Posted by: Rae | March 26, 2008

About our salads

There’s nothing wrong with iceberg lettuce, but it isn’t exactly packed with nutrients, either.  So we use two kinds of greens:  romaine lettuce, which we wash and tear ourselves; and fresh spring greens, which come mixed already.  We cut and chop and mix everything ourselves, and we’re proud of the results, even if it does take forever!  Take a salad tour:

Eve’s Salad

Fresh romaine lettuce, ripped by hand, by us, and topped with slices of fruit, sliced by hand.  Then we add toasted walnuts, thin-sliced red onion, some wonderful apple vinaigrette and shaved Parmesan cheese.


Pipirrana (our version of Tuna Salad)

Fresh mixed greens, surrounded by freshly-sliced (nothing out of a bag) tomatoes, cucumbers, carrots, celery, red and green peppers, mushrooms, and scallions, with a hard-boiled egg and some great Turkish calamata olives.  Topped with homemade balsamic vinaigrette, and a big chunk of grilled-to-order sushi-grade tuna.


Kyle’s Salad

Sliced fresh summer Roma tomatoes and watermelon over fresh greens, with balsamic vinaigrette and crumbled Gorgonzola cheese.  This salad is beautiful (sorry, no picture — tomatoes and watermelon this time of year aren’t worth much) and delicious.  It is our staff favorite.

Apple Stack (special of the day today)

Sliced apple, stacked with fresh greens, our sweet-tart apple vinaigrette, and pickled shallot.  Topped with crumbled Gorgonzola cheese and carmelized pecans.  And served with a small pile of Romaine lettuce.  Looks wild, tastes fabulous, and a great way to get your apple-a-day.


Special Request

Fresh greens and the vegetables of your choice, with your choice of vinaigrette (balsamic, apple, fennel-orange), topped with a roasted chicken breast or Cross Fisheries smoked salmon and whatever cheese you choose.

IMG_1293 IMG_1292


Why don’t we have “normal” dressings?  You know, the ones in little packets?

Or giant jars.  I inherited a few of those 2-gallon jars of dressings when I bought the restaurant.  I held on to them for a few months (maybe someone will want them?) and finally they went to the dumpster.  Have you ever read the ingredients?

OK, everyone’s favorite — ranch.  You start with sour cream, buttermilk, and mayonnaise.  Add grated Parmesan cheese and a bunch of seasonings.  That’s pretty much it.  The problem is that all of those dairy products and eggs (in the mayonnaise) yield a food stuff that’s really hard to keep safe.  So producers add a lot of preservatives.  We make everything from scratch, and the only preservatives we use are vinegar and lemon juice.   It just can’t be done safely.  But I’ll keep working on it.

And blue cheese — pretty much mayonnaise plus blue cheese.  Same problem.  Well, instead, how about one of our vinaigrettes, and we’ll top your salad with real Gorgonzola cheese (a blue cheese), cut from a big wheel?

You’re saying that the big fancy restaurants make blue cheese and Caesar dressing from scratch just prior to serving — a serving at a time?  Yes, they certainly do.  And those dressings are fabulous.  Unfortunately our kitchen is too small and our staff is too small to do that.  So we’ll stick with what we can do safely and deliciously from scratch.  Someday, when I have a bigger kitchen …

So what dressings do we have?

Balsamic vinaigrette – This is everyone’s favorite, which is why we put it on the greens we serve with sandwiches.  We make it from scratch, using shallots, balsamic vinegar, extra-virgin olive oil, dijon mustard, a bit of brown sugar, and some seasonings.

Apple vinaigrette – Canola oil, red onion and/or shallot, cider vinegar, reduced apple juice, and various seasons.  Also made from scratch.

Orange-fennel – Hemp oil plus fresh fennel (bulb and fronds), orange juice and orange zest, and some seasonings.  It comes out creamy, but it doesn’t have any milk in it.

Citrus – Sometimes we make this — when we can find all of the ingredients.  It has blood orange juice, guava juice, passion fruit puree, lemon, lime, balsamic vinegar, olive oil, shallot, and lots of seasonings.

Gorgonzola?  Do you have any mild cheeses?

I like my cheese to fight back, but not everyone does.  Some people want a mild, creamy cheese.  Here are your cheese options:

  • cheddar – we slice it, so you’ll get little matchstick-sized pieces
  • Swiss – we slice this, too, so you’ll get little matchstick-sized pieces
  • Fontina – too soft to slice or grate effectively, so this will be in little cubes
  • Parmesan – shaved
  • mozzarella – shredded, or sliced fresh
  • goat – crumbled
  • Gorgonzola – crumbled

But I love croutons …

No croutons out of a bag here, but we do make our own.  Ask — we can put croutons on any salad for you.


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