As a food blogger, I’m into “word salad.” But I often compose the real thing at home. Or I order it at a restaurant as a meal or side. A few are memorable. Others just look like lawn clipping, with bits of leftover veggies, drowned in a bland dressing.
Fork & Salad
Some vegetable salads are worthy of their calling. But others should be tossed—literally. Cyndy and I recently put our heads (and salad forks) together to recall some local salads we would definitely reorder.
I know there are many more out there to be tasted and tested, but these are the ones that came to mind when we recalled our favorites. The quest continues. Take a look at these super salads—listed in no particular order.
Gem Salad at Annie Gunn
Local tomatoes, sweet onions, red wine vinaigrette, aged provolone, garlic croutons, salami
Chopped Salad at Anthonino’s on the Hill
Romaine lettuce, red onions, red bell pepper, heirloom cherry tomatoes, pepperoncini, Kalamata olives,
Beet Salad at Olio
With ricotta, chermoula of preserved lemon and sottaceti relish, finished in lemon vinaigrette and chive oil.
Italian Salad at Zia
Romaine and iceberg lettuces, diced red peppers, and blended Italian cheeses.
Ya Ya Salmon in Chesterfield
Artisan greens, bacon, cranberries, crispy potatoes, walnuts, gorgonzola, feta, cranberry-sage vinaigrette.
Roasted Beet Salad at The Crossing
Creamy goat cheese, mascarpone, toasted pine nuts, shallots, and sherry vinegar.
Chopped Salad at Brio
Chopped greens, tomatoes, cucumbers, olives, onions, feta, and red wine vinaigrette.
Health Nut at Crushed Red
Broccoli, edamame, carrots, almonds, cranberries, chickpeas, spinach, romaine, and cranberry poppy seed dressing.
Busch’s Grove Russ Salad at Seven
Iceberg and romaine lettuces, grilled chicken breast, tiger shrimp, local ham, tomato, American cheese and Bellevue dressing.
