The Salad Project: How to build unlimited salads
The Salad Project by Clem Haxby generously shares the secrets behind their great salads.
The successful London restaurants approach their recipes with a spotlight on salad dressings. Developed with cravings in mind, this cookbook offers well-balanced salads that actually eat as a meal. Bold flavors and nutrient-dense ingredients are at the heart of the book, plus instructions for how to build your own salads that pop — which is perfect for those of us with dietary restrictions.
As someone completely turned off by salad as a meal, this cookbook has actually piqued my curiosity. I can’t wait to experiment and expand my summer lunch options, starting with the Coconut Ranch Dressing. Yes, please!
PRODUCT RECS FOR THIS COOKBOOK: Violife Just Like Feta; Hellman’s Plant Based Mayo Spread and Dressing; and Harmless Harvest unsweetened plain yogurt-alternative
Recipes with an asterisk * can also be made vegan. GF/AF = gluten-free, allergen-free
CRISPY ONIONS pg 24*
QUICK PICKLED ONIONS pg 28*
PICKLED CHILES pg 28*
HOT HONEY pg 31
COCONUT RANCH DRESSING (use GF/AF mayo) pg 58*
POTATO SALAD WITH SMOKED BACON + SHREDDED ROAST CHICKEN pg 59
ROASTED CORN + RED BEANS WITH CRISPY ONIONS + FETA (use GF/AF feta) pg 60*
APPLE CIDER VINAIGRETTE pg 76*
POMOGRANATE + LIME VINAIGRETTE pg 82*
LEMON + THYME VINAIGRETTE pg 88*
BALLYMALOE’S FRENCH DRESSING pg 104
A SPOONFUL OF GOODNESS (omit feta or use GF/AF brand) pg 108*
THE SP GREEN GODDESS DRESSING pg 118*
CAPER + DILL DRESSING pg 130
SALSA VERDE pg 136*
FRESH MINT DRIZZLE (use GF/AF yogurt) pg 140*
REAL DEAL GREEN GODDESS (use GF/AF yogurt) pg 146*
CHIPOTLE + LIME DRESSING (use GF/AF yogurt & mayo) pg 186*
MEX ON THE BEACH pg 188
Full recipes are found in the cookbook (they’re not mine to share), but you can borrow a copy from your local library or purchase your own copy here.
KEEP IN MIND:
These specific recipes have been audited. Your version of the same recipe may not follow Without Options guidelines.
I’ve only audited the main recipes. Author notes, variations, and serving suggestions may contain gluten & the top allergens.
It’s your personal responsibility to source safe ingredients and double check the safety of products I recommend (as manufacturer’s can change their formulas at any time without warning).
Always use safe handling practices when preparing gluten and allergen-free recipes:
Wash hands with soap and water (sanitizer does not remove allergens).
Wipe down all surfaces and use clean equipment.
Avoid cross contact of ingredients that aren’t safe and be mindful that allergens can become airborne in flour or powdered form.
Don’t share equipment among recipes. For example: use a dedicated spoon for regular pasta and another for gluten-free pasta — don’t use one spoon to stir both pots.
Clean your grill, use a clean grill pan, or tin foil barrier when preparing a Without Options recipe.
Save the packaging (or snap a photo of the ingredient list) of any processed items you use in a Without Options recipe. You can then share that information with your food sensitive guests if necessary.
Spirits and liquor are exempt from labeling laws and may contain allergens. For this reason, always consult guests before serving them alcohol (whether used in a recipe or served on it’s own).
Regarding processed ingredients: Always inspect the label of each product, every time, as manufacturer’s recipes and formulas can change (often without warning) and can vary between product size.
