Take your salads to the next level with recipes for 56 flavorful, customizable meals featuring 28 creamy, zingy, herby, and spicy dressings from the culinary director of The Salad Project. Nutritionist and chef Clem Haxby has discovered the secret to building a perfect salad: it’s all in the dressings. In The Salad Project , every chapter begins with a formula for what makes the best creamy , zingy , herby , or spicy dressing (it's all in the balance of salt, fat, acid, and sweet!). Each of the 28 dressings gets used twice and Clem offers even more suggestions for other salad recipes to pair it with: • CREAMY: Toss the Tahini + Preserved Lemon Dressing with the Sumac Salmon with Honey Carrots, Roasted Broccoli, + Lemony Grains ; the Harissa Steak + Giant Couscous with Pickled Onions + Pistachios ; the Crispy Spiced Lamb, Eggplant, + Frekkeh with Pickled Onions • ZINGY: Savor the Brown Butter + Miso Vinaigrette with the Roasted Squash, Stracciatella, + Toasted Maple Buckwheat salad and The Octoberfeast: Maple Chicken + Chorizo Grain Bowl . Or try one of Clem’s suggestions to pair it with the Paprika Chicken Thighs with Nutty Grains + Roasted Peppers • HERBY: Have the Caper + Dill Dressing on Crispy New Potatoes, Whipped Ricotta, + Pickled Radish ; or enjoy with the Garlic + Thyme Chicken, Butter Bean, + Sun-Dried Tomato salad • SPICY: Indulge in the Spicy Cashew Dressing for the Roasted Eggplant, Spicy Cashew Chickpeas + Kale and the Sesame Soy Steak with Furikake Croutons + Pickled Chiles Dressings come together within minutes, and with Clem's suggestion, prepping them and extra toppers ahead of time results in quicker weekday meals. The 56 salad recipes include tips from what to swap in to make a salad fully plant-based to how to convert your leftovers into a new dish. Clem also categorizes the salads by prep intensity and includes a handful of weekly meal prep plans crafted around prioritizing protein, keeping blood sugar levels steady, and making your gut happier. Say goodbye to sidelining dressings and ending up with soggy salads on repeat. The Salad Project shows you how to make dressings for stellar restaurant-level results. Clem Haxby is a qualified nutritional advisor, personal trainer, and chef. She is the Culinary Director of The Salad Project, a fast-casual salad restaurant with eleven sites and counting in the UK. She has designed and innovated all of The Salad Project’s menus since their opening. Introduction It All Starts with the Dressing At The Salad Project, the final step in ordering a salad is choosing what to dress it with. Nine times out of ten, however, it is the dressing that pulls you toward a salad in the first place. As much as I wish we did, we simply don’t crave chopped cucumber or baby spinach to the same extent that we crave the mouth-coating umami of a salty Caesar dressing, or the dribbleinducing acidity of a good apple cider vinaigrette. While it may be the last element we add to a salad (always at the last minute, please), a dressing has the power to turn an agglomeration of incohesive vegetables, proteins, and crunches into a dish with real personality and purpose. Despite this, dressings are too often sidelined in salad recipes. This book puts dressings where they belong: in the spotlight. When I design a salad, I always think about the dressing first, to satiate our customers’ cravings. I then select the ingredients that best pair with the dressing in question, considering the characteristics of those ingredients—texture, flavor, color, weight—to arrive at a salad that is well balanced, bold, and, of course, always fully dressed. In this book, we bring you our favorite dressing recipes. Each dressing is paired with two salads alongside further suggestions for use, to show just how versatile these beautiful sauces can be for transforming simple ingredients into something delicious. We will give you multiple uses for your dressing in a week, allowing you to live by our principle of big flavor, fast. Big Flavor, Fast At The Salad Project, we focus on ensuring busy customers joining us on their precious lunchbreaks are able to pick up their salads as quickly as possible. The priority is nourishing people with simple, creative, and curated food to fuel their busy lifestyles, without taking up their time. Too often, dressings that go beyond a bit of honey, vinegar, and crusty mustard from the back of your fridge can feel overwhelming to prep—let alone shop for—after a long day. Did we finish that bottle of soy sauce? Is that jar of harissa still kicking about in the fridge? This book encourages you to take the stress out of the day to day, leaving only the simple decisions for your midweek supermarket shop. Following our best practice will ensure that, regardless of those delirious decisions, you have what you need in the fridge to make a dinner that is always fully dressed and flavorful. Quality Nutrients, Color + Con