Photo by James Dickinson
Every menu has salads, but too often they are overlooked for weightier offerings. That's a shame. Salads make great use of fresh, local ingredients that can really excite your taste buds. Here are a few you should try.
Cremini Mushroom
Tender, firm cremini mushrooms should be the focus here. They're good, but the unique flavor of the cabbage-collard hybrid and surprisingly good rutabaga wedges makes this a salad not to miss. A little added bacon doesn't hurt the mix either. Mezzanine, 3433 W. Cary St., 353-2186
Oak Leaves
Simplicity at its best. Start with red leaf lettuce tossed in olive oil and Banyuls vinegar; add paper-thin slices of fennel and roasted pine nuts. Five basic ingredients never tasted quite so good. Bistro Bobette, 1209 E Cary St., 225-9116
Crab and Avocado
Strip down a classic Crab Louie to just the lettuce and crab, dress lightly with a slightly spiced Thousand Island dressing, then add creamy avocado and crisp apple slices. A heavy, tired dish becomes relevant and appealing to modern tastes. LuLu's, 21 N. 17th St. 343-9771
Black Kale
Turned tender with a quick blanche, black kale makes this salad taste quite like no other. The earthy flavors are complemented with a squeeze of fresh lemon and some champagne Dijon mustard. Sliced almonds and kefalograviera (goat cheese) bring this together for the perfect wine-sipping afternoon. Stella's, 1012 Lafayette St., 358-2011
Pear and Goat Cheese
A lot goes into this salad, but the crisp pears and creamy goat cheese bring it all together. Lightly dressed with a mild, creamy balsamic dressing, the plentiful fresh fruits and vegetables are perfectly refreshing on a hot, humid Richmond day. Tarrant's Café, 1 W. Broad St., 225-0035
