food files Ironwood American Kitchen
Culinary Dropout
GO GREEN!
12 scrumptious salads that make eating your veggies a delight BY ALISON BAILIN BATZ
W
Atlas Bistro BYOB
hat better time than March to think green – as in salads. But if a salad conjures images of simple mixed greens with less-thanthrilling garnishes, think again. Thanks to the ingenuity of local chefs, “rabbit food” these are not. So, before you skip over the salad section of the menu, take note of 12 nosh-worthy veggie variations.
ATLAS BISTRO BYOB Dish: Heirloom Beet Salad, $14 About: This artful dish is a celebration of beets and their classic pairings, featuring golden, Chioggia and Merlin beets using four different techniques: roasted, raw, confiture and pureed. The accoutrements include forms of dill, sour cream, horseradish and potato chips, which are tossed with ground dehydrated horseradish. Pickled pearl onions add the finishing touch, bringing acidity to the earthy dish. 2515 N. Scottsdale Road, Scottsdale; 480.990.2433; www.atlasbistrobyob.com.
CHAR KITCHEN + BAR Dish: Farmers Market Kale & Quinoa, $12 About: A nod to the owners’ Albanian heritage, this salad features flavors from Eastern Europe and the Mediterranean. Comprised of kale, quinoa, roasted red peppers, carrots, feta, cranberries and almonds, the salad is tossed with a light Champagne vinaigrette. 6107 N. Scottsdale Road, Scottsdale; 480.664.9238; www.charkitchen.com.
SO SCOTTSDALE! |
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| MARCH 2017