July 2014
As summer heats up, it is enticing to eat cool. Vivid displays of veggies in the farmers market or stores inspire light, fresh eating and salads are a natural choice. Still, greens are often resigned to the likes of rabbit food, wimpy diet fare or a boring bed of lettuce. Change that notion with this round-up of local restaurants that toss in colorful and creative ingredients to construct salad sensations.
Mix, an approachable, open-plan eatery, where people can see their food prepared with quality ingredients is the vision of John Van Landingham, owner of Old Town Shops. Guests can order the kitchen to “mix their own” salads with no less than 55 options, from greens to toppings, such as candied walnuts. “Our motto is good, honest food made fast,” he said. All dressings are scratch-made and attention is paid to menu items, like roasting the turkey in-house.
Also, many gluten-free selections are available in every meal category. The Southwest Salad is loaded with grilled, smoky chicken; black bean salsa; roasted, charred corn; shredded cheddar; a generous fan of avocado slices and sunflower seeds tossed with romaine in chipotle citrus dressing. It has a spicy kick with a fruity overtone. The uniformly chopped greens and fixins’ make it easy to fill a fork and relish the nuance.
The Reef at Twin Arrows Casino puts seafood on display, serving steamed Maine lobster—a bargain pound-and-a-half beast that comes pre-cracked for ease. It’s poached to perfection in court bouillon and served with drawn butter. The signature lobster salad, with its meat atop grilled romaine, is littered with apple wood-smoked bacon, gorgonzola and parmesan, plus house-made garlic croutons and garnished with anchovies and lemon mustard vinaigrette. There is nothing sissy about this salad feast.
Pasto Cucina Italiana serves an arugula salad that kickstarts a meal. The unexpected earthiness of roasted beets play well with the greens’ peppery notes, topped by tempting pine nuts, goat cheese and house-cured black pepper bacon and drizzled with agro dolce blood orange vinaigrette. The plate becomes an artist’s palette of bold colors and tastes. It’s a light meal or a beautiful beginning. Also, Josephine’s is known for bringing seasonal flair to its signature salads that pair with multi-course meals.
Cuveé 928 upgrades the standard caprese salad. Panna cotta mozzarella and pesto sit atop fire-roasted tomato purée with toasted bread for scooping. Truffle oil and a swirl of balsamic reduction enhance and balance the smoky acidity with sweet and salt. Order their staple beef brisket sandwich alongside and stay awhile. Don’t forget the daily $6 special glass of wine—it is their trademark.
Tinder Box’s bar menu offers a host of quick, delicious choices to accompany a brew or classic cocktail. It is known for bold flavors in simple dishes that put a trendy, tasty twist on Mom’s comfort food. Still, patrons can stay on the lighter side with the TBox simple greens. The fresh salad is scattered with candied nuts and dried fruit plus citrus vin. If you’re tempted for more, the Chef’s Board is a sample house-cured meats and domestic cheeses on homemade crusts perked up with pickles and chutney.
Beaver Street bumps up the protein on its lettuce leaves. Their salads are not wimps. Despite menu tweaks over 20 years, the indoor-outdoor gathering spot has maintained two standards with hearty and healthy appeal. Atop the green goddess salmon rests a warm, grilled fillet with fresh dill on romaine and assorted greens, sautéed zucchini ribbons and chopped tomatoes. It is tossed with green goddess dressing and a trickle of balsamic vinaigrette. The Mongolian beef salad features shaved, seared, marinated, tender flank steak, baring a bit of pink, heaped on a bed of spring greens, matchstick carrots, scallions, cilantro and red cabbage. Tomatoes and baby corn garnish a salad tossed with sesame-ginger vinaigrette for an Asian edge.
Majerle’s Sports Grill brings the season’s best fruit to the forefront. The strawberry fields chicken salad builds a bed of mixed greens, strawberry quarters, candied pecans, feta cheese crumbles and strawberry vinaigrette. All dressings and sauces are house-made, and this burst of summer in a salad brightens any day while cheering on a favorite team on one of their 26 flatscreens. All of these places allow for diners to make a hot July day cooler with a fresh, flavorful salad.
NAMLM Gail G. Collins