The landscape of garden fresh salads sometimes seems unbounded, especially when leafy greens are in season. Here are several salads on local menus that expand beyond the basic lettuce leaf.
Caesar salad, Pescott’s
Ingredients: “flash-grilled” romaine, in-house anchovy Caesar dressing, Kalamata olives, fresh shaved Parmesan and house made croutons, shrimp or local free range chicken available.
Just when you think a leafy green can’t survive the grill, Chef Christopher Rohe demonstrates that it can. One might fear that grilling would turn the greens limp – absolutely not!
Avocado Cobb, Tonic
Ingredients: fresh mixed greens, local chicken, peppered bacon, Minnesota blue cheese, cucumber, thousand island dressing (made from scratch). Avocado replaces the hard-cooked egg found in a classic Cobb salad.
Owner Nicci Sylvester emphasizes the ingredients which make their dressing unique: ketchup, mayo and cane sugar, which are all organic. Finely chopped local pickles and just the right amount of pickle juice are added to make this a standout dressing.
Honey Lime Shrimp, Five West
Ingredients: romaine, lime and cilantro quinoa, avocado dressing, fresh tomatoes, avocado, grilled shrimp.
The thick avocado dressing is prepared in-house with just a bit of lime juice and honey to contrast with the citrus notes. The salad does have a kick, thanks to jalapenos in the dressing. That said, Chef Nick Bongle notes this salad has skyrocketed in popularity giving the Blackened Quinoa Salad a “run for its money.”