Acclaimed chef Damien Pignolet shows us the endless possibilities of the salad. Here are entrée salads to stimulate the appetite, side salads to refresh the palate, and warm salads that serve as a meal in their own right. Learn how to perfect classic salads, such as niçoise, and how to marry a range of tastes and textures to create a chicken salad with asparagus, peaches, and a pistachio nut vinaigrette, and a sweet salad of strawberry, orange, and red wine. Damien's first book, French, captured the essence of classic French cooking in Australia. With its rich photography and detailed notes on produce, composition, and presentation, Salades is set to educate, inspire, and delight the dedicated home cook.

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Author profile: Damien Pignolet

Damien Pignolet has been an influential chef and teacher of cookery in Australia for more than four decades. He trained at the William Angliss College of Catering in Melbourne, and his long career as a chef in and around Sydney at restaurants including Pavilion on the Park, Claude's and Bistro Moncur in Woollahara. He is the author of two cookbooks, French and Salades, both now available in full on ckbk.

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This classic French style chef has put together a collection of inspiring salad recipes.