“Baby red radish, lemongrass, cashew nuts, prawns, fried anchovies, calamansi lime dressing.” This was mind-blowing. 🤯

BRIEF: “Pecan-crusted chicken, served sliced and chilled on salad greens tossed with Balsamic Vinaigrette dressing, topped with mandarin oranges, sweet-glazed pecans, celery, dried cranberries and bleu cheese.” SOOT’S TAKE: I think the first time I had this (or some version of it) was at Hard Rock Cafe at Union Station many, many, many moons ago. It was one of the few times in my life I’d enjoyed a salad so much that I’d pack what I couldn’t finish in a puppy box to go every time I’d meet my dad in St. Louis. So, many, many, many moons later, I’m grateful to be able to replicate this at home and be brought back to the before times…

Aerofarms micro spicy mix, zucchini, pickled red onions, spiced hazelnut, Tahini roasted cauliflower and dressed with lemon curd vinaigrette

BRIEF: “Light and refreshing, with a hint of spice: Crisp Persian cucumbers combined with cuts of mild fresno chili peppers and sliced, fresh garlic—all tossed together with drizzles of sesame oil and our signature Din Tai Fung chili oil.” SOOT’S TAKE: Hard to go wrong with this although I’ve yet to attempt it myself.

When you’re not feeling very hungry but have to eat anyway, opt for Thai because it will likely change your mind about your hunger state. This was so delicious with the sticky rice I ordered.

Harvested 3 days ago and bursting with flavor to rival their own insipid grocery store counterparts.

BRIEF: “green lentils, mandarin oil, roast carrots, beetroot, pickled onion, spinach, roast chickpeas, goat cheese, macadamias, honey & lemon dressing” SOOT’S TAKE: A most delicious and substantial salad bowl.

I couldn’t just pick 1 salad so I picked 2 halves: one of Roast Carrots (Tiger Milk, Fried Corn & Coriander) and the other of Fried Eggplant (Salsa Macha, Yoghurt & Coriander). Not that I would’ve enjoyed having so much of the same kind anyway (it was a lot). They were both excellent, chock full of flavor and texture.

New item on the menu from when I was here last (2 years ago?) and there were 2 things new about it from my perspective: 1. I’d never had ice plant before which I’d seen and been intrigued by at my green grocer’s. So I think I’m going to buy some! 2. The combination of goma dressing and truffle was a first for me and might I say, am awesome flavor pairing, so a brilliant move on the chef’s part.

My first time messing with wakame. I added fresh pea shoots to the mix which really complemented the seaweed and dressing and subbed jicama for daikon. It felt good to eat this.

Caprese-inspired salad with toasted homemade ciabatta, homegrown Genovese basil and cheese shop burrata. So delicious. I’m never going back to grocery store burrata.

Southwestern-ish.

Leftover frozen corn + leftover watermelon dressing —> excuse to buy some romaine lettuce & cherry tomatoes for a salad. All gone!

Happy National Salad Month! Such a good idea to pair the lush sweetness of a perfectly ripe mango with the brininess of fried halloumi! Re-crisping some homemade, herby, garlicky pita chips for extra crunch was also a game changer. Definitely a salad I’ll be repeating.

Romaine lettuce | Chickpeas | Edamame | Sweet Potato | Cheddar Cheese Cubes | Caesar Dressing Perfect antidote to yesterday’s meat-heavy lunch.

I couldn’t stop eating this either.

Solid. 🍅🥬🥑🥓🧀

Delicious, refreshing and substantial. My first time enjoying watermelon as salad dressing and also my first time making panzanella. Such a great use of leftover ciabatta!

“Roasted sunchoke mousseline & chips, celeriac apple celery slaw, radish, jicama, blue cheese.”

Realized with chopped romaine, bacon, croutons (of the recently-baked pane Italiano) and cherry tomatoes, cloaked in a thick, lemony, eggy dressing and further enhanced with chopped mint and oregano. In Sam Sifton’s words, “A Canlis salad, properly prepared, is a revelation.”

Brownie points for having corn niblets and chickpeas.

A festival of flavors and textures!

Excellent summer salad that’s also sold me on feta. I’ll add bacon and jammy eggs next time.

A bright, clean-tasting salad of fennel, celery, apple, toasted walnuts and Pecorino Romano.

Solid. 🍅🥬🥑🥓🧀

With creamy goma dressing.

A salad a week, I told myself beginning of the year. We’ll see how long it lasts...