conley6.gif (2529 bytes)

 


Sumptuous Salads
Fill up on healthy greens this season

By JEANETTE HURT
Photos by Matt Haas

August  2015

As the weather heats up, forget the hot meal and opt for the salad. Not all bowls of green are created equal. A good salad starts with fresh lettuce (not iceburg, unless itís a wedge), then boasts a good portion of veggies, sometimes fruits, and often a cheese and/or a nut.

But what really ties these colorful and tasty ingredients together is a homemade salad dressing. Here are some stellar places to sup on a salad.

Lyonnaise Salad ó Locavore

This traditionally French salad starts with a bed of mushroom duxelle, which resembles a savory mushroom pate. Then bibb and minerís lettuce leaves are layered, along with Anabasque cheese. Itís drizzled with a mustard vinaigrette and finished with a crispy poached egg. I donít know how this perfectly poached egg gets fried with a coating of panko bread crumbs, but it elevates the salad. For a heartier meal, add chicken or salmon. 1721 W. Canal St., (414) 847-8510, paysbig.com/dining/locavore

 

 


Benelux Salad ó Cafť Hollander

Most of the salads here change seasonally. Sometimes thereís kale. Other times thereís a roasted veggie base, but the standard salad ó the one that comes if you opt out of fries as a side ó is the Benelux. Organic baby greens, tomatoes and red onions with candied walnuts and savory blue cheese tossed with a balsamic vinaigrette, which is arguably one of the best balsamic dressings in the city. Multiple locations, (414) 963-6366, cafehollander.com


Beet Salad ≠ó Artisan 179

Nice beet salads are a dime a dozen in town, but one of the prettiest beet salads is served here. Tiny, multicolored heirloom beets are delicately arranged in a row, atop a bed of honeyed goat cheese. Crushed pistachios and micro greens round out this perfect beet salad. 179 W. Wisconsin Ave., Pewaukee, (262) 691-0200, artisan179.com

 

 


Spinach Salad ó Outpost Natural Foods

The salad bar at Outpost is top-notch, but so are the grab-and-go salads. Try the spinach salad. It comes with blue cheese, red onions and honey-glazed nuts topped with a maple vinaigrette. Nothing tastes fresher on the go. Multiple locations, outpost.coop


Bombay Chop ó Colour Palate

Itís called the Bombay Chop, but itís really one of the best kale salads around town. A curry-yogurt dressing tops a delicious mix of chickpeas, cucumbers, tomatoes, red onion, cilantro and fresno peppers. Add some dried cranberries, mandarin oranges or roasted grapes for an extra kick of sweet. 789 N. Water St., (414) 395-3164, colourpalate.com


Garden Salad ó Beans & Barley

Great salads were practically invented at Beans & Barley, and their hearty garden salad trumps other "garden salads" in town. It starts with a thick bed of leaf lettuce, topped with mounds of red cabbage, carrots, cucumber, alfalfa sprouts, tomato, broccoli, green pepper, cauliflower, sunflower seeds and cashews. Add in some feta if you like, and try one of six homemade dressings. Highly recommended are the creamy garlic Parmesan and the tahini. 1901 E. North Ave., (414) 278-7878, beansandbarley.com.

 

 

 

 

 

 

 


Mad Rooster Salad ó Mad Rooster Cafe

Some of the best, biggest, freshest bowls of greens in the city can be found in this breakfast and lunch spot located near Miller Park. While I adore the chop-chop and the cranberry apple walnut salads, my absolute favorite is the Mad Rooster. It starts with a gigantic bowl of mixed greens covered with a healthy portion of cucumbers and red onions, but what makes this salad sing are the seasonal berries, the creamy goat cheese and the honey-glazed pecans. Itís all topped with a house-made citrus dressing that ties it all together. 4401 W. Greenfield Ave., (414) 231-9120, madroostercafe.com

 

 

 

 

 

 

 


Seasonal Salads ó AP Bar and Kitchen

The salads on the menu change monthly. One of my past favorites was a kale salad with figs and pumpkin seeds. Recently, the menu featured a salad made of shaved asparagus, frisee lettuce, a fried poached egg and pickled shallots with a sweet ramp cream and Parmesan crisp. 814 S. 2nd St., (414) 672-6000, apbarandkitchen.com

 







 

This story ran in the August 2015 issue of: