If you over-indulged during the holidays or ate a little too much chocolate from your Valentine, have I got a book for you.

Tasha DeSerio, formerly of Chez Panisse, has collected lots of great ideas for meal-sized salads in her new book, “Salad for Dinner: Simple Recipes for Salads that Make a Meal” (Taunton Press, $19.95). The book is divided into leafy salads; salads made with vegetables and fruits; grain, bread and pasta salads; and legume salads.

There are a lot of things in this book I’d really like to try. The farro salad with broccoli raab and poached egg sounds and looks delicious. Other mouth-watering recipes include spiced cauliflower and potato salad with caramelized onions; bulger with kale, preserved lemon and green olives; and cannellini and fava beans with spring onions.

Not all of the suggestions, however, are as simple as the title of the book implies. The warm quail salad with persimmon and pomegranate, for example, calls for 1/4 cup of pomegranate molasses (yeah, sure, I’ve got that in my fridge), and stipulates that you should use Fuyu persimmons, not Hachiya persimmons. (Do they have Fuyu persimmons in a Maine Shaws?)

DeSerio also includes plenty of helpful pointers on how to dress a salad properly, and some basic recipes for vinaigrettes and croutons.

 

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