Field of Greens: Four Standout Salads Served Around Boston
With the rise of inventive cafés and surprisingly chic health-centric storefronts, Boston—let’s face it, long a salad desert—finally has some deeply satisfying grown-from-seed entrée alternatives. Here are four crisp, verdant exemplars of the form, jam-packed with produce and tossed with flavorful, creamy-crunchy accessories.
The Spicy Sabzi Salad
$7.85, Sweetgreen, Back Bay
Baby spinach, kale, spicy quinoa, spicy broccoli, carrots, beets, sprouts, roasted tofu, basil, sriracha, carrot-chili vinaigrette.
Charred Cabbage Salad
$9, Mei Mei Street Kitchen, Audubon Circle
Charred shredded cabbage, sliced apples, sea-salted feta from Narragansett Creamery, garlic-toasted panko bread crumbs, slow-poached-then-fried egg, fermented black-bean vinaigrette.
Thai Peanut Salad
$9, Root, Allston
Boston lettuce, sautéed portobello mushrooms, pickled carrots, red onion, sprouts, peanuts, Thai-style peanut dressing.
The Crunchy Halloumi Salad
$13, Tatte Bakery & Café, Cambridge
Toasted carrots, radishes, apples, golden raisins, parsley, mint, sesame seeds, toasted almonds, seared halloumi cheese, red wine vinaigrette.
Source URL: http://www.bostonmagazine.com/restaurants/article/2014/03/25/boston-salads/