The Art of Salad

NEW BOOK - THE ART OF SALAD | A ARTE DA SALADA

Quicklinks for English copies: Amazon US | Amazon UK
Quicklinks for Portuguese copies: LEYA

Most people know me for my exquisitely designed and personalized wedding cakes that have garnered international recognition in both Portugal and the United States. Through my artistry I celebrate the unique joy and love of each couple. My passion for cakes and baking, combined with my background in Fine Arts, has helped me to become an award winning cake designer. Through the years my followers have come to know me for not only my cakes, but also for pies, cookies, cupcakes and cheesecakes... in short, all things dessert!

Despite all the cake, we do eat healthy (most of the time). At home, we practice what we call “The Cake Diet”.  If we eat cake for breakfast, and we do, the rest of the day we fill our plates with healthier options. Have that dessert for breakfast, then have healthier options for the rest of the day. It works for us!

Quicklinks for English copies: Amazon US | Amazon UK
Quicklinks for Portuguese copies: LEYA

Beyond the traditional Caesar, Cobb, and Wedge, The Art of Salad (A Arte da Salada) features over 70 delicious salads that you can easily make for your family and friends. These salads aren’t just green, they are full of color, texture, detail and flavor. Some of my favorites include scallop ceviche, roasted figs with caramelized onions and blue cheese, and watermelon with feta, avocado and tomato.

Autumn Salad - The Art of Salad by Julie Deffense

Watermelon Salad with Feta, Tomato and Avocado - The Art of Salad by Julie Deffense

Serves 4

⅔ cup (150 ml) balsamic vinegar
1 Tbsp sugar
8 slices of watermelon, seeded, cut into ½ inch (1 cm) slices
7 oz (200 g) feta cheese, cut into 4 slices
8 cherry tomatoes
2 avocados, mashed
Fresh mint leaves
1 Tbsp olive oil
1 Tbsp fresh lime juice
Salt and freshly ground black pepper, to taste

In a small pot, stir together the balsamic vinegar and sugar. Bring to a boil over medium heat and let cook until it reduces and starts to become syrupy (it will thicken further as it cools), about 5 minutes. Scrape down the sides as needed. Set aside to cool.

Use a standard single-size food ring to mount the salad (or you can layer, freestyle). Place a slice of watermelon on each plate. Add a slice of feta on top of the watermelon, then add the avocado on top of the feta, and finish with another layer of watermelon on top. Tuck a slice of mint between each layer. Add a spoonful of avocado on top and garnish with 2 cherry tomato halves and some mint.

Drizzle with olive oil and lime juice, and season with salt and pepper.

Serve with a little of the balsamic glaze.

Antipasto - The Art of Salad by Julie Deffense

Pear and Gorgonzola Salad with Dried Figs and Pine Nuts - The Art of Salad by Julie Deffense

Chicken Salad - The Art of Salad by Julie Deffense

Burrata Fruit Salad - The Art of Salad by Julie Deffense

Serves 4

1 handful of baby spinach per person
1 cup (200 g) cherry tomatoes, halved
2 peaches
1 nectarine
2 plums
1 box (125 g) blackberries
8 oz (225 g) burrata
½ cup (60 g) slivered almonds, toasted

Extra-virgin olive oil

Balsamic glaze

Salt and freshly ground black pepper, to taste

Arrange the spinach on a serving platter and scatter the cherry tomatoes across the spinach.

Slice the peaches, nectarine and plums and add to the salad along with the blackberries. Pull apart the burrata into large chunks with your hands and arrange evenly over the salad.

Sprinkle the sliced almonds over the top, then drizzle with olive oil and balsamic glaze. Season with salt and pepper and serve immediately.

There’s a salad for everyone in this book, with inspiration from Europe, Asia and of course, America - the source of some of my favorite salads!

Cobb Salad - The Art of Salad by Julie Deffense

Serves 4

9 slices of bacon
3 hard-boiled eggs, peeled and chopped
1 romaine lettuce, torn into bite-size pieces
3 chicken breasts, cooked, cut into cubes
2 ripe avocados peeled, pitted and chopped
2 ripe medium tomatoes, chopped
4 oz (100 g) blue cheese, crumbled

For the dressing:
1 garlic clove
¼ tsp salt
⅓ cup (70 ml) white wine vinegar
1 Tbsp lemon juice
1 Tbsp Dijon mustard
2 oz (50 g) blue cheese
Pinch of salt
Freshly ground black pepper
⅔ cup (150 ml) extra-virgin olive oil

Layer 3 pieces of paper towel on a plate; place 3 slices of bacon in a flat layer on top of the paper towels. Cover with 3 paper towels. Repeat layers with bacon and paper towels, ending with paper towels on top. Microwave the bacon until crispy. Press the paper towels to remove the excess grease from the bacon. Let cool, then crumble into small pieces.

Arrange the romaine lettuce on a large serving plate. Add the bacon, eggs, chicken, avocado, tomato and blue cheese in rows on top of the lettuce.

To make the dressing, blend together the garlic with the salt. Add the vinegar, lemon juice, mustard, blue cheese, salt and pepper and blend until creamy. Slowly add the olive oil and continue to blend until completely incorporated. Drizzle over the salad and serve.

Tomato Salad - The Art of Salad by Julie Deffense

Mediterranean Couscous Salad - The Art of Salad by Julie Deffense

Salmon Ceviche - The Art of Salad by Julie Deffense

Crunchy Veggie Salad - The Art of Salad by Julie Deffense

Tabbouleh Salad - The Art of Salad by Julie Deffense

Just as a cake is not a cake without a frosting, the same can be said about a salad not being a salad without a fabulous dressing. In these pages you will find dozens of vinaigrette recipes and delicious sauces… as well as a section on breads to complement the salad you serve. 

Popovers - The Art of Salad by Julie Deffense

Cheddar Cheese Scones - The Art of Salad by Julie Deffense

Italian Bulgur Bread - The Art of Salad by Julie Deffense

I hope you enjoy The Art of Salad!

Quicklinks for English copies: Amazon US | Amazon UK
Quicklinks for Portuguese copies: LEYA

Please email Julie for SIGNED copies.

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A Arte da Salada (Portuguese publisher): Casa das Letras
Cover photo and photo of Julie and Jacques, above: Kenton Thatcher
Interior photography: Teresa Aires
Styling: Maria Matos