Salad mix sure is pretty, isn’t it? It’s hard to believe that all of that goes into your run-of-the-mill mesclun. Despite all of the work that goes into cultivating salad, it really gets the shaft at restaurants as a filler food, or even just as a platform for better things.
When I was working as a waiter, I absolutely despised salads because tables of people would always order them as their main entrees, dressing on the side. C’mon, guys! Don’t fall for that race to the bottom! I felt like they were stripping salad (and food at large) of its gustatory properties and just using it as an “I’m not fat look at how little I’m eating” food.
However, one thing I would definitely recommend trying is a Greek salad. At the Phoenix Café, you can also get one with grilled chicken on top, which works well too. In this preparation, the salad can really stand on its own. No shame!
The Phoenix Café’s Greek Salad
- A large plate of mesclun lettuce mix
- 1 tbsp crumbled sheep’s milk feta cheese
- 4 kalamata olives
- 4 anchovies
- 4 tomato wedges
- 8 cucumber slices
Assemble ingredients in a manner that is aesthetically pleasing! Dress with your own top-secret-recipe Parmesan vinaigrette (here’s one).
