Avoiding the Iceberg


Customers demand has decreed that salads go beyond iceberg lettuce and a few tomatoes. These days creative salad concoctions such as a salad of summer nectarines and grilled loin of venison are a great way to grab customer's attention, while still giving them the fresh salad options they crave. 


Six chefs take a fresh look at ingredients and presentation.


Baja-style salad rolls

The arrival of spring inspired Adam Navidi to go on a roll with salad ingredients. “My avocado Caesar spring rolls are simple to replicate and fun to eat,” says the Orange County, Calif. executive chef. “The delicate, garden-fresh romaine and cilantro contrast with the mighty Caesar dressing infused with jalapeños.” Hass avocados, tomatoes and red onion round out the produce picks. These salad rolls often star at Navidi’s catered events.

Palms house salad

Salads and oceanfront dining are naturally compatible and the menu at The Palms in Miami Beach offers plenty of choices. A guest favorite for a light lunch is the signature house salad—a lively mix of mesclun, yellow and red tomatoes, avocado, strawberries, raspberries and blueberries; crumbled mild blue cheese tops it off. When creating a salad, executive chef Gerd Richter keeps an eye on health, often incorporating Floribbean flavors and tropical accents.


Caprese salad

Alessandro Passante, co-owner of Naima in New York City, hails from the Isle of Capri and a number of the dishes on his modern Italian menu are adapted from family recipes. To ramp up the presentation of this traditional antipasto, the kitchen shapes a salad bowl from grated and baked Parmigiano-Reggiano cheese and fills it with arugula, tomatoes and bufala mozzarella. Italian olive oil is drizzled over all.

Salad of summer nectarines and grilled loin of venison

Farm-to-table dinners are a specialty of chef Robbie Lewis at Bacar restaurant in San Francisco. In fact, he is well known for his “Outstanding in the Field” events, where dinner is set on a long table “between the soil and the sky” and hosted by a farmer, vintner or forager. This seasonal salad highlights fresh California nectarines, Belgian endive, toasted pistachios and grilled loin of Cervena venison—an innovative protein choice. Rosemary-honey vinaigrette ties the ingredients together.

Tuna tataki with avocado dressing

Vertical composition and global ingredients make this salad stand above the crowd. At Sushi Samba, the 7-location Japanese-Latin fusion concept, the plating starts with a base of tatsoi (an Asian green), hearts of palm, bell pepper strips and avocado pieces, then continues with starchy boniato chips, yuzu-marinated yellowfin tuna and avocado slices. A citrusy avocado dressing completes the composition.

Spago BLT salad

Eric Klein, executive chef at Spago in Las Vegas, wanted to turn the baby iceberg lettuce he sources from a California farmer into a signature salad on his café menu. “I came up with the idea of a BLT—the classic flavors of bacon, lettuce and tomato work so well together,” he says. Heirloom cherry tomatoes and a pepperoncini vinaigrette enriched with sour cream pump up the presentation and taste.

More From FoodService Director

Ideas and Innovation
email

Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

Ideas and Innovation
salmon and yogurt

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette, kale and quinoa salad with warm maple dressing, and leek soup with prickled cucumbers, to name a few.

Industry News & Opinion

Buckeye Union High School District in Buckeye, Ariz., has introduced monthly chef demos to encourage students to try different foods as well as healthy eating habits, AZ Family reports.

Each month, chefs conduct a lunchtime demo in the cafeteria at the district’s three high schools. After viewing the demo, students are then encouraged to sample some of the dish that was prepared.

The demos were introduced just after each of the cafeterias were renovated with a food court-style layout, allowing students to select from a variety of options during lunch.

Read the full...

Industry News & Opinion

Boston Public Schools is the latest district to join the Urban School Food Alliance, a nonprofit group that aims to help districts provide high-quality student meals while keeping costs down.

With the addition of Boston, the Alliance includes 11 schools and says it now reaches nearly 3.7 million students. The group has grown its total purchasing power to $831 million in food and supplies as it continues to increase its membership.

“Thanks to support from the Kendall Foundation, Boston’s membership in the Alliance will serve our mission of increasing access to locally and...

FSD Resources