This salad works because of contrasts. You’ve got creamy burrata against peppery arugula, sweet roasted sweet potato against tart cranberries, and the richness of the cheese balanced by the bright, herbal bite of pepita pesto. It’s composed rather than tossed—you’re building the plate intentionally so every component is visible and accessible. The sweet potatoes get…
This is a bright, refreshing salad for the cold months when citrus is at its peak. Grapefruit and orange segments bring sweetness and acidity, shaved fennel adds a subtle anise flavor and crunch, and candied pecans provide sweetness and texture. The arugula base is peppery and slightly bitter, which plays beautifully against the sweet citrus…
This is a classic warm spinach salad. The bacon vinaigrette gets poured over fresh baby spinach while it’s still hot, wilting the leaves just enough without turning them mushy. Sautéed mushrooms add earthiness, crispy bacon adds crunch and salt, and pickled red onions bring acidity and brightness. Everything comes together warm – not hot, not…
The wedge salad is an American steakhouse classic. A quarter head of iceberg lettuce, ice-cold and crunchy, gets drizzled with creamy blue cheese dressing and topped with all the good stuff – crispy bacon, sweet cherry tomatoes, tangy pickled red onions, and fresh chives. It’s simple, refreshing, and satisfying in a way that more complicated…
This is a proper winter salad. Not the sad iceberg lettuce with ranch dressing kind of salad. This is bitter greens, roasted beets, tangy goat cheese, candied walnuts, pain de campagne croutons, and honey-shallot vinaigrette. Every component matters. The textures range from crispy to creamy. The flavors go from bitter to sweet to tangy. The…