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The best part of writing a cookbook is the testing

Family and neighbours at Jeanelle Mitchell’s summer cottage in northern Ontario have been the lucky recipients of her fabulous salads over the years.
FOOD Cookbook Review
Jeanelle Mitchell’s cookbook and guidebook to super salads

Family and neighbours at Jeanelle Mitchell’s summer cottage in northern Ontario have been the lucky recipients of her fabulous salads over the years.

“Last summer I tested every recipe for this new book at our cottage because I was there for two months,” says the author of For The Love of Salad (Whitecap, paperback, $19.95).

Acting as her test tasters, her husband Tim, relatives and friends gave their views on everything from Thai salads to fruit and vegetable combinations and a lot more in between, says Mitchell.

She creates her own repertoire and sometimes lifts ideas from menus in upscale restaurants to make variations on the original.

Not shy to take notes of what’s in a dish as she and her husband enjoy at a meal out, Mitchell, who lives in Toronto, presents dozens of salad recipes to suit any palate or occasion.

Not only a cookbook, For the Love of Salad is also a guide with a section on tips for successful salads, the proper way to cut and prepare a variety of vegetables and the basic principles behind creating a spectacular dressing.

“The fresher the ingredients, the better your salad will be,” Mitchell says.

In her research for the book, she found that instead of using regular salt, which is high in sodium, she uses sea salt in her cooking.

“Sea salt has 20 per cent less sodium than iodized,” she claims. “When I tested the two, I found the latter had an aftertaste, whereas the sea salt didn’t.”

The book has recipes for complete salad entrees, side dishes and some which combine fruit and vegetables.

“By mixing fruit with vegetables, it adds goodness,” Mitchell says.

There are recipes for salads made with leafy greens, garden vegetables, grains, pastas, rice and beans, meat, chicken and seafood.

The easiest and most basic salad topping is a vinaigrette. Cheaper, healthier and better than dressings you can buy, keep it on hand.

This multi-purpose vinaigrette created by Mitchell, can be used on any greens, other vegetables, grains or beans.

Basic Vinaigrette

30 ml (2 tbsp) vinegar (you can use red or white wine vinegar, sherry, balsamic, apple cider or a combination of your favourite vinegar and citrus juice)

5 ml (1 tsp) Dijon, honey Dijon or grainy Dijon mustard

75 ml (1/3 cup) extra-virgin olive oil, grapeseed oil or safflower oil

Sea salt and freshly ground pepper, to taste

In a small bowl, combine vinegar and mustard. Gradually whisk in oil until well combined and season with salt and pepper. Or, in a glass jar with a tight-fitting lid, combine all ingredients, shake to blend and store in refrigerator for up to 4 days. Before using, bring to room temperature and shake well. If you like a creamier vinaigrette, use a blender.

Makes 125 ml (1/2 cup).