food files
GO GREEN!
7 spectacular salads that make eating your veggies a delight ALISON BAILIN BATZ
W
hat better time than March to think green – as in salads. But if salad conjures images of simple mixed greens with less-than-thrilling garnishes, think again. Thanks to the ingenuity of local chefs, salads have gone from “rabbit food” to plates of refreshing, flavorful art. So, before you skip over the salad section of the menu, take note of these seven noshworthy veggie variations.
Nook Kitchen Dish: Harvest Quinoa, $15 About: A base of mixed baby greens is paired with celery, avocado, roasted sweet potatoes, shredded manchego cheese, white quinoa, granny smith apples, dried cranberries, spiced pecans and tossed in Champagne vinaigrette. With the amount of ingredients that go into this dish, it sure is a feast! 3623 E. Indian School Road, Phoenix; 602.651.1390; www.nookkitchen.com.
Radish at DeSoto Central Market
Blue Hound Kitchen & Cocktails
Different Pointe of View Dish: Roasted Golden Beet & Frisee Salad, $10.95 About: Are your taste buds ready? This plate packs a refreshing punch of sweet and bitter flavors as the natural sugars in the beets and oranges balance the slight bitterness of the chicory lettuce. The apricot stilton pulls the salad together as pine nuts lend a warm undertone and provide a delicious crunch. 11111 N. 7th St., Phoenix; 602.866.6350; www.tapatiocliffshilton.com. UPTOWN |
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| MARCH 2017