June 1, 2008
Edited by Gail Bellamy
Green is golden today, so your salad offerings are more important than ever. Not only do salads feature greens literally, they also reinforce your fresh seasonal menu, appeal to health-conscious patrons, and give you a chance to spotlight local produce and artisanal ingredients. Among this month's recipes you'll find a gardenful of creative inspirations.
Consider the regional tastes of the Texas Market Salad, created by Chef Chris Shepherd of Catalan Food & Wine in Houston, and the Heirloom Tomato, Arugula, Egg and Goat Cheese Salad from Chef Cindy Pawlcyn of Mustard's Grill in Napa, CA.
Seafood specialties include Grilled Asparagus with Crab and Chopped Egg Vinaigrette from Chef Tom Fleming of 214 Central in Dallas, a Blueberry and Smoked Trout Arugula Salad from Chef Marc Meyer of Five Points in NYC, and the Del Mar Shrimp Salad from Executive Chef Glen Clow of GrandView Steak House at Painted Mountain Golf Resort in Mesa, AZ.
Other ideas include the Caesar Salad with Roasted Peppers in a GranQueso Ring, created by Chef Jose Gutierrez of the Peabody Hotel in Memphis, and the Broccolini and Snap Pea Citrus Salad from Chef Randy Evans of Brennan's of Houston. From Souplantation comes the idea for a tossed salad — Cherry Chipotle Spinach with Cashews — and we're also featuring the Thai Peanut Chicken Salad from Au Bon Pain. These and other fresh ideas for salad specialties appear on the pages that follow.
For the industry's most extensive collection of recipes by product category and daypart, go to Restaurant-Hospitality.com.
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