"Every so often a cookbook comes along and takes you by surprise . . . Recipes are so innovative, refreshing and just layered with appealing textures." —LocalFoodEater.com
Bursting with bold flavors, hearty ingredients, crunchy textures and brilliant colors—the salads in this book are a feast for your senses. The Modern Salad serves up protein- and superfood-rich recipes that are artfully presented in a deconstructed format, including:

The Charcuterie Board Salad with Mustard-Maple Vinaigrette

Grilled Peach and Corn Salad with Lemongrass-Shallot Vinaigrette

Rainbow Carrot and Crispy Pita Salad with Coriander Vinaigrette

Summer Fig and Caramelized Onion Salad with Aged Balsamic Reduction

Grilled Calamari Salad with Spicy Kimchi Vinaigrette

Masala Chai Braised Pork and Garlic Udon Salad

Professional chef Elizabeth Howes takes inspiration from the super-popular Burmese tea leaf salad to create innovative dishes perfectly suited for America's farm-to-table ingredients.
"A collection of original composed salads . . . The finished recipes were tasty enough and delivered on Howes' premise that an elevated dish is created through the balance of nutrient-dense, organic ingredients." —Entropy