In a large cast-iron pan over medium high, heat 1 Tbsp oil. Recipe by Garrett Benedict, chef/owner of G Love in Portland, Oregonġ head savoy cabbage, cut into 8 wedges (root/stem intact)ġ. Balance those flavors with something tart (like the apple in this recipe), something crunchy (a triple threat of frizzled onions, toasted nuts, and puffed rice), and something fresh (picked herbs) and you have a main-course-worthy meal. Crunchmaster CrispĪdding char to sturdy greens brings out their natural sweetness while adding a subtle smokiness. In a blender or food processor, whir till smooth the zest from 1 lemon, 2 Tbsp lemon juice, 1 small minced garlic clove, 1 1⁄2 tsp Dijon, 1⁄2 cup extra-virgin olive oil, and 1⁄4 cup plain Greek yogurt. Divide the salad among 4 plates and top each with some of the cheese and olive oil. In a salad bowl, toss the lettuce, onion, squash, pistachios, dressing, and salt and pepper to taste. container little gem lettuce or spring mixġ⁄2 small red onion, very thinly sliced and soaked in ice water Recipe by Michael Paley, chef/owner of Amaraat Paraiso in Miamiĥ oz. But don’t discount the pistachios, which do way more for texture (not to mention heart-healthy fats) than croutons ever could. Yes, the paper-thin squash, salty cheese, and tangy lemon dressing make this salad incredible.
Then we tested the recipes at home to make sure they were actually doable (some were better suited for a restaurant kitchen) and totally delicious.Īs discover after making the recipes that follow, there’s one great beneficiary of the modern salad renaissance: You. To find the best salads that have emerged from this trend, we scoured restaurant menus across the country and asked chefs for their recipes. Marc Vetri, chef of Pizzeria Vetri in Philadelphia, PA, is redefining what it means to “dress” a salad, deploying basil pesto to coat greens in garlicky goodness.Īll these chefs agree: We’re in the middle of a salad revolution. Greg Vernick, the James Beard Award-winning chef of Vernick Food and Drink is slow-roasting the mushrooms in the glowing depths of a wood-burning oven, a la a hearth-cooked pizza or lamb shank. And, as with a meat-forward dish, every element on the plate (hondashi vinaigrette, toasted hazelnuts, fried onions, and, yes, Rice Krispies) either enhances, or plays against, this innate steak-inessīenedict isn’t the only chef lavishing salad with the techniques previously trained on meats and pastas. Take Garrett Benedict, the chef at G-Love, in Portland, who freely admits that the genesis for his Crunchmaster Crisp salad is a steak: “pan-seared and caramelized and a little smoky.” The Crunchmaster’s centerpiece is cabbage, which is perfectly suited, he says, to take the char from searing. It doesn’t have to be this way, and in fact, more and more it isn’t the way, thanks to a new cast of chefs who are not just making better, more interesting, and more creative salads, but rethinking the very notion of what a salad can and should be. And let’s not forget the grilled protein salad, in which you make do with a reduced portion of the thing you actually want (thick, juicy slices of steak), squatting sadly atop a wet bed of greens. The depressingly ubiquitous mixed green salad with tomatoes that look (and taste) more like pink potatoes. The limp-leaved Caesar with dry-as-dust croutons. You eat them because you have to.Īnd that’s particularly awful because most salads don’t even really try. IF YOU'RE LIKE most people, you don’t eat salads because you want to.
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