Salads for Spring

Edited by Gail Bellamy

cooL VeRsioN: A loaded baked potato serves as the inspiration for this potato salad created by chef Kenny Bowers of Kenny’s Wood fired Grill in Dallas.

Salads offer the perfect opportunity to showcase artisan ingredients, locally grown produce and creative presentation ideas. For instance, Chef Ben de Vries of Luella in San Francisco serves Shaved Portobello and Arugula Salad in a Parmesan Tuile. The salad is dressed with lemon vinaigrette. Fruit flavors also shine brightly in the Spicy Venison Salad with Pomelo and Pickled Mango, from chef de cuisine Chris Rendell at Double Crown Restaurant in New York City. The venison marinade ingredients include lemongrass, bird's eye chili and kaffir lime leaf, and the salad is finished with chili-lime dressing.

Comfort food roots are evident in the recipe from Chef Kenny Bowers of Kenny's Wood Fired Grill in Dallas. His potato salad features favorite toppings and condiments for loaded baked potatoes, including bacon, shredded Cheddar, butter, sour cream and green onions. From Chef Josiah Stone of Sent Sovi in Saratoga, CA, comes a salad combination that blends mild baby lettuces and California avocados with a robust Roquefort herb vinaigrette and bacon confit. These and other fresh ideas for your salad menu follow.

Tricolore salad

FOR MORE RECIPES Our website offers recipes developed just for full-service restaurants, plus a recipe database organized by chefs' names. This month, you'll find additional salad ideas at www.restaurant-hospitality.com.