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Mar 21, 2018
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Posts Tagged ‘31 Days of Salad’

Eat This: Farmhaus’ Mushroom Salad

Saturday, February 1st, 2014


The Ozark Forest Mushroom Salad at Farmhaus is a locavore’s dream. A bed of lightly dressed Crop Circle Farm winter greens, a generous helping of toasted Missouri pecans and dollops of goat cheese from Baetje Farms are the foundation for a gigantic pile of crispy shiitake and oyster mushrooms. The ‘shrooms are meaty with the charred, crunchy exterior of a steak and loaded with flavor, thanks to a bold bacon vinaigrette. Farmhaus is always changing dishes, but there’s a reason that this one has stayed on the menu since day one. It is flawless – and timeless.

-photo by Greg Rannells

31 Days of Salad: Planter’s House spinach salad

Friday, January 31st, 2014



The spinach salad currently on the menu at Planter’s House is deceptively simple, but it’s all about balance. Sweet heat from the fruity, spicy guajillo chile vinaigrette works well with earthy flavors of roasted squash and spinach. Pomegranate seeds help counter the heat, and their tart flavor works well with the rich, crumbled goat cheese. This is a salad where each ingredient has a chance to shine.



31 Days of Salad: Truffle’s Burrata ‘Panzanella’

Thursday, January 30th, 2014



The Housemade Burrata “Panzanella” at Truffles is a beauty. A rotating mix of vegetables (Right now it’s peppers and eggplant.) are chopped, cooked and piled with prosciutto into an olive crouton shaped into a round mold (the “pan” in panzanella). The dish is then crowned with fresh burrata and sprinkled with smoked sea salt. That ball of fresh mozzarella with a creamy center makes this salad ultra-luxurious.



31 Days of Salad: The Ritz-Carlton’s St. Louis Cobb Salad

Wednesday, January 29th, 2014



The St. Louis Cobb Salad from The Ritz-Carlton St. Louis is massive but delicious because every component is treated with care. The eggs are cooked perfectly, the blue cheese is piquant and the bacon is crunchy. The problem with some salads is that they rarely keep you full. After consuming this one, we challenge you to even fathom hunger for at least several hours.

31 Days of Salad: Caesar Fondue

Tuesday, January 28th, 2014



Who says you need a fork to eat salad? Grilled, seasoned romaine is dipped into a home-made creamy Caesar dressing for the ultimate Caesar fondue. Click here for the recipe.

-photo by Ashley Gieseking



31 Days of Salad: Epic’s Farmer’s Market House Salad

Monday, January 27th, 2014



One bite and you know that this salad came from a pizza place. The Farmer’s Market House Salad at Epic Pizza & Subs is one that changes. Right now, you’ll find pickled peppers, cucumbers, bell peppers, salty feta cheese, red onion and tomatoes. You pick the dressing, from standard ranch to a lemon vinaigrette. We got the balsamic, which was laced with dried oregano and a delicious accompaniment to our veg-loaded salad.



31 Days of Salad: Wild Flower’s Golden Chevre

Saturday, January 25th, 2014



A reader put us onto the Golden Chevre at Wild Flower, and we’re so glad she did. A pretty mix of greens with fresh strawberries, julienned tart green apples, sugared nuts and dried cranberries are tossed in a strawberry-poppyseed vinaigrette. But the crown jewel of this salad is a big scoop of goat cheese coated in breadcrumbs and deep-fried until the crust is a crisp golden-brown.





31 Days of Salad: Shredded Kale and Brussels Sprouts Salad

Friday, January 24th, 2014



At times, it seems there are two types of salad: the virtuous ones that leave you hungry an hour later, or the gluttonous ones with more pork belly, cheese and runny egg yolk than veg. Rare is the salad that satisfies your appetite and dietary needs. This number fills you up and packs the nutrients with healthy kale and sprouts.

Shredded Kale and Brussels Sprouts Salad
4 Servings
Adapted from a Bon Appetit recipe

2 Tbsp. fresh lemon juice
1 Tbsp. Dijon mustard
2 green onions, thinly sliced
1 small clove garlic, minced
Kosher salt and fresh ground black pepper, to taste
½ lb. Brussels sprouts, trimmed
1 bunch kale, stems removed
¼ cup extra virgin olive oil
2 oz. feta cheese, crumbled
½ to ¾ cup whole-wheat breadcrumbs

• In a small bowl, whisk together the lemon juice, mustard, green onion, garlic, salt and pepper. Set aside to let flavors combine.
• Shred the Brussels sprouts and kale using a mandolin, food processor or knife. Toss the shredded vegetables together in a large bowl.
• Slowly whisk the extra virgin olive oil into the lemon juice mixture, adding a dribble at a time until the dressing emulsifies. Season to taste.
• Add the crumbled feta, breadcrumbs and dressing to the shredded sprouts and kale. Toss well to coat. Let sit at least 15 minutes before serving.




31 Days of Salad: Sauce on the Side’s Smokehouse Salad

Thursday, January 23rd, 2014



When we aren’t hungry enough for a hefty calzone from Sauce on the Side, we order this ultra smoky salad that reminds us of the long days of summer. Charred corn, pancetta and smoked cheddar are tossed in a pile of butter lettuce and barbecue ranch dressing. The whole thing gets a burst of freshness from ribbons of basil. It’s the healthiest cookout you’ll ever have.



31 Days of Salad: Mike Shannon’s Cobb salad

Wednesday, January 22nd, 2014


The Cobb salad on the lunch menu at Mike Shannon’s Steaks and Seafood is a delicious take on a classic. Warm, grilled chicken and house-made lamb bacon stand out in a mix of avocado, eggs, tomatoes and blue cheese. The dressing is a Sriracha Thousand Island because Rooster sauce really does make everything better.



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