"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