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Dressel’s is a pub and therefore not the first place you might think of for a great salad. However, the salads chef Mike Miller and his team are churning out are so special, we picked two.

 

011614_dressels1 The first is the Romaine Wedge salad with whole romaine hearts,  chunky cornbread croutons, equally big cubes of bacon, pickled red onions, an eight-minute egg and a Parmesan-peppercorn dressing.

 

011614_dressels2 The second pick is the Sweet Gem salad. A briny mix of green olives top sweet gem lettuce and radicchio dressed in a green goddess dressing and finished with shaved Marcoot Creamery tomme cheese and buttery, crunchy breadcrumbs.

 

 

This article appears in January 2014.

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Meera began working at Sauce in 2008 and is responsible for the design of Sauce Magazine. She has a masters in journalism with an emphasis in magazine design from Mizzou and she has a habit of hoarding...