Salads that Sell
Signature salads have a lot going for them. Their ingredients appeal to customers who opt for eating off the lighter side of your menu, but want a premium experience. Salads also tie in with the current preference for regional and seasonal ingredients, with the focus on fresh.
At Lark Creek Inn in Larkspur, Calif., chef/partner Jeremy Sewall offers Seared Tuna with Cranberry Bean and Onion Ragout, and Shallot Herb Salad. From the Sojourner Cafe in Santa Barbara comes a recipe for Bean Salad with Balsamic Walnut Vinaigrette. ChefNadia Tilkian of Barrington Country Bistro in Barrington, Ill., offers a bistro-style Lyonnaise Salad. You’ll find all of the recipes in this month’s recipe section.
Meat-lovers will appreciate theMediterranean Steak Salad from chef GlenCuchy at Little Apple Brewing Co. in Manhattan, Kansas. And from chef JohannJenni at Alpenglow Grill in Conway, N.H., comes a recipe for Walnut-Crusted Turkey Salad. Look for more seafood recipes on the following pages, too. At Tru Restaurant in Chicago, executive chef Rick Tramonto offers a luxurious Lobster Salad withSaffron Potato Medallions. In addition, we’re providing a recipe for Pastrami-Cured Catfish Fillets with Coarse Mustard and Dill Sauce over a Salad of Spring Shoots and Sprouts. Chef Josef M. Huber also offers an inspired salad from the 1913 Room, Amway GrandPlaza Hotel, Grand Rapids, Mich. It features Carpaccio of Ahi Tuna.
