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For many years, salads have been unfairly labeled as dull and uninspiring meals, often associated with bland dieting habits and the pursuit of weight loss. This stereotype has discouraged countless individuals from embracing the vibrant and diverse world of salads.

However, Clementine Haxby, a passionate recipe developer and nutritional advisor for The Salad Projecta popular salad chain based in Londonaims to transform this perception. Haxby, who combines her expertise as a personal trainer and chef, has penned a captivating new cookbook that features 30 unique dressings and 55 enticing salad recipes, which is set to hit the shelves in April 2025.

According to Haxby, the recipes in her book are meticulously crafted to challenge the traditional view of salads as mere low-calorie options. Instead, she envisions them as nutrient-dense meals that can energize individuals throughout their busy days. Salads should not just be about minimizing calories; they should prioritize maximizing nutrition, she explained in an interview with Business Insider.

She emphasizes that creating a delicious salad doesnt necessarily mean spending countless hours in the kitchen. In fact, she recommends a more strategic approach: preparing generous batches of dressings during the weekend to save time while ensuring that salads remain fresh and flavorful throughout the week.

Dietitian Nichola Ludlam-Raine has previously noted that a well-rounded salad should include a balance of protein, carbohydrates, fiber, and healthy fats. Haxby builds on this by advocating for an array of flavors and textures, which can elevate a salad beyond just greens and lettuce. Im truly passionate about encouraging people to broaden their understanding of what a salad can be, she shared. Its time to move away from the notion that salads are only green, and that they are just a means to an end in terms of dieting. Nobody wants to be left hungry with an empty biscuit jar by 4 p.m., she added emphatically.

In her pursuit of redefining salads, Haxby has generously shared three of her favorite salad recipes along with their accompanying dressings:

The Salad Project Caesar

Serves two

Haxby describes her classic SP Caesar salad as the epitome of balance, packed with spiced chicken, juicy tomatoes, and crispy onions. However, she encourages culinary creativity, urging people to mix it up and customize their saladsjust steer clear of iceberg lettuce, which she believes lacks both flavor and nutrition.

Instead, Haxby recommends using cos lettuce, which provides a vibrant crunch and is rich in nutrients. Heres how to make it:

Ingredients:

• teaspoon ground cumin
• teaspoon garlic granules
• teaspoon paprika
• teaspoon cayenne pepper
• teaspoon fine cooking salt
• 1 teaspoons extra virgin olive oil, plus extra for drizzling
• 425 grams mini chicken fillets
• 50 grams kale, destemmed, rinsed, and dried
• 1 lemon (juice)
• baby gem lettuce, leaves whole, rinsed and dried
• 100 grams cherry tomatoes
• 40 grams Parmesan
• Sea salt and black pepper
• 4 tablespoons crispy onions
• 200 grams focaccia (for optional croutons)
• 2 tablespoons olive oil (for croutons)
• Sea salt (for croutons)

For the chipotle Caesar dressing (makes enough for four to six salads):

• 35 grams Parmesan
• 1 garlic clove
• 130 grams mayonnaise
• 1 tablespoon Worcestershire sauce
• 1 teaspoon white wine vinegar
• lemon (juice)
• 3 black peppercorns
• A generous pinch of cayenne pepper (optional)
• teaspoon smoked paprika (optional)
• 1 teaspoon sea salt
• 25 milliliters water

Method:

For the dressing: Grate the Parmesan using a microplane or fine grater and set it aside. Peel and crush the garlic using the side of a knife or a garlic crusher, combining it with a little sea salt to create a smooth paste. Add all the ingredients, excluding the water, to a blender and blitz until silky smooth. Gradually incorporate the water until you achieve your desired consistency. Adjust the spice level by adding more cayenne pepper or smoked paprika to suit your taste. Store in an airtight jar in the fridge for up to a week.

For the salad: In a medium mixing bowl, combine the spices, salt, and teaspoon of olive oil, stirring until they form a paste. Coat the chicken fillets with this mixture and let them marinate at room temperature while preparing the other ingredients. Finely chop the kale and place it in a large bowl, dressing it with juice from half a lemon, sea salt, and black pepper. Massage the dressing into the leaves to enhance flavor. Tear the baby gem lettuce leaves and gently fold them into the kale. Add two tablespoons of the dressing and toss to combine. Slice the tomatoes in half and set aside.

