This Wood-Grilled Alaska Salmon & Kelp Noodle Salad pairs fermented fennel with salmon
Fruit takes center stage with modern flavorings and composition
White Mushroom Salad with parsley, pecorino, red onion, radish and pomegranate seeds.
Deconstructed Greek Salad: heirloom tomatoes, cucumber, pickled red onion, Kalamata olives, feta mousse, oregano and olive oil.
Ensalada de Col: Savoy cabbage with Mahón cheese, anchovy-stuffed green olives and pistachios.
Baby lettuce, kale, beets, hemp hearts, avocado, orange, hazelnuts, goat cheese, crusty fig toast
Make salads signature with one of America's favorite fruits
Blueberries offer a meaningful connection for healthy diners
High-impact flavor techniques leveraging the power of blueberries
12 inroads into signature salads, all offering opportunity to create a memorable, come-back-again flavor experience.
Viewhouse offers a Wasabi & Sweet Garlic Chicken Salad: Mixed greens, scallion, celery, carrots, Granny Smith apples, wasabi-aïoli dressing, chicken in chile-soy sauce
Farmer Boys offers a Southwest Chicken Salad with grilled chicken breast, roasted corn, black beans, avocado, tortilla strips, iceberg and green leaf lettuce, chile-ranch dressing
Princeton University offers a Kale, Carrot, Sriracha Salad: Shaved tri-color carrots, kale, and Brussels sprouts with Sriracha vinaigrette
Salon By Sucré offers a Beet Salad with goat cheese mousse, walnut granola, champagne vinaigrette, bittersweet chocolate
Matadora offers a Kale Salad with melted provolone, chickpeas, olives, red onion, burnt raisins, crispy pumpkin, pepitas
Inspirations for salad builds with a modern flavor narrative
Brining and braising introduce moisture, complexity and nuance to modern dishes.
Newk’s Eatery offers an Ahi Tuna Salad with radishes, carrots, cucumbers, tomatoes, greens and ginger-wasabi dressing
FoodE offers a Smoked Trout Salad with romaine, wheat berries, fresh vegetables, avocado and bacon
Hen Quarter's Watermelon Salad - compressed watermelon, mozzarella, baby heirloom tomatoes, fennel, cucumbers, basil, lemon-curd vinaigrette.
Chefs are staging a coup, toppling the reign of tender greens and bringing back the crunch. Driven by a more intentional approach to salad-building, romaine and iceberg are getting called up, tucking craveability and, yes, innovation, among their crisp leaves.
Incorporating unusual ingredients and combinations
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.