Rethink your salad menu strategy. Go with two to three core salads on your menu that have longevity year-round, then implement a robust salad LTO cycle that features a new seasonal salad offering every two months. This brings authenticity to your overall menu, as guests can see that your operation is making seasonality, freshness and culinary creativity a priority.
- Salads are inherently seasonal, so showcase ingredients as they come in and out of season, touting their peak flavor and sourcing stories.
- Hot can be cool—hot has its place in salads, as in char-grilled wedges or leaves of lettuce, slabs of roasted cauliflower and more.
- Be mindful of salad structure: composed, tossed, rustic, chopped, scooped and more bring vast versatility options.
- Incorporate fruit- and vegetable-based juices into your housemade dressings.
- Add a vibrant kick to salad greens with chopped fresh herbs.
- Use healthful ingredients like Greek yogurt, bloomed chia, puréed beans, vegetable purées, nut butters and avocados as part of a satiating base for creamy salad dressings.