in popularity outside the upper crust of society until the turn of the century--the 20th century. And it's not as though lettuce is something new. Romaine sounds like Roman for good reason. Fiszer and Ferrary respect the way salad has changed through the years, and how

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A Good Day for Salad

Authors: Jeannette Ferrary,Louise Fiszer

Date: May 1999

ISBN: 0811819914

Publisher: Chronicle Books

Paperback

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People who find plain old egg salad irresistible can hardly believe their good fortune when they test this new, improved, luxury model, enlivened with smoked salmon, capers, and sun-dried tomatoes.

• 8 hard-cooked eggs

• 6 oil-packed sun dried tomatoes, drained and cut into strips

• 2 tablespoons capers, drained and rinsed

• 3 ounces smoked salmon, cut into thin strips

• 2 tablespoons minced shallot

• 1/2 cup mayonnaise

• 1 tablespoon sherry vinegar

• Salt and freshly ground pepper to taste

• 2 cups mixed salad greens

• Six 6-inch pita breads, cut in half to make 12 pockets

1. In a large bowl, mash eggs. Combine with tomatoes, capers, salmon, and shallots. In a small bowl, mix mayonnaise with vinegar. Add to egg mixture and mix well to combine. Add salt and pepper. Line pita pockets with greens and fill with egg salad.

2. Makes 6 pita wraps

More From This Book:

1. Herbed Potato Salad with Crispy Bacon and Sweet Peas

2. Pepper and Pineapple Slaw

3. Extravagant Egg Salad

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