Heat one teaspoon of olive oil in a frying pan over high heat, then add the marinated chicken fillets. Reduce the heat to medium-high after they start sizzling to prevent burning. Cook for approximately seven to eight minutes, flipping them occasionally until golden brown and cooked through. Remove them from the heat, squeeze over the juice from the remaining lemon, and season with sea salt and olive oil. On a serving plate, layer the dressed leaves, sprinkling half of the grated Parmesan on top. Add the tomatoes and crispy onions before slicing the chicken and placing it atop the salad. Drizzle with the remaining dressing and top with more crispy onions and Parmesan, finishing with a drizzle of olive oil and a generous grind of black pepper.

Chilled Sesame Noodles with Balsamic Mushrooms, Lime Slaw, and Toasted Furikake Seeds

Serves two

Haxby praises noodle salads as a time-saving gem for those with busy lives. With pre-cooked noodles that require just two minutes to prepare, this dish delivers a nutrient-rich, flavor-packed meal with minimal effort.

Ingredients:

• 2 x 200-gram sachets pre-cooked udon noodles
• 4 tablespoons balsamic vinegar
• 2 tablespoons tamari or light soy sauce
• 2 tablespoons toasted sesame oil
• 1 tablespoon sesame seeds
• 240 grams shiitake or chestnut mushrooms
• 150 grams red cabbage
• 1 lime (juice)
• 1 pinch of sea salt
• 3 tablespoons kimchi (optional)
• Small handful of fresh coriander leaves
• 2 tablespoons toasted furikake seeds

For the sesa-miso dressing (makes enough for four to six salads):

• 20 grams sesame seeds (black or white)
• 10 grams fresh ginger
• 80 grams tahini
• 30 grams white miso paste
• 40 milliliters rice wine vinegar
• 40 milliliters tamari or light soy sauce
• 80 milliliters water, plus extra if needed

Method:

For the dressing: Toast the sesame seeds in a dry pan over medium heat for about three to four minutes, then set aside. Peel and grate the ginger into a blender, adding the rest of the ingredients (except for the sesame seeds) and blitzing until smooth. Stir in the toasted sesame seeds and adjust the texture with additional water if needed. Store in an airtight jar in the fridge for up to a week.

For the salad: Preheat the oven to 220C/428F and boil water. Place the udon noodles in a heatproof bowl and cover with boiling water for two minutes, then drain and cool in iced water or under cold water. In a large mixing bowl, whisk together the balsamic vinegar, tamari, sesame oil, and sesame seeds. Rinse the mushrooms and add them to the bowl, coating them in the marinade before transferring them to a parchment-lined roasting tray. Roast for 18 minutes while preparing the red cabbage by slicing it thinly and dressing it with lime juice and sea salt. Combine the cooked udon noodles with the dressing and serve topped with the slaw, mushrooms, and additional dressing.

Hot Honey Halloumi and Dill Fattoush

Serves two

Haxby describes this delicious fattoush, a traditional Lebanese salad, as a delightful harmony of fresh herbs and flavors, perfectly complemented by the sweetness of halloumi. She suggests serving it in a communal bowl for sharing, making it perfect for gatherings.

Ingredients:

• 2 pita breads
• 1 tablespoon toasted sesame oil
• teaspoon fennel seeds
• teaspoon cumin seeds
• teaspoon coriander seeds
• 120 grams radishes
• 1 cucumber
• 150 grams cherry tomatoes
• 15 grams flat-leaf parsley
• 5 grams dill
• 5 grams mint
• 225 grams halloumi
• 2 tablespoons extra virgin olive oil
• Sea salt
• 1 tablespoon hot honey
• 2 tablespoons pickled onions

For the pomegranate and lime vinaigrette (dresses four to six salads):

• teaspoon cumin seeds
• teaspoon coriander seeds
• 2 tablespoons pomegranate molasses
• 40 milliliters red wine vinegar
• 1 lime (zest and juice)
• 1 teaspoon soft light brown sugar
• 1 teaspoon Dijon mustard
• 100 milliliters extra virgin olive oil
• 2 teaspoons sea salt

Method:

For the dressing: Toast the cumin and coriander seeds in a small dry frying pan over medium heat for two to three minutes until fragrant. Allow to cool, then blend with the other dressing ingredients until emulsified. Store in an airtight jar for up to a week.

For the salad: Brush the pita breads with sesame oil and sprinkle with fennel, cumin, and coriander seeds, then toast until golden brown. Chop the radishes, cucumber, and tomatoes and combine them with fresh herbs and the hot honey. Grill or pan-fry the halloumi until golden and crispy. Serve everything together, drizzling with the dressing for a refreshing and satisfying dish.

With these innovative recipes, Haxby is on a mission to elevate salads from their historical image to a vibrant and essential part of our dining experience. Her book promises to be a game-changer for those looking to infuse more creativity into their meals while prioritizing health and nutrition.