As the nearly two dozen recipes demonstrate, salads are here to stay. If there's any menu category that has evolved and matured to suit America's expanding tastes, it is this one.
Artisan cheeses bolster salads such as the Organic Sweet Green Salad with Toasted Pistachios, Pepato Cheese and Cherry Tomatoes; Avocado Carpaccio with Parmigiano-Reggiano from Columbia Inn in Montville, N.J.; Camembert Affinè with Dried Michigan Pears, Caramelized Almonds and Mache; and the Blueberry and Gorgonzola Salad with Mixed Greens from Zanzibar Blue in Philadelphia.
And speaking of fruits, you'll find they help create many of the winning combinations you'll see among this month's recipes. Consider the recipes for Kiwi Cafe Salad and California Raisin Couscous Salad with Almonds, as well as the Green Mango and Lychee Salad from Wish in Miami Beach, and the Blood Orange Beet Salad from Tao in New York City. Variations on the classic Cole Slaw theme include Nutty Pear Slaw and Blue Hawaii Cole Slaw with tropical fruit.
Meat-loving customers will want to try the Thai Peach and Steak Salad; Beef Salad with Red Grapes from Rosa Mexicana in Washington, D.C.; and the Grilled Rack of Lamb Summer Salad from Molyvos in NYC. Other entrèe ideas include Bon Bon Chicken and Noodle Salad from Grand Central Baking Co., Seattle, and the Bistro Salad from Marchè in Eugene, OR.
BEEFY GREENS: Beef salad with blue cheese and red grapes, at Rosa Mexicana in Washington, D.C.
|Roasted Mushroom Salad with French Lentils, Frisee and Manchego Cheese.|