Acclaimed chef Damien Pignolet shows us the endless possibilities of the salad. Here are entree 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 nicoise, 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.